Foodstuff

Jicama Dumpling with Pork

When I was growing up, one of my favorite snacks to eat is singkamas or jicama drizzled with salt, chopped chili, and vinegar. It’s sour, but the sweet, juicy taste of jicama balanced it. The taste is almost like sweet and sour but a little bit tangy. I always prefer it than the famous green mango with bagoong or shrimp paste.

Today, I still eat jicama but minus the sour vinegar, as my digestive tract gets irritated easily. In most cases, I add julienned jicama to any green salad. If I don’t have any lettuce, I just eat it alone.

In one of my lazy musings at home, I suddenly thought, Why not make dumpling with jicama?  As you know, we’re pretty lazy with food preparations. To help me save on cooking time, I’d make big batches of food that I can freeze and defrost whenever we’re hungry and lazy. My Thai-inspired spring rolls is one example, which I posted here many moons ago. Go check it out if you want to try it.

So anyway, I’d thought I’d make it, and here’s how I made them:

Jicama Dumpling Ingredients:

  • 1 large bulb of jicama
  • 1/4 ground pork
  • 2 packs of dumpling wrapper (50 pcs in each pack)
  • onions
  • cloves of garlic
  • spring onion leaves
  • 1 medium-sized can of mushroom (optional)
  • salt and pepper
  • Soy sauce (optional)
  • Sesame Oil (optional)

Special Kitchen Tool:

  • Dumpling maker (I bought mine at Daiso Japan, Ayala for only P88.00 or less than $2)

Instructions:

  • Chop and mince all ingredients, and place them in a large bowl
  • Add salt, pepper, soy sauce and sesame oil
  • Mix well
  • Place a piece of dumpling wrapper on the dumpling maker, and fill it with filling. Close it by pressing the maker firmly.
  • Place the dumplings on a tray and freeze for at least an hour or two before storing them.
  • Transfer the frozen dumpling in a Ziploc bag or food container and place inside the freezer.
  • Thaw a few pieces before you cook them.
  • To steam: Use a steamer or place dumplings in a pan with water and boil. To fry: Just heat oil and deep fry them.

It’s pretty easy to make. The only time-consuming part of it all is the last part. We have a small refrigerator so I can only free small portions with a small tray. Once they’re all frozen and stored, 100 pcs of dumpling can last us two months. I think they can store longer than that, but we try not to store them longer than four months.

As for the taste? I like it. The jicama in the dumpling is a nice break from zucchini, which I usually used before I learned I can make dumplings with jicama. Lol! The flavor is actually unique. It’s not only meaty in taste but crunchy as well, thanks to the jicama. I also like how the taste of pork and jicama didn’t overpower each other. What a relief because hubby liked the dumplings, too! 😀