L’entrée

Homemade Pork Dumplings

5:55 AM


I am currently studying abroad in Singapore. When I think of Singapore, it reminds me of the hit film, Crazy Rich Asians. Inspired by the dumpling-making scene, I wanted to try to make dumplings on my own. I was curious to see if I could nail down the technique and create my own authentic dumplings. It didn't look that hard. And now that I've done it, I can tell you. It isn't that hard. You don't have to be crazy, rich, or Asian to create perfect dumplings.



My favorite part about this dish is how versatile it can be. You can choose to cook them with a steamer or pan-fry them as potstickers. The fact that I get options helps. I like knowing the fact that I can switch it up.

All the goodies in the filling

My newest (and coolest) kitchen gadget




Eating homemade dumplings is all the more satisfying. I can't emphasize how great it feels when you eat something that you've worked so hard making. It just tastes so much better. I simply can't explain it. This recipe will show you how to make juicy and tender dumplings with ease. It is simple and fresh. I can guarantee you that frozen Ling Ling potstickers cannot compare. So break out those wrapping skills and let's get cookin'!


Homemade Pork Dumplings 
Servings: 40-50 dumplings 

Ingredients
1 lb. ground pork
1 egg
2 garlic cloves; minced 
2 green onion; chopped
1/4 yellow onion; diced
2 tbsp. soy sauce
1 tbsp. sesame oil  
1 tsp. baking soda 
1 tsp. salt 
1 tsp. ground pepper 
1 package frozen dumpling wrappers 
Bamboo steamer 
Water

Instructions
  1. Place ground pork, egg, garlic, green onion, yellow onion, soy sauce, sesame oil, baking soda, salt and ground pepper in a large mixing bowl. 
  2. With a spatula or your hands (I like to use my hands), mix all of the ingredients together until you get a uniform and well-combined filling. 
  3. To assemble the dumpling wrappers, set aside a bowl of water. Put a tbsp. of the filling into the middle of the wrapper. 
  4. Using your finger, dip it into the water and brush the edges of the wrapper. Make 4-6 pleats down the right side of the dumpling, giving a gentle pinch with each pleat. 
  5. Cook the dumplings
    1. Steamed dumplings: While wrapping the dumplings, bring a pot of water to a boil. Once it starts to boil, place the bamboo steamer on top of the pot. Let the dumplings steam in the bamboo steamer for 15 minutes. 
    2. Potstickers:  In a large non-stick skillet over medium-high heat, add 1 tablespoon oil. Carefully place dumplings in the pan, flat-side down. Pan-fry dumplings for 1 minute. Add 1/3 cup cold water all at once and immediately cover pan. Reduce heat to medium and allow dumplings to steam for 5 minutes. Uncover pan and pan-fry for another 2-3 minutes, until bottoms dumplings are golden brown and crisp. 
  6. Serve alongside a dipping sauce and enjoy! :)
Good Luck,
Em



L’entrée

Red Grape Arugula Salad

11:53 AM


Salads weren't my thing for a really long time. I only ate my vegetables because I had to, not because I wanted to. An existence without meat? How did vegetarians and vegans do it? How could they possibly survive off of leaves?! Perhaps it's the carnivorous part of me talking, but that was how I felt about a meat-less diet for quite some time. Somewhere down the road, that sentiment changed. 



I can't quite pinpoint the exact moment when I started to love salad, but I definitely know what caused it. I finally came across a good salad. Yes, a good salad changes everything. When the dressing and items in a salad are just right, it changes your mind about this type of dish entirely. Now, I love experimenting with all sorts of toppings, salad bases, and dressings to create salad combinations that I love to eat and share with my friends and family. 





My red grape arugula salad is a re-creation of a salad that I had at an alumni dinner not too long ago. When she put the salad on the dinner table, I was confused. Grapes? In a salad?! What in the [insert explicit word here]?! I was extremely hesitant about the entire thing. You see, to me, only a few fruits can make it in a salad, and grapes were not one of them. 




When I tried this salad, my mind was instantly changed. I even got seconds!! The bursts of sweet flavor from the grapes and the light citrus dressing makes this a refreshing and light salad to have at your dinner table. This is the perfect side dish. If you want to make it to a full meal, add some protein on the side (chicken breast, salmon, fried tofu). I left that dinner promising myself that I would recreate that beautiful salad to enjoy in the comfort of my home. After some trial and error, I've been able to successfully recreate the salad that I had the joy of trying at the alumni's home. Make this unusual grape salad with me in less than 10 minutes. Don't knock it 'till you've tried it! 


Red Grape Arugula Salad 
Yield: 2 servings

Ingredients 
For salad: 
1-1 1/2 cup seedless red grapes; halved
2 handfuls fresh baby arugula 
1 avocado; halved and sliced 
1/4 cup walnuts; toasted and roughly chopped
3 tbsp. parmesan cheese; shaved 

For dressing: 
2 tsp. lemon juice
1 tsp. lemon zest  
1 tsp. olive oil
Salt; to taste 
Pepper; to taste 

Instructions: 
  1. Whisk the lemon juice, lemon zest, and olive oil together until well combined. Add as much salt and pepper as you would like to your dressing. This is all based on preference.
  2. In a large salad bowl, start with the arugula salad. Add the avocado, walnuts, parmesan cheese, and grapes. 
  3. Drizzle the lemon dressing on top of the salad. With a pair of small tongs, toss the salad with the light dressing until it is well combined. 
  4. Serve and enjoy :)