Pork And Napa Cabbage Water Dumplings Recipes

PORK DUMPLING WITH NAPA CABBAGE (猪肉白菜水饺)

Steps:

• In a mixing bowl, add water to flour gradually. Mix with chopsticks/spatula until no more loose flour can be seen. Combine and knead into a dough.
• Leave to rest (covered) for 10 minutes then knead again until smooth.
• Cover and rest the dough again for 30-60 minutes until it becomes soft (Chinese cooks would say "as soft as an earlobe").
• If using a machine: Add flour and water into the mixing bowl. Knead on low speed for 8 minutes or so until smooth. Cover and rest for 30-60 minutes.
• Cut Napa cabbage into thin slices then cut across again into tiny pieces. Put minced cabbage into a colander then add salt. Mix well and leave to rest for 10 mins or so (place the colander in a sink or over a plate to collect extracted water).
• Add minced pork, scallions, ginger, light soy sauce and ground Sichuan pepper to a mixing bowl. Mince rehydrated dried shrimp. Add it to the meat, along with the water in which it was soaked. Stir until the liquid is fully absorbed by the meat.
• Use your hands to squeeze the cabbage in batches to remove any water extracted by the salt. Then put into the bowl. Add sesame oil and mix to combine.
• Divide the dough into three parts. Roll one part into a rope then cut into 10 equal sections (cover the rest to avoid drying out).
• Press each piece into a small disc with the palm of your hand. Use a rolling pin to flatten it into a thin disc (Please refer to the tutorial video below). Dust with flour if it sticks. Repeat to finished the rest of the dough.
• Place a spoonful of filling on the wrapper. Seal the wrapper using the technique you're most comfortable with. Please refer to the tutorial video below or the methods demonstrated in "Ten Ways to Fold Dumplings".
• Bring a pot of water to a full boil over high heat. Gently slide in the dumplings (cook in two batches if using a small pot). Push them around with the back of a spoon to avoid sticking. Cover with a lid.
• When the water comes back to a full boil, add about 120 ml (½ cup) of cold water then cover.
• Repeat the procedure another two times. When fully cooked, the dumplings should be plump and floating on the surface.
• Transfer the dumplings to a colander. Briefly rinse under tap water (make sure it's drinkable water). Drain and serve immediately.
• Serve the dumplings warm with a mixture of homemade chili oil and black rice vinegar. Or read Six Dumpling Sauces for more inspirations.
• Place assembled, uncooked dumplings on a tray lined with parchment paper (or dusted with flour). Put into the freezer.
• Once completely frozen, transfer them into an airtight plastic bag/container. Use within three months.
• No need to defrost before cooking. Follow the boiling instructions explained above.

PORK AND CABBAGE DUMPLINGS RECIPE

Steps:

• Make the dumpling wrappers: In a medium bowl, mix together the flour and salt. Pour in the water and egg white, and stir together. Proceed to fold the flour in toward the center of the bowl until a lumpy dough is formed. Transfer the dough onto a lightly floured surface, shape into a log and knead by pushing your hands and wrists into the log and rolling it forward. Knead the dough until it's smooth to the touch, not tacky, without any cracks or pockets of dry flour. Place the dough back into the bowl and cover with plastic wrap. Let the dough rest for 15 minutes. Knead the dough again about 10 times and let sit for another 15 minutes.
• While the dough rests, make the filling: In a medium bowl, combine all the filling ingredients, and mix until completely incorporated. Reserve for later.
• Knead the dough again until it has a satin-smooth consistency, about 10 to 15 times. Form the dough into a log 12 inches in length, and using a bench scraper, divide into 4 equal portions. Form each portion into a 12-inch log, divide each log into 6 portions, making 24 total. Shape each portion into a ball and toss lightly with flour. Cover with a damp towel to prevent the balls from drying out. Working one at a time, gently smash the dough with the palm of your hand so it forms a flat disk, and then using a small, Asian rolling pin, roll out the dough until about 3 to 4 inches in diameter with the edges being half as thick as the center.
• Fill the pork dumplings: Bring a large pot of water to a boil. Working with 1 dumpling wrapper at a time, place about 1 tablespoon of the pork filling in the center of the wrapper and fold in half. Dip your finger in water and trace the edge of the wrapper so it sticks. Pinch the dumpling at one end and seal all the way to the other while removing any air pockets. Repeat with the remaining dumplings. Boil the dumplings in batches, 7 to 9 minutes at a time. Serve the dumplings on a platter with soy, garlic or chile sauce.

PORK-AND-CABBAGE DUMPLINGS

Steps:

• Heat 1 tablespoon vegetable oil in a large saute pan or wok over high heat. Saute cabbage, stirring occasionally, until translucent, 2 to 3 minutes. Season with 1/2 teaspoon salt, and transfer to a large bowl. Heat another tablespoon vegetable oil, and saute onion, stirring occasionally, until just softened, 2 to 3 minutes. Season with 1/2 teaspoon salt, add to bowl with cabbage, and let cool 5 minutes. Process in a food processor until just coarsely chopped, and return to bowl.
• Heat 2 teaspoons vegetable oil in pan over medium heat, and saute chives until just tender, about 1 minute. Transfer to chopped cabbage mixture, and let cool. Stir in scallions, garlic, pork, sesame seeds, sesame oil, 3/4 teaspoon salt, and 1/4 teaspoon pepper.
• Stir together soy sauce, vinegar, and remaining 1/4 teaspoon pepper in a small bowl; set dipping sauce aside.
• Working with 1 wrapper at a time, moisten edge with egg whites, then place 2 teaspoons filling in center. Fold in half to form a half-moon, press edge to seal tightly, and place on a parchment-lined rimmed baking sheet.
• Wipe out pan. Working in batches and wiping out pan between each, heat 1 tablespoon vegetable oil until shimmering, and sear dumplings until browned, about 1 minute per side. (If preparing in advance, stop here and steam before serving.) Add 1/4 cup water, and cover with a tight-fitting lid. Steam dumplings 2 minutes. Transfer to a platter, and loosely tent with foil to keep warm. Repeat with rest of dumplings. Garnish with scallions and sesame seeds. Serve dumplings with dipping sauce.

PORK DUMPLINGS

Steps:

• To make the pork filling:
• If the pork is not finely ground, mince well with a knife. Place the pork in a large bowl and cover.
• Bring a large pot of water to boil over high heat. Add the cabbage; blanch until just wilted. Using a slotted spoon, remove cabbage to strainer set over a large bowl. Press down on cabbage to squeeze out all liquid. Transfer to cutting board; roughly dice.
• Meanwhile, place grated ginger in a small bowl; cover with water and let steep for a few minutes.
• Slice scallions lengthwise, then thinly slice. You should have a good mixture of white, light green, and dark green pieces. Add to the bowl with the pork.
• Place a strainer over the pork bowl; strain the ginger so that the juices are added to the bowl. Press down on ginger to squeeze out all juices. Discard ginger left in strainer.
• Add the soy sauce, cooking wine, sesame oil, salt, and pepper to the meat mixture. Stir in chopped cabbage until completely incorporated.
• To make the wrappers:
• Place the flour and salt in a large bowl. Slowly add water and mix with your hands. Knead the mixture until it forms a soft dough.
• Place the dough on a lightly floured counter and knead until very smooth. Divide dough into 50 small, equal pieces. Flatten each piece with your hand to form a thin, round pancake, approximately 3 inches in diameter. The center should be slightly thicker than the edges.
• To wrap the dumplings:
• Using a spoon or chopsticks, place one heaping tablespoon of dumpling filling in the center of the dumpling wrapper.
• Using your fingertip, wet the outer edge of the dumpling wrapper with water. Fold up the sides of the dumpling into a half-moon shape.
• While holding the dumpling lengthwise, curved side up, use your index finger and thumb to pinch the edges of the dough on one side of the dumpling into "pleats," pressing each pleat against the flat side of the dough to seal the dumpling as you go. Start at one corner of the dumpling and work your way to the center (making three to four "pleats"). Then work from the other corner to the center creating another three to four "pleats."
• Firmly press the pleated side of the wrapper against the flat side to be sure the dumpling is completely sealed. If there is to much filling and the dumpling cannot be sealed, remove the extra filling to prevent leakage during cooking.
• Line up the finished dumplings on a foil-lined cookie sheet to prevent them from sticking. You can freeze dumplings this way for up to one month.
• To cook:
• To cook the dumplings, gently lower them into a medium pot of boiling water and boil for approximately three to five minutes. They are done when the dumpling skins are translucent and the dumplings have been floating for about three minutes. Remove from pot carefully with a slotted spoon.
• Serve hot.
• For Dipping Sauce:
• Mix the ingredients for the sauce in a small bowl and serve on the side.