And for the finally, Hello Fresh meal #5. This was fantastic! It takes about an hour because it’s time consuming to make the dumplings, but we ended up with a lot of them. Based on what they sent and said, I made about 28 dumplings. We have leftovers for tomorrow for lunch! Here goes…
Wash and dry 2 good sized green onions (or scallions) keeping the green part separate from the white parts. Peel and mince about 1″ of ginger and mince or grate 2 cloves of garlic (I grated mine). Wash and shred about 4 oz of red cabbage and 4 oz of carrots (peeled).
The slaw just gets better and better the longer it sits, so we will start by making that. Toss the cabbage, carrots, 2 tbsp white wine vinegar, 1 tsp sugar, and a large pinch of salt in a large bowl. Once coated and well combined, set aside.
Now we start the filling. In a medium bowl, combine 8 oz ground pork, ginger, garlic, white parts of scallions, 1 tsp sesame oil (I substituted olive oil because my husband can’t stand sesame oil), and 1 tsp soy sauce (based on the picture, I think they meant to say 1 tbsp so I will try that next time). Season with salt and pepper, then using your clean hands, combine till it is all mixed well together.
Grab a small bowl and fill it with water and a plate with a damp paper towel over it. On a clean, dry surface, let’s make dumplings! Lay out a couple wonton wrappers (my grocery store has them in the produce section just for reference). Place about 1 tsp of filling in the center of the first wrapper. Dip your finger in water and wet 2 adjacent sides of the wrapper. Fold over the dry corner to the wet corner (diagonally like a triangle) and use your fingers to press it down so t sticks together. Place on the plate, under the damp paper towel, and move on to your next wrapper. Repeat till all the filling is used.
Now we cook them. Grab a plate and line it with a paper towel. Heat a thin layer of olive oil (about 2 tbsp) over medium high heat in a large skillet. Add as many dumplings as you can without crowding the pan, and cook about 1 minute per side till they are crisp. Remove from pan to paper lines plate, and repeat with the next set of dumplings. I had to add oil half way through because I had so many dumplings, so keep an eye on it. Once all are fried, turn heat to low, return all dumplings to the pan in a single even layer, pour in 1/4 C water, cover, and cook for about 4-6 minutes (till wrappers are translucent). While these are cooking, make the sauce by combining 1 2/3 tbsp sesame oil (I replaced this with olive oil for my husband’s sake), 2 2/3 tbsp soy sauce (I added extra because I like it), 1 tbsp sugar, and the scallion greens. Whisk till sugar dissolves. When the dumplings are translucent, uncover and let the rest of the water cook off (about 2 minutes).
Toss the slaw one more time just before you serve it up. Make your plate with a few dumplings (there is a small amount of filling, so I had more than a few), the slaw on the side, and a small bowl with the dipping sauce. Enjoy!