Chinese New Year: Dim Sum Pork Dumplings - fried, steamed then plated with spicy sesame spinach and rice

Chinese New Year: Dim Sum Pork Dumplings With Spicy Sesame Spinach and Rice – Home Chef

Gung hay fat choy!

I made these dumplings from Home Chef for dinner tonight. I sent a picture to my Chinese friend, Joana, and she was thoroughly impressed šŸ™‚

While the assembly of them took forever, this meal was pretty easy to make and turned out delicious.

Please see the recipe and pictures from http://www.homechef.com (with adjustments made to the recipe by me) below the pics of my final product. Enjoy!

 

Chinese New Year: Dim Sum Pork Dumplings - finally all assembled, prior to frying and steaming
Chinese New Year: Dim Sum Pork Dumplings – finally all assembled, prior to frying and steaming
Chinese New Year: Dim Sum Pork Dumplings - fried, steamed then plated with spicy sesame spinach and rice
Chinese New Year: Dim Sum Pork Dumplings – fried, steamed then plated with spicy sesame spinach and rice

 

Ingredients

  • 2 garlic cloves
  • 6 oz of spinach
  • 2 green onions
  • 3 oz slaw mix
  • 1 red Fresno chile
  • 1 cup of 4 rice, short-grain
  • 6 oz of ground pork
  • 1 TBSP chopped ginger
  • 6 TBSP soy sauce
  • 1 teaspoon rice vinegar
  • 1 1/2 TSP Toasted Sesame Oil
  • Won Ton Wrappers, 1 pack

 

Directions

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1. Prepare the Ingredients

  • Preheat oven to 200 degrees and prepare a baking sheet with foil.
  • Thoroughly rinse produce and pat dry.
  • MinceĀ garlic.
  • Coarsely chopĀ spinach.
  • Trim and thinly sliceĀ green onionsĀ at an angle (bias).
  • MinceĀ slaw mix.Ā A finer chop on the cabbage will make for a better filling.
  • Core, seed, and minceĀ Fresno chile.
  • Set a small pot withĀ rice, 2 cups of water and a nice pinch of salt on the stove – you’ll set it to boil once you’ve finished assembling the dumplings.

 

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2. Make the Dumpling Filling

  • In a mixing bowl, use your hands to combine:
    • ground pork
    • 1/2 tsp salt
    • 1/4 tsp pepper
    • chopped slaw mix
    • half theĀ garlic
    • half theĀ ginger
    • green onionsĀ (reserving a pinch for garnish)
    • 2 Tbsp. of soy sauce.
  • Wash your hands.
  • Prepare a dumpling assembly area –
    • ClearĀ off aĀ clean surface.
    • Soak aĀ clean kitchen towelĀ and place it on a plate for moistening wrappers.
    • Dampen a secondĀ clean kitchen towelĀ for covering finished dumplings.
    • Set out aĀ small bowl of waterĀ to wet your fingers.

 

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3. Make the Dumplings

  • Moisten one side of aĀ dumpling wrapperĀ on the wet towel and place on clean work surface, wet side up.
  • Place 1 1/2 tsp.Ā fillingĀ in middle of wrapper and fold edges together, sealing the filling inside.Ā If wrappers need more moisture to seal, dip your finger in water and moisten edges.
  • Press air out and squeeze edges together to form a tight seal.Ā You may pleat the seal decoratively, but it’s not crucial. Making sure dumplings are tightly sealed is the priority.
  • With seam facing up, press dumplings down on work surface to flatten bottom.
  • Set dumplings on a plate and cover with a damp cloth. Repeat until all filling is used (about 20-25 dumplings).

 

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4. Cook the rice and Dumplings, and make the dipping sauce

  • Bring pot ofĀ riceĀ andĀ waterĀ to a boil, then reduce to a simmer, cover, and cook 18-20 minutes.
  • Remove from heat and keep covered until serving.
  • Heat 1 Tbsp.Ā olive oilĀ in a medium non-stick pan over medium-high heat.
  • Place 8-10Ā dumplingsĀ in pan (do not crowd), flat side down.
  • Cook 2-3 minutes, or until bottoms are golden brown.
  • Add 1/3 cupĀ waterĀ to pan, cover tightly, and cook 3-6 minutes or until a minimum internal temperature of 165 degrees is reached.
  • Transfer dumplings to a baking sheet and keep warm in the oven while you finish the other batches (these will get extra crispy!)
  • Make the dipping sauce while the first batch is steaming.
    • Whisk 4 TbspĀ of soy sauce, 1Ā tsp of rice vinegar, 1/2 teaspoon sesame oil and half of the minced fresno chili to combine.
    • Divide sauce into two portions for dipping.

 

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5. Cook the Spinach

  • Wipe out same pan used for dumplings and heat 1 tsp.Ā olive oilĀ over high heat.
  • Add remainingĀ garlic, half the mincedĀ Fresno chiles, and remainingĀ gingerĀ to pan and cook 30 seconds.
  • AddĀ spinachĀ andĀ sesame oilĀ to pan and cook 2-3 minutes, or until just wilted.
  • Season to taste withĀ salt and pepper.
  • Squeeze out excess water with tongs before plating.

6. Plate the Dish

  • Place a portion ofĀ riceĀ andĀ spinachĀ on a plate and arrangeĀ dumplingsĀ alongside.
  • Add remainingĀ Fresno chileĀ (to taste) to remainingĀ dipping sauceĀ and serve on the side.
  • Complete garnishing with remainingĀ green onion.
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