Dumplings, dumplings and MORE dumplings!
I love dumplings. We do many traditional Asian and Asian Fusion style
dumplings in our classes but we also do some modernized ones along with
non Asian dumplings as well.
Pierogies can easily be made at home using the same wrappers for
the typical Asian style dumplings. They are a little on the thin side but because
I always have dumpling wrappers on hand--- and what's better than double duty...
actually in this case maybe 16th-duty... we have 16 different types of
dumplings as of 2 weeks ago.
Here are a few just to give you an idea--
shrimp and pork, pork and ginger, chicken and chives, buffalo chicken with bacon,
tofu with vermicelli, tofu and kimchi, kimchi and chives, apple and banana,
shrimp and lobster, veggie samosa, beef and veggie, veggie,
For these really easy home-made pierogies-
I took one potato, diced it up and boiled it in salt water. (1 teaspoon of water)
while the potato was boiling away- I diced up one small onion and sauteed it
with a drizzle of soy sauce (you can use a sprinkle of salt instead of
the soy sauce if you prefer) (soy sauce is soy beans that are fermented in lots
and lots of salt) Once the potatoes are soft (if you take a fork and it pierces
very easily- they are ready to mash!) Mix the onions and potatoes with any other
herb you'd like- if you'd like.
Add the filling and fold the wrappers in half by gluing the sides together
in egg white wash.
When you have a few done- turn your saute pan on with a drizzle of
oil (corn, canola, peanut , veggie or grape seed) and fry them.
You will most likely have to fry them in a few batches if you decide to make
the whole mix. The best way to eat these home-made pierogies
is to drizzle (if your sauce is in a squeeze bottle) or dip in BBQ sauce.
I really like Kraft BBQ sauce... but use whatever kind you like of course!
pictures- pre BBQ sauce.
Zestfully, Let's Cultivate Food
