Chinese Style Pork Dumpling Food

CHINESE STYLE PORK DUMPLING

Steps:

• For the pork rub: Stir salt, granulated sugar, garlic powder, black pepper and white pepper together in a bowl.
• For the braising liquid: Combine the lime juice, sesame oil, soy sauce, vinegar, wine and 1 tablespoon water together in a bowl.
• For the braising spices: Heat oven to 400 degrees F.
• Add coriander, fennel, Sichuan peppercorns, cloves, anise, cardamom and cinnamon stick to a muslin bag or tea strainer.
• For the filling: Preheat the oven to 400 degrees F.
• Slice shoulder into small chunks. Apply 1 1/2 cups rub to all pieces and place in an oven-safe pan. Add braising liquid and braising spices.
• Cover pork with foil and braise for 1 hour, then turn oven to 275 degrees F and continue to braise for another 1 hour 30 minutes.
• Remove pork chunks from braising liquid, then cool and shred. (Reserve liquid for anything your heart desires.)
• Combine rice vinegar, sesame oil and soy sauce with pork. Add cabbage, carrots, garlic, ginger, green onions and cilantro and let cool.
• For the dumpling dough: Combine demerara sugar, yeast, baking powder, baking soda and salt in a mixer or mixing bowl.
• Add flour and 3/4 cup water and mix until smooth, about 10 minutes.
• Divide dough into twenty-five to thirty 1.7-ounce balls.
• Roll into rounds with a rolling pin and place on lightly floured parchment paper. Lightly stretch edges of dough rounds, leaving center as firm as possible. Place a dough round flat on your palm. Use an ice cream scoop to scoop compacted filling in center. Using your free hand, pinch 1 inch or so of the edge of the round together between thumb and index finger. The dough between the pinch should fold together. Use middle finger to pinch another 1 inch or so section of the edge of the dough round. Pull index finger from where it is and pinch another section of dough to the clump of pinches you've started in a finger-walking motion. Switch between middle and index finger of main hand as you "walk" your fingers around the edge of the dough. The key is to pinch, not twist! Use thumb of other hand in a spatula motion to help corral filling within round. Keep as much of the rim of the dough round as clean as possible, as the more dry the dough is, the easier it will stick to itself when pinched. Perform 7 to 9 total pinches until there is a clump of pinches at the center/top of the now mostly formed dumpling. Bring all pinches together into one, central pinch, then flatten. Flip over so top of dumpling is smooth and base of dumpling is where the pinched folds are. Place dumpling in a cupcake wrapper. Repeat with the remaining dough and filling.
• Put wrapped dumplings into a steamer and cook until it looks flat in texture, not shiny, 10 to 13 minutes.

CHINESE PORK DUMPLINGS

Steps:

• The filling: Place the cabbage in a food processor, add 1/2 teaspoon salt, and pulse until finely chopped but not puréed. Wrap the chopped cabbage in a clean kitchen towel and squeeze to remove juices, then transfer to a large bowl. Add ginger, garlic, scallions, and, if desired, garlic chives. Add the shrimp and pork and season with 1/4 cup soy sauce, sesame oil, and salt and pepper. Mix together by hand.
• Taste the filling by poaching or frying a small amount, and adjust seasonings to taste. To prepare the dipping sauce, combine soy sauce, rice vinegar, scallions, and toasted sesame seeds in a small bowl.
• To wrap, place 1 tablespoon of filling into the center of a dumpling wrapper. Wet the wrapper's edges, then fold in half to form a taco-like shape. Make a pleat on the side facing you about 20 degrees from the apex of the half-circle and seal with your fingers to the back of the skin. Repeat on the other quarter, in mirror fashion, and seal the dumpling completely, trying to eliminate any air pockets. Repeat until all filling is used.
• To pan fry, heat oil in a large, nonstick pan over high heat. Add the dumplings in one layer so that they do not overlap. Add water to come halfway up the dumplings, and cover the pan. Reduce the heat to medium-high and cook until all water is evaporated and the bottoms are browned and crispy, about 10 minutes. Alternatively, the dumplings can be steamed until cooked through, about 5 minutes in a steam basket.
• Transfer the dumplings to a plate and serve with a dipping sauce.

PORK DUMPLINGS

Steps:

• In a large bowl, combine the pork, ginger, garlic, green onion, soy sauce, sesame oil, egg and cabbage. Stir until well mixed.
• Place 1 heaping teaspoon of pork filling onto each wonton skin. Moisten edges with water and fold edges over to form a triangle shape. Roll edges slightly to seal in filling. Set dumplings aside on a lightly floured surface until ready to cook.
• To Cook: Steam dumplings in a covered bamboo or metal steamer for about 15 to 20 minutes. Serve immediately.

HOMEMADE PORK DUMPLINGS

Steps:

• In a large bowl, combine the first 6 ingredients; mix lightly but thoroughly., Place 1 level tablespoon filling in the center of each wrapper. (Cover remaining wrappers with a slightly damp paper towel until ready to use.) Moisten half of the wrapper edge with water. Fold wrapper over filling; pinch center to adhere. On each side of the pinched area, pleat the front wrapper edge 3 times, leaving the back side unpleated. Pinch edge to seal. Place on a baking sheet, gently flattening the bottom., In a large skillet, heat oil over medium heat. Add dumplings, flat-side down, and cook until bottoms are golden brown, 3-5 minutes. Add 1/2 cup water; cook, covered, until most of the water has evaporated, about 5 minutes. Remove lid; cook until water has evaporated and filling is no longer pink, 1-2 minutes. , Meanwhile, in a small bowl, stir together dipping sauce ingredients. Serve hot dumplings with dipping sauce.

BEIJING-STYLE PORK & SHRIMP JIAOZI (CHINESE DUMPLINGS)

Steps:

• Clean the cabbage, chop it, and put it in a large non-reactive pot with salt Set it aside and let it sweat out water for 45 min or so (you can prepare this ahead).
• If you're using a meat grinder, feed the shrimp, pork, garlic, onions, and ginger through the meat grinder, getting everything to be a smooth, yet chunky mixture. If you're using a food processor, you're going to half way freeze the meat, and chop each ingredient on it's own, and then mix them in a pasta bowl. Traditionally, all these ingredients are minced and chopped using a large cutting board and a cleaver. However you do it, it's up to you.
• Put the meat and veggie mixture into a a large bowl. Add the salt, soy sauce, egg and sugar to the mixture.
• In a heavy skillet, heat up the oil. Add the spice powders and toast the spices. Pour this mixture hot over the meat mixture in the bowl, and stir inches.
• Drain the cabbage, rinse it and drain again. Mix it in to the meat mixture.
• (Optional step) Make the dumpling wrappers: mix together 1 1/2 cup flour and pinch of salt and then slowly add just enough water to result in a springy dough. Knead it a lot to make the gluten stringy and strong. Roll the dough out into a long rope, cut the rope apart into ping pong ball sized pieces. Flatten the pieces out into small flat discs, and flour a table or cutting board, and roll them out using a beer bottle or small rolling pin. As you make them, hand them to the person wrapping the dumplings. Or just buy the pre-made wrappers.
• Wrap the dumplings in the dumpling skins, pinching together the sides and tucking in the ends.
• Cook the dumplings: boil a pot of water. Drop the dumplings in, they are ready when the float to the top of the pot. Don't boil too many at once, or they'll stick together. Scoop them out with a strainer, so you can use the water for the next batch.
• Serve with soy sauce, dipping sauce, raw garlic (for true Northern Chinese style eating!), chili sauce, or cut up green onions.

CHINESE PORK DUMPLINGS

Steps:

• Combine 1/2 cup soy sauce, rice vinegar, 1 tablespoon chives, sesame seeds, and chile sauce in a small bowl. Set aside.
• Mix pork, garlic, egg, 2 tablespoons chives, soy sauce, sesame oil, and ginger in a large bowl until thoroughly combined. Place a dumpling wrapper on a lightly floured work surface and spoon about 1 tablespoon of the filling in the middle. Wet the edge with a little water and crimp together forming small pleats to seal the dumpling. Repeat with remaining dumpling wrappers and filling.
• Heat 1 to 2 tablespoons vegetable oil in a large skillet over medium-high heat. Place 8 to 10 dumplings in the pan and cook until browned, about 2 minutes per side. Pour in 1 cup of water, cover and cook until the dumplings are tender and the pork is cooked through, about 5 minutes. Repeat for remaining dumplings. Serve with soy sauce mixture for dipping.