Monday, February 8, 2016
My Lunar New Year Pork Dumplings
My Lunar New Year Pork Dumplings
The Filling (enough for at least 60 dumplings)
1.23 lbs ground pork
2 Tbsp soy sauce
1 Tbsp sesame oil
1 Tbsp Chinese rice wine
1/2 thumb sized ginger, peeled, finely grated
2 garlic cloves, peeled, finely grated
1/2 tsp chicken broth powder (non-MSG)
1/2 tsp sugar
1/2 tsp black pepper
1/2 onion, finely chopped (or about 1/3 C)
1/3 C chopped scallions
1/3 C sliced garlic leaves
6 oz thinly sliced napa cabbage leaves
1 egg (yolk and white separated)--the egg white will help seal the dumpling skin
1 Tbsp cornstarch
1) Break the pork into small pieces. Add soy sauce, oil, wine, ginger, garlic, chicken broth powder, sugar, pepper, onion, scallions, and garlic leaves. Gently mix everything well. Add the cabbage leaves and gently mix all ingredients until well blended. Cover and store the filling in the refrigerator about an hour or overnight to marinade. I put my filling in the refrigerator overnight.
2) The next day I take out the filling and blend in an egg yolk. Next sprinkle in the cornstarch and mix gently all the ingredients are well blended.
I use a store purchased package of Gyoza Skin (dumpling skin, 14-oz) for this recipe. The skin is made mostly from wheat flour, water and salt. Place a dollop of filling (about 3/4 tablespoon) to the center of the dumpling skin. Brush or use your fingers to wet the outer 1/4 inch of the skin with the egg white. Fold the skin in half. Seal the top and then seal one side at a time to remove as much air out of the filling as you can. Seal tightly so they will not open up during cooking. Make sure that the rest of the skin is cover (I used a dry towel) while you work so that they do not dry out. After making each dumpling do the same so they do not dry out during the process.
Add about a tablespoon of oil to a heated non-stick pan. Once the oil is hot place each dumpling sitting down on a pan. I push the dumpling gently down using my fingers to a sitting position so they do not roll to the side. This way the bottom of my dumpling is golden and slightly crispy once cooked. I also like the way the top of the dumplings look as a result from pushing the top down. The amount of dumplings can be in a pan at one time is depending on the size of your pan. Try to avoid overcrowding the pan with too many dumplings since this will cool your pan. Once the bottom is golden in color I add a little water (about 1/4 cup if that) to the pan and cover the pan for about 4-5 minutes to steam. You may have to turn down the heat to medium if needed to prevent burning the dumplings. Once the dumplings are translucent, uncover the pan and let the liquid cook until it evaporates. Remove the dumplings from the pan and they are ready to eat!
The Dumpling Sauce
There are many sauces for dumplings. Here is one that I like with these particular dumplings. I use an equal amount of soy sauce and water. Sprinkle in some sugar to taste. Heat in a microwave about 20 seconds until the sugar dissolves. Adjust the ingredients as needed according to your taste buds. Add chili pepper or Sriracha sauce if interested.
Leftover Filling Sandwich (serves 1)
I made 50 dumplings and used the remaining filling to make a burger for my sandwich. I fried the burger until lightly brown and cooked thoroughly. I toasted 2 pieces of baguette, spread some mayonnaise on the sides, layer one side with baby arugula, sliced European cucumber, cilantro, and pickled carrots (made from vinegar, water and sugar). I like my sandwich a little spicy so I drizzle some of Sriracha hot sauce on top!