Pork, Chickpea And Scallion Dumplings
- Total Time
- 25 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 3cups chickpea flour (see note)
- ½cup lowfat milk
- 2eggs
- 1pound ground pork
- 2medium carrots, peeled and minced
- 6scallions, minced
- 4teaspoons kosher salt
- Freshly ground pepper to taste
- Curry-mustard steaming liquid (see recipe)
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Preparation
- Step 1
Place the chickpea flour in a medium sized mixing bowl. In another bowl, whisk together the milk and the eggs. Gradually stir the milk mixture into the flour. Add the pork, carrots, scallions, salt and pepper and mix until well combined. Form the mixture into balls, using 1 rounded tablespoon for each dumpling.
- Step 2
Place the dumplings in a steamer, cover and steam over the liquid until cooked through, about 15 minutes. Divide among 6 plates and serve immediately.
- Chickpea flour is available through mail order by calling 1-800-Balducci.
Private Notes
Comments
I made these as per the recipe and they were not very good. The chickpea flour is very gloomy to work with and I don’t feel like it Incorporated with the other ingredients very well. Overall, the flavor wasn’t very good. I’m wondering if less chickpea flour and more porkmight help.
Made these exactly as written. They are a bit dry. I would reduce the chickpea flour by at least half a cup and either add another egg or a bit more milk. They are very mild, but would be good served with a good Thai vinegar dipping sauce. I have reserved some of the mixture for experimentation. They need a little..something.
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