Pan-Fried Pork and Chive Dumplings with Chile Crisp
These are simply amazing, worth all the work. Luckily this recipe makes a lot, so there will be plenty to go around or freeze and enjoy another day! To freeze uncooked dumplings, place them flat-side down on a parchment-lined baking sheet. Freeze until firm, about 1 hour. Transfer to a resealable plastic bag and freeze until fully frozen, up to 1 month. Cook from frozen, adding a few more tablespoons of water, if necessary.
Prep time:
Cook time:
Yield: 52 dumplings
Serving size: 52
Calories per serving: 5
Ingredients:
Cook time:
Yield: 52 dumplings
Serving size: 52
Calories per serving: 5
1 large egg, beaten
1 1/4 pounds fatty ground pork (see cook’s note)
1/2 small bunch flat garlic chives finely chopped, about 1 cup, 3 ounces
2 large leaves napa cabbage, finely chopped, about 1 cup
1 large clove garlic, finely grated, about 2 teaspoons
1/2 piece -inch ginger, peeled and finely grated, about 2 teaspoons
3 tablespoons sauces
1 tablespoon shaoxing rice wine
1 tablespoon toasted sesame oil
1 tablespoon cornstarch
1 teaspoon sugar
1 teaspoon ground white peppers
52 round dumplings wrappers, about 1 pound, thawed if frozen
vegetable or grapeseed oil, for frying
chile crisp, for serving
chinese black vinegar, for serving, optional
Directions:
Put the egg, pork, chives, cabbage, garlic, ginger, soy sauce, Shaoxing wine, sesame oil, cornstarch, sugar and white pepper in a large bowl. Mix well with your hands or a rubber spatula until well combined.
Fill a small bowl with cold water. Set a dumpling wrapper on a clean surface (keep the rest covered with a damp paper towel so they don't dry out). Scoop two teaspoons of the filling into the center of the wrapper. Dab a finger into the water and brush along the edges of the wrapper, about 1/4 inch of the rim. Fold the wrapper in half over the filling to create a half-moon. Gather a corner of the dumpling and pinch to form a seal. Using your index finger as a guide, create four to five equally-spaced pleats until you reach the other corner of the wrapper. Press down to seal that other corner. If the wrapper isn't sealing, add a small dab of water to help it seal. Transfer to a baking sheet and cover with a damp paper towel while you form the remaining dumplings.
Heat 1 tablespoon vegetable oil in a large nonstick skillet over medium-high heat. Working in batches, add the dumplings in a single layer. Add 1/3 cup water and reduce the heat to medium-low. (If using a medium skillet, add 1/4 cup water.) Cover with a lid (preferably glass) and cook until the wrappers become slightly opaque, 4 to 5 minutes. Uncover and cook until most of the liquid evaporates, then cook over medium heat until the bottoms are crisp and golden brown, 2 to 3 minutes. Loosen the dumplings from the skillet with a spatula and transfer to a serving plate. Repeat with the remaining dumplings, adding 1 tablespoon vegetable oil in between batches.
Drizzle chile crisp over the pan-fried dumplings and serve with a side of Chinese black vinegar, if desired. Enjoy while warm.
Cook's Note
If you don't have fatty ground pork, add 2 slices of minced bacon to the mixture. The fat from the bacon will give the dumplings the necessary richness.
Source: foodnetwork.com
Fill a small bowl with cold water. Set a dumpling wrapper on a clean surface (keep the rest covered with a damp paper towel so they don't dry out). Scoop two teaspoons of the filling into the center of the wrapper. Dab a finger into the water and brush along the edges of the wrapper, about 1/4 inch of the rim. Fold the wrapper in half over the filling to create a half-moon. Gather a corner of the dumpling and pinch to form a seal. Using your index finger as a guide, create four to five equally-spaced pleats until you reach the other corner of the wrapper. Press down to seal that other corner. If the wrapper isn't sealing, add a small dab of water to help it seal. Transfer to a baking sheet and cover with a damp paper towel while you form the remaining dumplings.
Heat 1 tablespoon vegetable oil in a large nonstick skillet over medium-high heat. Working in batches, add the dumplings in a single layer. Add 1/3 cup water and reduce the heat to medium-low. (If using a medium skillet, add 1/4 cup water.) Cover with a lid (preferably glass) and cook until the wrappers become slightly opaque, 4 to 5 minutes. Uncover and cook until most of the liquid evaporates, then cook over medium heat until the bottoms are crisp and golden brown, 2 to 3 minutes. Loosen the dumplings from the skillet with a spatula and transfer to a serving plate. Repeat with the remaining dumplings, adding 1 tablespoon vegetable oil in between batches.
Drizzle chile crisp over the pan-fried dumplings and serve with a side of Chinese black vinegar, if desired. Enjoy while warm.
Cook's Note
If you don't have fatty ground pork, add 2 slices of minced bacon to the mixture. The fat from the bacon will give the dumplings the necessary richness.
Source: foodnetwork.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
