Everything tagged “recipe”

Mrs. Nie's Steamed Dumplings

When I was in high school I spent a semester as an exchange student in Beijing. My host mother would make dumplings for dinner at least once a week, and even more often once she realized how much I liked them. This recipe is very close to the formula she used to make her jiaozi, except that I'm too lazy to make my own wrappers. I like to make about 60 of them at once, freezing most and saving out a few to eat right away.

Dumplings
1.5 lbs ground pork, preferably berkshire or other red-meat variety
1 small napa cabbage
12 scallions
3 cloves garlic
2" fresh ginger
2 Tbsp chili oil
60 northern style dumpling wrappers**
Salt

Dipping Sauce
3 Tbsp Zhenjiang/Chinkiang vinegar
1 Tbsp shaoxing wine

Equipment
Large mixing bowl
2 baking half sheets
Parchment paper
Steamer (preferably chinese style bamboo steamer, but anything will work)
1 large bowl of warm water
1 small bowl cold water
Dry cloth or paper towel
Large cutting board

Quarter napa cabbage lengthwise. Working one quarter at a time, shred and finely mince cabbage leaves until you have a pile about the same volume as your pork. Even with a small cabbage, this will probably only be half of the head. Put in mixing bowl and season with salt

Separate white/light green parts of scallions and reserve the greens for another use. Thinly slice whites, then mince finely. Mix with cabbage

Finely grate garlic and ginger and add to mix

Add chili oil to vegetable mix and combine thoroughly

Add pork to mixing bowl, season generously with salt, then mix everything together with your hands. You should squeeze and mush the mixture so that everything is evenly combined and cohesive. Cover bowl and refrigerate

Prepare a station for assembling dumplings. Lay out your cutting board with water bowls and dry cloth in easy reach. Line one baking sheet with parchment paper and set alongside your cutting board.

Set one package of dumpling skins and your pork mixture next to the cutting board. Working one at a time, place a wrapper on the board and add approximately 1 Tbsp of filling to center of wrapper, pressing filling into a ball with your fingers. Use warm water bowl to rinse your pork hand, then wet one finger with water from the small cold water bowl. Wet the inside edge of the dumpling wrapper but don't totally saturate it. Dry hand on towel, then fold wrapper over filling, bringing the centers of the two edges together. You can either simply press the edges together firmly until they are sealed all the way around, or use any kind of crimping technique you like to seal the dumplings. Repeat until all filling is used, placing each dumpling on the baking sheet without allowing it to touch any other dumplings. When you've filled one sheet, put it in the freezer and use your second sheet

Start pot of water for steaming on the stove. If using a bamboo steamer, prep steamer with paper liners or cabbage leaves and fill with however many dumplings you want to eat right away. Make sure to leave some space between dumplings, as they will expand and sag during cooking. If using a conventional steamer or steamer basket, coat the inside with a thin layer of oil to prevent sticking and add dumplings, leaving plenty of space between them. When water boils, set steamer into pot and cook for approximately 10 minutes

Meanwhile, combine ingredients for dipping sauce in a small bowl. When dumplings are ready, serve directly from steamer trays or basket, and dip liberally in sauce

When dumplings in freezer are completely frozen, transfer to a sealed bag or tupperware container. Use the same instructions to steam as above

** Northern style wrappers are a bit larger and thicker than southern or shanghai style wrappers. They should be round, and at least 3 1/2" in diameter. Fresh is preferable, but you can use frozen, just make sure to let them thaw all the way before you start wrapping. Depending on how generously you fill your dumplings, you may find that you have wrappers or filling left over. Not much you can really do with the wrappers, but you can stir fry any leftover filling and use it to top rice or noodles.

Sloppy Joe With Chinese Characteristics

Serves 4, Cooking time about ~1 hr

This recipe arose from my haphazard attempts to reconstruct a bowl of noodles I ate fourteen years ago. It uses some Chinese techniques, ingredients, and flavors but is by no means "authentic" Chinese cuisine. I've included instructions here for serving the dish with noodles and steamed vegetables, but the important part is the meat/sauce mixture, which can be served in pretty much any way you could eat sloppy joe (thus the name). Some of the ingredients may be a bit unfamiliar to the typical American kitchen, so I've included links to buy online or reference for a shopping trip to your local Chinese grocery store. Enjoy!

Ingredients

2" piece of fresh ginger, peeled and finely grated
3 large cloves of garlic, peeled and finely grated
3 Tbsp Zhenjiang/Chinkiang Vinegar
3 Tbsp dark soy sauce
3 Tbsp Shaoxing wine
1 Tbsp sesame oil
1 tsp granulated sugar
2 Tbsp Sichuan-style chili oil (I like this recipe, but you can use Laoganma or any other Sichuan style oil with chili flakes in it)
4 Tbsp gochujang
4 Tbsp water
2 star anise pods

4 scallions
1 lb ground beef
1 1-1/2" piece of Chinese brown sugar or 3 Tbsp regular brown sugar
3 Tbsp peanut oil

4 servings lamian style noodles (you can use fresh or refrigerated, I like Yidu Lanzhou style noodles. They come in packets with 4 pre-divided portions and are super cheap)

4 baby bok choy, washed and roughly chopped

Instructions

Combine first group of ingredients in a large bowl, and whisk until fully combined. Set aside

Slice white and light green parts of scallions very thinly, and mix with ground beef. Cut scallion greens into rough ~1" pieces and set aside

Set large pot of water to boil

In the meantime, add peanut oil and sugar to a wok or large cast iron skillet. Heat over medium low, stirring frequently, until sugar is melted. Take care not to burn. Raise heat to high and add beef/scallion mixture. Stir constantly until beef is browned and coated with sugar mixture. Lower heat to medium and add sauce. Bring to a fast simmer and stir frequently until sauce is reduced to a sticky consistency, about 20 minutes. Remove star anise and keep warm over low heat

When water boils, add noodles and cook per package instructions. Remove with tongs or a skimmer, keeping water boiling, and divide between bowls. Add bok choy to pot and boil for 30 seconds, then remove with skimmer and divide between bowls.

Turn heat on beef mixture back up to medium and add scallion greens, stirring constantly until greens darken in color and become soft. Divide beef and sauce between bowls