Chinese Chives Dumplings Recipe

Pork and Chive Dumplings The Woks of Life

WEBJan 5, 2024 · To a small saucepan over medium heat, add the oil, Sichuan peppercorns, star anise, and garlic cloves. Heat the oil and allow the …

Rating: 4.9/5(22)
1. 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.
2. While the dough is resting, prepare the filling. Start by adding the oil to a small pot over medium high heat. Heat the oil for about 7 minutes and allow it to cool. This "cooking" of the oil is supposed to bring out a nuttier flavor in the filling. This tip comes straight to you from Willy's mother, a Beijing local, and an authority on dumpling-making!
3. Once the oil is cooled, add the ground pork to a large bowl, along with the egg, chives, sesame oil, soy sauce, and cooked, cooled oil. At this point, you should make and boil a test dumpling and try it to make sure the taste is to your liking. You can then adjust by adding more salt if needed.
4. Once the filling tastes right to you, begin assembling the dumplings. The best way to do this is to divide the dough into manageable pieces and then rolling each piece into a rope. Cut them into small pieces (in a size similar to if you were cutting gnocchi, or about the size of the top part of your thumb).

Preview

See Also:

Show details

Pork and Chive Dumplings (From Scratch) Rasa …

WEBApr 5, 2019 · Mix the flour with water and knead it for about 15 minutes, or until the dough gets soft. Separate the dough into two equal portions …

Rating: 4.5/5(67)
1. Mix the flour with water and knead it for about 15 minutes or until the dough gets soft. Separate the dough into two equal portions and roll them into cylinders (about 1 inch in diameter). Cover them with wet towel and set aside.
2. Prepare the chives by chopping off the root or white part of the chives. Use only the green part. Mix the chives with the ground pork and add all the ingredients in Filling. Stir to combine well.
3. To prepare the wrapper, cut the dough into 1/4 inch length and use a rolling pin to flatten it until it becomes a round shape about 3 inches in diameter. Put a small spoonful of filling into the center of the skin and seal it up tightly with your fingers. (No pleating is needed for this recipe). Repeat the same until you use up all the ingredients.
4. Bring a pot of water to boil. Drop the dumplings into the boiling water and cover the pot. As soon as the dumplings start to float (meaning they are cooked), dish them out using a strainer onto a serving platter. Serve hot with black vinegar.

Preview

See Also:

Show details

Jiu Cai Jiao (Chinese Chive Dumplings) Mission Food …

WEBJan 5, 2021 · Transfer the shrimp and chive dumpling filling to a bowl and set aside to cool completely. Next, make the dough. In a bowl combine …

1. Combine the soy sauce, rice wine, and 1 teaspoon of the cornstarch in a bowl, stirring to dissolve the cornstarch. Add the raw shrimp and stir to coat well. Set aside. In another bowl, create a seasoning sauce by combining the remaining 2 teaspoons cornstarch, sugar, pepper, oyster sauce, sesame oil, and water. Set aside.
2. In a bowl combine the wheat starch, tapioca starch, and salt. Make a well in the center and pour in about 14 tablespoons of the water (to measure easily, this is exactly halfway between ¾ cup and 1 cup in a liquid measuring cup). Use a sturdy metal spoon to stir the ingredients together. The dough will look translucent at first and then become mottled, whitish, and lumpy.
3. Before assembling the dumplings, line steamer trays and baking sheets with parchment paper (perforated preferred for steamer trays), then lightly oil the paper with oil spray.

Preview

See Also: Dumpling Recipes, Food RecipesShow details

Chinese Chive Pockets (韭菜盒子, Chinese Chive …

WEBOct 25, 2022 · Heat 1 to 2 tablespoons of oil in a large nonstick frying pan over medium heat until hot. Pan fry the Chinese chive pockets until the …

1. In a large bowl combine the all-purpose flour, salt, and sugar. Stir with a fork to mix well.
2. Prepare the filling while the dough rests. Combine the eggs, Shaoxing wine, and salt in a medium-sized bowl. Whisk until evenly mixed.
3. Once the dough has rested, the surface should become smoother and the texture softened. Divide the dough into two even pieces using a knife of dough cutter. Work on the dough one piece at a time. Place one piece back into the bowl and cover with plastic wrap.
4. Heat 1 to 2 tablespoons of oil in a large nonstick frying pan over medium heat until hot. Pan fry the Chinese chive pockets until the bottom turns golden brown, 2 minutes or so. Turn to the other side and fry until golden brown. If the pan starts to smoke, turn to medium-low heat. If your chive pockets are thick, you can also stand them upright in the pan to fry the edge.

Preview

See Also: Chinese RecipesShow details