Bitchin' Kitchin': Who likes dumplings?

I do. And here's a sweet recipe from Food & Wine magazine that my future in-laws got me a subscription to. I made mine with with Brinkley Farms pork from the Carrboro farmer's market and spinach from someone else at the farmer's market.


Here's what you'll need (ingredients):

• 2 1/2 cups all-purpose flour


• 1 cup water


• 1 pound ground pork


• Chopped spinach (a farmer's market bag-full)


• 2 Thai chile peppers, minced*


• 1 tbsp minced fresh ginger


• 1 large garlic, minced


• 1 large egg, slightly beaten


• 1 tsp kosher salt


• 1/4 cup vegetable oil

*If you can't get Thai chiles, use Serranos. If you can't find those, use Jalapenos.

Directions:
1)Put flour in a medium bowl. Add water in a steady stream, stirring until a raggy dough forms. Turn the dough out onto a work surface and knead until smooth, 5 minutes. Sprinkle the dough with flour, cover loosely with plastic wrap and let stand for 15 minutes.

2)Rinse the spinach and chop off the stems. Put it in a colander and pour about 2 cups of boiling water over it to cook it a little bit. Chop it up.

3)In a large bowl, knead the pork with the spinach, chiles, ginger, garlic, egg, and salt.
















4)Line a baking sheet with wax paper and sprinkle with flour. Quarter the dough. On a floured work surface, roll each piece into a 12" rope.










Cut each rope into 12 pieces(cut each rope in half, half the halves, and cut each of the four ropes into 3 pieces) and roll into balls; sprinkle with flour.









Roll out 6 balls at a time to 3" rounds; brush off the excess flour. Spoon 1 tbsp of the filling onto the center of each round. Bring up the sides of the wrapper; press and pleat the edges to seal in the filling. Lift each dumpling by the pleated edge, transfer to the baking sheet and press lightly to flatten.



5)In a non-stick skillet heat 2 tbsp of the oil. Arrange dumplings in the skillet. Cook over med-high heat until the bottoms are lightly browned, 2 min. Add 1/2 cup of water, cover and cook until the filling is cooked through, 5 min. Uncover and cook for another minute and transfer to a plate. Freeze unused dumplings.

Feed them to your friends!




Photo creds: Rachel