I LOVE ASIAN SUPERMARKETS!
Eeek. The supermarket s-bomb. Awkward.
Everywhere I travel, I love wandering through the supermarket, looking at all the shiny, new and different packaged goods. I know I'm kind of crossing a line here since this blog's motto is 'down with bottled pasta sauce' but sometimes I really am a sucker for exotic things in crinkly wrapping.
Asian supermarkets in China town bring back that lovin' feeling. It's another world in there. Today a cart was wheeled by me with five naked, gutted, headless pigs, and no one even looked twice. I love it!
Back to the dumplings.
I could eat dumplings for lunch and dinner...
Every. Single. Day.
Not breakfast though. Pre-11am dumplings ain't so flash.
I could also probably drink a whole bottle of gyoza vinegar sauce. Soy sauce? Pfff... how 2005 of you!
I'm really proud of these. It's not often I cook Asian food, even though I'm constantly eating it out and wandering aimlessly through the supermarkets. It's time to bring these babies home. Maybe they will be breakfast tomorrow after all...
Poached Pork and Garlic Chive Dumplings:
Adapted from Gourmet Traveller (again, it's the gift that keeps on giving)
|200g fatty pork mince|
1 tablespoon shredded ginger
1/4 cup coarsely chopped garlic chives
2 tablespoons Shoaxing wine
20 gyoza wrappers (available from Asian supermarkets)
2 tablespoons rice wine vinegar
1 teaspoon soy sauce
2 drops chili oil
Combine pork, egg, ginger, chives and wine in a bowl and season to taste.
Mix together with your hands until combined.
Spoon a heaped teaspoon of pork mixture into the centre
of each gyoza wrapper,
moisten the edges with a little water.
Seal edges and pleat with a series of pinches.
Set dumplings on a tray lightly dusted with flour.
Cook dumplings four at a time in boiling water.
When the water returns to the boil, add a cup of cold water,
when the water reboils, the dumplings are ready.
Remove with a slotted spoon,
serve with steamed bok choy and dipping sauce.