Celebrate the Lunar New Year with everyone's favorite post-run food: Dumplings! This year, PPTC will kick off the Year of the Ox with a virtual Chinese potsticker making workshop. You can procure your own ingredients (see below), or support a local restaurant and order takeout. For cooking equipment, you will need a frying pan with a lid, or you can simply boil the dumplings. I will demonstrate how to fill, fold, and fry beautiful potstickers, so that you too can bond with your family and friends in communal labor!
Wear RED because it's the lucky color for lunar new year, and I know you all have plenty of red clothing.
Ingredients (Before Times version):
• 1 lb ground pork (preferably fatty) OR 1 block of firm tofu, crumbled
• 1 bunch garlic chives, finely chopped (can substitute 2 leeks, half a napa cabbage)
• 3-4 cloves garlic, minced
• 1″ ginger, minced
• handful shiitake mushrooms, chopped, destemmed (optional)
• 1 egg
• 2 t salt
• 2T sesame oil
• 2T cornstarch
• Dumpling wrappers (the white round kind, usually labeled "Shanghai wrappers," NOT the yellow square ones which are wonton wrappers and tear easily)
• Soy sauce and Chinese black vinegar in equal parts for the dipping sauce, plus a dash of chili oil for hotheads
Ingredients (Pandemic pantry version):
• 1.5-2 lbs of finely chopped/crumbled vegetables and/or protein of your choice
• 2 t salt
• Dumpling wrappers (the white round kind, usually labeled "Shanghai wrappers," NOT the yellow square ones which are wonton wrappers and tear easily)
• Soy sauce for dipping