Saturday, September 6, 2014

Shrimp, Pork, Glass Noodle, Cabbage and Chive Dumplings

I've had some version of these dumplings in a couple of Dim Sum restaurants over the years, but can't seem to find a recipe for it in any of my cookbooks or online, so I decided to concoct my own. You can use Gyoza wrappers for the wrappers, since they are readily available in most mainstream supermarkets, or you can make your own as they are actually quite simple to make, since the dough consists of only all purpose flour and hot water.

4 cups (4 oz.) glass/mung bean ("Saifun") noodles, softened and chopped

2 lbs. ground pork
1 lb. medium shrimp, shelled & deveined, and coarsely chopped
1 cup Chinese chives (or scallions), chopped
2 cups Nappa cabbage, finely chopped
1 tbsp. soy sauce
1 tsp. salt
2 tsp. sesame oil
1 tsp. grated fresh ginger
1 egg white
1/2 tsp. sugar
2 tsp. cornstarch
2 tsp. rice wine
1/2 tsp. white pepper

2 packages of Gyoza wrappers (will make 90-100 dumplings) OR
you can make your own wrappers from scratch (recipe to follow)*

Extra Nappa cabbage leaves to line the steamer

Dipping Sauce (feel free to customize to your own taste):
Light soy sauce
Sesame oil
Chinese black vinegar
Chili oil
Grated ginger

1. Place the dried glass noodles into a medium bowl and cover with very hot water. Let soak 10-15 minutes or until softened. Pour the noodles into a colander and rinse under cold tap water to stop the cooking. Place the colander over the bowl and let the noodles continue to drain for 10 minutes. Remove the noodles to a chopping board and roughly chop.

2. Add all the filling ingredients, including the glass noodles, into a large bowl, and mix well using your hands. Cover with plastic wrap and place in the frig until ready to use.

3. If using store-bought wrappers: Place a small bowl of water on the side (for sealing the wrappers). Place a wrapper in the palm of your left hand, scoop a generous teaspoon of the filling into the center, then using your right index finger, dab water around the entire outer edge of the wrapper. Carefully fold the wrapper in half over the filling and crimp the edges to seal. Place the dumpling on a lightly floured, wax paper-lined baking sheet. Repeat until all the filling has been used. 

4. At this point, you can freeze the dumplings: place them on smaller trays (just make sure they don't overlap or touch each other so they won't stick together), put them in the freezer for at least 1 hour, place them in labeled freezer/Ziploc-type bags and then back in the freezer.

5. If using store bought wrappers, I like to steam rather than boil these dumplings because the wrappers are super thin and tend to come out mushy, broken apart or waterlogged when boiled. 

Adapted from Andrea Nguyen's "Asian Dumplings" cookbook)

2 cups all purpose (unbleached) flour
3/4 cup hot (just boiled) water

1. If you have a plastic dough blade for your food processor, use that rather than  the standard metal blade. Pour in the flour, cover with the lid, and turn the processor on. Pour in the hot water slowly through the feed tube, then stop. Check the dough to make sure it's soft but still holds its shape. If too stiff, add 1-2 tsp. of water, or as needed. Turn the processor on again and run it for another 10 seconds or so, or until the dough has formed into a ball. 

2. Remove the dough to a smooth surface (I like to use my granite countertop - no flouring required) and knead about 1 minute or until the dough is smooth and elastic. Shape into a ball, then press the dough ball with your finger. If it slowly bounces back, then you're good. 

3. Place the dough ball into a Ziploc-type bag, squeeze all the air out, the zip it closed. Set aside at room temp to rest for 1-2 hours.

4. Lightly flour a work surface and place the dough on top (I use my wood or other chopping board because the dough won't stick to these surfaces as much as it would the granite countertop when it's being rolled out). Cut the dough in half, and place half of it back into the Ziploc bag to prevent it from drying. 

5. Roll the remaining half of the dough into a 1" thick log. Cut the log into 12 pieces.

6. Add a bit of flour to the chopping board and place one of the dough pieces on top. Slightly flatten with the palm of your hand into a circle shape. Use a small rolling pin and roll the wrapper from the center out, rotating clockwise as you go, until wrapper is nice and thin (not more than 2mm). Add small amounts of flour as needed during this process to the board and/or rolling pin if the dough becomes too sticky. Remove the wrapper to a parchment/waxed paper lined baking sheet lightly dusted with four. Repeat with the remaining dough balls. You can slightly overlap the wrappers on the baking sheet, but don't stack on top of each other or they will stick together. 

7. Repeat with the remaining ball of dough in the Ziploc bag. 

8. Fill and wrap the dumplings. 

*Please note that this recipe makes 24 wrappers, while the filling recipe here will make up to a hundred dumplings using store-bought wrappers. Homemade wrappers can be filled with 2-3 times the normal amount of filling so you'll need less of them, but either halve the filling recipe or double the homemade wrapper recipe so that you'll have the right proportions. These homemade dumplings can be either steamed or boiled. 

Pour very hot (just boiled) water over the glass noodles. Let sit for 10-15 minutes or until softened.  

Place the noodles into a strainer/colander and rinse with cold tap water. Let drain for 5-10 minutes.

Rough chop the glass noodles (about 1-2").

Finely chopped Nappa cabbage, Chinese chives, and minced ginger.

Add all the filling ingredients, including glass noodles, into a large bowl. 

Soy sauce, sesame oil, rice wine, cornstarch, white pepper. 

Mix well using your hands. 

Place a generous teaspoon of the filling in center of the dumpling. Dab water all around the outer edge of the wrapper. 

Fold the wrapper in half over the filling, and crimp and seal the edges tightly. 

Line the bottom of a steamer with Nappa cabbage leaves. Place as many dumplings as you can over the leaves in the steamer (so long as they don't touch). I like to brush the tops of the dumplings with water to ensure that the dough has enough moisture to steam through. Cover and steam for 6-8 minutes. 


Serve with your favorite dipping sauce. 


Add the hot water to the flour in the processor.

When all the water has been added, stop the machine. Check dough using your fingers - if too stiff, add 1-2 tsp. of hot water. Process another 10 seconds or so or until the dough has formed into a ball.

Remove the dough to a smooth surface (in this case a granite kitchen countertop) and knead for about 1 minute or until smooth and elastic.

Place dough into a Ziploc bag, squeeze out the air, and seal shut. Set aside for 1-2 hours to rest.

Remove the dough to a lightly floured surface and cut in half. Place half of the dough back into the Ziploc, seal and set aside.

Shape the half dough ball into a log.

 Cut the log into 12 pieces.

Lightly flour a chopping board, then take one of the dough pieces and press flat into a circle shape with the palm of your hand.

With your right hand roll the dough circle from the center out towards the edges until nicely thin with a small rolling pin, while rotating the wrapper clockwise with your left hand (or reverse, if you're a lefty).

Place the finished wrappers on a floured, parchment/waxed paper lined baking sheet (do not overlap).

Fill the wrappers with the filling.

Crimp and set aside.

Steam or boil the dumplings. 

No comments:

Post a Comment