Family Traditions

Family traditions can be such a huge part of our lives. We talk with the children about their families, people that they love, and about the different ways that we live every year. We use our WeStories bags to talk about the similarities and differences we see in each other. In these bags there are stories that talk about skin color, friendship, and different cultures. Today the children got to experience a different culture first hand! We were lucky enough to have Joe's mom, Fran, come to school and teach us how to make Japanese dumplings! The children were so excited to learn about something that is so important to Joe's family!

Ms. Fran and Joe told the kids what the ingredients were and how to make dumplings. They were able to add each of the ingredients and mix them up. 

 Once the ingredients were mixed the kids got to fill their dumpling wrappers and seal the edges. They learned that they had to put a little bit of water on the edges and then fold them over and seal it all around!

 We were able to get all the kids that wanted a chance to make dumplings into the kitchen!

 Once all the wrappers were filled we put them into the frying pan and watch them cook!

 The dumplings were delicious! Many of the children gobbled up their dumplings and wanted seconds! One friend said, "ohhh these are soo good!"

We can't give a big enough thanks to Fran for coming in and cooking with us! The children got to experience something completely new and truly enjoyed every minute of it! Thank you so much!!!

Here's the recipe if you want to make them with your kids at home:

1 (about 50) package store bought wonton/potsticker/dumpling wrappers (usually near tofu)

1 pound ground beef (ground pork, turkey, chicken also work)

1 cup minced cabbage – optional

6 green onions, white parts only, minced – optional

3 oz shiitake mushrooms, minced - optional

2 tablespoons minced ginger (I use the kind that comes in a squeeze bottle)

1 tablespoons minced garlic

2 T. good soy sauce

Water

4 tablespoons peanut oil or vegetable oil, more or less

¼ cup good soy sauce

¼ cup rice vinegar or white vinegar

Combine meat, cabbage, ginger, garlic, scallion whites, mushroom, and 2 tablespoons soy sauce in a bowl with 1/4 cup water. Lay a wrapper on a clean, dry surface, and using your finger or a brush, spread water along the edge of half of the wrapper. Place a rounded teaspoon of filling in center, fold over and seal by pinching edges together. Do not overfill. Place dumplings on a plate; if you want to wait a few hours before cooking, cover plate with plastic wrap and refrigerate. Or freeze, for up to two weeks.

To cook, put about 2 tablespoons oil in a large nonstick skillet and turn heat to medium-high. A minute later, add dumplings, one at a time; they can touch one another, but should still sit flat in one layer. Cook about 2 minutes, or until bottoms are lightly browned and most of the oil has been absorbed. Add 1/4 cup water per dozen dumplings to pan, and cover. Lower heat to medium, and let simmer about 3 minutes.

To make the dipping sauce, combine remaining ¼ cup soy sauce, green parts of scallions and vinegar.