PORK DUMPLINGS WITH SOY DIPPING SAUCE
These are the famed dumplings that beat Bobby Flay's in a throwdown-and you'll discover why, once you crunch past the crispy wrapper into gingery pork filling. This recipe makes about 50 dumplings, but Chef Sohui Kim warns they'll disappear fast! (Note: Once folded, these dumplings freeze well.)
Provided by Sohui Kim
Categories appetizer
Time 1h35m
Yield 6 servings
Number Of Ingredients 16
Steps:
- Trim away top of onion, then cut in half, leaving the root intact; peel away and discard the skin. Lay halves flat on a cutting board, then make vertical slices, stopping at the root so the onion half stays intact. Then slice crosswise to a small, uniform dice. Place in a bowl and set aside. Smash, peel, and finely mince garlic. Add to the bowl with the onions. Use a peeler or spoon to remove ginger skin. Slice into thin coins, then julienne as thinly as possible. Cut crosswise to mince. Add to bowl with onions and garlic.
- In a large sauté pan, heat 1 teaspoon of oil over medium heat. Sauté the onions, garlic, ginger, a pinch of salt, and a few cranks of black pepper until slightly caramelized, 4-5 minutes. Meanwhile, finely mince garlic chives. Stir aromatics, then cook 1-2 more minutes.Make the dipping sauce: In a bowl, combine soy sauce, rice wine vinegar, and brown sugar. Whisk to combine. Add star anise and set aside. Add minced chives and another pinch of salt to the aromatics. Cook until chives begin to soften, about 1 minute. Transfer the mixture to a plate or bowl to cool completely, 30 minutes. (Alternatively, cool in the refrigerator for 10 minutes.)
- Once the aromatics have cooled, finish the dumpling filling: In a large bowl, add pork. Place tofu in a small strainer set over a second bowl; use a wooden spoon to gently press excess water out of the tofu. Add drained tofu to the pork, along with the aromatics, hoisin sauce, salt and pepper. Mix well. (Use your hands for quicker, more even mixing.) In a skillet, heat ½ teaspoon oil over medium heat. Cook a small patty of the dumpling filling; taste and adjust seasoning with hoisin sauce or salt as needed.
- Fill and fold dumplings: Fill a small bowl with water and place it nearby. Place a tablespoon of filling in a wrapper. Use your finger to "paint" a little water halfway around the edge of the wrapper. Fold the wrapper shut and pinch to close, making a half moon shape. (Optional: Make a pleat in the middle, or pleat all the way around.) Wrapper edges should be flush and completely sealed, and there should be no air bubbles in the dumpling. Place each finished dumpling on a sheet pan, and repeat until you've used all the filling. (Optional: Freeze any dumpling mixture you want to save for another time; defrost before using.) To store uncooked dumplings, place in a single layer on a cookie sheet and freeze completely; then pack them into plastic freezer bags. Frozen dumplings will last 2-3 weeks. (Note: They do not refrigerate well.)
- Cook dumplings: Heat a large nonstick skillet over medium heat; add just enough oil to coat the bottom, about 1 tablespoon. Add dumplings in an even layer, about 10. Brown the dumplings on one side, 2-3 minutes. Then carefully add about ¼ inch of water, and immediately place the lid on top of the pan; steam until nearly all the water evaporates, 3-5 minutes. Remove the cover and allow the dumplings to fry again, just long enough to fully brown. Once they are fully browned, flip to slightly crisp the other side, about a minute. Plate and serve the dumplings immediately with dipping sauce. (Note: To cook frozen dumplings, follow the same procedure, but with slightly more water so they steam a little longer and cook through.)
PORK AND CHIVE DUMPLINGS
Once you are on a national TV show called Throwdown with Bobby Flay, and you best him with these dumplings, whatever culinary fame you aspired to is gone, and you are forever known as the Dumpling Lady. It's an honor I will cherish forever-especially if it helps to get picky eaters like my kids to eat their dinner. I put these dumplings on my opening menu, but never did I intend to keep them on for a decade. There's no getting rid of them now: These dumplings are the most popular item with some of our customers, including kids of all ages. In my opinion, dumplings are one of those perfect foods that are soulful, flavorful, and comforting. Another great thing about dumplings is that you can use practically anything in the filling-and you can pan-fry them, which is what we do, or boil or deep-fry them. These particular dumplings are a hybrid of Japanese gyoza (with the thin wrapper), Korean mandoo (the use of pork, chives, and tofu, which makes them silky and less like meatballs), and Chinese dumplings (with hoisin and dark soy sauce). I add the hoisin, which I like to joke is Chinese ketchup, because it makes these dumplings a touch sweeter. I think it is actually why people go crazy for them, because the American palate craves sweet and salty. This filling also makes an awesome breakfast patty, or put it on a bun with kimchee slaw for a great pork burger slider!
Provided by Sohui Kim
Categories Appetizer Hors D'Oeuvre Lunch Pork Chive Tofu Ginger Lunar New Year Steam Pan-Fry Dairy Free Tree Nut Free Peanut Free Kid-Friendly
Yield Makes about 100 dumplings
Number Of Ingredients 12
Steps:
- In a large sauté pan, heat 2 teaspoons oil over medium heat and sauté the onion, garlic, and ginger until translucent and slightly caramelized. Add the chives and cook just to soften them, about 1 minute longer. Transfer the mixture to a large bowl and let it cool.
- Once the onion has cooled, add the tofu, 1⁄3 cup (75 ml) of the hoisin sauce, the salt, and pepper and mix well. Add the pork to the bowl and mix it with the seasonings until you can see that the chives and tofu are evenly distributed throughout the meat.
- In a small frying pan, cook a small spoonful of the meat mixture in a little bit of oil. Taste and adjust the seasoning of the meat with more hoisin sauce and/or salt, if necessary.
- Prepare a small dish of water and line several baking sheets with parchment paper. Place about 1 tablespoon of filling in each dumpling wrapper. Using your finger, paint a little water around the edge of the wrapper. Fold the wrapper in half and simply pinch it closed, or crimp it. Place each finished dumpling on the baking sheet and repeat until you've used all the filling.
- You can freeze them directly on the baking sheet until they harden, then pack them into plastic freezer bags. (They do not refrigerate well.) They will last for 3 months.
- To cook fresh dumplings (see Cooks' Note for frozen), heat a nonstick frying pan or well- seasoned cast-iron skillet with just enough oil to coat the bottom. Add just enough dumplings so that they are not overcrowded and don't touch. Brown the dumplings on one side, then add about 1⁄4 inch (6 mm) of water, cover, and steam the dumplings until nearly all the water evaporates.
- Remove the cover and let the dumplings begin to fry again, just long enough to crisp them slightly, then serve them immediately with the dipping sauce.
- Cooks' Note
- To cook frozen dumplings, follow the same procedure above for fresh dumplings, but use 1⁄3 inch (8 mm) water so they steam a little longer and cook through.
- I learned how to fold dumplings at an early age with the help of my grandmother and mother, and before we opened The Good Fork, I used to have dumpling-making parties at home. That's how I know that making one hundred dumplings at a time sounds daunting but is the only way to do it. Gather a few friends, make the dumplings together, then you each get some to tuck away-packaged by the dozen-into the freezer for weeks to come.
SOHUI KIM'S PORK DUMPLINGS
From throw down with bobby flay. made it before great recipe. lost it and just found it again. putting it on here for safe keeping. I get less dumplings then recipe says but I fill it more. I also use square wonton wrappers.
Provided by jamiej
Categories Asian
Time 30m
Yield 48 serving(s)
Number Of Ingredients 12
Steps:
- In a large pan with a lid, heat the canola oil over medium heat. Add onions, garlic, ginger, and garlic chives and cook for 8 minutes. Season with salt and pepper and let cool. Wipe out the pan for frying the dumplings.
- In a large bowl, combine pork, tofu, and hoisin sauce with the chive mixture.
- Holding dumpling wrapper flour side down, place a teaspoonful of pork mixture onto the middle of the wrapper.
- Dip your index finger into the beaten egg and rub it over half of the outer edge of the dumpling. Fold dumpling in half, crimping it in the middle and sealing along the egg-moistened edge, taking care not to leave any air pockets.
- Repeat procedure until all dumplings are made.
- Heat more canola oil in the pan over medium-high heat. Pan fry the dumplings until crisp and golden brown on both sides, about 2-3 minutes.
- Pour the water or broth into the pan, and quickly cover the pan with the lid. Continue to cook the dumplings a few minutes more and remove to a serving dish.
- Serve with the dipping sauce of your choice.
- Makes about four dozen dumplings.
Nutrition Facts : Calories 78.1, Fat 4, SaturatedFat 1.2, Cholesterol 15, Sodium 75.2, Carbohydrate 6.5, Fiber 0.3, Sugar 0.4, Protein 3.8
PORK DUMPLINGS
These tasty treats make a perfect appetizer or you can serve them as a main dish. For a main dish count on about 15 dumplings per person. Serve with hoisin sauce, hot Chinese-style mustard and toasted sesame seeds.
Provided by Lorna
Categories Main Dish Recipes Dumpling Recipes
Yield 6
Number Of Ingredients 9
Steps:
- In a large bowl, combine the pork, ginger, garlic, green onion, soy sauce, sesame oil, egg and cabbage. Stir until well mixed.
- Place 1 heaping teaspoon of pork filling onto each wonton skin. Moisten edges with water and fold edges over to form a triangle shape. Roll edges slightly to seal in filling. Set dumplings aside on a lightly floured surface until ready to cook.
- To Cook: Steam dumplings in a covered bamboo or metal steamer for about 15 to 20 minutes. Serve immediately.
Nutrition Facts : Calories 751.5 calories, Carbohydrate 81.1 g, Cholesterol 128.9 mg, Fat 28.8 g, Fiber 3.4 g, Protein 39.2 g, SaturatedFat 8.7 g, Sodium 1448.8 mg, Sugar 1.2 g
JIAOZI (CHINESE PORK AND SHRIMP DUMPLINGS)
Traditional Chinese dumplings made all of the time. Dipping sauce: soy sauce, sugar, ginger, sesame oil, salt, minced garlic, black or white vinegar, sesame seeds, or hot sauce.
Provided by lbudder
Time 1h30m
Yield 8
Number Of Ingredients 15
Steps:
- Mix 1/2 cup cold water and cornstarch in a bowl until combined. Combine the filling: pork, shrimp, cabbage, chives, onions, ginger, garlic, cornstarch paste, wine, soy sauce, sesame oil, salt, and pepper in a large bowl and mix well.
- Mix flour and remaining water and knead the dough into a smooth ball. Use extra water/flour to get a slightly smooth and sticky ball. Let sit for 30 minutes. Divide the dough into little balls that roll out into 4-inch diameter circles. You will have about 30 dough circles.
- Place 2 teaspoons of the filling onto the middle of each of the dough circles.
- Wrap by folding the dough circles with filling in the middle in half and pinching the edges to seal.
- Bring a large pot of salted water to a boil. Gently add about 10 dumplings into the boiling water. Bring the water back to a boil and add 1/2 cup more cold water. Repeat this twice before taking the dumplings out to serve; the pork filling should no longer be pink and shrimp should be firm. Repeat the boiling and adding of cold water with each batch of dumplings. Adding the cold water between boils reduces the starch buildup in the water.
Nutrition Facts : Calories 279.3 calories, Carbohydrate 28.1 g, Cholesterol 79.9 mg, Fat 9.5 g, Fiber 2.1 g, Protein 19.2 g, SaturatedFat 3.3 g, Sodium 415 mg, Sugar 1.3 g
More about "sohui kims pork dumplings recipes"
SOHUI KIM’S LUNAR NEW YEAR MENU: SILKY PORK DUMPLINGS, …
From epicurious.com
Author Tiffany Hopkins
GOOD FORK CHEF SOHUI KIM’S PORK-AND-CHIVE DUMPLINGS
From nymag.com
Estimated Reading Time 1 min
PORK AND CHIVE DUMPLINGS (FROM SCRATCH) - RASA MALAYSIA
From rasamalaysia.com
SHENG JIAN BAO (PAN-FRIED PORK SOUP DUMPLINGS) RECIPE
From seriouseats.com
PORK AND KIMCHI DUMPLINGS RECIPE | MYRECIPES
From myrecipes.com
HOW TO MAKE HOMEMADE PORK DUMPLINGS - CHOWHOUND
From greatist.com
RECIPE: PORK AND SHRIMP SHUMAI - TASTINGTABLE.COM
From tastingtable.com
BOOKS | THE GOOD FORK
From goodfork.com
PORK DUMPLINGS (SHIU MAI) - RECIPE - FINECOOKING
From finecooking.com
SOHUI KIM PORK DUMPLINGS - COOKEATSHARE
From cookeatshare.com
STEAMED PORK SHUMAI DUMPLINGS RECIPE – DIM SUM AT HOME
From homeisakitchen.com
A DUMPLING A DAY: PORK DUMPLINGS - MOLLY YEH
From mynameisyeh.com
SOHUI KIM | FOOD NETWORK
From foodnetwork.com
PORK SIOMAI (STEAMED PORK DUMPLINGS) » PINOY FOOD RECIPES
From pinoyfoodblog.com
CHEF SOHUI KIM AT INSA : JAPCHAE / 잡채 - H MART
From hmart.com
REVIEWS - THAI PORK DUMPLINGS
From asianfoodnetwork.com
MY FOOLPROOF CHINESE PORK DUMPLING RECIPE
From adumplingthing.com
PORK AND SHRIMP DUMPLINGS (SHU MAI) RECIPE | MYRECIPES
From myrecipes.com
6 SECRETS TO JUICY PORK DUMPLINGS (PERFECT GYOZA!) - YOUTUBE
From youtube.com
ASIAN DUMPLINGS : THROWDOWN WITH BOBBY FLAY - COOKING CHANNEL
From cookingchanneltv.com
PORK DUMPLINGS BY AVIAN KU OF I LA SWIM RECIPE - COOKING …
From cookinghawaiianstyle.com
ASIAN PORK DUMPLINGS RECIPE | SIDECHEF
From sidechef.com
PORK AND KIMCHI DUMPLINGS RECIPE | BON APPéTIT
From bonappetit.com
KIMCHI DUMPLINGS RECIPE & VIDEO - SEONKYOUNG LONGEST
From seonkyounglongest.com
ASIAN PORK DUMPLINGS (GYOZA) – SCRATCH RECIPE
From practicalselfreliance.com
STEAMED PORK AND SHRIMP DUMPLING (SIOMAI) - SALU SALO RECIPES
From salu-salo.com
SHUMAI (SHRIMP & PORK DUMPLINGS 燒賣) | TESTED BY AMY + JACKY
From pressurecookrecipes.com
SHUMAI | SHRIMP & PORK DUMPLINGS RECIPE | KANOM JEEB
From youtube.com
PORK SHUMAI (STEAMED PORK DUMPLINGS) シュウマイ - JUST ONE …
From justonecookbook.com
SOHUI KIM - GAGE & TOLLNER
From gageandtollner.com
KIM'S DUMPLING - WE ARE SPECIALIZED IN AUTHENTIC KOREAN …
From kimsdumpling.com
PORK AND SHRIMP SIU MAI (STEAMED CHINESE DUMPLINGS) RECIPE
From seriouseats.com
CHINESE PORK DUMPLINGS - HEAVENLY HOME COOKING
From heavenlyhomecooking.com
HOMEMADE PORK DUMPLINGS - FIT FOODIE FINDS
From fitfoodiefinds.com
PORK SIOMAI: FILIPINO-CHINESE PORK DUMPLINGS RECIPE - EATPH
From eatph.com
SOY-BRAISED SHORT RIBS RECIPE - SOHUI KIM | FOOD & WINE
From foodandwine.com
PORK-AND-KIMCHI DUMPLINGS RECIPE - GRACE PARISI | FOOD & WINE
From foodandwine.com
CHIVE AND PORK DUMPLINGS RECIPE FOR CAMBODIAN-CHINESE JIAOZI
From grantourismotravels.com
SHANDONG PORK AND FISH DUMPLINGS (JIAOZI) - THE WOKS OF LIFE
From thewoksoflife.com
Q & A: SOHUI KIM - THE NEW YORK TIMES
From dinersjournal.blogs.nytimes.com
SHUMAI (OR SHAO MAI, STEAMED DUMPLING) - RECIPETIN JAPAN
From japan.recipetineats.com
KIMCHI DUMPLINGS - ONOLICIOUS HAWAIʻI
From onolicioushawaii.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love