We got some great Chinese, or garlic, chives in our CSA last week, and I know they’re used in many dumpling recipes, so I decided that would be the new dish for this week.
Week: 29 of 52
Cookbook: Asian Dumplings by Andrea Nguyen
I made the dumpling dough – just flour and hot water – in my new food processor (thanks, Mom & Dad), then kneaded it and placed the dough ball in a plastic bag to rest at room temperature.
Once the dough rested, I rolled it out into cylinders, sliced it, and used a tortilla press to make the dumpling wrappers.
Meanwhile, I made the filling. I mixed ground pork, chopped cabbage, fresh ginger, and chopped Chinese chives. To that mixture, I added salt, pepper, chicken stock, soy sauce, Shaoxing wine, canola oil, and sesame oil.
Then came the fun part – actually making the dumplings!
Once the dumplings were formed, I cooked them in simmering water and then served them as part of a meal with rice, stir-fried Chinese chives, and cucumber salad. For the dumplings, I made Nguyen’s tangy soy dipping sauce with soy, Chingkiang vinegar, chili oil, and ginger.
- Ground pork
- Chinese Chives
- Chicken Stock
- Soy Sauce
- Shaoxing Wine
- Canola Oil
- Sesame Oil
- Chile Oil
- Chingkiang Vinegar