High Altitude Dumplings

A few lucky finds of fresh (packaged) wonton wrappers, mung bean sprouts, ground pork, and zucchini in the central market here in Huaraz led to a delightful dinner of homemade dumplings, both fried and in soup. Thank goodness for Peru's large Chinese population!



Dumplings:

1/2 kilo ground pork
2 c chopped fresh mung bean sprouts
1 c shredded/julienned zucchini
2 c chopped scallions (or Chinese onions, as they're locally known)
1 egg
1 tbsp fresh grated ginger
1 tsp salt
1 tsp cracked black pepper

Won ton wrappers

Combine all ingredients except for the wrappers and mix thoroughly, let chill for an hour or so. Fill wrappers and seal shut with a bit of water brushed (or in this case, applied with the fingertips) around the edges. Cook 5-7 minutes in boiling water, or until wrappers are cooked through; to fry, cook 3 minutes, remove and pan fry in oil over medium heat, until golden and crispy on the outside. We made the soup by adding vegetable boullion and salt to the cooking water, and dropping a few eggs in and stirring for the last minute.

Dipping sauce:
1 tbsp sugar melted in 2 tbsp warm water
2 tbsp soy sauce
1 tbsp chopped scallions
1 tbsp toasted & slightly crushed sesame seeds
dried or fresh grated ginger to taste

Mix all together and serve. Can be used as dipping sauce or to flavor soup broth.