She Strengthens

The Joy of Homemade Dumplings: A Basic Bitchen Guide

Meet Joey Skladany, a self-proclaimed basic bitch who’s passionate about life’s simple pleasures. His debut cookbook, “Basic Bitchen,” is a vibrant celebration of Instagrammable delights, featuring over 100 recipes that cater to the basic bitch in all of us. From Pumpkin Spice Lattes to fluffy pancakes, Joey’s cookbook is infused with his signature wit, humor, and love for bottomless mimosas at brunch.

A Pork Dumpling Aficionado’s Twist

Joey’s obsession with pork dumplings knows no bounds. Inspired by his favorite Chinatown dumpling shops, he’s created a recipe that pays homage to these juicy, garlicky delights. His twist on traditional dumplings combines ground pork, napa cabbage, ginger, and a hint of soy sauce, resulting in a flavor profile that’s both familiar and innovative.

The Art of Pleating: A Beginner’s Guide

For many, the thought of making dumplings at home can be daunting. But fear not! Joey’s here to demystify the process. According to him, the key to successful pleating lies in not overfilling the dumplings. “It’s much easier to pleat when you have more dough to work with,” he explains. “Also, pleating doesn’t have to be perfect. I like to first seal the dumpling completely and then start from one side to the other.”

Pfft to Portion Control Pork Dumplings Recipe

This recipe yields nearly 60 dumplings, perfect for satisfying your cravings or freezing for a rainy day. With a mix of ground pork, garlic, ginger, napa cabbage, eggs, soy sauce, and sesame oil, these dumplings are a flavor bomb waiting to happen.

Ingredients:

For the pork dumplings:

• 1 pound napa cabbage, finely chopped
• 1 tablespoon kosher salt
• 1 pound ground pork
• 2 tablespoons grated fresh ginger
• 1 tablespoon minced garlic
• 2 teaspoons sugar
• 3/4 cup finely chopped scallions
• 1/4 cup finely chopped fresh cilantro leaves
• 2 tablespoons soy sauce
• 1 tablespoon toasted sesame oil
• 2 eggs, beaten
• Kosher salt
• 60 round dumpling wrappers
• Vegetable oil, for frying

For the dipping sauce:

• 2 tablespoons rice vinegar
• 1/4 cup soy sauce
• 1 teaspoon sugar
• 1 teaspoon toasted sesame oil
• 1 scallion, finely chopped
• 1/4 teaspoon toasted sesame seeds

Instructions:

1. Make the pork dumplings: Combine the cabbage, pork, ginger, garlic, sugar, scallions, cilantro, soy sauce, sesame oil, and eggs in a large bowl. Season with salt and mix to combine.
2. Line two baking sheets with parchment paper. Fill a small bowl with water and set it nearby.
3. On a clean work surface, lay out a few dumpling wrappers. Add a scant 1 tablespoon of the filling to each wrapper. Dip your finger in the water and dampen the edges of one wrapper.
4. Starting from the right side, begin to pleat your dumpling. Pinch the corner to seal and then fold over a small flap, creating your first pleat; repeat as many or as few times as you’d like until you have sealed the dumpling.
5. In a large nonstick skillet over medium heat, heat 1 tablespoon of vegetable oil. Add 8 to 10 dumplings to the pan at a time, making sure that they are not touching. Cook until the bottoms begin to turn golden brown.
6. Add a few tablespoons of water to the pan and cover with a lid. Reduce the heat to low and allow the dumplings to cook through, 3 to 5 minutes. Transfer to a platter. Repeat with the remaining dumplings, adding another tablespoon of oil to the pan before each batch.
7. Make the dipping sauce: Combine the rice vinegar, soy sauce, sugar, sesame oil, scallion, and sesame seeds in a medium bowl. Stir until the sugar dissolves. Serve with the dumplings.

Tips and Variations:

• After seasoning your pork mixture, cook off a tablespoon in a sauté pan and give it a taste to make sure it is seasoned properly before forming all of your dumplings.
• Once your dumplings are formed, you can freeze them in an airtight container for up to 3 months. Frozen dumplings take about twice as long to cook as fresh dumplings (6 to 8 minutes).