Chinese Dandelion Dumplings Food

CHINESE DUMPLINGS

Steps:

• For Dough:.
• Place flour in a bowl and make a well.
• Crack eggs in a separate bowl and lightly whisk.
• Add eggs, oil, and half the water and mix together to make a dough.
• Add more water as needed. The dough should not be sticky (similar to pasta dough).
• Knead dough on a floured surface for about 10 minutes.
• Cover and set dough aside to rest for 1/2 hour.
• For filling:.
• Mix the rest of the ingredients in a bowl to combine. Do not overwork the meat.
• Cover filling and put in the refrigerator for 1/2 hour for flavors to blend.
• To assemble:.
• Roll out dough into sheets, as thin as you can but won't break. I use a pasta roller, it makes it so much easier.
• Use a large round cookie cutter (about the size of a tuna can or a little larger) to cut out the rounds.
• Fill 1 round with 1 tablespoon of the meat mixture and dampen the edges of the round with water and then seal.
• Do the rest of the rounds.
• To cook:.
• Steam the dumplings for 12 minutes.
• You can serve them as is or you can then:.
• Stir-fry them in a little peanut oil just until they get a little crispy.
• Serve them with your favorite dipping sauces.
• Enjoy.
• If you're not going to eat them right away, after you steam them let them cool off and place them in a zip top bag and refrigerate for up to 3 days.

CHINESE DANDELION DUMPLINGS

Steps:

• Mix pork, dandelion greens, napa cabbage, bok choy, 4 minced green onions, 1 tablespoon of ginger, 3 cloves of garlic, bamboo shoots, 3 tablespoons of soy sauce, white pepper, salt, 1 teaspoon of sugar, and 4 teaspoons of sesame oil. Chill in the refrigerator 6 to 8 hours, or overnight.
• Beat the egg white with the water in a small bowl and set aside. Place 1 tablespoon of the pork mixture into a wonton wrapper, working one at at time. Cover additional wrappers with a moist towel to prevent drying. Brush the edges of the wrapper with the egg white mixture. Fold the wrapper and seal the edges with a moistened fork.
• Spray a large skillet with cooking spray. Heat 2 tablespoons for vegetable oil over medium-high heat. Working in batches, place the dumplings into the skillet, seam side up. Cook until the dumplings brown slightly, 30 seconds to 1 minute. Pour 1/2 cup of water into the skillet and cover. Gently steam the dumplings until the oil and water begin to sizzle, 7 to 8 minutes. Once the water is cooked off, flip the dumplings and continue cooking until the bottom begin to brown, 3 to 5 minutes. Repeat in batches with the remaining dumplings, oil, and water. Serve with dipping sauce.
• To make dipping sauce: Combine chili oil, hoisin sauce, 1/2 cup of soy sauce, 4 teaspoons of sesame oil, 1 teaspoon of sugar, balsamic vinegar, 1 teaspoon of ginger, 2 tablespoons of green onion, and 2 cloves of garlic in a bowl.

CHINESE DANDELION DUMPLINGS

Steps:

• Mix pork, dandelion greens, napa cabbage, bok choy, 4 minced green onions, 1 tablespoon of ginger, 3 cloves of garlic, bamboo shoots, 3 tablespoons of soy sauce, white pepper, salt, 1 teaspoon of sugar, and 4 teaspoons of sesame oil. Chill in the refrigerator 6 to 8 hours, or overnight.
• Beat the egg white with the water in a small bowl and set aside. Place 1 tablespoon of the pork mixture into a wonton wrapper, working one at at time. Cover additional wrappers with a moist towel to prevent drying. Brush the edges of the wrapper with the egg white mixture. Fold the wrapper and seal the edges with a moistened fork.
• Spray a large skillet with cooking spray. Heat 2 tablespoons for vegetable oil over medium-high heat. Working in batches, place the dumplings into the skillet, seam side up. Cook until the dumplings brown slightly, 30 seconds to 1 minute. Pour 1/2 cup of water into the skillet and cover. Gently steam the dumplings until the oil and water begin to sizzle, 7 to 8 minutes. Once the water is cooked off, flip the dumplings and continue cooking until the bottom begin to brown, 3 to 5 minutes. Repeat in batches with the remaining dumplings, oil, and water. Serve with dipping sauce.
• To make dipping sauce: Combine chili oil, hoisin sauce, 1/2 cup of soy sauce, 4 teaspoons of sesame oil, 1 teaspoon of sugar, balsamic vinegar, 1 teaspoon of ginger, 2 tablespoons of green onion, and 2 cloves of garlic in a bowl.