Perhaps the Chinese saying that "nothing compares to good dumplings" explains why Americans have become such Dim Sum devotees over the past decade. Dim Sum is a unique eating adventure that fosters feasting, fun, and good conversation with family and friends. The atmosphere is relaxed, the little bite-sized morsels can be eaten in any order, and there are so many choices that kids, adults
These hearty, homey dumplings were from northern China where they functioned as main meals, together with noodles. In Dim Sum eating, they are often served on trolleys with hot plates where the server fries up a few beside your table. Before non-stick pans, these do stick to the pot (or wok) when the frying is done.
makes 30-35 dumplings
12 ounces minced pork
6 ounces vegetables*
1 pkg. dumpling pastry
1/4 teaspoon salt
1/4 teaspoon chicken bouillon
1/2 teaspoon sugar
pinch white pepper
a few drops sesame oil
1/2 teaspoon cornstarch
* Use any kind of bok choy (I like Shanghai bok choy because it is easy to clean), or snow pea sprouts, plus a smaller amount of Chinese chives or coriander for additional taste if you wish.
Defrost dumpling pastry.
Saute or blanch vegetables until just wilted. Drain and coarsely chop. (The reason for pre-cooking the vegetables is that uncooked veggies will shrink inside the dumpling during cooking, and the result will be a loose-fitting, unattractive pouch.)
Mix pork with seasonings. Add to chopped vegetables.
Put a generous tablespoon of filling onto a sheet of pastry.
Make into traditional dumpling, or use a crescent press and make into crescents.
To fry dumplings: in general, fry one side of dumpling until golden, then turn add a small amount of water and over for three minutes to make sure the filling is properly cooked
remove lid when water has more or less evaporated but to not touch dumplings
add a bit of oil and let fry for another minute
toss dumplings around to coat them evenly
A healthy alternative is to steam dumplings in steamers on high for 8 minutes, after water has come to a boil.
For dipping, use either Chinese or balsamic vinegar with ginger shreds. Soya and vinegar is good as well.
