Pork Dumplings

Chinese New Year is a wonderful time of year. We’ve just finished with our celebrations and bang, another new year to celebrate, this one with even more fireworks and dragons. This recipe, fate led me to on Chinese New Year.

It was the dragon that led me to her. It danced and growled its way through the streets of Chinatown. I encountered it at the Jade Monkey; an opium den I like to frequent. I had already killed that night and I’d also partaken of some less than legal activities at the Monkey, but the dragon beckoned and who am I to deny fate?

I followed it down street after street, not entirely aware of my surroundings, my head still clouded from my earlier celebration. There were explosions everywhere and the sky was afire with colours I could not even begin to describe, some of them I am certain only exist in my mind. I was not alone, many swayed with me in the wake of the dragon. When we turned into the street filled with food stalls, the smell told me exactly where I was, although, were I lost it would not have concerned me; I can take care of myself.

It was her voice that snapped me out of my drug induced walking coma. A woman was singing. I scanned the crowd to find the source of the voice. There she was. Not a woman, she could be no more than 16. She was cutting up pastry for dumplings and singing to herself to pass the time. I observed a recipe laid out beside her. I assumed it was the dumpling recipe for which she now shaped the wonton pastry. No one even noticed her in this crowd.

Almost no one.

I wanted to talk to her, but this was not the place, too many people. I walked over to the building near the back of the stall and lit myself a cigarette. I didn’t smoke much, but it was a great excuse to stand around and not look suspicious which is why I took it up. She didn’t see me, I stood in the shadows and took in my surroundings, only visible to the world by the tip of my smoke glowing red in the dark.

People everywhere but no one looking. I was reminded of the old Dot and Santa Claus song from my youth, ‘It’s easy to be lonely in a crowd.’

“Let us be alone.” I whispered holding my coat back and pulling my blade from my side.

I skulked out of the shadows and walked up to her. I ran my blade across her throat so fast that she didn’t even move. Even the blood was slightly delayed. No blood touched the blade. I didn’t stay to see it pour from her. I took the recipe and disappeared back into the crowd of night.

I full minute later I heard the screams in the distance, I had moved on, I was chasing the dragon again.

Pork Dumplings

Makes 70-80 dumplings

Ingredients

½ head napa cabbage

1 tbs kosher salt

500g pork mince

1 bunch eschalots, thinly sliced (about 1 cup)

1 bunch coriander, minced (about ¾ cup)

3 tbs soy sauce

2 inch (5 cm) piece of fresh ginger, grated or finely minced (about 3 tbs)

2 tbs sesame oil

2 large eggs, whisked

1packet round dumpling, wonton, or gyoza wrappers

Method for Assembly

Slice the cabbage and mix with salt, slice the half head of cabbage down its length through its root to make 2 quarters, then slice each quarter into very thin strips, cutting crosswise. Toss the slices with the salt in a large mixing bowl and set aside for 5 to 10 minutes. While it rests with the salt, the cabbage will start to release liquid. When it’s ready grab handfuls of the cabbage and squeeze out the water. Transfer the squeezed cabbage to another mixing bowl.

To the bowl with the squeezed cabbage, add the ground pork, sliced eschalots, coriander, soy sauce, ginger, sesame oil and eggs. Work the mixture together with your hands until fully combined.

Clear a large space on the counter. Set a small bowl of water, the bowl with the filling and a parchment-lined bake sheet nearby.  Open the package of wrappers and arrange a few on the workspace in front of you. Place 1 tbs of filling on each wrapper - use too much and it will get very messy, you know I like things clean – Once you get the hang of pleating the dumplings you can try adding a bit more. Dampen the edge of the wrapper with water by dipping your finger in the water bowl and then running it around the edge of the wrapper. Fold the dumpling in half and press the top closed. Make a pleat in either side of the dumpling. Press your thumbs to get the pleats. Add more water if it isn’t sealing. Repeat until there is no filling left.

These can be frozen for up to 3 months or cooked immediately

Method for cooking

Fill a skillet with 1 tbs oil and warm over high heat. When the oil is shimmering, orange the dumplings in a pan as close as they’ll fit without actually touching. Cook until the bottoms have turned brown and golden. Add 3 tbs of water into the pan, the water will immediately sizzle and begin to steam. Cover the pan and lower the heat. Cook the dumplings for 3 – 5 minutes if fresh, 6 – 8 minutes if frozen. When done the wrappers will appear translucent and noodle-like, the filling will be opaque and warmed through.

Serve with soy sauce or other dipping sauce. 

This recipe was actually given to me on Chinese New Year along with a pile of fortune cookies when I was at Bing Lee. I have cooked this recipe and while it is costly to make, it is very nice. Thank you Bing Lee and I believe they took it from www.thekitchn.com