Feast of the Dragon
6 chinese food recipescanada
(Jan.26.12)
2 of 9
Addictive Chinese Pork Dumplings
Plan to make at least 50 of these little fellas to satisfy four to six people as they are highly addictive. Dumpling wrappers are available at Asian supermarkets.
You’ll need:
1-1/2 cups (375 mL) finely chopped Chinese cabbage
1 tsp (5 mL) salt
1 lb (500 g) minced pork
15 garlic chives, finely chopped
2 tbsp (25 mL) light Chinese soy sauce
1 tbsp (15 mL) rice vinegar
2 tbsp (25 mL) sesame oil
1 tbsp (15 mL) minced fresh ginger
1 tbsp (15 mL) cornstarch
50 round dumpling wrappers
Cornstarch (as needed)
Water (as needed)
Vegetable oil (for frying)
Umami-Rich Dipping Sauce
1/2 cup (125 mL) light Chinese soy sauce
2 tbsp (25 mL) rice vinegar
1 tbsp (15 mL) sesame oil
1 tbsp (15 mL) minced fresh ginger
1 green onion, finely chopped
Directions
1. For the sauce, combine the soy sauce, vinegar and sesame oil in a bowl. Mix well. Stir in the fresh ginger and the green onion. Cover the bowl and refrigerate the dipping sauce until it’s needed, up to eight hours.
2. To make the filling, mix the cabbage with the salt in a bowl and let the mixture sit for 30 minutes. Squeeze the excess water from the cabbage. Add the pork, chives, soy sauce, rice vinegar, sesame oil, ginger and cornstarch. Mix them together well. Drain off any excess liquid.
3. Place a wrapper on a work surface. Place 1 tsp (5 mL) of filling in the center of the wrapper. Spread a little water along the edges of the wrapper, using your finger. Fold the wrapper in half, making a half-moon. Using your thumb and index finger, form pleats along the sealed edges. Repeat until all the wrappers are used. Place the completed dumplings on a baking tray sprinkled with cornstarch.
4. Fill a skillet with water. Bring the water to a boil over high heat. Add half the dumplings. Stir them so they do not stick together. Cook the dumplings for 8 or 9 minutes, or until the pork is cooked. Set the steamed dumplings on a plate coated with a little oil. Repeat until all the dumplings are made.
5. Heat the oil in a skillet over medium heat. Fry the dumplings, tossing them frequently, until they are golden. Serve them warm with the dipping sauce.
Serves 4–6 (makes 50 dumplings)
Recipe and image excerpted from Orgasmic Appetizers by Julie Rosendaal. Published by WhiteCap Books Ltd. Copyright 2008 by Julie Rosendaal. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher. Buy the book now!