Ginkgo Nut Dumplings With Simple Dipping Sauce Recipes

DUMPLING DIPPING SAUCE

Steps:

• In a small saucepan, stir together the soy sauce, vinegar, brown sugar, and star anise and bring them to a simmer over medium-high heat, stirring so that the sugar dissolves. Once it does, remove the pot from the heat and let the mixture cool. Discard the star anise before serving.
• This sauce keeps well in the refrigerator indefinitely and can also be multiplied, though you'll want to start with slightly less vinegar and adjust to taste.

GINKGO NUT DUMPLINGS WITH SIMPLE DIPPING SAUCE

Steps:

• If you are using fresh ginkgo nuts, gently crack the shells. Blanch the nuts in salted water for 1 minute, then shock in ice water. Alternatively, toast the nuts in a dry skillet until they turn green. After blanching or toasting, rub off the papery skin using your fingers or a clean kitchen towel. If you are using canned ginkgos, simply rinse.
• Heat a sauté pan over medium heat and add 2 tablespoons of the olive oil. Add the nuts and a dash of salt. Cook for 1 minute. Add the scallion whites, the ginger, and mirin and cook for 2 minutes. Add the garlic and cook for 1 minute more. Transfer the nuts to a plate to cool and return the pan to the stove. Add another tablespoon of olive oil to the pan and sauté the bok choy with a dash of salt until the leaves are cooked down to half their original size. The bok choy should be mostly dry when you add it to the pan; otherwise, the dumpling filling will be wet. Remove the bok choy from the heat and let cool.
• Put the nuts and bok choy in the bowl of a food processor. Add all but 2 teaspoons of the scallion greens. Pulse until the mixture is blended but still chunky. Transfer to a bowl and season with salt.
• In a small bowl, whisk the flour with 2 tablespoons water. Brush the edges of a dumpling wrapper with the flour paste. Place 1 tablespoon of the filling on the wrapper and fold the wrapper into a half moon. Press the edges to seal. Repeat with the rest of the wrappers and filling.
• To make the dipping sauce, whisk together the vinegar, soy sauce, the remaining 1 teaspoon olive oil, and the reserved scallion greens. Add red pepper flakes if desired.
• Steam the dumplings in a covered steamer basket for 4 minutes. Serve hot with the dipping sauce.