Ingredients with Measurements:
- 2 tablespoons vegetable oil
- 1/2 pound ground pork
- 1/2 teaspoon salt
- 1/4 teaspoon ground white pepper
- 2 tablespoons finely chopped Chinese chives
- 1 tablespoon finely chopped ginger
- 1 tablespoon finely chopped garlic
- 1/4 cup finely chopped scallions
- 1/2 teaspoon sesame oil
- 2 tablespoons soy sauce
- 2 tablespoons Shaoxing wine
- 2 tablespoons cornstarch
- 2 tablespoons cold water
- 30 round dumpling wrappers
- 8 cups chicken broth
- 2 tablespoons Chinese black vinegar
- 2 tablespoons chili oil
- 2 tablespoons chopped cilantro
Special Equipment Needed:
- Large pot
- Small bowl
- Skillet
- Medium bowl
- Dumpling steamer
Step-by-Step Instructions:
1. Heat the vegetable oil in a large pot over medium-high heat.
2. Add the ground pork and season with salt and white pepper. Cook, stirring occasionally, until the pork is cooked through, about 5 minutes.
3. Add the Chinese chives, ginger, garlic, and scallions and cook for 1 minute.
4. Add the sesame oil, soy sauce, and Shaoxing wine and cook for 1 minute.
5. In a small bowl, whisk together the cornstarch and cold water until combined.
6. Add the cornstarch mixture to the pot and stir to combine.
7. Remove the pork mixture from the heat and transfer to a medium bowl.
8. To assemble the dumplings, place 1 tablespoon of the pork mixture in the center of each wrapper.
9. Wet the edges of the wrapper with water and fold the wrapper in half, pressing the edges together to seal.
10. Place the dumplings in a dumpling steamer.
11. Heat the chicken broth in the large pot over medium-high heat.
12. Once the broth is boiling, add the dumplings and cook for 5 minutes.
13. Add the Chinese black vinegar, chili oil, and cilantro and cook for 1 minute.
14. Serve the soup with the dumplings.
Time:
Preparation Time: 20 minutes
Cooking Time: 15 minutes
Temperature: Medium-high heat
Serving Size: 4
Nutritional Information:
Calories: 476
Fat: 23g
Carbohydrates: 34g
Protein: 28g
Substitutions for Ingredients:
- Ground pork can be substituted with ground beef or ground turkey.
- Chinese chives can be substituted with regular chives.
- Shaoxing wine can be substituted with dry sherry.
- Chinese black vinegar can be substituted with balsamic vinegar.
Variations:
- The dumplings can be boiled, steamed, or pan-fried.
- The soup can be made with vegetable broth instead of chicken broth.
- The soup can be made with different types of vegetables, such as mushrooms, carrots, and bok choy.
Tips and Tricks:
- Make sure to seal the dumplings tightly so that the filling does not leak out during cooking.
- To make the dumplings easier to handle, wet your hands with water before assembling them.
Storage Instructions:
The dumplings can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
The dumplings can be reheated in a steamer or in the microwave.
Presentation Ideas:
The soup can be served in individual bowls with the dumplings arranged on top.
Garnishes:
The soup can be garnished with chopped scallions, sesame seeds, and chili oil.
Pairings:
This soup pairs well with steamed rice and stir-fried vegetables.
Suggested Side Dishes:
This soup can be served with steamed buns, egg rolls, or spring rolls.
Troubleshooting Advice:
If the dumplings are not sealing properly, try wetting the edges of the wrapper with a little more water.
Food Safety Advice:
Make sure to cook the pork thoroughly before adding it to the soup.
Food History:
This soup is a traditional Chinese dish that is often served during the Lunar New Year.
Flavor Profiles:
This soup has a savory flavor with a hint of sweetness from the Shaoxing wine.
Serving Suggestions:
This soup can be served as an appetizer or as a main course.
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Region: Chinese