Recipe

Pork And Chive Dumplings With Dried Shrimp Recipe

Add Step-by-Step Photos	Lunasea / All my dishes 1 year, 8 months ago These classic pleated Chinese dumplings are delicious either steamed or fried. When fried, they're called "pot stickers." Though the dough is easy to make, if you're short on time you can use premade round gyoza wrappers (also called dumpling or pot ... More Prep:90m Cook:60m Servings:40	Lunasea
	driedshrimp pork ricewine cabbage garlicchives scallions garlic ginger soysauce oystersauce sesameoil sriracha

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Ingredients

For Dough:

2 cups all-purpose flour

3/4 teaspoon salt

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For Filling:

2 teaspoons dried shrimp (in the freezer section of my Asian market - but you can use chopped fresh shrimp in place of the dried shrimp and it will taste just great)

2 teaspoons Chinese rice wine, such as Shaoxing, or medium-dry Sherry

6 ounces cabbage (1/4 medium head), roughly chopped

1/2 teaspoon kosher salt

1 pound ground pork

1 bunch golden or green garlic chives, finely chopped (1/2 cup)

2 scallions (green parts only), thinly sliced on the diagonal

1 clove garlic, finely chopped

1 tsp. teaspoon fresh ginger, finely grated

3 tablespoons soy sauce

1 tablespoon oyster sauce

1 tablespoon sugar

1/2 teaspoon Asian sesame oil

1 large egg, beaten

1/4 teaspoon freshly ground black pepper

1 heaping tablespoon cornstarch

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For Frying:

4 1/2 tablespoons vegetable oil

1 1/2 cups Chicken broth (or water...but I like using broth)

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For Dipping Sauce:

1/4 cup soy sauce

1/3 cup unseasoned rice vinegar

1 teaspoon Sriracha (Southeast Asian chile sauce)

1 scallion (green part only), thinly sliced on the diagonal

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Needed: 2 large baking sheets; large saucepan or large nonstick skillet with tight-fitting lid; metal or bamboo steamer (if steaming dumplings)

Directions

Make Dough:

In large bowl, combine flour, salt, and 1 cup boiling water.

Using wooden spoon, mix until dough forms shaggy ball, then transfer to lightly floured surface and knead until smooth and shiny, 6 to 8 minutes. (Alternatively, mix and knead using electric mixer fitted with dough hook; kneading time will be shorter.)

Wrap lightly in plastic wrap and let rest at room temperature 20 minutes.

While dough rests, make filling.

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Make Filling:

In large bowl, combine all ingredients. Using hands, gently knead mixture in bowl until just combined.

Refrigerate until ready to use.

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Roll Out Wrappers:

Line large baking sheet with paper towels and dust lightly with flour.

Divide dough into 3 even pieces.

On lightly floured surface, using palms of hands, roll each piece into 3/4-inch-diameter log.

Using floured knife, cut each log into 1-inch-long sections.

Pinch 1 dough section out into circle, then roll out on floured surface using floured rolling pin to 4-inch-diameter round.

Transfer round to baking sheet and repeat with remaining dough sections, stacking rounds in layers on floured paper towels.

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Fill and Pleat Dumplings:

Line second large baking sheet with paper towels and dust lightly with flour.

Hold 1 wrapper in palm of hand. Using fingertip dipped in water, gently wet around edge of wrapper.

Place 1 heaping tablespoon filling in center of wrapper, then fold wrapper in half without sealing edges, cupping half-moon (open side-up) between thumb and fingers and gently tamping down filling with other hand to keep edge of wrapper free of filling.

Using thumb and forefinger of left hand, begin pinching edges of wrapper together while pushing 1 edge into tiny pleats with thumb of right hand.

Continue pleating and pinching across entire semicircle until wrapper is sealed (unpleated side will automatically curve). Set dumpling, sealed edge up, on baking sheet and repeat with remaining wrappers and filling.

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To Steam Dumplings:

In large saucepan with tight-fitting lid, bring 1 1/2 inches water to boil.

Lightly oil metal steamer (if using bamboo, line with cabbage leaves to prevent sticking) and set in pan. Arrange dumplings, sealed edges up, on steamer, cover, and steam until filling is firm and wrappers are slightly translucent.

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To Pan-Fry Dumplings:

In large lidded nonstick sauté pan over moderately high heat, heat 1 1/2 tablespoons vegetable oil until hot but not smoking.

Add 13 to 14 dumplings, pleated sides up and sides not touching and let brown for 4-6 minutes.

Pour 1/2 cup broth/water into pan, cover and cook until liquid is evaporated and bottoms of dumplings are crisp and golden, about 10 minutes. (Use spatula to loosen and lift edges to check bottoms; replace lid and continue cooking if necessary, checking after 1 to 2 minutes.)

Transfer dumplings, crisp sides up, to platter and keep warm.

Repeat with remaining 2 batches of dumplings.

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While dumplings are cooking, make dipping sauce: In medium bowl, stir together all ingredients.

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Serve dumplings warm with dipping sauce.

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Comments

danadooley 1 year, 8 months ago said:
Oh MAN! If anything could bust my diet, these will do it. lol Beautiful! Thanks for sharing :)

theiris 1 year, 7 months ago said:
Love this one! Printing to make with my sisters and cousins next time we meet for our international dinners. We meet once a month and pick a menu to group cook. Thanks Vickie, Mare

choclytcandy 10 months, 3 weeks ago said:
Wow!

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