Pork Dumplings
I am just coming to the end of soft food stage after RNY in November. I haven't had any issues with introducing new foods, but I have also been pretty cautious. Since I've been eating so much ground meats, I decided that I might try to make some pork dumplings: ground pork, chinese cabbage, green onion, garlic, soy sauce, sesame oil - and they are rolled into balls and dredged - twice- in corn starch, then boiled/simmered in water/broth for a few minutes. I'm just hesitating because I'm still worried about so much corn starch. I thought they would be good, as a gluten free recipe.....but now I'm wondering if it will be a problem.
what do the experienced folks think??
on 1/11/14 9:50 am
i know i would give it a try. i have had wonton soup a few times and the wontons went down quite well. that being said, i only had room for 2-3 wontons. nothing happened to me.
everyone is different so you will only know if you try yourself.
thanks for the recipie, though!! :D