Chinese Dumplings/Pot Stickers

For filling:
6 C. Chinese cabbage (Napa cabbage), approximately 1/2 a head; Cut into small pieces, sprinkle some salt on it.  Let it set for 10 minutes, then squeeze out as much liquid as you can, set aside.
1 lb. ground meat (pork, chicken, beef, shrimp or a combination. Note: if using beef, do not exceed 50%, otherwise can not produce the right texture)
1 bunch green onions, finely chopped;
1 T. fresh grated ginger;
1/2 C. Chicken broth;
1/2 . Soy sauce;
1/2 C. vegetable oil.
1 t. sesame seed oil (optional)
Salt to taste.
Mix together the ground pork, ginger, soy sauce, let the meat marinate for 15 minutes. Add all other ingredients, stir vigorously in one direction until combined. Or place all ingredients in a mixer, mix on high for 5 minutes. The stuffing should bind together forming a smooth paste.

For Dough: You can use home made dough or store bought dumpling wrappers for this. For home made dough: combine an egg, water, flour and a pinch of salt together to form a stiff dough. The egg adds extra protein and will add chewiness to the dough. Let the dough rest for 1/2 hr.
Divide the dough into 1" pieces. Flatten the divided dough, and then roll it out into 3.5-4" rounds, preferably with side thinner than the center.
Spoon filling in the center of the rolled out dough, wrap it by stretch and pinch. Repeat until done.

Cooking: To boil the dumpling: Bring a large pot (8-10 Quart stock pot is appropriate for this application) of water to a full boil, add dumplings slowly, stir as you go so the dumplings will not stick to the pot. Maximum 30 dumplings per batch. Let the water come to a full boil. Add 1 C. cold water, let it come back to a full boil again. Repeat twice. Dumpling will float when cooked. Remove dumplings from the pot using a strainer. Shake off as much water as you can. Place them in a large platter. If you would like to make pot stick, pan fry the dumplings after they are cooled.

Dipping Sauce: You can make several dipping sauce to go with the dumpling. Here are a few examples:
(1) Savory Sweet Sauce: 1/2 C. Hoisin Sauce, 2 T. sugar, 1/4 C. soy sauce. A few drops of sesame seed oil.
(2) Balsamic vinegar.
(3) Hot and Sweet Sauce: Heat 2 T. oil in a pan until hot. Remove from heat, add 2 T. hot pepper flakes, 2 T. sugar, 1/2 C. soy sauce, 2 T. vinegar.
Raw garlic accompany this dish well.

1 comment:

Kat Dennis said...

This looks great. I can't wait to try. Thanks