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Wednesday, August 03, 2011

 
Dumpling Delight
 

At Prabal Gurung, the word dumpling is music to our ears. We absolutely live for these little pockets of love. So you can imagine our delight when our intern Matt brought in a batch of his signature home cooked dumplings. They were so good that we thought we would share the love. Check out Matt's recipe below.

Filling
1/2 cup ground beef
1/2 cup ground porkl
A few cloves of garlic, minced
Scallions, chopped
A few teaspoons of sesame oil
A few teaspoons of soy sauce
Half a block of tofu, crumbled and patted dry
1/2 cup of chopped napa cabbage

In a bowl, mix together the ground beef and pork. Add the garlic, sesame oil, and soy sauce and mix well. Add the tofu, cabbage, and scallions and mix again. Keep refrigerated until ready to fill wrappers.

Home-Made Wrappers
2 cups all purpose flour
1/4 cup water + more as needed

In a bowl, add 1/4 cup water to the flour and stir with chopsticks. Add more water, 1 teaspoon at a time, mixing well with chopsticks until the flour forms a dough. The dough should be just wet enough that it sticks together into a ball but not too wet.

Knead the dough on a floured surface for several minutes, until the ball feels smooth and has small air pockets along the surface.

Keep the dough in a bowl under a damp towel. When ready to make the wrappers, divide the dough into small (around 1") balls and individually roll out on a floured surface. Each wrapper should be thin and about the size of the palm of your hand. Add a small ball of the filling to the center of the wrapper and fold in half. Pinch little pleats on one side of the wrapper, joining it to the other half of the wrapper.

Dumplings can be frozen and cooked at your convenience (though they will take slightly longer to cook).

Cooking
Place dumplings in a frying pan with a few teaspoons of oil. Fry for a few minutes until the bottoms are golden/brown. Add a little bit of water and clap a lid on the pan, steaming the dumplings until cooked through and all of the water has evaporated.

 
 
 

 

 

 

 

 

 

 

 

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