Chinese Noodles & Pork Dumplings
Andy Anderson !
So, are you ready… Let’s get cooking.
- 1 lb
- lean ground pork
- egg white, lightly beaten
- 2 tsp
- soy or tamari sauce
- 2 Tbsp
- fresh cilantro, chopped, plus more for garnish
- 1 Tbsp
- fresh ginger, grated
- 2 Tbsp
- cornstarch, or arrowroot powder
- 2 c
- fresh chicken stock… see recipe: Hearty Chicken Stock ala CIA
- 1 tsp
- fish sauce
- 4 medium
- green onions, cut into 1-inch lengths
- 4-6 medium
- white button mushrooms, stems removed, and quartered
- 1 c
- frozen peas
- 1 large
- carrot, cut on the bias into 1/2 inch lengths
- 2 pkg
- dried chinese noodles
Tamari is a type of soy sauce, specifically Japanese soy sauce. When compared side by side, you’ll immediately notice that tamari is deeper brown, and slightly thicker, than ordinary soy sauce. While similar in taste, the one advantage of tamari is that you can get it gluten free.
We use cornstarch as a thickening and binding agent; however, some people have allergies to corn products, in which case arrowroot is an excellent replacement.