Recipes from Our Table to Yours

If you're reading this, you're probably looking for a  no fail pie that works. Every time!  This is not the only way and it may not be the best way to put together a home made pie, but I promise you it's a method that takes a minimal amount of time and will consistantly reward your effort!

PIE CRUST

Pie crust recipes, like bread recipes are as variable as the weather. Time, temperature and humidity affect every aspect. The easiest short cut is to buy a ready made crust. The best one I've used is a refrigerated, rolled Pillsbury pie crust.  Trader Joe also offers a good option. 

I do not recommend ready formed frozen crusts. Pillsbury's "PET" brand and Marie Callender both are popular, but fallible.  Storebought frozen crusts seldom survive shipping and storage without cracking or succumbing to freezer burn.  

To use a refrigerated crust, remove it from the box and allow it to rest on your counter while you gather ingredients. It needs to soften just a bit. Preheat your oven to 425F degrees.

Remove your first crust from the packaging and place it on a wooden cutting board or clean countertop.  Using a rolling pin (A wine bottle is a great sub) gently roll the crust to be a slightly larger, thinner version of itself.  Look to add 2-3 inches to it's diameter. 

We take inspiration from all sorts of experiences, the best ones as well as the worst! My husband and I recently returned to an old favorite Chinese restaurant, only to find they had changed owners, cooks, everything except the name and the well worn chairs! We ordered steamed dumplings and were astounded by what was served.  Back in my own kitchen, I was determined to make the dumpling of my dreams. 

In passing along the easy recipe, I've chosen the simplist fold. If you want to perfect something fancier, there are plenty of tutorials on line. Just remember, once the dumplings are cooked, they redefine their own shape, regardless of their well crafted beginnings!

Set a large pot of water on the stove to boil. Do not add salt. 

INGREDIENTS

1 lb. ground pork or turkey

1 egg

1 Tbs. minced pickled ginger 

1 Tbs. Chinese cooking wine

1 Tbs. cornstarch

1 Tbs. fish sauce

1 Tbs. sesame oil

1 tsp low sodium soy sauce

1 tsp white pepper or ground sichuan peppercorns

1/2 cup thinly sliced green onions

1 package wonton wrappers

small dish of water

METHOD

Place all the ingredients into a bowl (except the wrappers and water dish)  and mix thoroughly. Use a fork or your fingers to break down clots of meat and thoroughly incorporate the flavors. 

Take one wrapper at a time, dip your finger into the bowl of water and lightly moisten a rim around the circle of dough. This will act as your glue to hold the dumpling together. 

Place about 3/4 of a Tbs of meat in the center of the circle and fold in half. Gently press the edges together.  I like to cover a tray or cookie sheet with plastic wrap and give it a quick spray of oil to keep the dumplings from sticking.  Lay each completed dumpling on the tray. 

When your water is boiling, add 4-6 dumplings gently into the water. Stir carefully to keep them from sticking to the bottom. When they are cooked through, they will rise to the top (about 3 minutes). 

Remove the dumplings back to the tray to cool. 

When all are cooked and cooled, you can serve or freeze.

Pan Fried:   Heat a small amount of oil in a non stick pan. On medium low heat, gently pan fry the dumplings, turning them when lightly browned.  Top with fresh green onions, and provide a dip if desired.  (recipe coming!)

Steamed: The dumplings can also be served just as they are or added to a clear broth soup. No further cooking is needed. 

Freezing:  Lightly spray the cooled dumplings with a spray oil and place into a zip lock bag in a single layer.  Freeze and use within 6 weeks. 

DUMPLING SAUCE INGREDIENTS

You'll need to experiment with this as there is such a variety in tastes, saltiness and spice! If it feels too strong, add a little bit of water. 

1/2 cup low sodium soy sauce

1 green onion, sliced (green part only)

1/4 tsp minced garlic

1/2  tsp brown sugar

1/2 tsp  chinese black vinegar 

Pinch crushed red pepper flakes or chili oil