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HARVEST OF THE MONTH
DECEMBER

Sweet Potatoes, Pork, and Potatoes

Apple & Pork Dumplings!

from Sarah Heffron, Mayfair Farm, Harrisville

Ingredients

Makes 8 dozen

Dumplings are always a crowd-pleaser and while I’ve made the wrapper from scratch, it isn’t better than the commercial options which are quite thin and delicate. Again, you can make this recipe, freeze, and just pull a dozen out at a time when desired.

4 packages of dumpling wrappers, containing 24 pieces each or equivalent

1 lb. ground pork
1 c. grated apple
2 T. vegetable oil, plus a bit of additional oil
¼ c. minced scallion
5 dried shiitake mushrooms, soaked for 15 minutes, drained and chopped
1 T. minced ginger
1 t. minced garlic
1 T. minced cilantro
3 T. soy sauce
1 T. sesame oil
½ t. salt

INSTRUCTIONS:
In a medium bowl, combine pork and apple and set aside. In small skillet heat oil and sauté scallion, shiitake, ginger and garlic for 30 seconds. Off heat add cilantro, soy sauce, sesame oil and salt. When cool, add mixture to pork.

Open package of dumpling wrappers (wonton wrappers will work too, but I prefer to cut in circles with a cookie cutter). Using a pastry brush paint half of each circle lightly with water. Add about 2 teaspoons of filling and seal the dumpling. I prefer the look of pleated dumplings so I pinch one end closed and then overlap the next section and pinch again repeating three more times.

When ready to serve, heat water in steamer, oil steamer basket and arrange dumplings in one layer without overlapping. It will be necessary to do this step in batches.

Steam for five minutes. These are great steamed, or if you like, continue to the next step for pan fried.

Heat a thin layer of oil in large skillet until quite hot. Lay steamed dumplings in pan and cook without stirring until bottoms are nicely browned. Serve right away and repeat with remaining dumplings.

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