Luis didn't seem to be satisfied with my non-answer when he asked me about the origin of Chinese dumplings one night. The conversation basically shifted to other cultural types of meat stuffed in carbs instead.
So I've talked about the fate of my leftover filling. Now for the leftover dumplings and remainder of unused ground pork.
Potstickers. Done and done. Easy.
The ground pork went into these cabbage parcels (with the shiitake and carrots also left over from dumpling night), which involved a make-shift steamer I didn't realize was not common practice for those who lack a nice bamboo steamer (plate in colander over a fitted pot of boiling water).
So I've talked about the fate of my leftover filling. Now for the leftover dumplings and remainder of unused ground pork.
Potstickers. Done and done. Easy.
The ground pork went into these cabbage parcels (with the shiitake and carrots also left over from dumpling night), which involved a make-shift steamer I didn't realize was not common practice for those who lack a nice bamboo steamer (plate in colander over a fitted pot of boiling water).
And then the leftover filling from the parcels were stir-fried with cabbage and eaten on cabbage boats. Remember when I talked about ingredient mileage? (Of course not, that's why I linked it.) Dumplings are the best for that.
And in case you were still wondering... here, let me save you a Google search.
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