Boiled Garlic Chive Dumplings Recipes

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PORK AND CHIVE DUMPLINGS



Pork and Chive Dumplings image

Once you are on a national TV show called Throwdown with Bobby Flay, and you best him with these dumplings, whatever culinary fame you aspired to is gone, and you are forever known as the Dumpling Lady. It's an honor I will cherish forever-especially if it helps to get picky eaters like my kids to eat their dinner. I put these dumplings on my opening menu, but never did I intend to keep them on for a decade. There's no getting rid of them now: These dumplings are the most popular item with some of our customers, including kids of all ages. In my opinion, dumplings are one of those perfect foods that are soulful, flavorful, and comforting. Another great thing about dumplings is that you can use practically anything in the filling-and you can pan-fry them, which is what we do, or boil or deep-fry them. These particular dumplings are a hybrid of Japanese gyoza (with the thin wrapper), Korean mandoo (the use of pork, chives, and tofu, which makes them silky and less like meatballs), and Chinese dumplings (with hoisin and dark soy sauce). I add the hoisin, which I like to joke is Chinese ketchup, because it makes these dumplings a touch sweeter. I think it is actually why people go crazy for them, because the American palate craves sweet and salty. This filling also makes an awesome breakfast patty, or put it on a bun with kimchee slaw for a great pork burger slider!

Provided by Sohui Kim

Categories     Appetizer     Hors D'Oeuvre     Lunch     Pork     Chive     Tofu     Ginger     Lunar New Year     Steam     Pan-Fry     Dairy Free     Tree Nut Free     Peanut Free     Kid-Friendly

Yield Makes about 100 dumplings

Number Of Ingredients 12

Canola oil
1 large onion, finely diced
5 large cloves garlic, minced
2 tablespoons minced peeled fresh ginger
1½ cups (85 g) finely chopped Chinese garlic chives, scallions, or regular chives
1 cup (250 g) crumbled soft tofu
⅓ to ½ cup (75 to 120 ml) hoisin sauce
1 teaspoon kosher salt, plus more if needed
¼ teaspoon freshly ground black pepper
2 pounds (910 g) ground pork
2 packages (14 ounces/396 g each) thin or gyoza-style dumpling wrappers
Dumpling Dipping Sauce

Steps:

  • In a large sauté pan, heat 2 teaspoons oil over medium heat and sauté the onion, garlic, and ginger until translucent and slightly caramelized. Add the chives and cook just to soften them, about 1 minute longer. Transfer the mixture to a large bowl and let it cool.
  • Once the onion has cooled, add the tofu, 1⁄3 cup (75 ml) of the hoisin sauce, the salt, and pepper and mix well. Add the pork to the bowl and mix it with the seasonings until you can see that the chives and tofu are evenly distributed throughout the meat.
  • In a small frying pan, cook a small spoonful of the meat mixture in a little bit of oil. Taste and adjust the seasoning of the meat with more hoisin sauce and/or salt, if necessary.
  • Prepare a small dish of water and line several baking sheets with parchment paper. Place about 1 tablespoon of filling in each dumpling wrapper. Using your finger, paint a little water around the edge of the wrapper. Fold the wrapper in half and simply pinch it closed, or crimp it. Place each finished dumpling on the baking sheet and repeat until you've used all the filling.
  • You can freeze them directly on the baking sheet until they harden, then pack them into plastic freezer bags. (They do not refrigerate well.) They will last for 3 months.
  • To cook fresh dumplings (see Cooks' Note for frozen), heat a nonstick frying pan or well- seasoned cast-iron skillet with just enough oil to coat the bottom. Add just enough dumplings so that they are not overcrowded and don't touch. Brown the dumplings on one side, then add about 1⁄4 inch (6 mm) of water, cover, and steam the dumplings until nearly all the water evaporates.
  • Remove the cover and let the dumplings begin to fry again, just long enough to crisp them slightly, then serve them immediately with the dipping sauce.
  • Cooks' Note
  • To cook frozen dumplings, follow the same procedure above for fresh dumplings, but use 1⁄3 inch (8 mm) water so they steam a little longer and cook through.
  • I learned how to fold dumplings at an early age with the help of my grandmother and mother, and before we opened The Good Fork, I used to have dumpling-making parties at home. That's how I know that making one hundred dumplings at a time sounds daunting but is the only way to do it. Gather a few friends, make the dumplings together, then you each get some to tuck away-packaged by the dozen-into the freezer for weeks to come.

PAN-FRIED PORK AND CHIVE DUMPLINGS WITH CHILE CRISP



Pan-Fried Pork and Chive Dumplings with Chile Crisp image

Dumplings aren't just something I fill up on when I'm hungry but a comfort food that fills me up with memories. Making them is a weekend activity that everyone in my family has a part in. Growing up, we'd sit around the kitchen table with our assigned tasks. I graduated from mixing ingredients in a bowl to pan-frying the dumplings to golden-brown delicious. The best part about having the extra hands to help is you can make a big batch and freeze half for the future, whenever you're longing for some serious belly comfort.

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 52 dumplings (enough for 4 servings)

Number Of Ingredients 16

1 large egg, beaten
1 1/4 pounds fatty ground pork (see Cook's Note)
1/2 small bunch flat garlic chives (see Cook's Note), finely chopped, about 1 cup, 3 ounces
2 large leaves napa cabbage, finely chopped, about 1 cup
1 large clove garlic, finely grated, about 2 teaspoons
1/2-inch piece ginger, peeled and finely grated, about 2 teaspoons
3 tablespoons light soy sauce (see Cook's Note)
1 tablespoon Shaoxing rice wine
1 tablespoon toasted sesame oil
1 tablespoon cornstarch
1 teaspoon sugar
1 teaspoon ground white pepper
52 round dumpling wrappers, about 1 pound, thawed if frozen
Vegetable or grapeseed oil, for frying
Chile crisp, for serving
Chinese black vinegar, for serving, optional

Steps:

  • Put the egg, pork, chives, cabbage, garlic, ginger, soy sauce, Shaoxing wine, sesame oil, cornstarch, sugar and white pepper in a large bowl. Mix well with your hands or a rubber spatula until well combined.
  • Fill a small bowl with cold water. Set a dumpling wrapper on a clean surface (keep the rest covered with a damp paper towel so they don't dry out). Scoop two teaspoons of the filling into the center of the wrapper. Dab a finger into the water and brush along the edges of the wrapper, about 1/4 inch of the rim. Fold the wrapper in half over the filling to create a half-moon. Gather a corner of the dumpling and pinch to form a seal. Using your index finger as a guide, create four to five equally-spaced pleats until you reach the other corner of the wrapper. Press down to seal that other corner. If the wrapper isn't sealing, add a small dab of water to help it seal. Transfer to a baking sheet and cover with a damp paper towel while you form the remaining dumplings.
  • Heat 1 tablespoon vegetable oil in a large nonstick skillet over medium-high heat. Working in batches, add the dumplings in a single layer. Add 1/3 cup water and reduce the heat to medium-low. (If using a medium skillet, add 1/4 cup water.) Cover with a lid (preferably glass) and cook until the wrappers become slightly opaque, 4 to 5 minutes. Uncover and cook until most of the liquid evaporates, then cook over medium heat until the bottoms are crisp and golden brown, 2 to 3 minutes. Loosen the dumplings from the skillet with a spatula and transfer to a serving plate. Repeat with the remaining dumplings, adding 1 tablespoon vegetable oil in between batches.
  • Drizzle chile crisp over the pan-fried dumplings and serve with a side of Chinese black vinegar, if desired. Enjoy while warm.

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  • Put the flour in a large mixing bowl. Gradually add the water to the flour and knead into a smooth dough. This process should take about 10 minutes. Cover with a damp cloth and let the dough rest for an hour.
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