Chinese Dumpling Dinner

Monday / Apr 29 / 2013

 

Jodie selecting meat
Fig Jodie selecting meat

In anticipation of my upcoming trip to China, my friend Jodie generously offered to show us how to cook traditional Chinese dishes at her place. First though, we headed to the Hong Kong Market in Chinatown (147 Hester Street, between Elizabeth Street and Bowery) to shop for groceries.

Tofu, Fungus, Daikon Soup
Fig Tofu, Fungus, Daikon Soup

Back at her apartment, she revealed a few items already in the making, including…

Tofu, Fungus and Daikon Radish Soup:

Add equal parts wood ear or black fungus, daikon radish, and fried tofu (if you can’t find fried tofu, just use regular tofu) to a stockpot.

Add enough water to cover the ingredients thoroughly.

Add vegetarian bouillon, soy sauce, and thin slices of ginger to taste.

Boil until the water has been reduced by half.

Serve and enjoy.

Rutabaga Slaw
Fig Rutabaga Slaw

 

Rutabaga Slaw:

In a large bowl, combine 3 sliced, peeled rutabega, 2 bunches cilantro, 2 chiles, sesame oil, and rice vinegar.

Serve and enjoy.

(Note: This tastes better if sits for at least 4 hours.)

 

 

We then got to work making the dumplings. (Jodie had batches of dumplings she made the night before in the freezer just in case ours were less than perfect!)

Dumpling Meat
Fig Dumpling Meat

 

Dumplings:

In a large mixing bowl add finely minced green onions (finely minced), ginger, (1/2 head) Taiwanese cabbage (if unavailable, use chives), 3 lbs ground beef, salt, pepper, soy sauce, sesame oil, and vegetarian boullion.

Mix thoroughly.

Prepare the assembly area with a floured pyrex baking dish, small dish with water and small plate of flour.

 

Dumpling assembly line
Fig Dumpling assembly line

 

Wet the outside perimeter of each dumpling wrapper.

Place less than a spoonful of filling in center of wrapper.

Fold in halfmoon, pinch at top, and fold again horizontally like a paper fan. (This takes practice and don’t get discouraged!)

To cook, half-fill a large pot with water and bring to boil.

When boiling, gently slide in a few of the dumplings at a time, giving them a gentle stir so they don’t stick together.

When water returns to a boil, turn heat to a simmer and gently cook for 6-8 minutes.

Remove with slotted spoon and repeat with remaining dumplings.

Serve with dipping sauce and enjoy.

 

Frying dumplings
Fig Frying dumplings

 

Optional: Heat a wok or nonstick skillet until very hot.

Add 1 tablespoon vegetable oil, tilting the wok to coat the sides.

If using a nonstick skillet, add 1/2 tablespoon vegetable oil.

Place 12 dumplings in a single layer in the wok and fry 2 minutes, or until the bottoms are golden brown.

 

Dumplings
Fig Dumplings

 

Note: This recipe makes a large batch of filling, enough for several packages of dumpling wrappers.

You can freeze filled, uncooked pot stickers by placing them on parchment-lined baking sheets without touching, letting them freeze solid, then placing the individually-frozen pot stickers into plastic bags for storage.

 

Sautéed Chinese broccoli
Fig Sautéed Chinese broccoli

At the last minute, Jodie prepared the…

 

Sauteed Chinese Broccoli:

Heat olive oil in a frying pan.

Chop baby chinese broccoli into quarter inch pieces.

Dump in the brocoli, let it soften, add shallots and salt.

Serve and enjoy.

 

Tofu with Pickled Duck Egg
Fig Tofu with Pickled Duck Egg

 

 

Tofu with Pickled Duck Egg:

Place 1 lb firm tofu on a plate.

Add 4 quartered, pickled duck eggs, cilantro, green onions, sesame oil, and soy sauce paste.

Serve and enjoy.

 

Sliced Beef
Fig Sliced Beef (far right) and Cauliflower and Sparerib Broth Soup (center)

The following soup and beef are visible in this picture…

 

Cauliflower and Sparerib Broth Soup:

Add 1 lb pork spareribs and enough water to cover it in a stockpot.

Bring to a boil and add ginger to taste.

Discard the water.

Add 1 head chopped cauliflower, enough water to cover the ingredients and fried red onions to the stockpot.

Serve and enjoy.

 

 

Sliced Beef:

Boil sliced ribeye beef in a large stockpot until well done.

In a large bowl, add 2 bunches cilantro, 2 bunches green onions, sesame oil, spice chili crisp, and rice vinegar.

Add beef to the mixture.

Serve and enjoy.

 

Chinese Feast
Fig Chinese Feast

 

 

个饱

 

 

Yong can yu kuai or bon appetit!

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