PAN-FRIED PORK AND CHIVE DUMPLINGS WITH CHILE CRISP
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
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.
CRISP PORK WITH SCRAMBLED EGGS AND YELLOW CHIVES
This recipe came to The Times from Charles Phan, chef at the Slanted Door in San Francisco. You can substitute green Chinese chives for yellow Chinese chives (which are available at Asian markets), but you will lose some of the spiciness.
Provided by Amanda Hesser
Categories breakfast, easy, lunch, quick, main course
Time 20m
Yield Serves 2
Number Of Ingredients 7
Steps:
- In a small bowl, combine the pork, fish sauce, oil and a pinch of salt and pepper.
- In a nonstick sauté pan set over medium-high heat, brown the pork until crisp and no longer pink. Add the chives and cook 1 minute more. Reduce the heat to medium, add the eggs and stir them around the pan until the eggs set. Accompany with white rice and gai lan with anchovies.
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