Pasta Molds & Stamps – Paderno World Cuisine Set of Five Dumpling Molds

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The Paderno World Cuisine Set of Five Dumpling Molds Description:

Paderno World Cuisine Set of Five Dumpling Molds

The Paderno World Cuisine set of five dumpling molds come in diameters of 2 1/2″, 3 1/4″, 4″, 5″ and 7″. The molds are ideal for creating dumplings, calzones, pierogi, and fruit pies. You can use homemade or store-bought dough and wrappers with these molds and have a finished product in a very short time.

Key Features

•  Constructed of heavy-duty plastic

•  Dishwasher safe

•  Holes in the handles allow for easy hanging

Simple to Use

Decide on a sweet or savory filling and place a wrapper or dough circle on the mold of your choice. Place your filling in the center of the dough, being careful not to overfill. Too much filling will cause it to push through the seal created by the mold.

Once the filling is centered on the dough, slightly moisten the edges to help the dough stick together. Grab the handle on each side of the mold and raise them together toward the center to close the dough around your filling. A slight press is all it takes to crimp and seal the dough.

Pork & Vegetable Dumplings

By Brittany Smith, www.modernmrscleaver.com

Ingredients

—20 round wonton wrappers
—8 ounces ground pork
—8 ounces baby bok choy
—1 scallion, finely minced
—1 tablespoon
—Grated fresh ginger
—1/2 teaspoon salt
—Pinch black pepper
—1/2 teaspoon sesame oil
—1/2 teaspoon white or champagne vinegar
—1 tablespoon oyster sauce
—Water
—Cooking oil

Instructions
  1. Begin by blanching the bok choy. Bring a pot of lightly salted water to a boil and add the bok choy. Allow to boil for 2 minutes and then submerge in cold water to stop the cooking. Allow the bok choy to drain while you assemble the rest of the filling.
  2. To a medium bowl, add the pork, scallion, ginger, salt/pepper, sesame oil, vinegar, and oyster sauce.
  3. Finely chop the bok choy and squeeze any remaining water out of it. Add the bok choy to the pork mixture and mix with clean hands until completely blended. Cover and place the filling in the refrigerator for 20 minutes. Bring filling out of the refrigerator and allow to come back to room temp.
  4. Remove the wrappers from the packaging and keep them covered with a moist towel to prevent drying.
  5. To create the dumplings, place one wrapper on your dumpling press, spoon 1 1/2 tablespoons of the filing into the center of the wrapper, dot the edge of the wrapper with water, and bring the handles of the press together to seal the dumpling. If your filling squeezes out of the folds, decrease the filling to 1 tablespoon. Repeat with remaining wrappers.
  6. To cook the dumplings, heat 2 tablespoons of cooking oil in a skillet over medium-low heat. When your oil is hot, add 5-7 dumplings to the pan without overcrowding. Allow the dumplings to brown on one side and flip over to brown the other side. Each side will take about 3 minutes. Shake the pan as the dumplings cook to avoid sticking.
  7. When both sides have browned, add 1 tablespoon of water to the pan and allow the dumplings to steam for 3-4 minutes, until all of the white areas are translucent. Shake the pan periodically to avoid sticking.
  8. Remove the dumplings from the pan, dump out any remaining oil/water, and start the next batch by adding new oil. Repeat until all of the dumplings have been cooked.
  9. Serve with a variety of dipping sauces.

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