Chinese New Year wouldn’t start off right without a helping of traditional dumplings. New Asian Cuisine, a monthly e-newsletter devoted to spreading the word about Asian chefs and savory dishes from the East turned to Nina Simonds, a world-renowned authority on Asian food for this recipe. Go to New Asian Cuisine for the complete nutritional breakdown of this dish from Healthy Dining Finder. Each dumpling has about 45 calories.
Here is Simonds’ how-to for Meat Dumplings:
Ingredients
5 cups cored and finely minced Chinese (Napa) cabbage
1 teaspoon salt
1 pound lean ground pork
2 cups finely minced fresh Chinese garlic chives (if unavailable, substitute 1 cup minced leeks – mostly the whites – plus 1 tablespoon minced garlic)
For the Seasonings, mix together:
2 1/2 tablespoons soy sauce
2 tablespoons toasted sesame oil
1 1/2 tablespoons rice wine
1 1/2 tablespoons peeled and minced fresh ginger
1 tablespoon cornstarch, or more as needed
To Form, Cook, and Serve the Dumplings:
50 dumpling or gyoza skins
Cornstarch as needed
3 quarts water
Dipping sauce
Method
1. In a large bowl, combine the cabbage and salt and let sit for 30 minutes. (This will draw water out of the cabbage).
2. Squeeze as much water as possible out of the cabbage and combine the cabbage with the ground pork, minced chives, and seasonings in large bowl. Stir vigorously. If the mixture seems loose, add another teaspoon of cornstarch.
3. Place a teaspoon of filling in the center of each dumpling skin and fold the skin over to make a half-moon shape. Spread a little water along the edge of the skin and use the thumb and index finger of one hand to form small pleats along the outside edge of the skin; the inside edge of the dumpling should curve in a semicircular fashion to conform to the shape of the pleated edge. Place the sealed dumplings on a baking sheet lightly dusted with cornstarch.
4. In a large pot, heat the water until boiling. Add half the dumplings, stirring to prevent them from sticking together, and, once the water boils again, cook for 5 minutes. Remove with a handled strainer and drain, and then cook the remaining dumplings. Serve the dumplings with the dipping sauce.
Ingredients
Dipping Sauce
3/4 cup soy sauce
2 tablespoons peeled and finely shredded fresh ginger
1/4 cup water
3 tablespoons Chinese black vinegar or Worcestershire sauce
Method
1. Combine all the ingredients in a small bowl.
2. Transfer to a serving dish and use at room temperature. Refrigerated, the sauce will keep in a tightly covered container for up to a week.
Chef Note: Quick Method (love this!)
1. Buy frozen dumplings! Nina likes wei-chuan vegetable, pork and leek dumplings because she lived with the family when she lived in Taiwan.
2. Add Virgin Olive Oil to a nonstick pan and preheat it.
3. Arrange frozen dumplings in the pan, flat side down. Don’t be afraid of high heat. Adjust the heat by moving the pan off the burner.
4. Once the dumplings are golden brown, add 3/4 cup water and cover.
5. Cook for 4-5 minutes to cook completely through until the skin is translucent.
6. After the water evaporates, remove lid and pan sear the bottom. Make sure they don’t stick by lifting them with a spatula.
7. Finally, take a plate. put on top of dumpling and invert them. Voila!
Copyright Nina Simonds 2004
Dr. Laura Berman, LCSW, Ph.D., is the director of the Berman Center, a specialized health care facility in Chicago that’s dedicated to helping women repair their sex lives and find relief from menopausal symptoms. Dr. Berman is also an assistant clinical professor of psychiatry and obstetrics/gynecology at the Feinberg School of Medicine at Northwestern University. Check out her blog, “The Art of Intimacy” on Yahoo! Health
Dearest Hubby,
