Ingredients with Measurements:
- 1 lb ground pork
- 1 cup chopped cabbage
- 1/4 cup chopped green onions
- 1/4 cup chopped cilantro
- 1 tablespoon minced garlic
- 1 tablespoon minced ginger
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon sesame oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 package dumpling wrappers
- Water for sealing dumplings
Special equipment needed:
- Large mixing bowl
- Dumpling wrapper cutter or round cookie cutter
- Dumpling press (optional)
- Large pot for boiling dumplings
- Slotted spoon for removing dumplings from water
Step-by-step instructions:
1. In a large mixing bowl, combine ground pork, chopped cabbage, green onions, cilantro, minced garlic, minced ginger, soy sauce, oyster sauce, sesame oil, salt, and black pepper. Mix well until all ingredients are evenly distributed.
2. Take a dumpling wrapper and use a cutter to cut it into a circle. Repeat with remaining wrappers.
3. Place a small spoonful of the pork mixture in the center of each wrapper.
4. Dip your finger in water and moisten the edges of the wrapper.
5. Fold the wrapper in half and press the edges together to seal. You can use a dumpling press to make this process easier.
6. Repeat with remaining wrappers and pork mixture.
7. Bring a large pot of water to a boil.
8. Carefully add the dumplings to the boiling water and stir gently to prevent them from sticking together.
9. Boil the dumplings for 5-7 minutes or until they float to the surface.
10. Use a slotted spoon to remove the dumplings from the water and place them on a serving plate.
11. Serve hot with your favorite dipping sauce.
Time:
Preparation time: 30 minutes
Cooking time: 5-7 minutes
5. Temperature:
Boiling water
Serving size:
Makes approximately 30 dumplings
Nutritional information:
Calories per serving: 70
Fat: 3g
Carbohydrates: 7g
Protein: 4g
Substitutions for ingredients:
- Ground chicken or turkey can be substituted for ground pork.
- Chopped bok choy or spinach can be substituted for cabbage.
- Chopped scallions can be substituted for green onions.
- Chopped parsley can be substituted for cilantro.
Variations:
- Add chopped shrimp or crab meat to the pork mixture for a seafood twist.
- Use wonton wrappers instead of dumpling wrappers for a thinner skin.
- Pan-fry the dumplings instead of boiling them for a crispy texture.
- Add chopped mushrooms or water chestnuts for extra crunch.
Tips and tricks:
- Make sure to seal the edges of the dumpling wrappers tightly to prevent the filling from leaking out during cooking.
- Don't overcrowd the pot when boiling the dumplings, as this can cause them to stick together.
- Serve the dumplings with a variety of dipping sauces, such as soy sauce, chili oil, or vinegar.
Storage instructions:
Leftover dumplings can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the dumplings, steam them for 5-7 minutes or until heated through.
Presentation ideas:
Arrange the dumplings on a platter and garnish with chopped cilantro or green onions.
Garnishes:
Chopped cilantro, green onions, or sesame seeds.
Pairings:
Serve the dumplings with a side of steamed rice and stir-fried vegetables.
Suggested side dishes:
Steamed rice, stir-fried vegetables, or hot and sour soup.
Troubleshooting advice:
- If the dumplings stick to the pot during cooking, gently stir them with a slotted spoon to release them.
- If the dumplings are undercooked, boil them for an additional 1-2 minutes.
Food safety advice:
Make sure to cook the dumplings to an internal temperature of 165°F to ensure that they are safe to eat.
Food history:
Pong Moan dumplings are a traditional Cambodian dish that are typically served as a snack or appetizer.
Flavor profiles:
Savory, umami, slightly sweet.
Serving suggestions:
Serve the dumplings on a platter with a variety of dipping sauces for guests to choose from.
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Region: Thai