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 ūüôā

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.
  • Mince¬†garlic.
  • 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.

 

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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 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.

 

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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).

 

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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.

 

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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.

6. Plate the Dish

  • 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.
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