Hugged food is happy food. Take these beauties for instance, stuffed with cannabis-kissed cabbage and pork, and wrapped in the warm embrace of soft dumpling wrappers.
We recommend doubling or tripling the recipe and freezing any dumplings you don’t cook right away – once you’ve started the work of stuffing them, you may as well.
Also, take care about who you serve these loving morsels to – after tasting them, some people may be inspired to kiss the cook.
Recipe by Chef Ronnie Fishman, words by Devon Scoble.
450 grams (1 lb) ground pork (at least 20% fat)
½ head Napa cabbage, shredded
1 tbsp freshly grated ginger
2 tbsp light soy sauce
2 tbsp Shaoxing wine (or dry sherry)
1 tbsp sea salt
1/4 tsp white pepper
¼ tsp Chinese five spice
1/3 cup chinese chives, finely chopped
1 package frozen dumpling wrappers
1/3 cup light soy
1/3 cup rice wine vinegar
Cannabis-infused sesame oil to taste
Toasted sesame seeds, to taste
Combine first ten ingredients in a large bowl. Stir with a spatula until the ingredients are well combined and form a sticky paste. Thorough mixing is essential to ensure the medicated oil is incorporated properly. Cover with a plastic wrapper and allow to marinate in fridge until you’re ready to wrap the dumplings.
Scoop about 1 to 2 tablespoons (depends on the size of dumpling wrapper you use) of dumpling filling and place it in the center of the wrapper. If you’re using pre-made dumpling wrappers, dip your finger into a small bowl of water and wet the outer edge of the dumpling wrapper. Fold both sides into a half-moon shape and pinch the middle points together. Hold the dumpling with one hand and start sealing the edges into pleats with the other hand. Once you have sealed the dumpling, firmly press the pleated side with your fingers to make sure the dumpling is well sealed. If you put in too much filling and have trouble sealing the dumpling, remove extra filling and fold the dumpling again.
If you plan to cook the dumplings immediately, place dumplings onto a well-floured cutting board about a finger width apart.
If you plan to freeze the dumplings, line a baking sheet with aluminum foil and place dumplings on top.
Line the bamboo steamers with napa cabbage leaves or parchment paper. Place dumplings into the steamer a finger width apart. Add two inches of water into a wok or a large pan that can comfortably fit your steamer. Place the steamer into the wok or pan, making sure the water doesn’t touch the dumplings when it begins to boil. Cover the steamer and cook over high heat for 10 minutes- 15 minutes, depending on the brand of wrapper. Serve immediately.
Bring a large pot of water to a boil. Cook dumplings in simmering water for about 4 minutes. Serve immediately.
In a cast iron skillet, add about 2 TBSP of canola oil. Add the dumplings and cover to steam through (about 2 minutes), remove the cover and flip the dumplings. Cook for another couple minutes until golden brown.Serve immediately.
Combine all ingredients and mix well.