Friday, February 27, 2015

Gloves, Black Hole.

glovesI just saw a segment on Good Morning America about germs and gloves. Something I never would have thought about. Obviously gloves touch all kinds of germy surfaces and although they would not survive long on your gloves because there isn’t much for them to thrive on, nevertheless they can be covered in germs for a while, some of which can be serious health risks. They recommend washing gloves regularly or using disinfectant wipes. They also say do not leave gloves bunched up in your coat pocket but let them “air out”. Mine are not washable, but I do have wipes. I have already taken them out of my pocket where I usually stuff them.

Just heard on TV and since Googled about a massive black hole Black Holewhich is billions of times bigger than our sun. It was apparently formed after “the big bang” which throws all our current scientific knowledge out of the window according to this article. It is being called a super massive black hole. Given what we currently know about how black holes are formed and grow over time, a hole of that magnitude that soon after the Big Bang shouldn't be possible. I would love to know what Stephen Hawking thinks about this.

This recipe was created specifically for Taste Book by Yasmin Fahr. As you may recall, I am nuts about Chinese dumplings.

Pork and Lemongrass Dumplings


Yasmin Fahr
This recipe makes about 30 dumplings, give or take. Before starting, set up foil- or parchment-lined baking sheets to arrange the completed dumplings. Tip: Using a microplane is an easy and fast way to grate ginger or garlic.

About 30 dumplings
Pork & Lemongrass Dumplings photo

 

 

 

 

 

Ingredients

For the Dumplings:
  • 1/2 pound ground pork
  • 2 scallions, light white and green parts thinly sliced (about 1/4 cup)
  • 1/4 tablespoon freshly grated or minced ginger
  • 2 cloves garlic, grated or minced
  • 4 tablespoons soy sauce
  • 1 tablespoon mirin
  • 1 tablespoon sesame oil
  • 2 stalks lemongrass, trimmed and minced (about 1/4 cup)*
  • 1/2 package of gyoza or wonton wrappers (about 30 wrappers)
  • 2 tablespoons vegetable oil, or more as needed
  • 1/4 cup water
For the dipping sauce:
  • 1/2 cup soy sauce
  • 1 teaspoon sambal or garlic-chile sauce
  • 1 tablespoon rice wine vinegar
  • Tip: Wonton or gyoza wrappers can be found at most Asian markets or at supermarkets such as Whole Foods.
  • Note: If you don’t have or can’t find lemongrass, feel free to leave it out. This recipe will still be delicious.

directions

  • 1 In a mixing bowl, combine the pork, scallions, ginger, garlic, soy sauce, mirin, sesame oil and lemongrass. Mix without overworking the meat.
  • 2 Prepare your work station. Set a large plate or butcher block for preparing the dumplings and a small cup of water. Place 1 tablespoon of filling into each wrapper and wet half of the outer rim of the wrapper. Fold like a taco, gently pushing the filling into the belly of the taco with your forefinger.
  • 3 To pleat, hold the dumpling in the left hand, using the right hand to fold the flap closest to you toward the middle, and repeat, to create a pleat, gently pressing the filling into the belly of the dumpling as you move to the right. The dumpling will form a crescent shape. Set completed dumplings on a foil-lined baking sheet.
To Pan-Fry:
  • 1 Heat the oil in a 12-inch skillet over medium-high heat until shimmering. Add as many dumplings pleated-side up as possible into the pan without overcrowding or touching each other. Cook until the bottoms are browned, about 2 minutes.
  • 2 Add the water carefully as it will steam and cover. Cook until the water has evaporated, about 2 minutes more. Remove the lid and cook until the wrappers are translucent and the filling cooked, about 2 minutes more. Meanwhile, prepare the dipping sauce by combining the ingredients in a small bowl. Serve with the dumplings.
To Boil:
Bring a large pot of water to a boil. When ready, carefully lower the dumplings into the water, one at a time. Cook in batches. Similar to ravioli, you will know the dumplings are done when they float to the top and are translucent. Drain and serve with dipping sauce.

Finally, enjoy

Have a great day
Jo_thumb[2]

14 comments:

  1. I do let mine air out afterwards. I wouldn't touch any food item with gloves on or after taking off gloves anyway.

    ReplyDelete
    Replies
    1. Never occurred to me. No, I wouldn't touch food with gloves on unless they were rubber gloves of course.

      Delete
  2. I love Chinese dumplings too! I'll have to let my hubby know about the gloves thing. I wash mine. And I posted about the big black hole on my FB page too! Wow!!! I don't like the thought of black holes I don't care how old they are. LOL

    ReplyDelete
    Replies
    1. Matt used to make 'pot stickers' basically the same thing, but hasn't done so in years. I can't wash mine.

      Great minds think alike. I think the black holes are fascinating, scary too of course.

      Delete
  3. We don't have much of a need to wear gloves in Nth Qld. I do own a lovely pair of leather ones though. It makes sense they'd collect germs. I've also read you should get rid of your toothbrush after you've been sick and get another one because they harbour viruses. It's very interesting about the black hole. The idea terrifies me.

    ReplyDelete
    Replies
    1. Lucky you. I never thought of the toothbrush. Maybe I should change mine right now.

      The black holes have been around longer than humans have.

      Delete
  4. Thanks for the reminder about the gloves! I usually do leave them rolled up in my pockets. The dumplings look so crispy and delicious!

    Julie

    ReplyDelete
    Replies
    1. I do too. I could just eat those dumplings now.

      Delete
  5. Hi Jo,

    Speaking of gloves, I hate the way washing up gloves seem to get holes in them so quickly.

    I heading for a black hole, at least I thought I was with my previous computer.

    Those dumplings! Now you're talking. Thanks and have a pleasant weekend, Jo.

    Gary :)

    ReplyDelete
    Replies
    1. Don't they just? I hate wearing them but need to do so.

      I assume you now have a new computer. Wish I had some dumplings handy. You too.

      Delete
  6. I never really thought about dirty gloves. I buy gloves at the end of the season in bulk because I lose them all the time. Now I feel smart with my cheap, disposable glove theory ;)

    Those dumplings look amazing, but I don't know that I could do them justice. You make me some and I'll get a passport and come eat them!

    ReplyDelete
    Replies
    1. Nor me Liz. I will now though. Pinky, above, also mentioned toothbrushes after being ill. I threw my current one out straight away.

      OK, I'll let you know when I am going to make them.

      Delete
  7. Where were my leather gloves? Bunched up in my pocket. Not good. Love dumplings, a true comfort food, must be all those carbs.

    ReplyDelete
    Replies
    1. We will have to re-learn. Me too.

      Delete