F&W Best New Chef 2017 Peter Cho, of Han Oak in Portland, Oregon, says that this is a cheater version of his favorite xiao long bao (soup dumplings). “I love when you poke the side of a soup dumpling and the rich, porky chicken stock spills out into your spoon and mixes with the black vinegar dipping sauce. For my version, I took the difficulty out of making and filling the dumplings by instead just serving them with a rich chicken stock–and–vinegar dipping sauce.”
Slideshow:More Pork Recipes
1/2 cup chopped garlic chives or chives
One 1-inch piece of fresh ginger, peeled and sliced
2 garlic cloves
1 tablespoon soy sauce
1 tablespoon Chinese rice wine (Shaoxing)
2 teaspoons light brown sugar
2 teaspoons light sesame oil
1 teaspoon toasted sesame oil
1 pound fatty ground pork, preferably from the shoulder
28 gyoza wrappers (3 1/2 inch round)
Napa cabbage leaves, for steaming
DIPPING SAUCE :
3/4 cup chicken stock or low-sodium broth
1/4 cup Chinese black vinegar
2 tablespoons unseasoned rice wine vinegar
One 1-inch piece of fresh ginger, peeled and julienned
How to Make It
Make the dumplings In a food processor, pulse the chives, ginger, garlic, soy sauce, rice wine, brown sugar, both sesame oils and 1 teaspoon of salt until finely chopped. Transfer to a large bowl; mix in the pork.
Line a large baking sheet with parchment paper. Spoon about 1 tablespoon of the filling into the center of 1 gyoza wrapper and, using your finger, moisten half of the edge with water. Fold the dough up and over the filling to form a half-moon and pinch to seal the dumpling completely. Moisten the top of one end with water, bring the other end over and pinch to bring together and create a rosebud shape. Place the dumpling on the parchment-lined baking sheet and keep covered with a clean kitchen towel while you assemble the rest. Repeat the process with the remaining filling and wrappers.
Line 2 large steamer baskets with cabbage leaves and set the dumplings on the cabbage. Set the basket in a pot of boiling water and steam until the wrappers turn transparent and the filling is firm, 8 to 10 minutes.
Meanwhile, make the dipping sauce In a small saucepan, simmer the stock over moderately high heat until reduced by half, about 2 minutes. Whisk in both vinegars and the ginger. Serve the warm dipping sauce with the dumplings.
You May Like
Sign Up for Our Newsletter
Keeping you in the know on all the latest & greatest food and travel news, and other special offers.