Ingredients with Measurements:
- 1 package of dumpling wrappers (about 30 pieces)
- 1 block of fermented bean curd (about 200g)
- 1/2 cup of minced pork
- 1/2 cup of chopped chives
- 1 tablespoon of soy sauce
- 1 tablespoon of Shaoxing wine
- 1 teaspoon of sesame oil
- 1/2 teaspoon of sugar
- 1/4 teaspoon of white pepper
- 1/4 teaspoon of salt
- 1/4 cup of water
- 2 tablespoons of vegetable oil
Special equipment needed:
- A large mixing bowl
- A small mixing bowl
- A spoon
- A fork
- A non-stick frying pan with a lid
- A spatula
Step-by-step instructions:
1. In a large mixing bowl, crumble the fermented bean curd with a fork.
2. Add the minced pork, chopped chives, soy sauce, Shaoxing wine, sesame oil, sugar, white pepper, and salt to the bowl. Mix well with a spoon or your hands.
3. Add the water to the bowl and mix until the filling becomes sticky and well combined.
4. Take a dumpling wrapper and place a teaspoon of filling in the center.
5. Fold the wrapper in half and pinch the edges together to seal the dumpling.
6. Repeat with the remaining wrappers and filling.
7. Heat the vegetable oil in a non-stick frying pan over medium-high heat.
8. Add the dumplings to the pan, flat side down, and fry for 2-3 minutes until golden brown.
9. Add 1/4 cup of water to the pan and immediately cover with a lid.
10. Reduce the heat to medium and let the dumplings steam for 5-6 minutes until the water has evaporated and the dumplings are cooked through.
11. Remove the lid and fry the dumplings for another minute until crispy.
12. Serve hot with soy sauce or your favorite dipping sauce.
Time:
Preparation time: 30 minutes
Cooking time: 10-12 minutes
5. Temperature:
Medium-high heat for frying, medium heat for steaming.
Serving size:
This recipe makes about 30 dumplings, serving size depends on appetite.
Nutritional information:
Each dumpling contains approximately 60 calories, 2g fat, 7g carbohydrates, and 3g protein.
Substitutions for ingredients:
- Minced chicken or beef can be used instead of pork.
- Scallions can be used instead of chives.
- Rice wine or dry sherry can be used instead of Shaoxing wine.
- Any neutral oil can be used instead of vegetable oil.
Variations:
- Add chopped mushrooms or cabbage to the filling for extra texture and flavor.
- Use different dipping sauces such as chili oil, black vinegar, or hoisin sauce.
- Make the dumplings smaller or larger depending on preference.
Tips and tricks:
- Make sure the filling is well mixed and sticky to prevent it from falling out of the dumplings.
- Use a non-stick frying pan to prevent the dumplings from sticking.
- Don't overcrowd the pan when frying the dumplings to ensure they cook evenly.
- Use a lid when steaming the dumplings to trap the steam and cook them faster.
Storage instructions:
Leftover dumplings can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, steam the dumplings for 5-6 minutes until heated through.
Presentation ideas:
Arrange the dumplings on a platter and garnish with chopped chives or sesame seeds.
Garnishes:
Chopped chives, sesame seeds, or chili flakes.
Pairings:
Serve with a side of stir-fried vegetables or a simple salad.
Suggested side dishes:
Stir-fried bok choy, green beans, or broccoli.
Troubleshooting advice:
- If the filling is too dry, add more water.
- If the dumplings stick to the pan, add more oil or use a non-stick pan.
- If the dumplings are not cooked through, add more water and steam for a few more minutes.
Food safety advice:
Make sure the pork is cooked through and the dumplings are steamed until fully cooked to prevent foodborne illness.
Food history:
Fermented bean curd is a popular ingredient in Chinese cuisine and is often used as a condiment or seasoning. It is made by fermenting tofu with rice wine, salt, and other seasonings.
Flavor profiles:
The fermented bean curd adds a savory and slightly tangy flavor to the filling, while the chives and pork provide a meaty and aromatic taste.
Serving suggestions:
Serve the dumplings as an appetizer or as part of a dim sum spread.
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Region: Chinese