This year Chinese New Year falls on January 25th and ushers in the year of the rat. There are many dishes that are traditionally made for Chinese New Year but the most iconic is the dumpling. Boiled, fried, or in soup, they are delicious any way you prepare them. If you needed a reason to make fresh home-made dumplings look no further.
A little history – Dumplings symbolize longevity and wealth. Their shape is similar to a gold ingot, a form of early Chinese currency. In Chinese, dumplings (饺子—jiǎo zi) sounds like 交子(jiāo zi). 交 (Jiāo) means “exchange” and 子(zi) is the midnight hours. Families put together, jiāo zi is the exchange between the old and new year. By eating dumplings, you are sending away the old and welcoming the new. In addition to the joy of eating delicious food, making dumplings is an important time families spend together. During New Year preparations, every member of the family participates and wraps dumplings.
Pork and chive filling
- 400 g Ground pork ,at least 20% fat (you can replace ⅓ pork with shrimp)
- 200 g Chive ,hard ends removed
- 1 tsp.salt
- 1 tbsp. cooking wine
- 1/2 tsp. white pepper
- 1 tbsp. light soy sauce
- 1 tbsp. oyster sauce
- 1 tbsp. minced ginger
- 2 large eggs
- 3 tbsp. sesame oil ,divided
- 1/3 cup chopped scallion
- 2 tbsp. hot oil
- 2 packages pre-made dumpling wrappers
- 2 tbsp. vinegar
- 3-4 ginger sheds
In a mixing bowl, add ground pork, a small pinch of salt, egg, light soy sauce, white pepper, oyster sauce grated ginger and salt. Then place the green onion on top and drizzle hot oil on green onions. This helps to improve the aroma of the green onion.
Stir the filling in one direction for 2-3 minutes until getting a paste texture and the filling becomes quite sticky. Set aside for 30 minutes or cover with plastic wrapper and overnight.
Finely chop chives and mix with 2 tablespoons of sesame oil or other vegetable oil. Mix chive with pork before wrapping.
Brush 1 tablespoon of oil in a pan (nonstick pan recommended for beginners), place the dumplings in. Pleats side up.
Heat over medium fire until one side becomes browned. Swirl around 1/2 cup of water and then cover the lid immediately. Continue heating until all of the water is evaporated.
Slow down your heat and heat until the bottom becomes crispy and golden brown.
Heat a large pot of water to a boiling, add a small pinch of salt. Then cook the dumplings in batches. Slightly move the dumplings with a large ladle or scoop so they will not sticky to the bottom. Then the water begins to boil again, add around 1/4 cup of cold water. Repeat once. When the dumplings become transparent and expand because of the air inside. Transfer out.
recipe from chinasizuan.com