Cooking With Dough

Shanghai -Style Pork & Spinach Dumplings

I discovered this recipe in the SF Chronicle and being that I have a major weakness for any form of dumplings or pot stickers, I decided to try it adding my own twist on it! What I especially liked about this recipe was the fact that they are not fried, but lightly boiled. The combination of the thin dumpling skins and the cooking method makes for such a delicate silky dumpling...is your mouth watering yet? One tip, be very gentle while cooking these dumplings, they are fragile and can rip easily while boiling if your too heavy handed. 

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Ingredients

Dipping sauce:

3 tbsp. soy sauce

1 tsp. toasted sesame oil

1 tsp. chili paste

2 tsp. sugar

2 tsp. white distilled vinegar

1 tsp. sesame seeds

Half of a green onion, sliced finely

Dumplings:

1 lb. ground pork

1 ½ pounds conventional (not “baby”) spinach

¼ cup toasted sesame oil

3 tbsp. soy sauce

2 tbsp. ginger, finely minced

1 tbsp. sugar

2 tsp. cornstarch

2 tsp. kosher salt, to taste

1 tsp. pepper

1 12-14 oz. package of round dumpling skins

 

Process

For sauce:

Mix together the sauce ingredients in a small bowl; set aside or refrigerate.

For the filling: Blanch the spinach in salted, boiling water for about 30 seconds. Drain, then rinse in cold water or plunge into an ice bath.  Use your hands to squeeze out as much water as you can.

Chop the spinach finely then let drain in a colander for about 5 minutes more. You will have about 1 cup pressed and packed spinach. Transfer spinach to a medium bowl, then use your hands to loosen and “fluff” it up; set aside.

Place the pork in a large bowl and mix with sesame seed oil, soy sauce, ginger, sugar, cornstarch, salt and pepper. Add the spinach and mix until fully incorporated. Cover and refrigerate until ready to wrap.

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To wrap:

Have ready a small bowl of cool or room temperature water. Place 2 tsp. of filling in the middle of a dumpling skin. Wet a finger and thoroughly dampen the half of the circle’s edge.

Fold the dumpling into a half moon, sealing the dry and the damp edges together. Take fingers and pinch and slightly fold along the edges to ensure filling wont leak out. Continue this process until all dumplings have been formed.

To finish:

Bring a large pot of water to a rolling boil. Carefully place several dumplings in the pot but don’t crowd them.

Cook until they float, about 5-7 minutes. Remove them from the water with a slotted spoon to drain.

Serve with dipping sauce.

* Makes 40-60 dumplings