Chinese New Year
Pork dumplings symbolize good fortune
Dumplings or potstickers are among my favorite Chinese foods. The dough wraps around savory or sweet mixtures to create the most heavenly scent as they fry in the pan. I’ve never made the dough from scratch before, and I can’t say that I would again. This recipe tasted great except for the dough. I found it to be a little tasteless without the addition of salt, and it was on the chewy side.
So I’ll spare you and include another recipe for the dough I found that tastes much better.
Chinese Pork Dumplings
1 small head Nappa cabbage, thinly sliced
2 teaspoons salt
1 pound ground pork
1/4 cup chopped Chinese garlic
1 tablespoon rice wine
1 teaspoon sesame oil
1 teaspoon ginger
1 tablespoon cornstarch
3 tablespoons vegetable oil
Slice cabbage into thin strips; squeeze out excess moisture. Mix remaining ingredients in a large bowl.
For the dough:
2 1/2 cups all-purpose flour, plus extra for rolling out the dough
1/2 teaspoon salt
1 1/2 cup ice water
Mix flour and salt together in a medium bowl. Gradually add water until the dough is smooth in texture. Knead the dough about 5 minutes, or until a smooth ball forms. Cover the dough with a damp dishcloth and let it rise for about 30 minutes. Sprinkle work area with about 1 tablespoon flour.
Halve the dough and form into a 12-inch log shape. Cut each roll into 1/2-inch slices. Roll dough slices into balls and press into a circle. Roll out into 3-inch circles. Place 1 tablespoon of filling into each dumpling. Seal the edges with water and fold up into a crescent moon shape, crimping the edges.
Place a wok or non-stick skillet over medium-high heat. Add vegetable oil and place about 10 dumplings in a single layer. Cook about 8 minutes. Repeat with remaining dumplings.
Dipping sauce:
1 teaspoon sesame oil
1/2 teaspoon soy sauce
1/8 teaspoon ginger
1/8 teaspoon pepper
Mix together and serve with dumplings.
Servings: 30
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