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.
The uncooked dumplings can be frozen on a parchment paper–lined baking sheet, then transferred to a resealable plastic bag and frozen for up to 1 month.
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