Pork and Chinese Cabbage Filling

For our company's holiday party we did virtual cooking class with Tom Douglas. You can read more about it here. I counted the cucumber salad as a new recipe because it was the one thing we did have to make. The rest had the ingredients already put together for us, mostly. All we had to do for the dumplings is put the filling in, fold them and cook them. 

I know this looks like a long set of instructions, but I assure you it's pretty easy to do. If I can do them, anyone can. The folding can be a bit tricky. I didn't see how he did it so I made up my own fold. After the class I found this YouTube video that helps explain folding. 

These were so gosh, darn, dang delicious! The best part of them though might be the dipping sauce. That's all the way at the bottom of this blog, don't miss it. You'll want to drink it I swear.  I burnt the first round because I lost focus. The second round turned out just fine. The burnt ones were delicious despite the crispier outside.

Pork and Chinese Cabbage Filling
Recipe Hsiao-Ching Chou, Chinese Soul Food

Makes about 1 ¼ pound filling, enough for 45-50 dumplings

• 1 pound ground pork
• 2 ½ cups, loosely packed, finely chopped Chinese cabbage
• 2 tablespoons soy sauce
• 1 stalk green onions, finely chopped
• 1 teaspoon minced ginger
• 1 teaspoon sesame oil
• ¼ teaspoon ground white pepper, optional

In a medium bowl, combine the pork, cabbage, soy sauce, onions, ginger, oil and pepper, and mix well. Set the filling aside.

Folding Dumplings

The simplest way to seal a dumpling is to fold the wrapper over the filling into a half-moon shape. Match the edges together and press as if you were sealing an envelope. There is no need to dab homemade wrappers with water. There is enough moisture in the dough that the edges will seal when pressed. Holding the sealed edge of the dumpling between your fingers, set it on its spine and gently wiggle it as you are pushing down so that the dumpling will stand up. Place the completed dumpling on a baking sheet dusted with flour or lined with parchment paper. Repeat with the remaining dumplings.

Storing Dumplings

Once you have made all the dumplings, you can cook them immediately or freeze them. If you freeze them, place the baking sheet of dumplings in the freezer for about 30 minutes to harden enough so they don’t stick together. Then, transfer the dumplings to a Ziplock bag and place them in the freezer to store for up to two or three weeks. You can cook them from frozen. Do not defrost or you will get a gooey mess. If you are cooking the dumplings immediately, proceed to any of the following cooking methods.

To Steam Dumplings

Set up the steamer. Line a steamer basket with steamer paper or perforated parchment paper, and place the prepared dumplings in a single layer in the basket, leaving about 1 inch between dumplings. Place the steamer basket on top of the pot, and steam, covered, for 8 to 10 minutes, or until the wrappers puff up. The cooking time will depend on the filling; meat fillings take longer. If you are cooking frozen dumplings, steam them for 1 to 2 minutes more.

To Panfry Dumplings (Pot Stickers)

Preheat an 8- or 9-inch nonstick skillet over medium heat for about 1 minute. (If you have a bigger or smaller skillet, that’s fine. Adjust the oil amount as needed.) Avoid high heat, which can cause the nonstick coating to deteriorate. Add enough vegetable oil to generously coat the entire surface of the pan and create a slight pool of oil (about 1/8 inch deep). This may seem like a lot of oil, but it will help you create that telltale crispy pot sticker crust.

Carefully arrange the dumplings in a single layer in the skillet, at side down. Add ½ cup water to the skillet and cover immediately. Cook for 7 to 9 minutes, or until the water has evaporated and the bottoms of the dumplings have reached a golden brown. The cooking time may vary slightly depending on your stove. Frozen dumplings may need 1 minute more to cook. Adjust the heat as needed.

If you have leftover dumplings, store them in the refrigerator and eat within a couple of days. To reheat, place them in a lightly oiled pan over medium-low heat and let the filling come to temperature. This will refresh the crispiness of the crust. Or you can eat them cold, as I sometimes do.

SOY-GINGER DIPPING SAUCE

MAKES ABOUT ½ CUP

• 1/3 cup soy sauce
• 2 tablespoons unseasoned rice vinegar
• 1 stalk green onion, finely chopped
• 2 large cloves garlic, finely chopped or crushed
• 1 tablespoon chopped fresh cilantro
• 1 teaspoon minced fresh ginger
• 1 teaspoon chili sauce (optional)

In a small bowl, combine the soy sauce, vinegar, onions, garlic, cilantro, ginger, and chili sauce. Set aside on the counter for at least 30 minutes, if possible, to let the flavors meld together. The longer the mixture rests, the more intense the flavor becomes. You can store the dipping sauce in a sealed container in the refrigerator for up to 1 week.