Ingredients with Measurements:
- 1 lb ground pork
- 1 cup suan cai (Chinese pickled cabbage)
- 1 tbsp soy sauce
- 1 tbsp Shaoxing wine
- 1 tbsp sesame oil
- 1 tsp sugar
- 1 tsp grated ginger
- 1 garlic clove, minced
- 1/4 tsp white pepper
- 1 package dumpling wrappers (about 50 pieces)
- Water for boiling
Special equipment needed:
- Large mixing bowl
- Dumpling wrapper cutter or round cookie cutter
- Dumpling press or fork
- Large pot for boiling dumplings
Step-by-step instructions:
1. In a large mixing bowl, combine ground pork, suan cai, soy sauce, Shaoxing wine, sesame oil, sugar, grated ginger, minced garlic, and white pepper. Mix well until all ingredients are evenly distributed.
2. Take a dumpling wrapper and place a spoonful of filling in the center. Dip your finger in water and moisten the edges of the wrapper.
3. Fold the wrapper in half and press the edges together to seal. Use a dumpling press or fork to crimp the edges for a decorative effect.
4. Repeat with the remaining dumpling wrappers and filling until all the filling is used up.
5. Bring a large pot of water to a boil. Add the dumplings and stir gently to prevent them from sticking to the bottom of the pot.
6. Boil the dumplings for 5-7 minutes or until they float to the surface and the filling is cooked through.
7. Remove the dumplings with a slotted spoon and serve hot with your favorite dipping sauce.
Time:
Preparation time: 30 minutes
Cooking time: 5-7 minutes
Temperature:
Boiling water
Serving size:
Makes about 50 dumplings, serving size varies
Nutritional information:
Calories: 50 per dumpling
Total Fat: 2g
Saturated Fat: 0.5g
Cholesterol: 10mg
Sodium: 120mg
Total Carbohydrates: 5g
Dietary Fiber: 0g
Sugar: 0g
Protein: 3g
Substitutions for ingredients:
- Ground chicken or turkey can be substituted for ground pork
- Regular cabbage can be used instead of suan cai
- Rice wine or dry sherry can be used instead of Shaoxing wine
Variations:
- Add chopped scallions or cilantro to the filling for extra flavor
- Use a different dipping sauce such as soy sauce, chili oil, or black vinegar
- Pan-fry the dumplings for a crispy texture
Tips and tricks:
- Make sure the edges of the dumpling wrapper are well-sealed to prevent the filling from leaking out during cooking
- Use a non-stick pan or lightly oil the pan when pan-frying the dumplings to prevent sticking
- Freeze any leftover dumplings for a quick and easy meal later on
Storage instructions:
Store leftover dumplings in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, steam the dumplings for 5-7 minutes or until heated through.
Presentation ideas:
Arrange the dumplings on a platter and garnish with chopped scallions or cilantro.
Garnishes:
Chopped scallions or cilantro
Pairings:
Serve with a side of steamed rice and stir-fried vegetables for a complete meal.
Suggested side dishes:
Steamed rice and stir-fried vegetables
Troubleshooting advice:
- If the dumplings are sticking to the bottom of the pot, gently stir them with a slotted spoon to prevent them from sticking.
- If the filling is too wet, add more dumpling wrappers to absorb the excess moisture.
Food safety advice:
- Make sure the filling is cooked through before serving.
- Wash your hands thoroughly before handling the ingredients and dumpling wrappers.
- Store leftover dumplings in the refrigerator and consume within 3 days.
Food history:
Dumplings are a popular dish in many cultures, including Chinese cuisine. They are believed to have originated in China over 1,800 years ago and were traditionally eaten during the winter solstice festival.
Flavor profiles:
Suan cai pork dumplings have a savory and slightly sour flavor from the pickled cabbage, with hints of ginger and garlic.
Serving suggestions:
Serve hot with your favorite dipping sauce and a side of steamed rice and vegetables.
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Region: Chinese