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Steamed Kutchay Dumplings

I’ve been grocery shopping with Mom last night and we found some fresh kutchay leaves in the vegetable section. I’ve been really wanting to make some dumplings since my last stock (which I consumed a week before. I always keep dumplings in the freezer for future purposes). The last ones I’ve made were traditional Siomai dumplings, so this recipe that I’ll be sharing comes extra special with a few more tasty ingredients (and instruction photos) on hand. 🙂

KUTCHAY DUMPLINGS (2 WAYS)

Ingredients:

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My dumpling mixture.

Yield: 25 pcs (depending on your dumpling size)

  • 1/4 kg lean ground pork
  • A bunch of kutchay leaves (chopped)
  • 1 whole pc. white onion (small dice)
  • 6 cloves of garlic (minced)
  • 1 whole egg
  • 5 Tbsp. All Purpose Flour
  • Salt & Pepper to Taste
  • 1 tbsp soy sauce (for aroma)

Directions:

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1. In a mixing bowl, combine all ingredients together until everything is well incorporated.

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2. Prepare your dumpling wrappers. You can use round or square ones.

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3. Scoop 1 tbsp. of dumpling mixture in your wrappers. Seal according to your preference.

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I seal mine like little empanaditas.

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4. Steam for 20 – 25 minutes and serve with chili garlic soy sauce or balsamic vinegar.

OR

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Make balls out of your dumpling mixture, dunk in flour, egg, and Japanese breadcrumbs, then deep fry. Serve with sweet and sour sauce.

ENJOY!!!~~

*Note: you can freeze your excess dumplings for a month. You can stock up on them in air-tight freezer-safe containers, thaw them out, and steam. 🙂