Chinese Chives Dumplings Recipe

Gyoza (Chinese Dumplings) EatingWell

WEBApr 18, 2024 · Directions. Combine pork, chives, onion, 1 tablespoon cornstarch, rice wine, sesame oil, soy sauce, sugar, salt and pepper in a …

1. Combine pork, chives, onion, 1 tablespoon cornstarch, rice wine, sesame oil, soy sauce, sugar, salt and pepper in a large bowl; mix well. Whisk the remaining 2 tablespoons cornstarch and water in a small bowl.
2. Set up your workspace with a stack of dumpling wrappers and a small bowl of water. Line 1 large baking sheet with parchment paper and dust with cornstarch. Start with 6 wrappers and spoon about 2 teaspoons filling into the center of each. Wet your finger and run it around the edge of a wrapper. Fold the wrapper over to form a half-moon shape and press the edges together to seal. Pleat the edges, if desired. Arrange the dumplings on the prepared baking sheet without letting them touch. Repeat with the remaining wrappers and filling.
3. Heat 1 tablespoon olive oil in a large nonstick skillet over medium heat. Add half the dumplings, seam-side up and hugging each other in concentric rings, to fill the pan. Cook until the bottoms are golden brown, about 2 minutes. Add 1/2 cup broth. Whisk the cornstarch mixture and add half to the pan. Cover and cook until the filling is cooked through and the liquid is nearly evaporated, about 5 minutes.
4. Using a spatula, make sure the gyoza will release from the pan. Then place a plate (slightly smaller than the pan) upside down on the gyoza. Holding it with your fingertips (not the flat of your hand, to avoid burning yourself), flip the gyoza onto the plate. Repeat with the remaining olive oil, gyoza, broth and cornstarch mixture.

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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 …

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).

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The ONLY Dumpling Recipe You'll Ever Need The …

WEBOct 13, 2013 · Ring out all the water from the vegetables and chop very finely. In a large bowl, stir together the vegetable, meat, wine, oil, …

1. Wash your vegetables thoroughly and blanch them in a pot of boiling water. Transfer them to an ice bath to cool. Ring out all the water from the vegetables and chop very finely.
2. In a large bowl, stir together the vegetable, meat, wine, oil, sesame oil, salt, soy sauce, white pepper, and 2/3 cup water. Mix for 6-8 minutes, until very well-combined.
3. To wrap the dumplings, dampen the edges of each circle with some water. Put a little less than a tablespoon of filling in the middle. Fold the circle in half and pinch the wrapper together at the top. Then make two folds on each side, until the dumpling looks like a fan. Make sure it’s completely sealed. Repeat until all the filling is gone, placing the dumplings on a baking sheet lined with parchment. Make sure the dumplings aren’t sticking together.
4. If you’d like to freeze them, wrap the baking sheets tightly with plastic wrap and put the pans in the freezer. Allow them to freeze overnight. You can then take the sheets out of the freezer, transfer the dumplings to Ziploc bags, and throw them back in the freezer for use later.

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