I enjoy challenging myself and frequently will make something based off an idea or a recipe I have seen having never made it before. This week is Chinese New Year and I thought, why not try making dumplings? Our friends @munchkinkaty and @scotchguyto also joined in the fun, taking us into
Chinatown T&T to get our ingredients (the bad driving due to snow derailed our plans somewhat).
We made four different dumplings: shrimp and scallion, pork, sweet potato and blackberry, and duck and cherry. All dumplings were adapted from recipes found online (and listed at the end). The great thing about dumplings is that we could freeze them to eat when we want.
It took a while for Katy and I to (kind of) master the folding technique, it became more or less whatever we felt like in the end. We did manage to fold each type of dumpling differently, which made them easier to identify later when cooking.
We opened a bottle of Rosewood Pinot Noir Reserve 2009 to complement the flavours, and I think they went well together. A favourite wine and winery of ours, the Pinot nose teases you with cherries and strawberries that are then evident on the palate. After an hour being open, additional berries became evident, such as raspberries and black currants. The colour shows signs of a little bit of age, as the edge is not as red as the centre. The overall colour is more brick red than the usual pigeon blood red.
Duck – http://www.bbcgoodfood.com/recipes/1900634/duck-dumplings –> the green onion to duck ratio was large. ‘Small’ bunch of green onions really should be 2-3 onions.
Pork – http://allrecipes.com/recipe/chinese-pork-dumplings/ –> The recipe is not divided up well between the dipping sauce and the filling; this is where prepping ingredients is key.
Sweet Potato – http://brokeassgourmet.com/articles/sweet-potato-gyoza –> we doubled this and added a half pint of blackberries. It made close to 85 dumplings.