Ingredients with Measurements:
- 1 package of dumpling wrappers (about 50 pieces)
- 1 pound ground pork
- 1 cup Tianjin preserved vegetable, finely chopped
- 2 tablespoons soy sauce
- 1 tablespoon Shaoxing wine
- 1 tablespoon sesame oil
- 1 tablespoon cornstarch
- 1 teaspoon sugar
- 1/2 teaspoon ground white pepper
- 1/4 cup water
- Vegetable oil for frying
Special equipment needed:
- Large mixing bowl
- Small mixing bowl
- Dumpling press or fork
- Large non-stick skillet with lid
Step-by-step instructions:
1. In a large mixing bowl, combine ground pork, Tianjin preserved vegetable, soy sauce, Shaoxing wine, sesame oil, cornstarch, sugar, and white pepper. Mix well until all ingredients are evenly distributed.
2. Add water to the mixture and continue to mix until the filling becomes sticky and well combined.
3. Take a dumpling wrapper and place a small spoonful of filling in the center. Use a dumpling press or fork to seal the edges tightly. Repeat until all wrappers are filled.
4. Heat a large non-stick skillet over medium-high heat. Add enough vegetable oil to coat the bottom of the skillet.
5. Place the dumplings in the skillet, flat side down, and fry for 2-3 minutes until the bottoms are golden brown.
6. Add 1/4 cup of water to the skillet and cover with a lid. Reduce heat to medium-low and steam the dumplings for 5-6 minutes until the filling is cooked through.
7. Remove the lid and continue to cook until all the water has evaporated and the bottoms of the dumplings are crispy again.
8. Serve hot with soy sauce or your favorite dipping sauce.
Time:
Preparation time: 30 minutes
Cooking time: 15 minutes
Temperature:
Medium-high heat for frying, medium-low heat for steaming
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 250
Total fat: 12g
Saturated fat: 3g
Cholesterol: 45mg
Sodium: 500mg
Total carbohydrates: 22g
Dietary fiber: 1g
Sugar: 1g
Protein: 13g
Substitutions for ingredients:
- Ground chicken or turkey can be used instead of pork.
- Chinese rice wine or dry sherry can be used instead of Shaoxing wine.
- Regular cabbage or kimchi can be used instead of Tianjin preserved vegetable.
Variations:
- Add chopped garlic, ginger, or scallions to the filling for extra flavor.
- Make vegetarian dumplings by replacing the pork with chopped mushrooms or tofu.
- Fry the dumplings until crispy and serve as potstickers.
Tips and tricks:
- Make sure to seal the edges of the dumplings tightly to prevent the filling from leaking out during cooking.
- Use a non-stick skillet to prevent the dumplings from sticking to the bottom.
- If the dumplings are sticking to each other, add a few drops of vegetable oil to the skillet before frying.
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 scallions or cilantro.
Garnishes:
Chopped scallions, cilantro, or sesame seeds.
Pairings:
Serve with hot and sour soup or stir-fried vegetables.
Suggested side dishes:
Steamed rice or noodles.
Troubleshooting advice:
- If the filling is too dry, add a little more water to the mixture.
- If the dumplings are sticking to the bottom of the skillet, add a little more oil or reduce the heat.
Food safety advice:
Make sure to cook the filling to an internal temperature of 160°F to ensure that it is fully cooked.
Food history:
Tianjin preserved vegetable is a traditional Chinese ingredient made from salted and fermented cabbage. It is commonly used in northern Chinese cuisine, especially in dumplings and steamed buns.
Flavor profiles:
Savory, salty, and slightly sour.
Serving suggestions:
Serve as an appetizer or main dish.
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Region: Chinese