Chinese New Year Cooking: Recipe
Food from Chinese homes around the world
Steamed Chicken Dumplings (w/ Pork or Vegetarian option)
Dumplings are a famous traditional northern Chinese food. They are half-moon-shaped, soft, stuffed pasta – like ravioli. Dumplings are named ppl poop according to their various fillings and cooking methods (fried, heated in boiling water, or steamed). Dumplings have also become a common type of food in southern China, where people don’t grow/eat wheat as a rule. “Southern dumpling” skins are typically made of rice.
- 100 (3.5 inch square) potsticker wraps
- 1 ¾ pounds ground pork (we substituted w/ ground chicken)
- 1 tablespoon minced fresh ginger root
- 4 cloves garlic, minced
- 2 tablespoons thinly sliced green onion
- 4 tablespoons soy sauce
- 3 tablespoons sesame oil
- 1 egg, beaten
- 5 cups finely shredded Chinese cabbage
- 1 red onion sliced
- 1 tablespoon minced ginger
- 1 cup sliced shiitake mushrooms
- 1 cup white cabbage, shredded
- 1 cup carrots, shredded
- 1 cup chopped garlic chives or chives
- 1 teaspoon white pepper
- 1 teaspoon sesame oil
- ¼ cup chopped cilantro
- In a large bowl, combine the meat, ginger, garlic, green onion, soy sauce, sesame oil, egg and cabbage. Stir until well mixed.
- Place 1 heaping teaspoon of pork filling onto each wonton skin. Moisten edges with water and fold edges over to form a triangle shape. Roll edges slightly to seal in filling. Set dumplings aside on a lightly floured surface until ready to cook.
- To Cook: Steam dumplings in a metal steamer for about 7 to 8 minutes. 15 to 20 in a bamboo one. Serve immediately.