More than once, Peter Parker takes a 'swing' (sorry) at hanging up the web shooters in favor of a skillet and spatula. And without wishing to spoil the entire game for you, he apparently makes a hell of a curry. Can he, however, atone for his failures in dumpling-and-wheatcake-making? Let's find out!
Aunt May’s Wheatcakes
1 cup whole wheat flour
1 cup buckwheat flour, sifted
2 tsp baking powder
1 tsp baking soda
2 cups buttermilk
2 tsp molasses
1 tsp salt
2 egg whites, whipped
2 egg yolks, beaten
¼ cup melted butter
½ cup soy sauce
1 Tbsp seasoned rice vinegar
2 Tbsp Chinese chives (or regular chives if you can’t find them)
Fresh garlic, minced
1 Tbsp sesame seeds
1 Tbsp garlic chili sauce
1 pound of ground pork
3 large cloves garlic, minced
1 egg, beaten
2 Tbsp Chinese chives, finely minced
2 Tbsp soy sauce
2 Tbsp sesame oil
1 Tbsp fresh ginger, minced
½ cup water
Aunt May’s Wheatcakes
In a large bowl combine 1 cup of whole wheat flour with 1 cup of sifted buckwheat flour. Also add 2 tsp baking powder, 1 tsp baking soda, and 1 tsp of salt.
In a separate bowl combine 2 cups of buttermilk with 2 tsp of molasses. Whisk to combine and set aside.
Whip your egg whites until they are stiff but not dry. Set aside.
Add 2 beaten egg yolks to the dry mixture along with the wet mixture and ¼ cup of melted butter. Mix to combine, but don’t over mix! (It’s okay if it’s lumpy)
Fold in your whipped egg whites to create a fluffy batter.
In a skillet heat up some bacon grease until pan is shimmering over a medium low heat. Add a nice amount of batter and flip when bubbles form on the surface and the bottom is browned and crisp. Cook the other side, and place on a plate when finished. Add butter and maple syrup.
Serve and enjoy!
Combine all ingredients together in a bowl and whisk to combine and set aside.
In a large bowl combine 1 pound of ground pork with 3 large minced garlic cloves, 1 beaten egg, 2 Tbsp Chinese chives, 2 Tbsp soy sauce, 2 Tbsp sesame oil, and 1 Tbsp freshly minced ginger. Mix thoroughly to combine.
Lightly dust your work surface with flour. Fill a small bowl with water and set aside. This will help seal the dumplings.
Dip your finger in the water and gently wet the edge of the dumpling wrapper. Once the whole outside edge is wet, add about 1 tsp of your pork mixture to the center of the dumpling. Fold the wrapper in half, pinch where sides meet, wet the outside of the wrapper, and make 3 pleats on each side of the dumpling to seal it shut. (To see how to seal dumplings, click here)
Heat up some vegetable oil in a nonstick pan over a medium high heat and cook on the bottom side until dumplings are lovely and browned.
Add ½ a cup of water to the hot pan, lower the heat to medium low, cover and let steam and cook for about 5 minutes.
Remove from heat, let cool and serve with dumpling dipping sauce.