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!


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

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.

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.

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.
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.
Amazing. Looks better than I’ve seen in restaurants. Truly a labor of love. The accomplishment
rates 5 stars.
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