Asian-inspired pork and leek dumplings simmered in seasoned stock and served with rice. Leftovers were also good served in the stock as a dumpling soup.
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This is not Polish pottery. This is from the Inker pottery in Croatia. I got it while I was deployed. |
When I get leeks in the Community Supported Agriculture (CSA) farm share they usually come in big bunches. I can't use them all up in a week, so I will chop them in half long ways, then chop into a useful dice, soak to remove grit, and spin in my salad spinner. After they are clean I spread them out on a tray to freeze before popping them into a zip top bag. During the winter I'll add leeks to whatever looks good. Like these dumplings.
This post is an example of letting go of the quest for perfection, because less than perfect-looking food still tastes good. Sure, I'm going to try and get a photo that looks as good as I can style it because you can't smell or taste through the screen, but I'm also going to show you how we really ate these dumplings--off plastic plates, without a healthy green vegetable side dish in sight.
Where to start? I suppose with the dumplings. I picked up a package of dumpling wrappers without a plan. They got shuffled around the fridge, stuck into the freezer, forgotten then rediscovered during a freezer reorganization. Finally I got the idea for dumplings. This recipe comes primarily from Mark Bittman's app
How To Cook Everything. I won the app years ago in a giveaway from
The Naptime Chef. I have the app on my phone, and if I'm sitting waiting for a kid and dreaming up recipe ideas I can search for inspiration to fan those flames. I had some
Thai turkey stock on hand, so I figured I'd give the dumplings a Thai twist then simmer them in the turkey stock.
After mixing up the filling, my son and I spent an enjoyable afternoon assembling the dumplings. [
Ok, it wasn't the entire afternoon, but it wasn't 10 minutes of work. There's a big reason I don't list preparation times on this blog--I AM SLOW IN THE KITCHEN. If I read that it takes 10 minutes to prep the ingredients for a recipe, I can guarantee that it will take me easily 30 minutes. I'm just slow, and I'm OK with that.] We chatted about life, as folks typically do when working together towards a common goal, and didn't really focus on creating the perfect photo-worthy dumplings. We weren't in a hurry, it was a Sunday, and we were just enjoying the moment. The dumplings don't look perfect, and that's OK. After all that time crimping and chatting I just wasn't into fixing a side dish, so we ate these dumplings with rice my daughter started in the rice cooker. Not every meal has to meet the perfection of whatever meal ideals are currently in vogue.