Boiled Garlic Chive Dumplings Recipes

PORK-AND-CHIVE DUMPLINGS

Pork-and-Chive Dumplings image

This recipe for pork-and-chive dumplings comes from the chef Helen You, who learned to make dumplings from her mother in Tianjin, China. She serves these classic boiled dumplings, along with 100 other varieties, at her restaurant, Dumpling Galaxy, in Flushing, Queens. The filling is a simple mix of ground pork, seasoned with grated ginger, soy and garlic chives, and it works best with slightly fatty ground meat (about 30 percent fat, if your butcher asks). It's traditional to splash the meat with shaoxing, the Chinese rice wine, but You prefers to use sherry.

Provided by Tejal Rao

Categories brunch, dinner, lunch, weekday, dumplings

Time 1h

Yield 24 dumplings

Number Of Ingredients 10

Ingredients

2 cups all-purpose flour
1/8 teaspoon kosher salt
3/4 cup lukewarm water
1 egg white
1 pound ground pork
2 tablespoons sherry
1 tablespoon grated ginger
2 teaspoons soy sauce
1/2 teaspoon kosher salt
2 ounces finely chopped garlic chives

Steps:

To begin the dough, put the flour and salt in a large bowl. Use your fingers to stir in the water and egg white, until the dough comes together as a shaggy ball. Move the dough to a flour-dusted work surface, and knead it, dusting with more flour to keep it from sticking, until it is smooth to the touch, with no cracks or pockets of flour. Cover the dough, and let it rest at room temperature for 20 to 30 minutes.
Knead the dough about 10 times, or until it forms a firm ball as smooth as satin. Use a dough scraper or a flour-dusted knife to cut it into 4 equal pieces. Roll each piece into a log, and cut it into 6 equal pieces (for a total of 24 small pieces). Flatten the pieces with your hands, and roll each one into a 3-to-4-inch round wrapper. As you work, cover the dough with a lightly moistened towel to keep it from drying out.
To prepare the filling, place the ingredients in a mixing bowl, and use your hands to combine them until they are well blended. Place a rounded tablespoon of the filling at the center of each wrapper, and gently squeeze the edges shut. As you work, push out any air bubbles and fix any tears. When ready to eat, bring a large pot of water to boil. Boil the dumplings 6 at a time, for 6 to 8 minutes, or until they float to the surface and the wrappers turn puffy and translucent. Use a slotted spoon to transfer to a plate and serve immediately.

Nutrition Facts : @context http, Calories 91, UnsaturatedFat 2 grams, Carbohydrate 8 grams, Fat 4 grams, Fiber 0 grams, Protein 5 grams, SaturatedFat 2 grams, Sodium 86 milligrams, Sugar 0 grams

BOILED GARLIC CHIVE DUMPLINGS

Boiled Garlic Chive Dumplings image

Make and share this Boiled Garlic Chive Dumplings recipe from Food.com.

Provided by loveleesmile

Categories < 60 Mins

Time 1h

Yield 4 serving(s)

Number Of Ingredients 17

Ingredients

2 bunches finely chopped garlic chives (regular chives can be substituted)
2 (1 ounce) packages mung bean noodles, soaked soft and cut into 1/2-inch strands
1 cup re-hydrated black mushrooms, finely diced
2 tablespoons minced ginger
1 1/2 tablespoons minced garlic
2 tablespoons thin soy sauce
3 tablespoons sesame oil
1/2 tablespoon salt
1 egg
4 cups all-purpose flour
1/2 teaspoon salt
1 1/2 cups cold water
1/3 cup thin soy sauce
1/3 cup rice wine vinegar
1/3 cup sliced scallion
1 teaspoon sesame oil
1 tablespoon sambal oelek chili paste

Steps:

In a large bowl thoroughly mix all ingredients - aside from those in the Cold Water Dough and the Spicy Soy Dipping Sauce - together by hand. Cook a tester to check for seasoning.
MAKING THE DUMPLINGS: Place a small mound of filling in the middle of the wrapper. (Be very careful not to touch the edges with the filling, as this will impede proper sealing of the dumplings. Nothing is worse than dumplings breaking during cooking.) Fold the wrapper in half to form a half moon shape. Starting on one end fold/pinch the wrapper tightly together. Proceed with this fold/pinch method until the dumpling is completely sealed. There will be approximately 10 to 14 folds per dumpling. Rest the dumplings with the folded edges straight up.
COOKING THE DUMPLINGS: Use a large stock pot with plenty of water. Add a small handful of salt, as if you were cooking pasta. Make sure the water is at a rolling boil before adding dumplings. Once the dumplings are dropped, gently stir so that they do not stick together or stick to the bottom. Do not try to boil too many at a time, as it will take too long to cook resulting in soggy dumplings. Overcooking also causes the dumplings to break apart.
For the Cold Water Dough: In a stainless steel bowl, mix flour and salt. Slowly add cold water to flour in 1/4 cup increments. Mix with chopsticks until a ball is formed. On a floured surface, knead dough until it becomes a smooth, elastic ball. Place back in bowl and cover with a damp cloth. Allow dough to rest for at least 1 hour. Working on a floured surface with floured hands, roll out dough to form a long 'noodle', 1 inch in diameter. Cut 1/2 inch pieces and turn them over so cut sides are facing up. Flatten with your palm and roll out thin using a rolling pin. The dumpling wrapper should end up about 3 inches in diameter. For the Spicy Soy Dipping Sauce: Combine all and serve in a small bowl.
PLATING: Serve dumplings on a large platter lined with lettuce with a bowl of dipping sauce on the side. One family tradition is the serving of the dumpling 'broth' at the end of the meal since inevitably some of the dumplings do break and flavor the water.

Nutrition Facts : Calories 633, Fat 13.9, SaturatedFat 2.2, Cholesterol 52.9, Sodium 1188.2, Carbohydrate 109.9, Fiber 3.8, Sugar 0.7, Protein 14.9

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