I-Hate-Leftovers Pork Dumplings

I get bored easily and really hate leftovers. So when the Ham-as-Bread Sandwiches ended up stretching to a third night (we had half served hot the first night, a quarter as cold ham sandwich slices last night, and the picture above shows what was left looking at me from the fridge) I just didn't want to slice it up again.
Because of my gluten intolerance, I've been investigating gluten-free and -reduced cooking, and thought to make some rice flour potsticker wrappers, but turns out that to make about anything I need xanthan gum. Lane says it's ok, but I don't have any, so even so I'm SOL.
Fortunately, thanks to some inspiration from the Art of Cooking Indian Food blog (recipe here) I decided on rice flour dumplings. The result was fantastic (even though it gave me even more leftovers...)


Leftover Pork Dumplings
Serves 4

1/4 of the Ham-as-Bread Sandwich recipe (recipe)
1/4 t black pepper
1/4 t cayenne
dash Chinese 5-spice (or another similar "sweet" spice)
dash of MSG (time for your "MSG isn't bad for you" post, Lane! But if you have a sensitivity or really object, just leave it out)
1 c rice flour
1 c water
1T lard for frying
1T udon tsuyu (or a light soy sauce)

Cut any bone out of the remaining ham and grind the rest - including the fat and any of the "stuffing" remaining. The object on the left of the first picture shows the coarse grinding plate I used; the picture below shows the result. If you don't have a meat grinder, you could pulse it through a food processor.


Mix in the rest of the spices - add more or less to taste.

In a heavy frypan, heat the lard. Add the ground meat mixture and saute for a little bit.

Add the water. When it boils, add the rice flour slowly. Stir constantly so that it doesn't lump.

Once all the flour is mixed in, remove the pan from the heat. Keep stirring for a bit because the pan will be hot. Form the mixture into dumplings. The picture above shows the entire output with some "large" dumplings. As an experiment, I made half that size and half (as shown in the finished dish) as little balls, half the size of the ovoids.

Steam the dumplings (over, not in, water) for 8 - 10 minutes (for the balls) or 12 - 15 minutes (for the ovoids). In a 7" steamer it took two batches to do.

Put on a plate, sprinkle udon sauce over, and serve. Can be served cold also (put sauce on just before you eat it).

I suggest serving with chard or other dark greens (recipe below) - the slight bitterness really complements the flavor of the dumplings. The picture at the end of the post shows one serving with chard.

Chard and Chard-rib salad

To economize on time I decided to make a chard rib salad for lunch tomorrow while the first batch of dumplings was cooking, and then to do the greens for dinner so they'd be ready and hot when the second batch finished up.The picture above shows the leaves and stems from the chard bunch I used.

Chard and Chard-rib Salad
Makes 2 servings each of chard and chard-ribs

1 bunch swiss chard (or use another similar green)
1T unhulled raw sesame seeds
1t sesame oil
1T strong soy sauce (Kikkoman type)
1T coconut oil for frying

Wash the chard and separate the ribs from the leaves.

Cut the ribs into strips approximately 1/4" wide and 2" long.

In a large heavy frypan, heat the coconut oil. When just fragrant, add the ribs. After a few minutes, add the sesame seeds. Cook until the ribs are nearly cooked through, about 3-5 min. Add the sesame oil and heat until fragrant. Add the soy and saute until the ribs are cooked but not limp, a few minutes more at most. Remove to dish to cool. When cool enough put in fridge.
This is your chard-rib salad for tomorrow.

Do not scrape out the pan - leave some seeds and liquid.

Return pan to heat. Add chard leaves. Saute until just limp and remove from heat. Serve and eat hot.