Yields: 24 Dumplings
Filling Ingredients:
1 lb ground pork
2 cups napa cabbage, minced
¼ cup scallion, minced
½ Tbsp garlic, minced
½ Tbsp ginger, minced
2 Tbsp soy sauce
2/3 tsp kosher salt
1½ tsp granulated sugar
1 tsp all-purpose flour
1 Tbsp sesame oil
1 whole egg
1 package dumpling skins (Available at most Asian markets and many supermarkets.
Chef Zhou recommends Twin Mark Kee Shanghai brand.)
■ Dumpling Dipping Sauce Recipe >>
Filling Procedure:
Combine all the ingredients in a large bowl, and mix with your hands for about 2 to 3 minutes or until mixture begins to get sticky. Fill each dumpling skin by placing about 2 tsp of the filling in the center of the wrapper. Moisten edges with water and pinch together. Place on plate covered with plastic wrap to avoid sticking.
Dumpling Procedure:
Fill a wok with water about two thirds of the way to its top, and bring the water to a rolling boil over high heat. Reduce the fire to medium-low and cook dumplings for 3½ minutes, or until the dumpling skin becomes a bit wrinkled and the dumplings float to the top of the water. Drain the dumplings and set them aside while you discard water from the wok and wipe it clean. For pan-fried dumplings, replace the wok over medium heat with 2 Tbsp of vegetable oil. When the oil is hot, carefully place the dumplings in a pan and fry until they are golden brown. Drain on paper towels and serve immediately with dipping sauce.
Filling Ingredients:
1 lb ground pork
2 cups napa cabbage, minced
¼ cup scallion, minced
½ Tbsp garlic, minced
½ Tbsp ginger, minced
2 Tbsp soy sauce
2/3 tsp kosher salt
1½ tsp granulated sugar
1 tsp all-purpose flour
1 Tbsp sesame oil
1 whole egg
1 package dumpling skins (Available at most Asian markets and many supermarkets.
Chef Zhou recommends Twin Mark Kee Shanghai brand.)
■ Dumpling Dipping Sauce Recipe >>
Filling Procedure:
Combine all the ingredients in a large bowl, and mix with your hands for about 2 to 3 minutes or until mixture begins to get sticky. Fill each dumpling skin by placing about 2 tsp of the filling in the center of the wrapper. Moisten edges with water and pinch together. Place on plate covered with plastic wrap to avoid sticking.
Dumpling Procedure:
Fill a wok with water about two thirds of the way to its top, and bring the water to a rolling boil over high heat. Reduce the fire to medium-low and cook dumplings for 3½ minutes, or until the dumpling skin becomes a bit wrinkled and the dumplings float to the top of the water. Drain the dumplings and set them aside while you discard water from the wok and wipe it clean. For pan-fried dumplings, replace the wok over medium heat with 2 Tbsp of vegetable oil. When the oil is hot, carefully place the dumplings in a pan and fry until they are golden brown. Drain on paper towels and serve immediately with dipping sauce.
Restaurant: China White Noodle Bar
Recipe Type: Authentic
Recipe Author: Chef Zhou Guang ZanRecipe Type: Authentic
Original Photograph By: Chef Zhou Guang Zan/Westchester Magazine
Photograph Retouched By: Recipe Spy
Recipe Source: http://www.westchestermagazine.com/core/pagetools.php?pageid=12309&url=%2FWestchester-Magazine%2FWestchester-Home%2FWinter-2012%2FWok-Recipes-from-Chef-Zou-Guang-Zan%2F&mode=print