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There was a place in Huntsville years ago that searched a meatloaf that had oats in it. The chef claimed its what made it so light and airy. Oh and it was light and airy too. Absolutely the best meat loaf I've ever had.
Fido - every heard of adding some oats to meat loaf?
Not Fido, but I used to do that for the filling for Chinese dumplings.
Not surprisingly, Quaker has a recipe.
Edit to add: apparently this is a good option if you want to cook gluten-free.
Interested in the dumpling recipe!!! My GF loves dumplings...
I confess that nowadays I buy the frozen ones at the asian store, but the homemade ones are better. I used to mix ground pork, finely minced shrimp if I was splurging, minced cabbage, oatmeal, ginger, garlic, scallions, soy and sometimes an egg for the filling. There were probably other random things added if available (water chestnuts? scallions?) - it was years and years ago. I made the skins from flour and water. It takes a long time to roll them out but the thicker skin is better for the fried dumplings, IMO.
This
recipe I found online looks similar to what I did. Adding the oatmeal is like using bread in meatloaf, and it absorbs some of the grease/liquid that would leak out otherwise. Plus, I was a poor grad student back then and oatmeal was way cheaper than pork and shrimp!
The flour/water skins were for jiaozi (boiled) or guote (pot stickers). You can use a similar filling with round wonton skins folded into a cup to make shumai (steamed).
Those are all pretty easy. The one I was never able to make are Xia jiao (better known as Har gow in Cantonese) shrimp dumplings. The dough for the skins on those always defeated me. I may have to try
this recipe.