I’ve been asked by several people to add a section on recipes so we can share, swap, and try new things. My thought is that I will post some of our family favorites, as well as some very low cost meals to make. As summer approaches, we can share ideas on ways to use up fresh produce, etc.

If I am going to post our favorite recipes, then I have to be honest and start with those I make weekly. Yes, you heard me. We make some things WEEKLY. The #1 request at our house is Chinese Dumplings. The kids have been begging for days, so I made the mixture today so it can fully flavor by tomorrow. I highly recommend doing this if you try my recipe. You really don’t need to be adventurous eaters to enjoy Chinese dumplings. They are essentially a meatball in a noodle (like ravioli). They are packed with healthy veggies and tons of flavor. You can make a few as a side dish to a stir-fry, or make a bunch and eat them as an entry. We’ve done both.

I do need to tell you now that I rarely use recipes. The first time I make something, I use a recipe for reference. After that it is by memory and flavor. Therefore, most recipes I will post here will be approximations. Don’t let that worry you. Instead, use it to your advantage. Don’t like as much garlic? Use less. Like a brothier sauce? Add more water. You get the picture.

Chinese Dumplings:

1 pack of wonton papers (noodles) usually found in the produce section in a cooler

1 pound of ground pork

2 green onions (chop the tops only, save the white onion part for the sauce)

2 cloves fresh garlic, finely chopped

1-2 tsp freshly grated ginger root (buy a small piece, it doesn’t take much)

1 tsp sesame oil

1 raw egg

1 cup finely chopped cabbage

1 cup finely chopped mushrooms

4 TBLS flour

2 TBLS soy sauce

Mix these ingredients together, like you would a meatloaf. Put in a tightly sealed container over night if possible, so the mixture can flavor. Then start making your sauce:

Mild Dipping Sauce:

Soy Sauce with a little water

Traditional Dipping Sauce:

1/4 cup Rice Vinegar (important to use rice, as it’s mild and key to this recipe)

1 tsp sesame oil

2 TBLS Soy Sauce

2 TBLS sugar (add or delete based on how sweet or tangy you like it)

1 tsp hot chili bean paste (found in the asian food aisle, or substitute 1 tsp of hot pepper flakes that you might add to a pizza)

1 clove grated garlic

2 green onions (the white part left over from the meat mixture)

1 tsp grated fresh ginger

Seal in a tight container, shake it well to mix, and let sit to flavor. This will be sweet, spicy, and tangy all at once.

We lay out a bunch of wonton papers on the counter, add a small teaspoon of meat mixture to the center, use water on your fingertips to make the noodles sticky around the edges, and roll them into a pattern that seals the meat inside. You can steam them (appx 8 minutes), boil them (appx 8 minutes) or fry them in oil. You can use a combination of these methods, such as steam part way, then pan fry. I personally prefer to steam them about 6 minutes, and then drop them into boiling water for another two. Why? because I don’t like soggy noodles. This way the pork cooks without the noodles falling apart. Each person will add their own dipping sauce. Our baby daughter eats hers without any sauce. We simply cut her dumplings into bite size pieces.

TIPS:I buy dehydrated mushrooms in bulk, so I always have some on hand and can use what ever amount I need. Ginger root lasts quite a while in your frig-don’t let its wrinkle exterior worry you. All ingredients are significantly cheaper if you go to an ethnic grocery store. We don’t have one close, but when I get to one, I make sure that I stock up. Extra wonton papers will mold in the frig, but they freeze great. If you make up extra dumplings, freeze them prior to cooking them. Then simply take them out of the freezer, steam and eat for a quick meal.

How To Steam Chinese Dumplings?

You can use a steamer, but I like to keep it simple. I get out my biggest pot, fill it with water, and bring it to a rolling boil. I place my dumplings in a metal, mess strainer (the kind with a long handle that you can buy cheap at a store). I place the strainer over the steam and put a lid on top. Set the timer for 6 minutes. Then after 6 minutes, I give them a shake into the boiling water so that they finish cooking and noodles soften a bit and separate. Boil about 2 minutes and get them out of the water to dry out again.

Ok, your turn. Share a family favorite recipe that you feel you make all the time.