Chive and Pork Dumplings

1 lb. ground pork

2 cups of chopped chives

3 tablespoonfuls of soy sauce

2 eggs

1 pack of 16 oz.  dumpling wrap


Incorporate the pork, chives, soy sauce, and eggs.  Mix well and let it rest for 15 mins.  Place 1 tablespoonful of pork filling on each of the dumpling wrap.  Fold in half and seal the wrap.  (makes about 50)

In a separate pot, boil about 6 quarts of water.  When water start to boil, carefully place the dumplings into the water as you lightly stir the water.  Bring to boil again.  This time add  1 cup of cold water and bring to boil again.  Dumplings would be ready when they float to the top.  Bon Apetite!

Also goes with dipping sauce.  Prepare customize dipping sauces with soy sauce, sesame oil, chili sauce, vinegar and etc.

******dumpling3 dumplings2


*****For extra wrap left over,  I defrost some chopped spinach sqeeze out the juice.  Place a cube of Monterey Cheese with Jalapeno peppers on each of the wrap and make the dumpling. (wrapped dumplings may be freezed.  It can be cooked directly without being defrost)

Heat a cup of cooking oil to 375 degree. ( place a slice of ginger in the oil and wait til it simmers). Place the dumplings in and  fry til golden brown.  Drain on paper towel and serve.

The extra spinach and spinach juice can be used for egg drop soup.


My curry chicken over rice

2 potato chopped

6 stalks of celery chopped

1/2 cup mini or chopped carrots

2 onions chopped

2 cups of chopped chicken thighs (fat removed)

In a non-stick pot saute onions til slightly cooked and add potato.  Add 1 cup water (may use chicken stock instead) and 4 cubes of Vermont Curry Sauce Mix by House , cover and bring to boil.  Then reduce heat and let it simmer.  When the potato and onion began to soften add chicken, carrots and celery and again bring to boil.  Lower heat to simmer and add black pepper.  Simmer to reduce liquid to desire consistency.  Salt to flavor and serve over rice

Cook  4 rice cups of rice in the rice cooker.   Serves 4-6 people