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 🙂
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 – fried, steamed then plated with spicy sesame spinach and rice
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
1. Prepare the Ingredients
Preheat oven to 200 degrees and prepare a baking sheet with foil.
Thoroughly rinse produce and pat dry.
Coarsely chop spinach.
Trim and thinly slice green onions at an angle (bias).
Mince slaw mix.
A finer chop on the cabbage will make for a better filling. Core, seed, and mince Fresno chile.
Set a small pot with 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.
2. Make the Dumpling Filling
In a mixing bowl, use your hands to combine:
1/2 tsp salt
1/4 tsp pepper
chopped slaw mix
half the garlic
half the ginger
green onions (reserving a pinch for garnish)
2 Tbsp. of soy sauce.
Wash your hands.
Prepare a dumpling assembly area –
Clear off a clean surface.
Soak a clean kitchen towel and place it on a plate for moistening wrappers.
Dampen a second clean kitchen towel for covering finished dumplings.
Set out a small bowl of water to wet your fingers.
3. Make the Dumplings
Moisten one side of a dumpling wrapper on the wet towel and place on clean work surface, wet side up.
Place 1 1/2 tsp. filling in middle of wrapper and fold edges together, sealing the filling inside.
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.
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).
4. Cook the rice and Dumplings, and make the dipping sauce
Bring pot of rice and water 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. olive oil in a medium non-stick pan over medium-high heat.
Place 8-10 dumplings in pan (do not crowd), flat side down.
Cook 2-3 minutes, or until bottoms are golden brown.
Add 1/3 cup water 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 Tbsp of soy sauce, 1 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.
5. Cook the Spinach
Wipe out same pan used for dumplings and heat 1 tsp. olive oil over high heat.
Add remaining garlic, half the minced Fresno chiles, and remaining ginger to pan and cook 30 seconds.
Add spinach and sesame oil to pan and cook 2-3 minutes, or until just wilted.
Season to taste with salt and pepper.
Squeeze out excess water with tongs before plating.
Place a portion of rice and spinach on a plate and arrange dumplings alongside.
Add remaining Fresno chile (to taste) to remaining dipping sauce and serve on the side.
Complete garnishing with remaining green onion.