Kids Cuisine

My daughter has become quite the kitchen assistant as of late. Any time I’m in there being busy, she’s nearby, offering any assistance she can. I love this! As a result, I’m often scrambling to find something she can help with, so as not to discourage future opportunities. Most recently, I found myself assembling the ingredients for some potstickers when she came walking in with that familiar look on her face. I was thrilled, an additional set of hands would make quick work of the delicious pork dumplings.

She set about her task quickly and expertly. After a few dumplings had been put together, she asked if she could use a fork to help the edges of her dumplings stick together. She was having trouble with her fingers, and thought the fork would do a better job. She was right in this case, as the fork made pleating the dumplings much easier for her smaller hands. Before long we were waiting anxiously for the pot to heat up so we could cook our dumplings and sample our first attempt together.

Oddly enough, my daughter had never tasted potstickers before, and I really hoped that she would enjoy eating what she had worked so hard to assemble. She took that first bite of dumpling and was smitten. She had such a look of sheer bliss on her face as she closed her eyes and savored every drop of dumpling. These have become a new hit for us, and just yesterday my son asked when we’d be having potstickers again, because he “loved them so much.” I just can’t beat that.

Asian Dumplings with Soy-Ginger Sauce

Dumplings:
1 pound ground pork
1 cup scallions
3 Tablespoons soy sauce
1 Tablespoon grated ginger
1/8 teaspoon freshly ground black pepper
2 cups finely chopped napa cabbage (green cabbage is acceptable)
Won ton wrappers
water for sealing wrappers

Soy-Ginger Sauce:
1/4 cup low-sodium soy sauce
1/8 cup balsamic vinegar
1/4 cup water
1 Tablespoon grated ginger
2 Tablespoons finely chopped scallions
2 or 3 drops sesame oil

Mix meat, scallions, soy sauce, ginger, and black pepper together. Add cabbage and mix well. Lay out 2 or 3 won ton wrappers. Add a scant tablespoon to the center of each won ton. Brush water around the edges, and carefully fold over the won ton wrappers, keeping the meat mixture in the center, and sealing all the edges. Pleat and fold to desired shape. Set aside on a baking sheet that has been dusted with flour while making remaining dumplings.

Combine sauce ingredients and set aside for the flavors to meld.

Heat about 2 tablespoons of oil in a large nonstick saute pan. Gently set dumplings in the pan. Fry for 3 or 4 minutes, or until the bottoms are a nice golden brown. Working quickly, add 1/2 cup water to the pan and quickly put on the lid. This will steam the dumplings and complete the cooking. Cook another 3 to 4 minutes, shaking the pan a few times to keep the dumplings from sticking. Remove from the pan and allow to sit for 2 minutes before serving.

Serve with dipping sauce.

*Alternately, the dumplings can be completely steamed in a steamer pot to avoid the frying process.