{"id":60,"date":"2021-04-26T00:12:51","date_gmt":"2021-04-26T00:12:51","guid":{"rendered":"https:\/\/recipes.fredweston.net\/?p=60"},"modified":"2021-04-26T00:30:08","modified_gmt":"2021-04-26T00:30:08","slug":"pork-lemongrass-dumplings","status":"publish","type":"post","link":"https:\/\/recipes.fredweston.net\/index.php\/2021\/04\/26\/pork-lemongrass-dumplings\/","title":{"rendered":"Pork &#038; Lemongrass Dumplings"},"content":{"rendered":"<h6>Recipe From: <a href=\"https:\/\/www.epicurious.com\/recipes\/member\/views\/pork-and-lemongrass-dumplings-53104751\">Epicurious<\/a><\/h6>\n<p><img loading=\"lazy\" class=\"alignnone size-full wp-image-61\" src=\"https:\/\/recipes.fredweston.net\/wp-content\/uploads\/2021\/04\/Pork-Lemongrass-Dumplings.png\" alt=\"\" width=\"288\" height=\"178\" \/><\/p>\n<pre><strong>Servings:<\/strong> About 30 dumplings\r\n\r\n<strong>Time:<\/strong> 1.5 hours<\/pre>\n<h2><span style=\"text-decoration: underline;\">Ingredients<\/span><\/h2>\n<h3><strong>Dumplings<\/strong><\/h3>\n<ul>\n<li>1\/2 pound ground pork<\/li>\n<li>2 scallions, light white and green parts thinly sliced (about 1\/4 cup)<\/li>\n<li>1\/4 tbs freshly grated or minced ginger<\/li>\n<li>2 cloves garlic, grated or minced<\/li>\n<li>4 tbsp soy sauce<\/li>\n<li>1 tbsp mirin<\/li>\n<li>1 tbsp sesame oil<\/li>\n<li>2 stalks lemongrass, trimmed and minced (about 1\/4 cup)*<\/li>\n<li>1\/2 package of gyoza or wonton wrappers (about 30 wrappers)<\/li>\n<li>2 tbsp vegetable oil, or more as needed<\/li>\n<li>1\/4 cup water<\/li>\n<\/ul>\n<h3><strong>\u00a0D<\/strong><strong>ipping Sauce<\/strong><\/h3>\n<ul>\n<li>1\/2 cup soy sauce<\/li>\n<li>1 tsp sambal or garlic-chile sauce<\/li>\n<li>1 tbsp rice wine vinegar<\/li>\n<\/ul>\n<h2><span style=\"text-decoration: underline;\">Directions<\/span><\/h2>\n<h3><strong>Dumplings<\/strong><\/h3>\n<ol>\n<li>In a mixing bowl, combine the pork, scallions, ginger, garlic, soy sauce, mirin, sesame oil and lemongrass. Mix without overworking the meat.<\/li>\n<li>Prepare your workstation. Set a large plate or butcher block for preparing the dumplings and a small cup of water. Place 1 tablespoon of filling into each wrapper and wet half of the outer rim of the wrapper. Fold like a taco, gently pushing the filling into the belly of the taco with your forefinger.<\/li>\n<li>To pleat, hold the dumpling in the left hand, using the right hand to fold the flap closest to you toward the middle, and repeat, to create a pleat, gently pressing the filling into the belly of the dumpling as you move to the right. The dumpling will form a crescent shape. Set completed dumplings on a foil-lined baking sheet.<\/li>\n<\/ol>\n<h3><strong>To Pan-Fry<\/strong><\/h3>\n<ol>\n<li>Heat the oil in a 12-inch skillet over medium-high heat until shimmering. Add as many dumplings pleated-side up as possible into the pan without overcrowding or touching each other. Cook until the bottoms are browned, about 2 minutes.<\/li>\n<li>Add the water carefully as it will steam and cover. Cook until the water has evaporated, about 2 minutes more. Remove the lid and Cook until the wrappers are translucent and the filling Cooked, about 2 minutes more. Meanwhile, prepare the dipping sauce by combining the ingredients in a small bowl. Serve with the dumplings.<\/li>\n<\/ol>\n<h3><strong>To Boil<\/strong><\/h3>\n<ol>\n<li>Bring a large pot of water to a boil. When ready, carefully lower the dumplings into the water, one at a time. Cook in batches. Similar to ravioli, you will know the dumplings are done when they float to the top and are translucent. Drain and serve with dipping sauce.<\/li>\n<\/ol>\n<h5>Notes: This recipe makes about 30 dumplings, give or take. Before starting, set up foil- or parchment-lined baking sheets to arrange the completed dumplings.<\/h5>\n<h5>Tip: Using a micro plane is an easy and fast way to grate ginger or garlic.<\/h5>\n","protected":false},"excerpt":{"rendered":"<p>Recipe From: Epicurious Servings: About 30 dumplings Time: 1.5 hours Ingredients Dumplings 1\/2 pound ground pork 2 scallions, light white and green parts thinly sliced (about 1\/4 cup) 1\/4 tbs freshly grated or minced ginger 2 cloves garlic, grated or minced 4 tbsp soy sauce 1 tbsp mirin 1 tbsp sesame oil 2 stalks lemongrass, &hellip; <\/p>\n<p class=\"link-more\"><a href=\"https:\/\/recipes.fredweston.net\/index.php\/2021\/04\/26\/pork-lemongrass-dumplings\/\" class=\"more-link\">Continue reading<span class=\"screen-reader-text\"> &#8220;Pork &#038; Lemongrass Dumplings&#8221;<\/span><\/a><\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":""},"categories":[2],"tags":[],"_links":{"self":[{"href":"https:\/\/recipes.fredweston.net\/index.php\/wp-json\/wp\/v2\/posts\/60"}],"collection":[{"href":"https:\/\/recipes.fredweston.net\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/recipes.fredweston.net\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/recipes.fredweston.net\/index.php\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/recipes.fredweston.net\/index.php\/wp-json\/wp\/v2\/comments?post=60"}],"version-history":[{"count":4,"href":"https:\/\/recipes.fredweston.net\/index.php\/wp-json\/wp\/v2\/posts\/60\/revisions"}],"predecessor-version":[{"id":69,"href":"https:\/\/recipes.fredweston.net\/index.php\/wp-json\/wp\/v2\/posts\/60\/revisions\/69"}],"wp:attachment":[{"href":"https:\/\/recipes.fredweston.net\/index.php\/wp-json\/wp\/v2\/media?parent=60"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/recipes.fredweston.net\/index.php\/wp-json\/wp\/v2\/categories?post=60"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/recipes.fredweston.net\/index.php\/wp-json\/wp\/v2\/tags?post=60"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}