Funnies, Relaxing Lockdown, TV,

Denise Hammond at My Life in Retirement published some funnies this morning. One of which was a statement that in 4 weeks, 88% of blondes will disappear.

I am really concerned about the areas who are going to be relaxing the lockdown restrictions. Especially if  cinemas and theatres are allowed to re-open. Elective surgeries, maybe, but otherwise! That's a silly phrase, elective, who basically elects to have surgery? (I'm not talking about cosmetic stuff) maybe non-life threatening surgery, but elective??? I am due for some of that. I have a hip problems and I think I might have knee problems too. Not forgetting the blocked veins which are stopping my legs from working properly anyway.

Did it again, didn't I. I always enjoy watching Inspector Morse on TV and I always forget to do both my blog and Spanish lessons beforehand with the result that it's close on 11 now. Not much going on at the moment to write about anyway.

Many of you know just how much I love dumplings. This is a recipe I posted a while back which I thought I would share again.I haven't made dumplings myself in a couple of years, not since before I went into hospital. Of course I can buy them from the grocery store these days and they are pretty good.

Chinese Pork Dumplings

When I was growing up, my family made dumplings together every Sunday morning. It's a

wonderfully interactive way to start the day. Dumplings are economical and simple to make and they taste especially great with the family by your side

FOR THE DUMPLINGS
1/2 medium green cabbage, roughly chopped
salt
1/2 tsp grated ginger
1 large clove garlic, finely chopped
1/2 cup finely chopped scallions
1/2 cup chopped garlic chives (optional)
3 oz peeled shrimp, deveined and chopped
1/2 lb ground pork
1/4 cup soy sauce
1/2 tsp sesame oil
Freshly ground black pepper
1 package dumpling wrappers
2 Tbs Vegetable oil

FOR THE DIPPING SAUCE
1/4 cup soy sauce
3 Tbs Rice vinegar
1 tsp thinly sliced scallion white
1 pinch toasted sesame seeds

1. The filling: Place the cabbage in a food processor, add 1/2 teaspoon salt, and pulse until finely chopped but not puréed. Wrap the chopped cabbage in a clean kitchen towel and squeeze to remove juices, then transfer to a large bowl. Add ginger, garlic, scallions, and, if desired, garlic chives. Add the shrimp and pork and season with 1/4 cup soy sauce, sesame oil, and salt and pepper. Mix together by hand.

2. Taste the filling by poaching or frying a small amount, and adjust seasonings to taste. To prepare the dipping sauce, combine soy sauce, rice vinegar, scallions, and toasted sesame seeds in a small bowl.

3. To wrap, place 1 tablespoon of filling into the center of a dumpling wrapper. Wet the wrapper's edges, then fold in half to form a taco-like shape. Make a pleat on the side facing you about 20 degrees from the apex of the half-circle and seal with your fingers to the back of the skin. Repeat on the other quarter, in mirror fashion, and seal the dumpling completely, trying to eliminate any air pockets. Repeat until all filling is used.

4. To pan fry, heat oil in a large, nonstick pan over high heat. Add the dumplings in one layer so that they do not overlap. Add water to come halfway up the dumplings, and cover the pan. Reduce the heat to medium-high and cook until all water is evaporated and the bottoms are browned and crispy, about 10 minutes. Alternatively, the dumplings can be steamed until cooked through, about 5 minutes in a steam basket.

5. Transfer the dumplings to a plate and serve with a dipping sauce.

Servings: 4

Author: ANITA LO

Have a great day, stay well.