Pork Dumplings with Soy-Ginger Sauce
Makes 40 to 45 dumplings
- 1 pound pork butt, coarsely ground
- 1 cup finely chopped scallions
- 3 tablespoons soy sauce
- 1 tablespoon Asian sesame oil
- 1 tablespoon peeled, grated gingerroot
- 1/2 pound Chinese napa cabbage, finely chopped
- 1 1-pound package round dumpling wrappers (gyoza), 3 inches in diameter
- In a large bowl, combine the pork, scallions, soy sauce, sesame oil and gingerroot. Mix well so that the flavors will penetrate the meat. Then add the cabbage and mix until all the ingredients are thoroughly combined. The filling will not taste right if you try to combine all the ingredients at once.
- Place 1 dumpling wrapper on a plate or a board. Place 1 scant tablespoon of pork mixture in the center. Moisten the edges of the wrapper with a little water; then fold them over the filling to form a half-moon shape. Pinch the center together first, then stand the dumpling up on its base and pleat one of the sides of the half-moon twice, halfway between the outer edge and the center. Pleat the other side in the same way and leave the dumpling standing up.
- Stand the finished dumplings on a baking sheet lined with wax paper. Do not allow the sides of the dumplings to touch each other, or they will stick together.
- Repeat, using the remaining dumpling wrappers and pork filling. The dumplings can be made in advance and frozen for up to 3 months (defrost frozen dumplings before cooking or they will burn), or they may be cooked immediately.
- To pan-fry dumplings: Pan-fried dumplings are known as "pot stickers" because one side sticks to the bottom of the pot, becoming delightfully crisp. Heat about 1 tablespoon corn oil in a large nonstick skillet. Add as many dumplings as can fit in a single layer. Pour 1/2 cup cold water over the dumplings.
- Cover the skillet and cook over low heat for about 10 minutes, without turning or stirring, until the water has evaporated and the dumplings are golden and crisp on the bottom. If the dumplings are not browned enough, keep cooking until they are. Remove the dumplings to a heated platter and repeat with the remaining dumplings. Serve hot, with Soy-Ginger Sauce on the side.
Makes About 3/4 Cup Dipping Sauce
Traditionally, my family always serves dumplings with julienned gingerroot that has been soaked in cold water, fresh hot peppers and a mixture of soy sauce, vinegar and water.
This simple gingerroot sauce is easy to prepare and is the perfect complement to pork dumplings and other dim sum.
- 1/4 cup soy sauce
- 1/4 cup balsamic vinegar
- 2 tablespoons water
- 1 tablespoon peeled, julienned gingerroot, soaked in ice water
Combine all the ingredients in a small bowl. Mix thoroughly and serve. This sauce will keep for up to 1 week in the refrigerator, without the gingeroot. Add the gingerroot when ready to serve.
Susanna Foo Chinese Cuisine
The Fabulous Flavors and Innovative Recipes of
North America's Finest Chinese Cook
by Susanna Foo
Photography by Louis B. Wallach
October 15, 1995
30 full-color photographs throughout
Susanna Foo Recipes
- Recipes for a Celebratory Home Menu
- "Honeyed" Walnuts
- Orange Beef with Sun-Dried Tomatoes
- Poached Pears with Ginger
- Pork Dumplings with Soy-Ginger Sauce
- Soy-Ginger Sauce
- Additional Recipes from Susanna Foo
- Breast of Chicken Sautéed with Mushrooms
- Fresh Pineapple with Berry Sauce
- Jade Green Fried Rice with Crabmeat
- Spiced Shiitake Mushrooms
- Susanna Foo and Chinese New Year
- Interview with Susanna Foo
- About the Book: Chinese Cuisine
- Chinese New Year: A Tale of the Ox
- Chinese New Year 1997
This Archived Page created between 1994 and 2001. Modified August 2007