Dumplings, de- and re-constructed

Making dumplings is no small undertaking — if you’re making them the right way — and even with extra pairs of hands to roll out dough, stuff, wrap, and pleat, hunger and fatigue often overtake me before I get through all the prepped ingredients. (And no, my mother’s recipe does not seem to scale down below 150 dumplings.) The fatigue also tends to last longer than the meat that goes into the dumplings — Mom insists that, once assembled, the meat mixture has to be used right away; refrigerating or freezing produces less fresh-tasting dumplings, she says, and she’s right.

What to do with all the leftover dumplings innards? This fairly standard mix of pork, ginger, scallions, napa cabbage, soy sauce, sesame oil, salt, and pepper didn’t seem so dissimilar to the stuff that gets made into meatballs, so that’s what I turned them into.

And while those were browning, I heated some frozen stock (which happens to be goose these days), added some soy sauce, rice vinegar, and salt, and tossed in the meatballs, dried wheat noodles, and some leftover sautéed bokchoy I found in the fridge.

And there you have it: lunch.


2 Responses to “Dumplings, de- and re-constructed”

  1. 1 Mary Putnam March 14, 2010 at 9:05 pm


  1. 1 First time for everything « Fat is flavor Trackback on October 11, 2011 at 3:34 pm

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