And now… continuing our “Caveman’s Guide to Pie” series, here is a recipe for a big pile of cute little pig pies. That is, pies that contain ground pig. Or cow. Or buffalo, chicken, goat, sheep, fish, or shrimp. Or wild boar, rattlesnake, bear, pheasant, quail, or eels. I don’t recommend this recipe for ground turtle meat. I can’t tell you why, it involves a personally traumatic childhood experience with a BB gun and Mr. Snappy. But I’m over it now. Really.
I salute to James’s Hand-Made Potsticker Recipe, the recipe here is pretty much my implementation of the Liu Family recipe. It’s an excellent web page and obviously has deep wonderful family roots, something I value greatly here at Caveman Recipes Inc. I’ve also taken a few tips from allrecipes.com who had a egg noodle dough which was typical of other sites.
2 lbs ground pork *
1 large napa cabbage *
small bunch ( 6 – 8 ) green onions *
large handful of cilantro *
large eggs ( need 3 – 4 )
several large cloves of garlic **
palm-sized chunk of ginger root **
all-purpose flour ( 6 cups )
brown Chinese oyster sauce **
sesame oil **
* near substitute okay
** important, do not omit
- Into the second largest mixing bowl, chop the napa cabbage, salt heavily, add some water, stir, and let sit at least 15 minutes (to let it give up it’s water).
- Chop the onions, cilantro, garlic, ginger, and add with the pork into the largest mixing bowl.
- Squeeze as much water as possible from the chopped napa with your hands (tight little fist sized cabbage balls) and add to the mix.
- Punch a crater in the center of the ‘pemmican’ and add:
- 2 Tablespoons oyster sauce
- 1 Tablespoon sesame oil
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1/4 teaspoon cayenne pepper
- Mix well and refrigerate.
- Wash the salty cabbage juice out of the second largest bowl and dry with towel. Take a break here. Check again to make sure you put the meat in the refrigerator.
Break. Do not drink too much coffee when working with dough.
- Sift 6 cups of flour with 1 1/2 teaspoons salt into the dry bowl (you didn’t dry it, did you, lazy bum)
- Beat three eggs with a cup of warm water and add to the flour.
- Mix, add water one teaspoon at a time until a workable dough is formed.
- Knead for 5 minutes.
- The dough should be very stiff but workable and elastic. You can use a pin, but it’s tough work. Roll out the dough as thinly as possible. Alternately use a pasta sheet machine.
- Add a spoonful (or two) of filling. I’m using a big cookie cutter with a crimper insert, so I lay another sheet of dough over the top, but you can cut the dough and fold it over.
- Cut the dough and crimp the edges.
- Stack them on a plate and freeze. Turn them over a few times while freezing so they don’t stick to the plate or each other.
These are full of raw pork, so cooking is important. They can be steamed, baked, boiled, fried, and probably a few other ways I haven’t thought of. See James’s recipe for the best way.
- Sesame oil
- rice vinegar
- minced ginger
- cilantro or green onion
Still experimenting with the sauce, but these are the common ingredients.