TAIPEI STYLE SHUI JIAO (PORK AND CHIVE DUMPLINGS)
Make and share this Taipei Style Shui Jiao (Pork and Chive Dumplings) recipe from Food.com.
Provided by Member 610488
Categories Pork
Time 50m
Yield 30 dumplings
Number Of Ingredients 13
Steps:
- In a small bowl, whisk together 1 tsp sesame oil, soy sauce, and vinegar. Set aside.
- Line a rimmed baking sheet with parchment paper and sprinkle with flour. Set aside.
- Put remaining 4 tbsp sesame oil, along with the pork, garlic chives, mushroom powder, cornstarch, salt, ginger, and pepper, into a medium bowl and stir vigorously with a rubber spatula to combine.
- Working with one wrapper at a time, put a tablespoon of pork filling onto a wrapper, fold wrapper in half, and seal it with water, Transfer each dumpling to reserved baking sheet and cover with a dish towel.
- While you are making the dumplings, bring a 5 qt pot of water to a boil. Working in three batches, boil dumplings until filling is cooked through (about 8 minutes).
- Using a slotted spoon, transfer dumplings to a platter and serve with reserved dipping sauce.
Nutrition Facts : Calories 82.5, Fat 5.3, SaturatedFat 1.5, Cholesterol 11.6, Sodium 265.9, Carbohydrate 4.9, Fiber 0.2, Protein 3.6
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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- Put the flour in a large mixing bowl. Gradually add the water to the flour and knead into a smooth dough. This process should take about 10 minutes. Cover with a damp cloth and let the dough rest for an hour.
- While the dough is resting, prepare the filling. Start by adding the oil to a small pot over medium high heat. Heat the oil for about 7 minutes and allow it to cool. This "cooking" of the oil is supposed to bring out a nuttier flavor in the filling. This tip comes straight to you from Willy's mother, a Beijing local, and an authority on dumpling-making!
- Once the oil is cooled, add the ground pork to a large bowl, along with the egg, chives, sesame oil, soy sauce, and cooked, cooled oil. At this point, you should make and boil a test dumpling and try it to make sure the taste is to your liking. You can then adjust by adding more salt if needed.
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