PORK AND CHIVE DUMPLINGS
Once you are on a national TV show called Throwdown with Bobby Flay, and you best him with these dumplings, whatever culinary fame you aspired to is gone, and you are forever known as the Dumpling Lady. It's an honor I will cherish forever-especially if it helps to get picky eaters like my kids to eat their dinner. I put these dumplings on my opening menu, but never did I intend to keep them on for a decade. There's no getting rid of them now: These dumplings are the most popular item with some of our customers, including kids of all ages. In my opinion, dumplings are one of those perfect foods that are soulful, flavorful, and comforting. Another great thing about dumplings is that you can use practically anything in the filling-and you can pan-fry them, which is what we do, or boil or deep-fry them. These particular dumplings are a hybrid of Japanese gyoza (with the thin wrapper), Korean mandoo (the use of pork, chives, and tofu, which makes them silky and less like meatballs), and Chinese dumplings (with hoisin and dark soy sauce). I add the hoisin, which I like to joke is Chinese ketchup, because it makes these dumplings a touch sweeter. I think it is actually why people go crazy for them, because the American palate craves sweet and salty. This filling also makes an awesome breakfast patty, or put it on a bun with kimchee slaw for a great pork burger slider!
Provided by Sohui Kim
Categories Appetizer Hors D'Oeuvre Lunch Pork Chive Tofu Ginger Lunar New Year Steam Pan-Fry Dairy Free Tree Nut Free Peanut Free Kid-Friendly
Yield Makes about 100 dumplings
Number Of Ingredients 12
Steps:
- In a large sauté pan, heat 2 teaspoons oil over medium heat and sauté the onion, garlic, and ginger until translucent and slightly caramelized. Add the chives and cook just to soften them, about 1 minute longer. Transfer the mixture to a large bowl and let it cool.
- Once the onion has cooled, add the tofu, 1⁄3 cup (75 ml) of the hoisin sauce, the salt, and pepper and mix well. Add the pork to the bowl and mix it with the seasonings until you can see that the chives and tofu are evenly distributed throughout the meat.
- In a small frying pan, cook a small spoonful of the meat mixture in a little bit of oil. Taste and adjust the seasoning of the meat with more hoisin sauce and/or salt, if necessary.
- Prepare a small dish of water and line several baking sheets with parchment paper. Place about 1 tablespoon of filling in each dumpling wrapper. Using your finger, paint a little water around the edge of the wrapper. Fold the wrapper in half and simply pinch it closed, or crimp it. Place each finished dumpling on the baking sheet and repeat until you've used all the filling.
- You can freeze them directly on the baking sheet until they harden, then pack them into plastic freezer bags. (They do not refrigerate well.) They will last for 3 months.
- To cook fresh dumplings (see Cooks' Note for frozen), heat a nonstick frying pan or well- seasoned cast-iron skillet with just enough oil to coat the bottom. Add just enough dumplings so that they are not overcrowded and don't touch. Brown the dumplings on one side, then add about 1⁄4 inch (6 mm) of water, cover, and steam the dumplings until nearly all the water evaporates.
- Remove the cover and let the dumplings begin to fry again, just long enough to crisp them slightly, then serve them immediately with the dipping sauce.
- Cooks' Note
- To cook frozen dumplings, follow the same procedure above for fresh dumplings, but use 1⁄3 inch (8 mm) water so they steam a little longer and cook through.
- I learned how to fold dumplings at an early age with the help of my grandmother and mother, and before we opened The Good Fork, I used to have dumpling-making parties at home. That's how I know that making one hundred dumplings at a time sounds daunting but is the only way to do it. Gather a few friends, make the dumplings together, then you each get some to tuck away-packaged by the dozen-into the freezer for weeks to come.
SOHUI KIM'S PORK DUMPLINGS
From throw down with bobby flay. made it before great recipe. lost it and just found it again. putting it on here for safe keeping. I get less dumplings then recipe says but I fill it more. I also use square wonton wrappers.
Provided by jamiej
Categories Asian
Time 30m
Yield 48 serving(s)
Number Of Ingredients 12
Steps:
- In a large pan with a lid, heat the canola oil over medium heat. Add onions, garlic, ginger, and garlic chives and cook for 8 minutes. Season with salt and pepper and let cool. Wipe out the pan for frying the dumplings.
- In a large bowl, combine pork, tofu, and hoisin sauce with the chive mixture.
- Holding dumpling wrapper flour side down, place a teaspoonful of pork mixture onto the middle of the wrapper.
- Dip your index finger into the beaten egg and rub it over half of the outer edge of the dumpling. Fold dumpling in half, crimping it in the middle and sealing along the egg-moistened edge, taking care not to leave any air pockets.
- Repeat procedure until all dumplings are made.
- Heat more canola oil in the pan over medium-high heat. Pan fry the dumplings until crisp and golden brown on both sides, about 2-3 minutes.
- Pour the water or broth into the pan, and quickly cover the pan with the lid. Continue to cook the dumplings a few minutes more and remove to a serving dish.
- Serve with the dipping sauce of your choice.
- Makes about four dozen dumplings.
Nutrition Facts : Calories 78.1, Fat 4, SaturatedFat 1.2, Cholesterol 15, Sodium 75.2, Carbohydrate 6.5, Fiber 0.3, Sugar 0.4, Protein 3.8
PORK DUMPLINGS
Provided by Kelsey Nixon
Categories appetizer
Time 50m
Yield 32 to 36 dumplings
Number Of Ingredients 14
Steps:
- For the dipping sauce: Combine the soy sauce, Sriracha and lemon juice in a bowl and set aside until ready to serve.
- For the pork dumplings: Heat a large nonstick skillet over medium-high heat. Add the garlic, ginger, sesame oil and scallions and cook until fragrant, 1 to 2 minutes (you just want to take the bite off of the raw ingredients, not saute them). Remove from the heat and allow to cool 1 minute.
- Combine the cooked garlic, ginger and scallions with the pork, hoisin, soy sauce, five-spice powder and egg in a large mixing bowl.
- Working with the dumpling wrappers, start with the floured surface facing down. Place 1 1/2 teaspoons of filling in the center of a wrapper. Wet the edge of the dumpling with water, using your finger, and fold the circle in half without sealing, like a taco. Pinch one end closed. Create pleats on one side using your thumb and forefinger, pressing against the other flat edge to seal as you go. Flatten the bottoms so they can get a nice pan fry on them. Repeat until all the dumplings are filled. Keep the dumplings on a lightly-floured sheet tray to keep them from sticking, and cover with a slightly damp towel to keep from drying out.
- Heat the veggie oil over high heat in the same skillet. Working in batches, pan-fry the dumplings by placing them bottom-side down and frying until golden brown, 1 to 2 minutes.
- Once the dumplings are golden brown, working carefully (it will splatter), pour 1/2 cup water into the skillet to cover the dumplings halfway. Immediately cover with a lid, leaving a small crack for steam to escape. Cook until the water has evaporated, 5 to 7 minutes. Transfer the dumplings to a paper towel-lined plate to soak up excess oil and repeat the process with the remaining dumplings.
- Cook's Note: This recipe makes a lot of dumplings; just keep extra in your freezer for a late night snack!
PORK AND CHIVE DUMPLINGS
Adapted from Sohui Kim's recipe garlic chives in her filling for these dumplings. Garlic chives are supposed to be a little more pungent than their subtler cousin, the regular chive. Kim also uses silken tofu in her filling to give it an almost creamy texture. In addition to lots of garlic and ginger, she also seasons her filling with hoisin sauce.
Provided by MVS666013
Categories Pork
Time 2m
Yield 4 dozen
Number Of Ingredients 19
Steps:
- In a large pan with a lid, heat the canola oil over medium heat. Add onions, garlic, ginger, and garlic chives and cook for 8 minutes. Season with salt and pepper and let cool. Wipe out the pan for frying the dumplings.
- In a large bowl, combine pork, tofu, and hoisin sauce with the chive mixture. Test-fry a small portion of the pork mixture and adjust seasoning.
- Holding dumpling wrapper flour side down, place a teaspoonful of pork mixture onto the middle of the wrapper.
- Dip your index finger into the beaten egg and rub it over half of the outer edge of the dumpling. Fold dumpling in half, crimping it in the middle and sealing along the egg-moistened edge, taking care not to leave any air pockets. Repeat procedure until all dumplings are made.
- Heat more canola oil in the pan over medium-high heat. Pan fry the dumplings until crisp and golden brown on both sides, about 2-3 minutes.
- With the lid in hand, pour the water or broth into the pan (It will spatter like mad!), and quickly cover the pan with the lid. Continue to cook the dumplings a few minutes more and remove to a serving dish.
- Serve with the dipping sauce of your choice.
Nutrition Facts : Calories 1458.9, Fat 48.4, SaturatedFat 14.8, Cholesterol 223.4, Sodium 1835.1, Carbohydrate 174.2, Fiber 6.6, Sugar 5.4, Protein 74.7
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