With frozen dumplings, either prepared or homemade, you can boil the dumplings by 1) adding the dumplings to the pot, waiting for the water to re-simmer, adding a cup of water, wait to re-simmer, repeat again with another cup of water, then serve immediately as they float to the surface.
But the tastier version is to fry-steam them. Following Amber’s methods, pour some vegetable oil in a non-stick pan, coating the bottom thinly. Add your dumplings (I usually eat seven at a time) and allow them to fry over medium heat until golden brown on the bottom. Get your lid ready. Add a couple spoonfuls of water per dumplings, or enough to cover the bottom of the pan, and cover immediately, as splattering will commence. Steam them until most of the water is gone, which you will be able to hear. Serve immediately with dipping sauce.
Shou-wen’s Dipping Sauce
For the dipping sauce, I chop some garlic, boil some peanut oil until sizzling, then add the garlic to the oil. Pour the sizzling garlic oil on some dry chilli powder. Serve.
My dipping sauce
Slice thin some ginger, add some sesame oil, sliced scallions, and enough soy sauce.
Adapted from The Woks of Life
a bit of pork belly (optional)
5 cloves garlic, smashed and cut in half
5 dried red chilies, deseeded and very roughly chopped
1/2 head of cabbage, sliced for slaw
Shaoxing wine, soy sauce, sugar, water, Chinese black vinegar (didn’t have this one)
2 scallions, cut into 2-inch lengths
Heat oil and sear meat, if including. Add garlic and chilies, cook until fragrant. Add the cabbage and sauce ingredients. Cook until softened and cabbage edges are searing. Stir in the scallions and a pinch of salt.
Similar to Rasa Malaysia
pork (cut into bite-size cubes)
Sauce: oyster sauce, cornstarch, 3 dashes white pepper, soy sauce, Shaoxing wine, sugar
2 cloves garlic, sliced thinly
8 slices ginger, grated
2 scallions, trimmed and chopped
2 red chilies, seeded and finely sliced (optional)
Oil for frying
tomatoes, etc. vegetables of your choice!
Marinate pork in sauce (add a little water). Chop vegetables (edamame, celery, cilantro was in the fridge). Fry aromatics (garlic, ginger, scallions). Fry vegetables. Remove. Fry pork. Combine. Serve over rice.
jiānbǐng (traditional Chinese: 煎餅; literally: “fried pancake”) is a traditional Chinese street food similar to crepes. The main ingredients are a batter of wheat and grain flour, eggs and sauce. I forgot to put in the eggs and used wheat tortillas to wrap them instead.
1 clove of garlic, minced
meat of your choice (we used pork)
red wine, soy sauce, oyster sauce
pepper, garlic powder
vegetables of your choice, julienned
scallions and cilantro
chili sauce or hoisin sauce
Marinate the meat in red wine, black pepper, garlic powder, soy sauce and oyster sauce. Set aside. Julienne the vegetables. Pan fry the garlic in oil, then add the meat, then the vegetables. Fry until done. Let cool (don’t let it get too wet). Add scallions and cilantro, chili sauce or hoisin sauce to taste. Serve in a tortilla and fold like a burrito.
I would probably leave out the carrots, cabbage, and celery next time (I just used what was in the fridge, but cabbage is too wet for the filling). Next time I would put in tomatoes, potatoes, rice, bell peppers, eggs, mushrooms and chopped onions instead.
aka “Oily Rice” (油飯). Adapted from an Intercollegiate Taiwanese American Students Association (ITASA) cooking workshop recipe hosted by the National Alliance of Taiwan Women’s Associations (NATWA)
2 cups long-grain sweet rice (I used 3 rice-cooker-cups glutinous rice)
5 dried black mushrooms (if you haven’t, shiitake)
10 slices ginger (I only used 5)
100-200 g boneless pork (I used 4 Chinese sausages)
75 mL sesame oil
300 mL hot water
60 mL soy sauce
a. Place the rice in a large bowl and rinse thoroughly. Cover with water and soak for at least 4 hours, or even overnight. Drain.
b. Soak dried mushrooms in hot water for 10 minutes or until soft. Wash mushrooms thoroughly and slice thin.
c. Crush ginger slices with a rolling pin to release the flavor.
d. Slice pork thin.
Heat sesame oil in wok. Brown the crushed ginger. Remove ginger from wok. Brown pork and mushrooms in the remaining sesame oil. Add the rice and soy sauce to wok, mix thoroughly. Here you can either cook it in a rice cooker (less water than covers the rice) or: Add 1/2 cup of hot water to the wok. Cover and cook on high for 2 minutes. Stir and add the remaining hot water. Keep stirring until the rice becomes translucent. Cover wok and cook on low heat for 10 more minutes. Serve.
P.S. I added some extras suggested by It’s My Dish and The Grub Files: cane sugar, 2 star anise (~16 points), 1-2 fried shallots, 3 cloves garlic (lightly smashed), dried shrimp (soaked 30 minutes in warm water), Shaoxing rice wine, oyster sauce, boiled peanuts, five spice powder.
Here’s a recipe not quite similar to the dumplings we did for Lunar New Year. Adapted from LMU München and The Woks of Life. Serves 4
300 g ground pork
200 g bok choy (I used Napa cabbage)
5 scallions, sliced thin
1 slice of ginger, finely grated
15 mL light soy sauce
3 g sesame oil
2 splashes of shaoxing wine
tiny bit of sugar
ground white pepper
500 g wonton wrappers (mine was frozen)
a bit of cornstarch
1.5 L+ of chicken ginger stock (I used legume-vegetable, not as good!)
Mix scallions with the pork, salt, soy sauce and sesame oil. Stir the mixture for a minute. Put teaspoon of filling in the center of the wrapper (“less is more” or they might burst), moisten edges with a little cornstarch slurry (1 part cornstarch : 2 parts water). Fold into a rectangle, sealing all the edges. Or you can fold it into a flower bud or nun’s cap.
Boil the stock, add wontons slowly, and stir occasionally so they don’t stick. After all the wontons float to the surface, cook an extra minute. Drain and serve in a hot chicken broth. Top with chopped cilantro and season with white pepper and sesame oil, if you like. I like to add bok choy, although it wasn’t in season so I only had a bit of Napa cabbage this time, a là Woks of Life’s simplified recipe.
Steamed shaomai for appetizers!
shāomài (燒賣) is a type of traditional Chinese dumpling served as dim sum.
Adapted from No Special Effects and smitten kitchen. Perfect for the barbecue.
Marinade for 4 bone-in pork chops (~ 1 kg total)
rice wine/dry sherry
1 large garlic clove, minced and mashed to a paste with 1/4 teaspoon salt
salt + pepper, Five-spice powder (Star anise (八角), Cloves (丁香), Cinnamon (肉桂), Sichuan pepper (花椒), Fennel seeds (小茴香))
Hoisin sauce (optional)
How to marinate
In a nonreactive dish (glass, ceramic, plastic, stainless steel), mix:
ACID + SALT + OIL + HERBS/SEASONINGS/SUGAR + TIME
wine + soy sauce + sesame oil + garlic, ginger, honey, oyster sauce, etc.
Marinate pork for 4-12 hours! I also used cornstarch, a classic ingredient for Chinese marinades that keeps the meat juicy.