Steamed Pork Belly Dumplings With Brown Butter Recipe 465

Steps:

• In a medium bowl, whisk the egg with 2⁄3 cup water, then stir in the flour to form a dough. On a lightly floured surface, knead the dough until smooth. Divide the dough into 2 pieces, wrap in plastic wrap, and refrigerate 30 minutes. Meanwhile, in another bowl, combine the pork belly with the onion and season with salt and pepper. Refrigerate the filling until ready to use. Working with 1 dough ball at a time, divide the dough into 10 equal pieces (each about 1 ounce). Using a rolling pin, roll each piece into a 5-inch circle. Place 1 tablespoon of the filling in the center of each circle and top with a small piece of butter. Pull up the "east" and "west" points of the round and pinch them firmly together above the filling. Repeat with the "north" and "south" points, creating an "X" shape of pinched dough. Repeat with the remaining dough rounds to form 20 dumplings total. In a bamboo steamer set over 1 inch of simmering water in a wok, arrange the dumplings in a single layer on each steamer shelf and steam until cooked through, about 45 minutes. Meanwhile, heat the remaining 4 tablespoons butter in an 8-inch skillet over medium and cook until deep golden brown, 6 to 8 minutes. Transfer the dumplings to a serving platter and drizzle the hot brown butter over the top. Sprinkle the dumplings with cilantro leaves and serve while hot.

Steps:

• In a large bowl, combine the pork, ginger, garlic, green onion, soy sauce, sesame oil, egg and cabbage. Stir until well mixed.
• Place 1 heaping teaspoon of pork filling onto each wonton skin. Moisten edges with water and fold edges over to form a triangle shape. Roll edges slightly to seal in filling. Set dumplings aside on a lightly floured surface until ready to cook.
• To Cook: Steam dumplings in a covered bamboo or metal steamer for about 15 to 20 minutes. Serve immediately.

Steps:

• In a large bowl, combine the first 6 ingredients; mix lightly but thoroughly., Place 1 level tablespoon filling in the center of each wrapper. (Cover remaining wrappers with a slightly damp paper towel until ready to use.) Moisten half of the wrapper edge with water. Fold wrapper over filling; pinch center to adhere. On each side of the pinched area, pleat the front wrapper edge 3 times, leaving the back side unpleated. Pinch edge to seal. Place on a baking sheet, gently flattening the bottom., In a large skillet, heat oil over medium heat. Add dumplings, flat-side down, and cook until bottoms are golden brown, 3-5 minutes. Add 1/2 cup water; cook, covered, until most of the water has evaporated, about 5 minutes. Remove lid; cook until water has evaporated and filling is no longer pink, 1-2 minutes. , Meanwhile, in a small bowl, stir together dipping sauce ingredients. Serve hot dumplings with dipping sauce.

Steps:

• Mix together pork, green onions, cilantro, ginger, mushrooms, soy sauce, sesame oil, sugar, cornstarch and egg white in a large bowl until well combined.
• Working with 6 wrappers at a time, use fingertip to wet edges of each wrapper with water.
• Top each wrapper with 2 teaspoons pork mixture.
• Bring the 4 corners up towards the top of the filling, pleat the sides of the wrapper to form a cup, and press the wrapper snugly around the filling. The dumpling does not need to be fully enclosed at the top.
• Keep the dumplings covered with dampened tea towel while working.
• Place a bamboo steamer in a large pot and add enough water to come just below the base of the bottom steamer.
• Line each basket with a single layer of cabbage leaves to prevent the dumplings from sticking; important, do not omit or you will be eating of the steamer :).
• Place a single layer of dumplings on top of leaves.
• Cover and simmer for 8 minutes or until pork is cooked through; do not overcook.
• Serve warm with Recipe #397489 or other dip.

Steps:

• Finely chop the mei gan cai. You should have about 3 cups of fermented mustard greens. Set aside.
• Place the pork belly in a large pot and add enough water to cover. Crush the slices of ginger and the scallion segments with the flat slide of a cleaver to release the aromatics. Add the sliced ginger, scallions, star anise, and bay leaves to the pot and bring the water to a boil. Boil for 5 minutes, flip the pork belly over, then boil for another 5 minutes. Remove the pork to a shallow plate with tongs and let cool, reserving the water in the pot.
• Pour a pool of dark soy sauce in the shallow plate. Dip all sides of the pork belly into the soy sauce to darken it. Use a chopstick or toothpick to poke holes into the skin. Dip all sides of the pork belly in the soy sauce again. Place the pork, skin side down, in the soy sauce and let sit for 10 minutes.
• Remove the pork belly from the soy sauce and place it skin side down on a wire rack over a baking sheet; let it air-dry for 10 minutes. Flip the pork belly and place it skin side up on the rack; let it air-dry for another 10 minutes.
• Meanwhile, mix together the remaining 1 tablespoon of dark soy sauce, the light soy sauce, rock sugar, and wine in a mixing cup.
• Heat a well-seasoned wok over low, then add enough oil to cover the skin of the pork (about 3 tablespoons). Place the pork belly skin side down in the hot oil and immediately cover the wok with a lid to contain the oil splatter. Cook for 6 to 8 minutes, until the skin is crackled. Briefly fry the other sides of the pork belly until golden. Transfer to the pot with the reserved warm water and let soak for about 20 minutes, until the rind is soft and plump. Reserve the oil in the wok.
• When cool enough to handle, slice the pork into ¼-inch (6-mm) slices. Place the slices in a heatproof bowl, skin down, and fan the slices out slightly. Pour in half of the soy sauce mix.
• Set the wok with reserved oil over medium-high, stir-fry the minced ginger in the reserved oil until aromatic. Add the mei gan cai and stir-fry. Pour in the other half of the soy sauce mix, then stir-fry to incorporate the sauce. Turn off the heat.
• Spread the mei gan cai mixture in a generous layer over the pork belly, making sure the pork is covered completely, and place in a bamboo steamer or steamer basket. Steam, covered, over 2 inches (5 cm) of water on high for 20 minutes, then reduce the heat to medium-low and steam for another 60 minutes.
• Gently pour out the excess liquid in the bowl by tipping it into a small saucepan. Place a plate or a large shallow bowl on top of the bowl in the steamer, then carefully flip the bowl so the pork belly sits on the plate, skin side up, on a bed of fermented greens. Sprinkle with the remaining chopped scallion.
• Bring the reserved liquid to a boil and reduce into a thick sauce. Slowly stream in the cornstarch slurry as needed to thicken the sauce. Spoon the sauce over the pork belly and serve with rice.
• Mei gan cai are greens (which can be mustard greens, amaranth, or even napa cabbage) that have been salted, dried, and then fermented, creating a funky, tangy dish that pairs well with pork. This is a quick and inexpensive way to add a punch of flavor to any dish. When buying dried mei gan cai, try to find a package that specifically states "Shaoxing." The darker the mei gan cai, the longer and headier the ferment, and the better the flavor. The amount of soy sauce used can vary depending on the potency of the fermented greens.
• Rinse the mei gan cai very thoroughly to remove dirt- an overnight soak followed by 5 to 6 rinses will do it. Rinse until there is no debris left in the water. You can make this dish ahead of time-letting it sit overnight in the fridge will only improve the flavor. Simply steam it again to reheat before serving.