Pork Dumplings – 猪肉饺子 – Zhūròu Jiǎozi

Steamed Pork Dumplings

Ingredients:

50 Dumpling or Wonton Wrappers
1 Nappa Cabbage (if steaming)
Safflower or Vegetable Oil (if frying)

Filling
1 lb ground Pork
2 Tbsp fresh Ginger, minced
3 cloves Garlic, minced
2-3 red Chili Peppers, de-seeded and minced (include white ribs for more heat) or Jalapeño
3 Scallions, the white portion chopped (use the green portion in the sauce)
3 Tbsp Water Chestnuts, minced
1 tsp Sichuan Peppercorns, coarsely ground (optional)
1 tsp Soy Sauce

Dipping Sauce
1/2 cup Soy Sauce
1 tsp-1 Tbsp Hot Chili Oil
1 Tbsp Rice Wine Vinegar
1 Tbsp Honey
1 tsp fresh Ginger, minced
1 tsp Sesame Seeds
Scallion Greens, chopped

Directions:

  • Prepare the Filling – Mix all of the ingredients together in a bowl by hand. Let rest for 1 to 3 hours.
  • Fill the Dumplings – Line a baking sheet or table with parchment paper for Dumplings to sit on before they are steamed. Fill a bowl with cold water. Use a pastry brush or rolled paper towel to coat wrspper edges of a Wraper. Take a bite-size portion of the filling and put it in the center of the wrapper. Fold* the wrapper sealing along the wet edges, set on parchment, and repeat.
  • A. Steam the Dumplings – In preparation, put the steam basket in the pan or pot you are going to use. Add just enough water to be brlow the base of the basket. Remove the basket and line with leaves of Cabbage, not closing off all the holes. Place the dumplings on top of the cabbage, leaving space so they do not touch each other or the sides. Bring the water to a boil. Carefully set the basket in the water and cover. Cook for about 12 minutes. Remove and repeat. You can cover the cooked dumplings to retain moisture before serving. They should ideally be eaten immediately, while additional batches cook.
  • B. Fry the Dumplings – Heat a wok or large frying pan on medium heat. Add a little oil. Carefully add some dumplings, and cook, lightly tossing, until the side touching the pan is a dark golden brown. Remove to a paper towel lined rack to drain excess oil.
  • Prepare the Dipping Sauce – In a small bowl, mix all the liquid ingredients of the Sauce together with a fork or whisk. Adjust the taste to your liking between salty, sweet, hot, and bitter. Stir in the Dry ingredients.
  • Serve with dipping sauce on the side as soon as the Dumplings are done, especially if steaming. If you are serving later, frying is recommended over steaming.

* Folding. There are many ways tonfold dumplings, some requiring practice and skill. Round wrappers are either folded in half and crymped along the folded edge making a slight crescent shale, or the edge bunched up to the center making a tear drop.

If using square shaped or wonton wrappers, the easiest is to fold diagonally, then pull the opposing side corners together and press against the mound of stuffing–think of a person folding their arms. Another way is to pull the corners rogether resembling a hobo sack. As you work with dumplings, play with folds that you find online and feel comfortable with. The key thing is to not tear the wrapper and to make sure the insides are sealed.

Notes: These are a Chinese version known as Jiaozi 餃子 and are either boiled (水餃 water dumpling), steamed (蒸餃 steamed dumpling), or fried (煎餃 dry-fried dumpling or 鍋貼 pan-stick). They are traditionally circular wrappers folded in half and crymped along the edge to make a crescent shape.

When cooking, I do recommend using cooking chopsticks or tongs…this helps with transfering dumplings in and out of the cooking vessels…the fillings are damn hot if you try to use your fingers…so I’m told…

I should note thst dumpling dough is different than wonton dough, though you can use the more readily available wonton wrappers. Wontons are thinner whereas dumoling dough is more like ravioli pasta. The ingredients are different…maybe I will play with dough recipes, but for now, I will stick with store bought wrappers.

Stuffed dumplings are served all around the world with various fillings–perogies, empañadas, samosas, and ravioli are just a few examples that are not East Asian.

You can play with spices and fillings to suit your palate and needs. I’ve seen some with various ground meats and seafood, or all vegetables, with bean pastes, and even fusion hybrids such as stuffed with meatloaf! Often left over fillings make great snacks fried in patties or balls.


The limits are your imagination. I hope to add a few different fillings and dipping sauces as I experiment.

Sesame-Crusted Chicken with an Apricot Ginger Sauce

Sesame-Crusted Chicken with an Apricot Ginger Sauce

Ingredients:
2 skinless, boneless Chicken Breasts, butterfly-cut
1-2 cups All-Purpose Flour (for dredging)
1 Egg, beaten (for dredging)
1 Tbsp Water (for dredging)
1 Tbsp Honey (for dredging)
1 cup Sesame Seeds (for dredging)
Salt and Pepper for seasoning the Chicken
2 Tbsp Olive Oil

Sauce:
1 cup dried Apricots, diced fine
1 Tbsp fresh Ginger, julienne cut
1 cup Peach Schnapps
2 Tbsp Butter
1/2 cup Chicken Broth
1 Tbsp Garlic, minced
1/2 tsp Turmeric
1/2 tsp Nutmeg
1 tsp Salt
Pepper to taste

Directions:

  • Soak the Apricots in the Peach Schnapps for 1/2 an hour.
  • Set up dredging stations: 1 tray with Flour; 1 tray with Egg, Water, and Honey; and one tray for Sesame Seeds. Do not put all the Sesame Seeds in the tray, as you can always add more, but after you’ve dredged, can’t use the left overs.
  • Pat the Chicken breasts dry with a paper towel, and season with Salt and Pepper.
  • Dredge the Chicken in the Flour on both sides; then the Egg mixture on both sides; and finally the Sesame Seeds. Set to the side.
  • Turn the Oven on to 200F, and cover a baking sheet with aluminum foil. Place a cooling rack over the pan. Set to the side.
  • Heat the Olive Oil in a skillet, and brown the Chicken on both sides. Place the Chicken breasts on the cooling rack, and then in the Oven to keep warm.
  • In a Sauce Pan, melt 6 Tbsp of Butter.
  • Add the Garlic and Spices, and let cook for 2 minutes, stirring.
  • Add the Schnapps-soaked Peaches (liquid and all) to the Pot, and stir well. Heat for 5 minutes, stirring constantly.
  • Plate the Chicken and cover in the Apricot Ginger Sauce.

Makes 4 Servings.

NOTES: This is a recipe I came up with to appease Michael–he loves Apricots. I’m not really a big fan, though from time to time I will eat one. It has a sort of Asian feel to it, though I personally see it as more of a Middle-Eastern flavor. Regardless, I hope you enjoy it.

Grilled Vegetable Salad

Grilled Vegetable Salad

Ingredients:
1 bunch Asparagus, cleaned
1 Red Onion, cut in rings
1 Red Bell Pepper, slice each side off
4 oz Halloumi Cheese χαλούμι
1-2 tsp Olive Oil
1/2 cup Cherry Tomatoes, Sliced
1 Avocado, diced
1 tsp Salt
1 tsp Black Pepper
2 Tbsp Lemon Juice
2 Tbsp Olive Oil
1 tsp Dijon Mustard
1/2 tsp Honey
1-2 tsp Sesame Seeds

Directions:

  • Using a brush, lightly cover the grilling grates, Asparagus, Bell Pepper, Onion, and Halloumi.
  • Prepare the Grill or Broiler as directed by manufacturer–you want medium high heat.
  • Place the Asparagus, Bell Pepper, and Halloumi on the grates and cover with the Onions and sprinkle with the Salt and Pepper. I suggest using an oven-safe cooling rack and placing it on top of the grate. If you use the cooling rack, it is easier to pick everything up in the end.
  • Close and grill for 5-7 minutes or until the onions and Halloumi begin to get a nice golden brown on the outside.
  • Remove and combine with the rest of the Vegetables in a large bowl.
  • In a separate bowl, whisk together the Lemon Juice, Olive Oil, Honey, and Dijon Mustard.
  • Drizzle over the Vegetables, sprinkle with Sesame Seeds, and Toss.

Makes about 6-8 servings.

NOTES: This is an ideal summer salad–full of fresh ingredients, tons of grilled flavor, and yet light, sweet, and citrusy. You can substitute Zucchini or Broccoli or just add them to the lot. I do not recommend grilling the Tomatoes, as they tend to fall apart Halloumi is a Cypriot/Middle Eastern cheese that is very dense, mildly salty, and can be GRILLED! It is a great addition to this dish, and complements the Asparagus and Sesame Seeds amazingly.

Sesame-Crusted Chicken with Bok Choy Salad

Sesame-Crusted Chicken with Bok Choy Salad</span>

Ingredients
2 Chicken Breasts, boneless, skinless, cut in strips
1-2 cups All-Purpose Flour (for dredging)
1 Egg, beaten (for dredging)
1 Tbsp Water (for dredging)
1 Tbsp Honey (for dredging)
1 cup Sesame Seeds (for dredging)
Salt and Pepper for seasoning the Chicken
2 Tbsp Vegetable Oil
2 cups Baby Spinach
2 cups Bok Choy 白菜, chopped
1 Red Bell Pepper, diced
1 Red Onion, diced
1 cup Broccoli, chopped into bite-size pieces
1 cup Snow Peas
1 Asian  Nashi Pear ナシ, diced
Water for steaming
1/2-1 cup Sesame-Ginger Dressing

Directions:

  • Prepare pot of water and steamer for steaming/
  • Steam the Broccoli for 2 minutes, just until the color of the Broccoli turns bright green. You do not want to cook it, just steam it to make it tender and colorful. Remove and run through cold water, set to the side.
  • Set up dredging stations: 1 tray with Flour; 1 tray with Egg, Water, and Honey; and one tray for Sesame Seeds. Do not put all the Sesame Seeds in the tray, as you can always add more, but after you’ve dredged, can’t use the left overs.
  • Pat the chicken slices dry with a paper towel, and season with Salt and Pepper.
  • Dredge the Chicken in the Flour on both sides; then the Egg mixture on both sides; and finally the Sesame Seeds. Set to the side.
  • Turn the Oven on to 200F, and cover a baking sheet with aluminum foil. Place a cooling rack over the pan. Set to the side.
  • Heat the Olive Oil in a skillet, and brown the Chicken pieces on both sides. Place the Chicken pieces on the cooling rack, and then in the Oven to keep warm.
  • Build the Salad (make the dressing now if you have not yet done so as well). You can do this as one big bowl, or in individual bowls–it is up to you.
  • Start with a bed of Spinach.
  • Top with the all the ingredients. You may choose to do this artistically–I like to use the Snow Peas as a frame around the side of the dish. It is completely up to you.
  • Remove the Chicken from the Oven, and slice into 1″ pieces across the strips of Chicken. Place on the top of the Salad.
  • The Salad is ready to serve. You may dress it now, or leave it on the side.

Makes about 4 servings.

NOTES: This salad can serve as a side dish, but also as a main course salad. Though it has “East Asian” flare to it, I would not necessarily call it an Asian salad… maybe East Asian inspired salad with the Bok Choy (白菜), with the Sesame Ginger Dressing are the most Asian aspect of the salad. Some folks may want to add Ramen-style noodles on top. Not a fan of them, I just can’t bring myself to add them to the recipe. So if you do that, please don’t tell me. Thanks.

Sesame-Ginger Dressing

Sesame-Ginger Dressing

Ingredients:
1/2 cup Sesame Oil
1/2 cup Vegetable Oil
1/2 cup Rice Wine Vinegar
2 Tbsp Honey
1/2 tsp Crushed Red Pepper
2 Tbsp minced Ginger
1 Tbsp Sesame Seeds
1/2 cup Soy Sauce

Directions:

  • Whisk together all ingredients.

Makes a little over 1 cup

NOTES: If not served immediately, the dressing will separate. Just whisk together when ready to serve. To add an extra kick, you may choose to add some Wasabi to it…just be careful.

Creamy Red Coleslaw

Dedicated to The Rev. Tommy S., my Southern brother in Christ and friend in Dorothy, in honor of his recent move.

Creamy Red Coleslaw

Ingredients:
1 head Red Cabbage (about 4 cups shredded, shredded finely
1 large Carrot, shredded
1/4 Yellow Onion, grated
1 1/4 cup Mayonnaise
1 Tbsp Dijon Mustard
Juice of 1 Lemon
Juice of 1 Lime
1/4 cup White Wine Vinegar
2 Tbsp Sugar (more or less to taste)
1 tsp fresh Ginger, grated
1/4 cup Raisins
2 Tbsp Sesame Seeds
1 tsp Herbes de Provence
1 tsp fresh Chives
1 tsp Steak Spice Rub
Salt and Black Pepper to Taste

Directions:

  • In a large bowl, combine the Cabbage, Carrots, Ginger, Onion, and Raisins. Toss together.
  • In a gallon-size zipping baggy, combine the Mayonnaise, Dijon Mustard, Chives, Herbes de Provence, Steak Spice Rub, Salt and Pepper, Sugar, Juices, and Vinegar. Seal and mix well.
  • Pour over the top of the Cabbage Mix, and sprinkle with the Sesame Seeds.
  • Fold the mixture together until everything is coated.

NOTES: This is a tangy flavorful Cole Slaw that is very creamy. If you do not have Herbes de Provence, then you can substitute with Parsley, Basil, and a little Oregano and Thyme… just make sure the total amount is similar. This can be saved, sealed, for a week, and will become more flavorful as you go.

Variations:
S›Ƨ – Substitute Splenda® for the Sugar.

Fennel Salad

Ingredients:
2 medium Fennel Bulbs
2 Tbsp Lemon Juice
1/4 cup Olive Oil
1/4 tsp Salt
1/4 tsp Pepper
1 tsp Sesame Seeds
Shaved Parmesan Cheese to taste

Directions:

  • Trim the Fennel of any Stalks, and Fronds; trim any fibrous material with a peeler. Reserve Fronds for garnish.
  • Cut Fennel Bulbs in half vertically and remove the fibrous cores.
  • Laying each side flat, cut the Fennel horizontally into thin crescents.
  • In a large bowl, toss the Fennel crescents with the Olive Oil, Lemon, Salt & Pepper
  • Move to serving dish(es).
  • Chop of the Fronds.
  • Garnish the Fennel with the Sesame Seeds, Fronds, and some shaved Parmesan slices.

NOTES: Fennel has a nice strong anise flavor that is complemented by the Sesame seeds and salty Parmesan Cheese. This salad is a great salad for a Spring day.

Variations:
Ṽ›Ɣ – Omit the Parmesan.

Hummus – حمّص

Hummus

Ingredients:Vegan
16 0z Chickpeas
2 Tbsp Lemon Juice
1 1/2 Tbsp Tahini
2 Tbsp Olive Oil
2 cloves Garlic
1/2 tsp Salt
1/2 tsp fresh Parsley, chopped
1/4 tsp Crushed Red Pepper (optional)

Well Garnish:
2 Tbsp Olive Oil
1/4 tsp Crushed Red Pepper
5 Parsley Sprigs, cut short
3 Kalamata Olives
1/4 tsp Sesame Seeds

Pita Bread

Directions:

  • Combine all ingredients in a Food Processor, and pulse until desired consistency. If needing more creamy, add more Olive Oil.

To Serve, pour into a bowl and make a well, and add Well Garnish. Serve with warm, grilled, or toasted Pita Bread

NOTES:  “Hummus” or حمّص is Arabic for “chickpeas”.   The Spanish word is Garbanzo Beans, so if you do not see Chickpeas in your store, look for the Spanish name. There is no difference in what you’re buying… “a rose by any other name…”