| Yield: | 48 dumplings |
| Yield: | 48 dumplings |
Ingredients
- 4 cups all-purpose flour
- 1/4 teaspoon salt
- 2 cups hot water
- 2 boneless duck breasts and legs with skin, put through meat grinder fitted with medium blade
- 1 cup finely chopped savoy cabbage
- 3 tablespoons freshly chopped scallions
- 2 tablespoons freshly chopped cilantro leaves
- 2 tablespoons freshly chopped chives
- 1 egg, lightly beaten
- 2 tablespoons chili paste
- 1 tablespoon hoisin sauce
- 2 tablespoons cornstarch
- 1 teaspoon ground ginger
- 1 teaspoon Chinese five-spice powder
- Salt and freshly ground black pepper
- 1 cup black vinegar
- 1/4 cup rice vinegar
- 2 tablespoons hoisin sauce
- 2 tablespoons fresh lime juice
- 1 tablespoon chili paste
- 2 tablespoons freshly chopped cilantro leaves
- 2 tablespoons freshly chopped mint leaves
- 1 tablespoon freshly chopped Thai basil leaves
- 1/2 habanero pepper, minced
- Peanut oil, for cooking
- Lime wedges, for garnish
- Cilantro leaves, for garnish
Instructions
- For the dough: Whisk the flour with the salt and stir in the water until dough is shaggy. Turn onto a lightly floured board and knead briefly; dough should be soft and pliable but not too sticky. Rest, covered, while you make the filling and the sauce.
- Place all the ingredients in a large bowl and mix until thoroughly combined. To check for seasoning, fry a bit in some hot oil until just cooked through. Adjust the seasoning as necessary.
- For the sauce:
- Combine all but the last 2 ingredients in a bowl for dipping. Sprinkle the basil and habanero over the top.
- To Assemble and Cook:
- Flour your work surface lightly and roll the dough, or pieces of it, about 1/8-inch thick (too thin and the dough will tear as you fill the dumplings). Cut out circles with a 3-inch round cutter. Cover the dough with a side towel or piece of plastic wrap as you work. Have a small bowl of water next to you. Place a scant tablespoon of filling in the middle of a dough circle, and press it so that it spreads slightly toward the side edges of the dough. Using your fingertip or a small pastry brush, wet the edge of the dough. Fold the dough up around the filling so that the filling sits on the work surface-that’s the bottom of your dumpling-and the seam is between your fingers. Pleat the dough that is facing you, about 6 times, pressing it against the back to seal-only the front of the dumpling should be pleated. The corners of the dumpling should curl slightly away from you, toward the unpleated side. Heat a skillet, just large enough to accommodate the number of dumplings you want to cook over high heat. Add a thin coating of oil, heat, then add the dumplings in concentric circles. They should be touching. Cook until the bottoms are golden brown, 3 or 4 minutes (reduce the heat if they are browning too quickly). Add enough water to come about 1/4 of the way up the sides of the dumplings-it will spatter. Cover the skillet, adjust the heat so that the water is simmering, and cook for about 7 minutes. Uncover the skillet and, if there is water left, let it cook off. Check the dumpling bottoms-if they need to brown a bit more, let them, adding a bit more oil if necessary. Serve the dumplings immediately, drizzled with some dipping sauce and garnished with cilantro and lime wedges.
Reviews
We did like over 80 dumplings … We couldnt stop eating them all it was so good…..
Don’T want to forget the Super Hot Sauce…! ENJOY…!
What both chefs tried to create where pan fried dumplings, if you ever had them in China, you would never want to seal all the edges of the dump when pan frying the dumpling because you want the yummy juice from the dumpling to come out and make the bottom crust yummy
only if you are boiling or steaming the dumpling should you definitely seal the entire edges
for those who want to learn how to seal a dumpling, here is a little trick for you all, first, once you filled the dumpling and fold in half, press the top center, then press one side of dumpling while simultaneously making a wedge fold, repeat on the other side. That is all. Why not make so many folds on the dumpling? Dumpling is suppose to look like an ancient chinese money, if you have seen it, you will understand….
http://nymag.com/restaurants/recipes/inseason/17301/
Sohui Kim?s Pork-and-Chive Dumplings
2 tbsp. canola oil, plus more for frying dumplings
1 cup diced onion
3 tbsp. minced garlic
2 tbsp. minced ginger
1 cup chopped garlic (or Chinese) chives
1 1/2 lbs. ground pork
1 8-oz. package firm tofu
3 tbsp. hoisin sauce
1 16-oz. package dumpling wrappers (look for the Twin Marquis brand, Hong Kong style, available in many Asian food stores)
1 egg, beaten and reserved in a small bowl
Salt and pepper to taste
In a large pan, heat the canola oil over medium heat. Add onions, garlic, ginger, and garlic chives and cook for 8 minutes. Season with salt and pepper and let cool. In a large bowl, combine pork, tofu, and hoisin sauce with the chive mixture. Test-fry a small portion of the pork mixture and adjust seasoning. (1) Holding dumpling wrapper flour side down, place a teaspoonful of pork mixture onto the middle of the wrapper. (2) Dip your index finger into the beaten egg and rub it over half of the outer edge of the dumpling. (3) Fold dumpling in half, crimping it in the middle and sealing along the egg-moistened edge, taking care not to leave any air pockets. Repeat procedure and pan-fry the dumplings until crisp and brown on both sides. Serve with a combination of soy sauce and rice-wine vinegar to dip. Note: makes about four dozen dumplings; extras will keep in the freezer for two weeks or so.