Inside-Out Pork Dumplings
It is a perfect fall day. I walked out of the apartment this morning wearing closed-toe shoes and a cardigan. The sun was shining, but there was that just-right October nip in the air that makes me feel like the lead in a French film and makes me want to buy pumpkins.
I spent the last several days in a state with a much warmer climate, sitting outside and eating lots of queso. When my plane landed back in New York, it was a gray, spitting-rain day, the kind that makes you want to wrap yourself up in blankets on the couch. But today, blessedly, the sun’s out again, and it all feels right: this fall, this cool air, this home of mine.
Remember what a hard time I had adjusting to the fall? It’s over now. Yesterday I bought orange dahlias for the kitchen table. I am gearing up to soon wrap a lightweight scarf around my neck. And in the evenings, I want nothing more than to just hunker down, make good wholesome food, stay at home, and read. This recipe perfectly fits the bill. Sadly, though, my hopes for it to be the perfect marriage between my husband’s deep and abiding love for Chinese delivery and my desire for vegetables fell short. Turns out, he hates bok choy. Don’t you wonder how you can know someone so long and somehow miss these details? Perhaps I can slip it in front of him again with Savoy cabbage, spinach, or a green from the farmer’s market (tatsoi!) slipped in its place. There’s hope for this recipe and marriage of true minds, yet.
Inside-Out Pork Dumplings
from Whole Living
Serves 4
1 tablespoon olive oil
1/4 teaspoon red pepper flakes
3 cloves garlic, minced
1 tablespoon ginger, minced
2 scallions, whites and greens separated, cut thinly on bias
8 ounces ground pork (if substituting ground turkey, add 2 Tbsp. more oil)
1 pound baby bok choy, leaves separated and cut into 1 1/2-inch pieces if large
1 carrot, finely grated
2 tablespoons white vinegar
6 ounces fresh wonton wrappers*
Heat oil and red pepper flakes in a skillet over medium heat. Add garlic, ginger, and scallion whites. Cook, stirring, until scallions are tender, about 1 minute. Add pork, breaking up with a spoon until cooked through, about 3 minutes. Add bok choy; cover and steam until tender, about 5 minutes. Remove from heat and add carrots. Season with vinegar and salt. Set aside.
Meanwhile, bring a pot of water to a boil. Season with salt. Add wonton wrappers one at a time. Cook until al dente, about 1 minute. Drain. Add wonton wrappers to skillet and toss. Serve with scallion greens.
*I didn’t have time to visit multiple markets to find these, and my first stop didn’t carry them. I substituted rice noodles.
Samantha Angela @ Bikini Birthday: Awesome idea. It beats the whole having-to-make-a-bunch-of-dumplings thing so that this can be a weeknight meal1 year ago
Googlover/keishua: Nice recipe. I’ll have to try it. I have been looking for a way to make dumplings.
Autumn can be an adjustment. I am glad that you are enjoying yours right now. It is growing on me. I am glad to wear boots and cardigans, again.1 year ago
Katie @ cakes, tea and dreams: These look yummy. It’s a rainy grey day here in Boston…but I’m hoping for more clear sunshiny fall days again. And I’m LOVING pulling out my sweaters.1 year ago
Samantha, Yes! So much easier.
Keishua, I saw so many people in cute boot outfits yesterday. It was definitely inspiring.
Katie, They’ll come. And until they do, it’s perfect curl-up-in-a-sweater weather! Maybe with a glass of wine, yes?1 year ago
heather: it was 113 degrees at my house (in los angeles) last week, and today, it’s actively RAINING, and i’m so, so happy.
also last week, i learned that MY husband (of not quite six years)–he who does not enjoy soups or stews (anything that looks like maybe it was already eaten (this includes indian food). which, as someone from the midwest…’breaks my heart’ is too harsh, as i DO adore the man, but…YOU understand)–likes (nay, loves) chicken & dumplings!
imagine my surprise and delight!1 year ago
Lisa (dinner party): What a great idea! I think rice noodles make more sense than loose sheets of wontons.1 year ago
Ells: I’m with him! Bok choy’s the worst! But swap in a different cabbage, and I’m all over this recipe. Looks yumtastic.
Also: Hooray for sweaters!1 year ago
ruth@gracelaced: You know another upstanding Chinese green is the Chinese broccoli–kin to broccoli rabe. That would be delicious in this recipe. The small bok choys are actually so fantastic when not overcooked. Yours look super tasty. I’ll be right over. Oh…and anytime you want good queso, feel free to come down to my neck of the woods. I’d sooo love to give you a culinary tour of the southwest.1 year ago
Heather, Oh my! That would eliminate nearly half of my diet! Now you’ve got me thinking about chicken and dumplings…
Lisa, I think if you could pan-fry the wontons so that they got crispy like fried dumplings they would be awesome, but that kind of does away with some of the health factor.
Ruth, Mmm, I love the idea of Chinese broccoli in this! Maybe even Ells will like that!
1 year ago
Sara Rose: I’m certain I couldn’t get bok choy into my husbands mouth sadly, but I think nice ribbons of carrots and other veggies would pass muster for him with this recipe . . . now I want chicken and dumplings darnit!1 year ago
molly: oh! what kind of genius is this?? i’m always craving the flavors of dumplings, never finding the time to fiddle. love it.1 year ago
Rachel: Ooh this looks delicious. I’ll have to get down to Chinatown for some good bok choy and make the dish. Maybe this weekend?1 year ago
Lindsay B: Lovely entry! I am having that very same Fall feeling today, way out west in Colorado. Smiled at the reference to sonnet 116 — it is my very favorite. Happy Fall!1 year ago
jennifer: I really impressed myself and my friend, she was trying to convince me that we should order pizza because cooking would take so long. So easy and super tasty. The next day I did not have any bok choy so I just threw in some green peppers and spinach and it was still super good. So lucky to have found your blog1 year ago
Malissa: I love this recipe! I found it in the magazine and had to try it. I made a few substitutions though. I have a favorite Chinese restaurant that makes pork, shrimp and leek dumplings. So I used leeks in place of the bok choy and added a handful of shrimp. This is definitely a new favorite recipe for me.1 year ago
Just wanted to report that I made this last night with a ton of variations and it was super easy and still delish: Used a frozen mixture of broccoli and cauliflower in place of the bok choy (it was that kind of night) and served it over brown rice instead of noodles.1 year ago