Disclosure: This year I am serving as a Brand Ambassador for the Arkansas Soybean Promotion Board, telling the story of our Arkansas soybean farmers and producers. All opinions are my own. #ARSoyStory
Recently, I participated in a Chinese cooking event at UA Pulaski Tech taught by Chef Robert Hall. This facility has an outstanding culinary program and I am fortunate to have it located so near me. I jumped on the chance to take the class since it was perfect timing for Chinese New Year, the Year of the PIg.
Chinese New Year 2019 began on February 5, and unlike the previous two years, ii is expected to be a year of goo fortune. The pig represents wealth and generosity. Those born un the sign of the pig should consider making significant lifestyle or direction changes. Patience and the desire to solve conflicts in relationships will help in their love life. If you were born in 1947, 1959, 1971, 1983, 1995, 2007 or 2019, this is your year to celebrate.
You just might begin by making up a batch of these Pork Dumplings with Chinese Dumpling Dipping Sauce. These are so much fun to make so get your kids or friends involved and celebrate the Year of the Pig with me.
I have often tried my hand at making Chinese dumplings, but just couldn’t quite “get it right.” Know what I mean? They were tasty, but they definitely weren’t pretty like I wanted them to be. And we all know that pretty is totally a thing, right?
The soybean is so central to the Chinese food system that it is often simply referred to as ‘The Legume,’ its full name seemingly not necessary. Soy sauce. Tofu. Soy milk. Edamame. Vegetable oil. All of these easily come to mind when thinking about Chinese cooking. In China, soybeans fall 3rd in the list of most widely used food products, ranking just behind rice and wheat. Soy foods offers a strong source of protein and calcium in a country where little of either comes from meat or dairy products. It’s typically eaten daily in one form or another by just about everyone in China.
So it was not only my interest in getting some expert assistance in the making of Chinese dumplings, but my desire to promote one of Arkansas’s most important row crops. According to the USDA, “Processed soybeans are the world’s largest source of animal protein feed and the second largest source of vegetable oil. The United States is the world’s leading soybean producer and the second-leading exporter. Soybeans comprise about 90 percent of U.S. oilseed production, while other oilseeds—including peanuts, sunflower seed, canola, and flax—make up the remainder. (https://www.ers.usda.gov/topics/crops/soybeans-oil-crops)” Soybean-based feed is the leading feed used in cattle, hog and poultry production in Arkansas.
Our chef had us create the dumplings by hand, but at home I prefer to roll them out and cut with 3 1/2″ biscuit cutter. This makes large dumplings, so use a smaller one if you prefer. That’s one nice thing about the recipe and instructions. You can easily vary the techniques and ingredients to suit yourself.
I’m including Chef’s instructions and recipes, but I will also note my changes. Again, be flexible!
Begin by making the dough for the dumplings. Yes, you can use those wonton wrappers you can purchase at your local market, but I think you’ll be super satisfied with making your own.
Notes
It is best to use the dough the same day it is made.
Using Chef's method, this should yield 40-50 dumplings. I did not get that many using the biscuit cutter. It's just going to depend on the size.
Ingredients
- 2 1/2 cups unbleached all purpose flour, plus more for dusting
- 3/4 cup plus 1 Tablespoon warm water
Instructions
- In a large bowl, mix together 2 1/2 cups unbleached all-purpose flour and 3/4 cup plus 1 Tablespoon warm water.
- Using a rubber spatula or your fingers, stir the water and flour together until a shaggy ball of dough starts to form.
- Use your hands to start kneading the dough and incorporating any remaining flour. The dough should feel slightly tacky but not damp. It should not stick to your fingers. (I used the dough attachment on my mixer. Worked great!)
- Dust your work surface with flour. Remove dough ball and knead for about 2 minutes, until it feels smooth.
- Cover dough with a damp towel or plastic wrap and rest for at least 20 minutes. The dough will hold at room temperature for several hours, but it will get stickier so you will have to knead in a bit more flour, 1-2 Tablespoons.
- Once rested, divide the dough in half.
- On a lightly floured surface, roll each dough half into a rope abut 3/4-inch in diameter and about 18 inches long.
- Using a knife or bench scraper, cut each rope into pieces about 3/4-inch in length.
- Roll each dough piece into a ball then flatten between your palms to create a disc resembling a wafer cookie.
- Press your thumb gently into the dough to create a small indentation.
- Dust lightly with flour as needed and roll the dough disc into a circle about 3 1/4-inch in diameter.
- (Again, I roll the dough out as for pie crust and cut with a biscuit cutter, cutting them all out at one time before filling. Keep them covered with plastic wrap or a slightly dampened cloth.)
The filling for dumplings can be as varied as you might imagine. Some in our class used ground pork, some just veggies, some primarily tofu and veggies, and some (like me) used a combination of all of it!
- 1 pound Napa Cabbage, 6-8 large leaves reserved, remainder finely shredded
- 2 pinches salt
- 1 pound ground pork (at least 20% fat)
- 1 cup extra firm tofu, finely chopped
- 1 Tablespoon freshly grated ginger
- 2 Tablespoons soy sauce
- 2 Tablespoons rice wine vinegar
- 1 teaspoon salt (I cut this in half.)
- 1/4 teaspoon white pepper
- 4 green onions, finely chopped
- 2 Tablespoons sesame oil
- 3 Tablespoons fresh cilantro, finely chopped, optional
- Vegetable oil for cooking
- Line a large baking sheet with parchment paper; set aside.
- Cut 6-8 pieces Napa cabbage leaves to line the steamer, if using; set aside.
- Sprinkle shredded cabbage with 2 pinches salt; mix well with hands. Allow to sit 10-15 minutes. Squeeze in a dish towel to remove excess water; set aside.
- In a large mixing bowl, combine ground pork, tofu, ginger, soy sauce, rice wine vinegar, salt; mix thoroughly with a spatula to form a sticky paste.
- Cover with plastic wrap and allow to marinate in the refrigerator until ready to prepare dumplings.
- When ready to prepare dumplings, add cabbage, green onions and sesame oil to pork filling. Stir to mix well.
- !To fill dumplings
- Scoop 1-2 teaspoons (depends on the size of the wrapper) of filling in the center of each wrapper, working on them one at a time.
- Dip your finger in a bowl of water and wet the outside edge of the dumpling wrapper.
- Fold both sides into a half-moon shape and pinch the middle points together.
- Hold the dumpling with one hand and start sealing the edges into pleats with the othr hand.
- Once you have sealed the dumpling, firmly press the pleated side with your fingers to make sure the dumpling is well sealed.
- !To steam the dumplings
- Line the steamer with Napa cabbage leaves. (Use a bamboo steamer or a simple metal steamer set above boiling water.)
- Place dumplings into the steamer a finger width apart. Make sure dumplings do not touch water or each other.
- Cover the steamer and cook over high heat for 10-12 minutes (depends on size).
- !To boil the dumplings
- Bring a large pan of water to a brisk boil
- Slowly add prepared dumplings to water and cook until they float and cannot be submerged.
- Remove with a wire spider and drain.
- !To pan fry dumplings
- Add water to a medium nonstick skillet over medium-high heat. Add as many dumplings, flat side down, as will fit into the skillet without touching.
- Cover and steam until dumpling wrappers are translucent, about 10 minutes.
- Pour off any remaining water. Add 2 Tablespoons vegetable oil.
- Cook, undisturbed, until bottoms are golden and crispy, abut 1-2 minutes.
- Transfer dumplings to a paper-towel lined plate.
- Wipe skillet clean and repeat with remaining dumplings.
- Serve with dipping sauce.
- If you plan to cook the dumplings immediately, place them onto a well-floured cutting board or the parchment lined baking sheet.
- If you plan to freeze the dumplings, place the baking sheet in the freeze and freeze the dumplings individually before storing in freezer bags.
- 2 coves garlic, crushed
- 3 Tablespoons soy sauce
- 2 Tablespoons Chinese rice vinegar
- 2 teaspoons sesame oil
- 1 teaspoons hot chili oil
- 1/2 teaspoon red chili flakes, optional
- Combine all ingredients in a Mason jar. Shake well to blend.
- Store, sealed, in the refrigerator until ready to use. The sauce will keep 3-5 days.
I’m working on my folding. Gotta’ work on “pretty,” ya’ know!
