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Blue Cleaver associate Greg is a man's man. He's a meat man. He's got no time for woman stuff like bread dough and puff pastry. So when he makes himself a plate of pork dumplings, he deploys a home cook's secret weapon: Pillsbury Biscuits.
Culinary purists can hate all they want, but this is one heck of a good shortcut to porky goodness. Besides, everybody loves popping that pressurized tube.
Lightly flour a cutting board and separate the biscuits.
Next, roll them flat with the rolling pin. Press hard: this supermarket dough is on the springy side.
You can fill these puppies with whatever you like, be it vegetables, meats, or sweets. We used freshly ground pork mixed with chopped ginger and onions.
Grab a circle of dough and about a tablespoon of filler
Center the filling and pull up the sides, adding more filling if you can.
Fold the top together like a little girly purse.
Show off to your friends.
The dumplings will look pretty fluffy even before they cook. Such is the way of the Doughboy.
Heat a little oil and a few tablespoons of vinegar in a frying pan that has a lid. You didn't think we'd steam these did you?
Place the dumplings in there gently.
Add water to cover the bottoms of the dumplings.
They should be sitting in a puddle, not swimming in it.
Cover the pan.
Now, the all-important dipping sauce. You want some crushed garlic . . .
and soy sauce . . .
. . . indeed, lots of soy sauce.
When the dumplings are looking puffy and slightly golden, pull them out.
Check the bottoms: they should be crispy and brown.
Dip and eat!
