{"id":1311,"date":"2016-02-24T22:50:57","date_gmt":"2016-02-25T05:50:57","guid":{"rendered":"https:\/\/blogs.ubc.ca\/waltergage\/?p=1311"},"modified":"2016-02-24T22:50:57","modified_gmt":"2016-02-25T05:50:57","slug":"happy-chinese-new-year","status":"publish","type":"post","link":"https:\/\/blogs.ubc.ca\/waltergage\/2016\/02\/24\/happy-chinese-new-year\/","title":{"rendered":"Happy Chinese New Year!"},"content":{"rendered":"<p>Chinese New Years may have passed but you can still create your own wonderful hot dumplings to eat on a cold day. You can buy frozen ones at the store but what\u2019s the fun in that?<\/p>\n<p>For Dumplings:<\/p>\n<ul>\n<li>Wonton wrappers<\/li>\n<li>1 \u00be Ground pork<\/li>\n<li>1 tablespoon minced fresh ginger root<\/li>\n<li>4 cloves garlic, minced<\/li>\n<li>2 tablespoons thinly sliced scallion<\/li>\n<li>4 tablespoons soy sauce<\/li>\n<li>3 tablespoons sesame oil<\/li>\n<li>1 egg, beaten<\/li>\n<li>5 cups finely shredded Nappa cabbage<\/li>\n<\/ul>\n<p>For soy vinegar dipping sauce:<\/p>\n<ul>\n<li>1\/2 cup soy sauce<\/li>\n<li>1 teaspoon rice vinegar<\/li>\n<li>1\/2 teaspoon toasted sesame oil<\/li>\n<li>2 teaspoons sugar<\/li>\n<li>1 whole scallion, trimmed and sliced<\/li>\n<li>1 hot green chili, thinly sliced<\/li>\n<li>2 tablespoons water<\/li>\n<\/ul>\n<ol>\n<li>Combine all the ingredients for soy vinegar dipping sauce in a bowl and set aside.<\/li>\n<li>In a large bowl, combine the pork, ginger, garlic, scallion, soy sauce, sesame oil, egg and cabbage. Stir until well mixed.<\/li>\n<li>Place 1 teaspoon of pork filling on each wonton skin. Moisten the edges of the wonton skin and fold the edges to form a triangle shape to seal it.<\/li>\n<li>Boil a pot of water and dump your dumplings into boiling water until the dumpling starts to float. Let it boil for 1-2 more minutes then take them out and they\u2019re ready!<\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"<p>Chinese New Years may have passed but you can still create your own wonderful hot dumplings to eat on a cold day. You can buy frozen ones at the store but what\u2019s the fun in that? For Dumplings: Wonton wrappers 1 \u00be Ground pork 1 tablespoon minced fresh ginger root 4 cloves garlic, minced 2 [&hellip;]<\/p>\n","protected":false},"author":36843,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-1311","post","type-post","status-publish","format-standard","hentry","category-uncategorized"],"_links":{"self":[{"href":"https:\/\/blogs.ubc.ca\/waltergage\/wp-json\/wp\/v2\/posts\/1311","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/blogs.ubc.ca\/waltergage\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/blogs.ubc.ca\/waltergage\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/blogs.ubc.ca\/waltergage\/wp-json\/wp\/v2\/users\/36843"}],"replies":[{"embeddable":true,"href":"https:\/\/blogs.ubc.ca\/waltergage\/wp-json\/wp\/v2\/comments?post=1311"}],"version-history":[{"count":1,"href":"https:\/\/blogs.ubc.ca\/waltergage\/wp-json\/wp\/v2\/posts\/1311\/revisions"}],"predecessor-version":[{"id":1312,"href":"https:\/\/blogs.ubc.ca\/waltergage\/wp-json\/wp\/v2\/posts\/1311\/revisions\/1312"}],"wp:attachment":[{"href":"https:\/\/blogs.ubc.ca\/waltergage\/wp-json\/wp\/v2\/media?parent=1311"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/blogs.ubc.ca\/waltergage\/wp-json\/wp\/v2\/categories?post=1311"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/blogs.ubc.ca\/waltergage\/wp-json\/wp\/v2\/tags?post=1311"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}