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Spicy Chinatown Pork Dumplings

Source of Recipe

From "The Home Cook" by Alex Guarnaschelli


Recipe Introduction

"The zingy taste and textures of a homemade dumpling make the offerings from any dumpling joint seem pale in comparison. Most of all, that wonderful pork and sherry combination is addictive."

List of Ingredients

◦ 12 ounces ground pork shoulder
◦ 1 tablespoon plus 1 � teaspoons kosher salt
◦ 4 scallions (green and white parts), minced
◦ 4 inner (yellow) celery stalks, cut into thin slices
◦ 2 medium cloves garlic, minced
◦ 2 tablespoons grated fresh ginger
◦ 1 teaspoon sesame oil
◦ 2 large eggs
◦ 1 tablespoon cornstarch
◦ 2 teaspoons dark soy sauce
◦ 2 teaspoons dry sherry
◦ 1 (16-ounce) package round dumpling wrappers, such as Twin Marquis or Twin Dragon brand
◦ My Favorite Dumpling Sauce (recipe follows)


Recipe

Make the filling: In a large bowl, spread the pork over the bottom and up the sides (the meat will be easier to season evenly). Sprinkle the pork with the salt, scallions, celery, garlic, ginger, and sesame oil. In a small bowl, whisk together one of the eggs, the cornstarch, soy sauce, and sherry until smooth. Drizzle over the pork and use your hands to mix it into the meat. Cover with plastic wrap and refrigerate for 1 hour.

Make the dumplings: Line a baking sheet with parchment paper. On a flat work surface, arrange a few of the dumpling wrappers in a single layer. In a small bowl, lightly beat the remaining egg. Scoop a generous teaspoon of the pork filling onto the middle of each wrapper and brush the edges of the wrapper with the egg. Keep the remaining pork filling covered with plastic wrap while you assemble the dumplings. Fold the wrapper over the filling and seal it to form a closed half-moon shape, pushing out any air from inside before sealing. Transfer the dumplings to the prepared baking sheet. Repeat to make 32 dumplings, leaving a little room between the dumplings on the baking sheet. Cover with plastic wrap and refrigerate for at least 15 minutes and up to 6 hours to let the meat filling rest. Note: You can also freeze the dumplings at this point by arranging them in a single layer on a baking sheet lined with plastic wrap.

Cook the dumplings: Prepare a steamer by bringing an inch or two of water to a boil in a pot. Arrange as many dumplings as will fit in a single layer in the steamer basket. Insert the basket, making sure the water is not touching the dumplings. Cover and steam over medium heat until the wrappers are tender and moist to the touch but not falling apart, 15 to 20 minutes (a few minutes longer if frozen). Transfer to a serving platter and cover with foil to keep warm. Cook the remaining dumplings.
Serve immediately, with the dipping sauce alongside.

Makes about 32 dumplings;
Serves 6 to 8






❧ My Favorite Dumpling Sauce:

◦ � cup dark soy sauce
◦ � cup distilled white vinegar
◦ 1 tablespoon honey
◦ 6 scallions (green and white parts), thinly sliced

In a small bowl, combine the soy sauce, vinegar, and honey.
Stir in the scallions just before serving.

Makes about 1 cup
(enough for 32 dumplings)