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Chinese Pork Dumplings

Ingredients Filling 8 oz. napa cabbage 1 lb. ground pork 1/4 cup chopped scallions 1 Tbs. white wine 1 tsp. cornstarch 1 tsp. sesame oil dash of white pepper 3 tsp. salt, divided Directions 1. Chop the napa cabbage into thin shreds and mix with 2 tsp. salt. Let sit for 20 minutes. 2. In the meantime, combine the remaining filling ingredients into a mixing/mixer bowl. 3. After 20 minutes, take the napa (about a 1/2 cup at a time) and squeeze out the excess water and add to the filling. 4. After all the napa have been squeezed of excess water and added to the filling, stir the filling until it becomes sticky and slightly "stringy". (I use the KitchenAid stand mixer.) 5. Use 1 Tbs. filling for each dumpling wrapper. (You can purchase dumpling wrappers at any Asian supermarket.) With your finger, dab the edge of the dumpling wrapper with some water and pinch the sides together. 6a. To Pan Fry: In a skillet, heat 1 Tbs. vegetable oil over medium-high heat until the oil is slightly smoking. Place the dumplings in one layer to brown the bottoms of the dumplings (about 1 minute). Add 2/3 cups water and quickly cover the pan and let steam for 2 minutes (you may need to turn the heat down to medium). Remove from pan and serve immediately. 6b. To Boil: Bring 4 to 6 quarts of water to a boil. Add the dumplings and let cook for 4 to 5 minutes.

Note: It is important to make sure that the dumplings are at room temperature before you fry or boil them.

Adapted from Everyday Chinese Cooking by Leeann Chin

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