Wednesday, May 13, 2009

Have I Mentioned I love Food And Drink?

The Magazine..:)Of course I have just yesterday..

The LCBO treasure..
I have been making these for a while now..My:) Pork Dumplings.. because of them..

La Recette~

Pork Dumplings
Spring 2008
By: Tonia Wilson

If you do not have traditional bamboo steaming baskets, a metal steamer works just as well. These tasty morsels are best eaten right from the steamer.

1 lb (500 g) medium ground pork
½ cup (125 mL) green onions, finely chopped
2 tbsp (25 mL) fresh cilantro, finely chopped
2 tsp (10 mL) fresh ginger, finely grated
1 cup (250 mL) shiitake mushrooms, finely chopped
2 tbsp (25 mL) soy sauce
1 tsp (5 mL) sesame oil
1 tsp (5 mL) sugar
2 tsp (10 mL) cornstarch
1 egg white
1 pkg fresh wonton wrappers
Cabbage leaves, napa or Savoy variety

1. Mix together the pork, green onions, cilantro, ginger, mushrooms, soy sauce, sesame oil, sugar, cornstarch and egg white in a large bowl until well combined.

2. Working with 6 wrappers at a time, use fingertip to wet edges of each wrapper with water. Top each wrapper with 2 tsp (10 mL) of pork mixture.

3. Bring the 4 corners up towards the top of the filling, pleat the sides of the wrapper to form a cup and press the wrapper snugly around the filling. The dumpling does not need to be fully enclosed at the top. Keep filled dumplings covered with dampened tea towel.

4. Continue to fill the rest of the dumpling wrappers until all the pork mixture is finished.

5. Place bamboo steamers in a large wok or pot and add enough water to come just below the base of the bottom steamer.

6. Line each basket with a single layer of cabbage leaves to prevent the dumplings from sticking to bottom.

7. Place a single layer of dumplings atop leaves in each steamer basket, making sure they don’t touch each other.

8. Cover and simmer for 8 minutes or until pork is cooked through (do not overcook).

9. Work in batches to continue cooking the remaining dumplings.

10. Serve warm with the Spicy Lime Dipping Sauce (recipe follows).

Makes about 40 dumplings
Spicy Lime Dipping Sauce

¼ cup (50 mL) water
¼ cup (50 mL) dark brown sugar
¼ cup (50 mL) soy sauce
1 tbsp (15 mL) lime juice
½ fresh small red chili (or to taste), finely slivered

1. In the microwave, heat water and brown sugar to dissolve sugar, about 30 seconds.

2. Stir in soy sauce, lime juice and chili; let sit 20 minutes to allow flavours to blend.

Makes 1 cup (250 mL)

You can use other sauces too..I love a PC or home made peanut dipping sauce w/ them..and I like the bamboo steamers.. I even like the small small ones:)

Blue flowers..(Muscari)..and good food~
If only every day was like this!

I love the look of Muscari in this éprouvette holder..and the look of cabbage leaves in the bottom of steamers :)


  1. I am a big fan of food blogs and I just have to tell you that your's is by far the most beautiful blog I have ever seen. It's amazing!

  2. This is a beautiful blog. I have tried some of your recipes. Thanks, they are delicious.

  3. Oh Monique, you have me in the MOOD for these... maybe this weekend. Yours always look so good.

    Thank you for the beautiful reminder. :)

    (Love the way you've displayed your Muscari!!) xo~m

  4. Hi Monique,
    I have been in the Asian food mood for the last couple of days. Thank you for this recipe. It's supposed to be very hot here over the next few days and this will be lovely for us to enjoy while relaxing. Sounds delicious. Happy weekend!

  5. How cute those flowers look!
    And the dumplings...they look delicious!!

  6. These look wonderful!
    I want some now!

  7. These look delicious, Monique. I'm off to visit the Food and Wine site now... and see what other treasures I can find! ;)

  8. Tu les as parfaitement réussis, ces dumplings !
    Je retrouve enfin un moment pour toucher terre ... et ordi ! ;o) Allez, je vais me promener un peu dans les billets précédents ...

  9. These look so very good...I don't have bamboo steamers, but I will look for some next time I go to Chinatown (in Boston)...a healthier option to many other Chinese foods. Thanks for the recipe!

  10. Hello..! It's raining as if in July here..Tropical..almost:)

    I love the steamer baskets won't regret them..

    I have a nice fish recipe from Kylie Kwan I will share one day..She's so good!

    Hélène.. avec le Festival De Cannes si populaire et arrivant rapidement.. je pense à vous lorsque je feuillette les rubriques..:) Un jour j'aurai des photos sur mon site..
    Ne connaissant personne qui habite Cannes.. désormais vos billets.. votre famille..votre vous.. feront partie de mes souvenirs doux.

    Lori..they do have a nice site..Food and Drink..The magazines are at par w/ the finest high end food magazines..and are a gift from F and D..
    The photography is superb as well as the photos..
    All sponsored by the LCBO.

    Thank you for the nice thoughts.