Chinese New Year is this Saturday, Year of the Rat! We will celebrate like our friends and family in China and maintain the tradition of eating dumplings to bring in the new year with wealth, prosperity and blessings. We plan on making pork dumplings. Gayden is in charge of dumpling making and assembling in our household and I will create the rest of the menu with Chinese style noodles and vegetables and a whole baked fish. Gayden browns the dumplings first and then steams them to make “potstickers.” I love the steamed dumplings but I also love the crispy, crunchy, browned bottoms on these potstickers. Happy Chinese New Year!
Chinese New Year Dumplings
Published on January 22, 2020 | By surleplat |
- Prep Time
- Cook Time
- 1 cup finely chopped or ground pork
- ½ cup finely chopped cabbage ( preferably Napa) or bok choy
- 1/3 cup finely chopped celery
- ¼ cup finely chopped green onion
- 1TBSP soy sauce
- 1TBSP dry sherry
- 1 tsp sesame oil
- 11/2 tsp cornstarch
- About 36 won ton wrappers
- 6 TBSP cooking oil
- Spicy Chinese mustard and soy sauce for dipping
- 1 cup water for sealing dumplings
- In a mixing bowl combine raw pork, cabbage, celery and green onion; mix well. In a separate bowl, combine soy sauce, sherry and oil. Stir in cornstarch until dissolved. Pour soy mixture over pork and cabbage mixture; toss to coat. Cover and chill for 30 minutes.
- Wrappers: When we were in China, we received lessons from a master dumpling maker. He and his "brigade de cuisine," mainly family as is also the tradition, demonstrated their technique for making the dough from scratch. Everyone had a role and participated. It was pure magic to watch them move through the motions as if dancing in complete synchrony. They accomplished this without a recipe, just one with and knowing the feel of the dough, how much to knead it and exactly how to roll it out to the perfect thickness. In America, at least in my household, we buy the small won ton wrappers, usually 4"x4," in the refrigerator section of our local grocery store. Spoon about 2 tsp of pork mixture into center of a wrapper. Bring up sides, gathering around the pork mixture and seal edges with water. Use your hands for all of this. Transfer to a baking sheet and cover completed dumplings with a barely damp cloth while you complete the others. Repeat with remaining wrappers and filling.
- In a large skillet, or a wok, heat 2 TBSP oil. Place potstickers in skillet or wok but do not overcrowd. Cook over medium heat for one minute or until bottoms are browned. Carefully add ½ C water to skillet. Reduce heat: cover and simmer for 10 minutes. Uncover and cook for 3-5 minutes more or until water evaporates. Transfer to a baking sheet and place in a 250 degree oven to keep warm while you cook remaining dumplings. Repeat procedure. Serve with spicy Chinese mustard and soy sauce.