recipe #42: pork with Napa cabbage and cilantro/celery leaf dumpling/pot sticker filling (大白菜香菜/芹菜葉豬肉餡)

Cilantro seeds have a very hard shell, so it's sometimes said that they should be soaked overnight before being planted. My mother has tried sowing fresh seeds, as well as soaking them for one or two days first, but the harvest would always be very small. Because there were so few plants, my mother left them alone. One year, there were so many cilantro plants that they were everywhere. Friends would pick them by the basketfull.

Because there were so much cilantro, my mother thought up ways to use it up. She figured that it would go well with the filling mentioned in the previous recipe. Unexpectedly, the dumplings were very aromatic. (We actually saw pork and cilantro wontons on sale at Costco recently, and the samples tasted much like our dumplings.)

My mother also noticed that celery leaves smelled just as good. Since most of the celery's nutrients are in the leaves, she realized that throwing them away was a waste. The resulting dumplings become very, very good when mixed with chopped cilantro.

The ingredients and directions are the same, except with the addition of 1/2 to 1 c. cilantro or celery leaves at the end.

Tips

The filling can also be used in pot stickers.

In other news...

My mother recently started a blog of her own, which you can view here. It features many of her articles and works of art, but it also contains a fair share of recipes. After all, cooking is an art. :-) Her blog is in Chinese, though.

recipe #41: pork with Napa cabbage dumpling/pot sticker filling (大白菜豬肉餡)

Cabbage is a very popular filling in American-style dumplings. However, Napa cabbage (note the difference) is used more widely in Chinese dishes. They have different flavors, but both taste very good.

Ingredients

1. 1 lb. Napa cabbage
2. 3 tsp. salt, divided
3. 1 lb. lean ground pork
4. 1 Tbsp. cooking wine
5. 1 Tbsp. sesame oil
6. Pepper to taste
7. 1 tsp. minced ginger

Directions

1. Prepare a 5-qt. pot with 70% water and bring it to boil.
2. Add washed Napa cabbage, piece by piece, into the pot and remove after ten seconds
3. After it cools, cut it into horizontal strips, and then cut into smaller pieces.
4. Squeeze out the excess by wrapping it in a cheese cloth. (Refer to the linked post for a picture.)
5. In a large bowl, mix the ground pork with ginger, salt, wine, pepper, 1 Tbsp. sesame oil and olive oil evenly.
6. Add Napa cabbage and remaining sesame oil, and mix well.

Tips

1. We use Japanese sake for the cooking wine.
2. If you like soy sauce, you can a Tbsp. of it in the filling.
3. The filling can also be used in pot stickers.

recipe #40: Chinese chive pockets (韭菜盒子)

Chinese chives are another popular ingredient in Chinese cooking, as they can be used in many dishes, especially dim sum. They pair with other foods fairly well, such as chicken, pork, fish, shrimp, egg and tofu. There are many different types of dim sum that use Chinese chives, such as dumplings, pot stickers, pork buns and various Cantonese dishes.

Chinese chives are easy to plant and easy to grow. As long as you can get a few chives and plant them a few inches apart, you will get clusters of them after a few years. Due to their fast growth, you will need to divide them every three years or so; otherwise, they will wither and die due to overcrowding. When there is a large harvest, one way to take care of it is to make Chinese chive pockets, which are a very popular dim sum dish among Chinese people, who believe that Chinese chives are good for the body; they have strong energy, especially if haarvest in the early spring, right after the entire winter. The chives are tender and aromatic. They regrow after being harvested, so there is an essentially unlimited supply of them. Due to the strong aroma of Chinese chives, you do not need any meats to create a great taste. There are few people who dislike Chinese chive pockets. There are many methods to improve the taste even more.



Ingredients (filling)

1. 3 eggs, beaten
2. 1 lb Chinese chives, finely chopped
3. 1-2 pieces of bean curb, finely chopped, or 6 oz. fried tofu
4. 1 pack (2 oz.) of dried bean threads (also called crystal noodles, among other names)
5. 1/2-1 tsp. salt to taste
6. 4 Tbsp. plus 2 tsp. cooking oil, divided

Directions (filling)

1. Fill up a 1-qt. sauce pan with 70% water and bring it to a boil.
2. Soak bean threads in boiled water for a minute.
3. Drain the extra water immediately, rinse the bean threads with cold water and drain again. Finely chop the bean threads.
4. Heat 2 Tbsp. of oil and add beaten eggs. Cook and break up bits of eggs into small size and set aside.
7. Heat remaining 2 Tbsp. oil, add Chinese chives and stir-fry for a minute. Add chopped bean curd, continue stir-frying, stir in the bean threads and put eggs back to pan.
8. Add salt and mix well.

Ingredients and materials (wrap)

1. 3 c. all-purpose flour
2. 1/2 c. boiling or very hot water
3. 1/4 c. cold water
4. handful of flour (about 1/4 c.) to prevent sticking during kneading
5. a rolling pin

Directions (wrap)
1. Mix the flour with hot water using a fork.
2. Slowly add the remaining water and combine ingredients to a rough dough shape.
3. Put a handful of flour on a table and knead the dough, making sure to add water or flour until you get a smooth consistency.
4. Cover with plastic wrap for about 30 minutes.
5. Divide dough into about 14-16 pieces. Using a rolling pin, make each piece into an oval shape.

Directions (pockets)

1. Using a large spoon, scoop filling onto center of wrap.
2. Fold the wrap together towards each other; this should create a "semi-circle."
3. Seal the wrap by pinching with your fingers.

Directions (cooking)

1. Put 1 tsp. oil in a large saucepan; turn the pan to evenly distribute the oil.
2. Arrange 7-8 pockets in the pan and cooking using lower medium-high heat. After a few minutes, the bottom will become golden brown.
3. Turn the pockets over and cook until the other side is also golden brown. It is now ready to be served (this part is very important; refer to the tips below for best results).
4. To finish cooking the batch, just repeat step 3.

Tips

1. Some people like an even stronger flavor, which can be achieved by adding 2 Tbsp. of tiny dried shrimps. These are very salty, so you must reduce the amount of salt if you add the shrimps.
2. The reason for using hot water is to make the dough half-cooked. If you used a thin wrap, you only have to cook a little more. If you can't make the wrap so thin, you can use the same method for the pot stickers, except you must add 3/4 c. water.
3. If you have leftover pockets, you can microwave them after storing them in the freezer; it still tastes very good. Also, you can keep the uncooked pockets in the freezer and cook them later. You don't have to thaw them, but you must use the method for the pot stickers.

My #1 choice at Chinese restaurants
recipe #33: pot stickers with cabbage and pork filling

Pot stickers are very similar to dumplings, with the main difference being the way they are cooked. Because pot stickers are fried, we must use hot water to make the wrap if we want them to be soft on top and crispy on the bottom.

Due to this difference, they have their own taste and texture. Although I like dumplings, I love pot stickers even more.

Filling

This uses the filling from the previous recipe, which I have reproduced below for your convenience:

Ingredients (filling)

For the wrap, please refer refer to the last post

1. 1 lb. ground pork
2. 1/2 cabbage
3. 1/4 c. chopped scallion (green onion)
4. 1 Tbs. cooking wine
5. 2 Tbs. sesame oil, divided
6. 11/2 teaspoon salt, divided
7. 1 Tbs. inches ginger, grated
8. Pepper to test
9. 1 1/2 cooking oil (olive oil for frying), divided

Directions (filling)

1. Finely chop the cabbage into strips, turn them 90 degrees and chop again, to about a 1 cm x 1 cm size.
3. Add 1 tsp. salt, mix well, set aside about 30 minutes to let the juice drain. Using a cheese cloth, squeeze and twist a portion of the cabbage to remove the additional juices.

4. Cut the scallions into fine slices as thin as chopped cabbage.
6. In a large bowl, mix the ground pork with ginger, salt, wine, pepper, 1 Tbsp. sesame oil and olive oil well.
7. Add cabbage, scallions and remaining sesame oil, and mix well.

Ingredients and materials (dough and wrap)

1. 3 c. all-purpose flour
2. 3/4 c. water
3. handful of flour (about 1/4 c.) to prevent sticking during kneading
4. a rolling pin

Directions (dough)

1. Measure the water into a medium sized bowl. Add the flour and combine ingredients.
2. Place the handful of flour on a table. Knead the dough, making sure to add water or flour until you get a smooth consistency.
3. Cover with a wet cloth and let it rest at least for 30 minutes.
4. Cut dough into 3 or 4 parts. Roll one of them into a long thing breadstick-like shape, and cut into small parts of equal size.

5. Press it into the 1" diameter circle.

6. Using a rolling pin, roll each piece into a flat 2" circle, with the dough being thicker in the center and thinner at the outside.

Directions (making the potstickers)

Please refer to post on how to make Chinese dumplings.

Directions (cooking)

1. Heat 1/2 Tbsp. oil in a large 12" saucepan over medium-high heat.
2. Lay pot stickers evenly in the bottom of the pan and fry them until the bottom of the pot stickers turns light brown.
3. Add 3/4 c. hot water and cover.
4. Let the water evaporate completely, and the bottom of the pot stickers will turn brown and crispy
5. Move to plate, serve and enjoy.

Tips
1. Pot stickers go very well with a cup of oolong tea or a light soup. If you like dipping sauce, you can use the recipe from the previous post, except without the garlic.
2. We use whole grain flour. If you want, you can whole grain and all-purpose flour in a 1:2 ratio.

Recipe #32: Chinese dumplings/gyoza (pork with Chinese chives)

As I mentioned in my previous recipe, there are many kinds of fillings for dumplings. Aside from Chinese chives, cabbage is also a very popular ingredient.

Ingredients

For the wrap, please refer refer to the last post

1. 1 lb. ground pork
2. 1/2 cabbage
3. 1/4 c. chopped scallion (green onion)
4. 1 Tbsp. cooking wine
5. 2 Tbsp. sesame oil, divided
6. 11/2 teaspoon salt, divided
7. 1 Tbsp. inches ginger, grated
8. Pepper to test
9. 1 1/2 cooking oil (olive oil for frying), divided

Directions (filling)

1. Finely chop the cabbage into strips, turn them 90 degrees and chop again, to about a 1 cm x 1 cm size.
2. Add 1 tsp. salt, mix well, set aside about 30 minutes to let the juice drain. Using a cheese cloth, squeeze and twist a portion of the cabbage to remove the additional juices.

3. Cut the scallions into fine slices as thin as chopped cabbage.
4. In a large bowl, mix the ground pork with ginger, salt, wine, pepper, 1 Tbsp. sesame oil and olive oil well.
5. Add cabbage, scallions and remaining sesame oil, and mix well.

Tips

1. We use Japanese sake for the cooking wine.
2. If you like soy sauce, you can a Tbsp. of it in the filling.
3. Some people like both Chinese chives and cabbage. You can use both ingredients in a 1:2 ratio, respectively. It has a great aroma.

The taste of not just good food, but good luck
Recipe #31: Chinese dumplings/gyoza (pork with Chinese chives)

There is a saying in North China that goes, "nothing is more delicious than dumplings, nothing is more comfortable than lying backwards." Chinese dumpling are among the most important and delicious foods in life.

Dumplings are similar in shape to gold and silver ingots, which symbolize wealth. Traditionally, family members often get together to make dumplings, especially during the Chinese New Year's Eve. They may hide some coins in one of them. It is believed the person who finds a coin will likely have a good fortune in the coming year.

Most Chinese folks start making them while young. Not only do they attain happiness, they also practice their nimble skills, socializing and working at the same time. It is a great teamwork. Whenever my mother saw my grandfather making dumplings, she would rush in to help. She could wrap them so fast that two people can fill them at the same time.

There are several steps in making dumplings. We begin by making the filling. The dough is then prepared. Finally, the dumplings are wrapped and cooked. If preferred, they can be accompanied by dipping sauce.

Ingredients (filling)

1. 1 lb. ground pork
2. 1/2 lb. Chinese chives, cut into 1/2 cm lengh
3. 2 tsp. ginger, grated
4. 2 Tbsp. sesame oil, divided
5. 1 Tbsp. olive oil
6. 1/4 - 1/2 tsp. salt
7. 1 Tbsp. soy sauce (optional)
8. 1 Tbsp. cooking wine

Directions (preparation)

1. Mix well ground pork with ginger, salt, wine, soybean sauce, 1 Tbsp. sesame oil and olive oil.
2. Add Chinese chives, and mix well.

Ingredients and materials (dough and wrap)

1. 3 c. all-purpose flour
2. 3/4 c. water
3. handful of flour (about 1/4 c.) to prevent sticking during kneading
4. a rolling pin

Directions (dough)

1. Measure the water into a medium sized bowl. Add the flour and combine ingredients.
2. Place the handful of flour on a table. Knead the dough, making sure to add water or flour until you get a smooth consistency.
3. Cover with a wet cloth and let it rest at least for 30 minutes.
4. Cut dough into 3 or 4 parts. Roll one of them into a long thing breadstick-like shape, and cut into small parts of equal size.

5. Press it into the 1" diameter circle.

6. Using a rolling pin, roll each piece into a flat 2" circle, with the dough being thicker in the center and thinner at the outside.

Directions (wrap)

1. Add a spoonful of filling to the center of the dough circle.

2. Fold the circle in half.

3. Push left side into two "corners."

4. Press the front edges together, and then do the same with the behind.


5. Repeat the same steps on right side.


6. Pinch the edges together to seal.

7. Place each dumpling on a floured tray.


Directions (cooking)

1. Fill a 5-qt. pot to about 60-70% and bring to a boil.
2. Add the dumplings while stirring gently to prevent them from sticking.
3. Bring the water to a boil again, cover and reduce heat to about medium. Cook the dumplings for about 3-5 minutes, or until dumplings float up on the top of the water.
4. Gently remove them from the water to a large plate with a stainless steel colander and serve on a plate.
5. If you like, you can serve with dipping sauce on the side

Ingredients (dipping sauce)

1. 1 Tbsp. Rice vinegar
2. 1 Tbsp. soy sauce
3. 1 tsp. sesame oil
4. 1 Tbsp. chopped garlic

Directions

The recipe for the sauce is very simple; just mix the ingredients together. That's it!

Tips

1. For health, we use a mix of all-propose and whole grain flower in a 1:2 ratio.
2. Because every brand of flour is different, you must use different amounts of water. It is only an estimate; you will need to adjust it accordingly.
3. We use very little salt; sometimes we use less than 1/4 tsp. If you don't want it to be too salty, you can use one of two methods: the first one is to microwave 1 tsp. of the filling and taste it. You can also cook a single dumpling and taste it.
4. There are many possible varieties of fillings. Chinese chives are one of the most popular and most simple. Thus, we use Chinese chives in this recipe. Other fillings will be introduced later.
5. We usually use Japanese sake for the cooking wine.