As I said before, I had an overabundance of vegetables from the garden. I needed something to do with zucchini, but I wanted something with an Asian twist. After an unsuccessful search through any of Fuschia Dunlop’s books, I turned again to the Food & Wine recipe database. A few minutes of searching pulled up the perfect solution: Manchurian Pork and Zucchini dumplings.
I’m not exactly sure what makes dumplings Manchurian, but I started with a medium sized zucchini. I got it as close as I could to a ¼ inch dice.
While the zucchini was draining, I get to work with the rest of the ingredients.
A few quick turns later
Starting with one gyoza wrapper, I took it in my hand and added one level teaspoon of filling. I moistened one edge with a small pastry brush and then folded it into a half moon. I then started to pleat the edges.
A better look at my pleated masterpieces.
I had everything on a pan lined with wax paper. The idea was to cook a few now and freeze the rest for later use.
You can really tell the difference between the hand pleated and the pressed dumplings.
I decided to treat these dumplings like potstickers. I waited until the dumplings had formed a nice crust and had adhered themselves to the pan. I then poured in enough water to come halfway up the dumplings.
With the lid on, I only had to wait for the water to evaporate.
The first batch was soon ready.
With about 25 or 30 dumplings on the pan, I had hoped to freeze most of them. However, this was the fourth of July and everyone was hungry. I soon had pan fried the entire batch. Manchurian dumplings may not be your traditional July 4th meal, but I felt entirely patriotic when I was making dumplings and watching the fireworks from D.C. Besides, everyone gets tired of hamburgers and hotdogs.