Pork and Chive Dumplings
Dumplings are a traditional Chinese food with various names such as "jiaozi," "jiao er," "bian shi," "bian shi," "lao wan," "fen jiao," "jiao er," "shui jiao er," "shui dian xin," "shui jiao zi," "jiao er," and so on. Since the Song Dynasty, there has been a tradition of eating dumplings on the winter solstice, symbolizing reunion, happiness, and warmth, which has been passed down to this day.
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As the saying goes, "There's nothing better than dumplings." Delicious and rich in filling, dumplings have always been a beloved delicacy, especially during festivals and celebrations when they become an indispensable dish on the dining table. To prepare a delicious batch of dumplings, here's what you need to know:
1.History of Dumplings?
Dumplings are not just a delicacy, but also a representation of Chinese cuisine. From a historical perspective, dumplings have a history of over 2,600 years in China. Today, every part of the dumpling embodies Chinese culture. It is a common dish in households and an essential food on the eve of the lunar new year, expressing people's yearning for a good life. Dumplings can be cooked in various ways, including boiling, steaming, and pan-frying.
2.How to tell if dumplings are cooked?
①Observe their state: When dumplings are first placed in the pot, they sink to the bottom. As the water temperature rises, dumplings gradually float to the surface. Generally, when all the dumplings have floated to the top and cook for a little while longer, they are almost ready.
②Observing the dumpling wrapper: Carefully observe the dumpling wrapper; if it becomes translucent and shiny, it usually indicates that the dumplings are almost cooked.
③Water test method: During the dumpling cooking process, you can occasionally add a small amount of cold water. After adding water two or three times, bring it back to a boil. At this point, the dumplings are most likely fully cooked.
④Judging by dumpling floating and color change: When all the dumplings have floated to the surface of the pot and the dumpling skins have started to change color, this indicates they are likely cooked. When the dumpling bellies puff up, it means both the skins and the filling are cooked. At this point, turn off the heat and remove the dumplings from the pot. Freshly placed dumplings have a white color from the flour; nearly cooked dumplings will turn slightly yellow and become somewhat translucent.
3.How to store dumplings?
Raw dumplings are typically stored by freezing them in the refrigerator. When freezing, ensure to dry any moisture inside the refrigerator drawer, then sprinkle a thin layer of flour. Arrange the raw dumplings neatly on top, and crucially, cover them with a layer of plastic wrap before freezing. This method prevents the dumplings from sticking to the refrigerator and keeps them fresh by retaining moisture during cooking.
4.How long is the shelf life of dumplings?
①Freezing: 60-90 days. Dumplings can be stored in the freezer compartment of a refrigerator, typically maintained between -4 to -24 degrees Celsius. At these temperatures, bacterial and microbial growth is significantly inhibited, allowing dumplings to remain safe for consumption for 60-90 days as long as they are not thawed during storage.
②Refrigeration: 2-3 days. The typical temperature range in a refrigerator's chilled compartment is between 3 to 6 degrees Celsius. This temperature helps reduce the activity of bacteria and other microbes but does not completely inhibit their growth. Therefore, wrapped dumplings stored in the refrigerator can last for 2-3 days.
5.Do you boil frozen dumplings in hot water or cold water?
For cooking frozen dumplings, it's best to use lukewarm water. Using cold water will prolong the cooking time and result in dumplings that are softer and less desirable in texture. However, using hot water directly is also not recommended for frozen dumplings because the inside might still be icy, leading to uneven heating where the outside can overcook while the inside remains undercooked. Using lukewarm water helps ensure more even cooking throughout the dumpling.
Here's a simple recipe for dumplings with chives and pork filling. This wrapping method balances the thickness of the wrapper and filling, making the edges slightly thicker. It's perfect for those who enjoy dumpling wrappers with a bit of chewiness. If you're eager to try delicious, delicate, and tasty dumplings, get ready to give it a try!
INGREDIENTS
MAIN INGREDIENTS
- 60 dumpling skins
ACCESSORIES
- 500 grams of ground meat
- 1 egg
- 250 grams of chives
SEASONINGS
- 15 grams oyster sauce
- 4 grams salt
- 3 grams chicken bouillon powder
- 3 grams light soy sauce
- 0.5 grams ground white pepper
- 150 grams cold water
- Moderate amount of cooking oil
DIRECTIONS
STEP 1
Chop the meat into minced meat, then mix the minced meat with oyster sauce, chicken bouillon powder, salt, light soy sauce, ground white pepper, and the egg.
STEP 2
Stir the mixture thoroughly with chopsticks until evenly combined. At this point, you'll notice that the filling mixture is relatively dry.
STEP 3
Next, begin adding the cold water gradually, stirring well after each addition.
Tip:
Adding water gradually while stirring ensures that the filling remains moist and prevents it from becoming dry. Once thoroughly mixed, the filling should feel noticeably fluffy and moist.
STEP 4
Then add the cooking oil and stir until well combined.
Tip:
Adding cooking oil helps remove any gamey taste, enhances flavor, and adds smoothness. The oil also helps to seal in moisture in the filling, making it more tender and juicy.
STEP 5
After washing the chives thoroughly, only use the leafy parts and chop them finely. Allow the chopped chives to dry a bit to remove excess moisture, then mix them with 10g of cooking oil until well combined.
Tip:
It's recommended not to use a meat grinder for this step; hand-chopped chives are more aromatic. Also, avoid adding salt to the chives as it can draw out moisture.
STEP 6
After mixing well, pour the chopped chives into the meat mixture and stir thoroughly in one direction until evenly combined.
STEP 7
Next, let's make the dumpling wrappers. After mixing all the ingredients into a smooth dough, cover it with plastic wrap and let it rest for 30 minutes.
STEP 8
After 30 minutes, knead the dough until smooth, then cut it into strips and use a rolling pin to roll out the dumpling wrappers.
Tip:
Rolling out dumpling wrappers takes some time. If you're short on time, you can opt to buy ready-made dumpling wrappers instead.
STEP 9
Place an appropriate amount of filling onto each dumpling wrapper.
STEP 10
Pinch and seal the edges of the dumpling wrapper together. Start by pinching the top and bottom edges together, then gather and pleat the sides towards the center. Finally, use your thumb along with your index and middle fingers to firmly pinch and seal the edges together in the middle.
STEP 11
That's how you wrap a dumpling. Continue the same process with the remaining filling. Now you have your chive and pork dumplings ready.
Tip:
Store the wrapped dumplings in the refrigerator for freezing. They can typically be kept for 60-90 days.
STEP 12
If you want to eat them immediately, bring a pot of water to a boil and add the dumplings. When the water returns to a boil, add a small amount of cold water twice during cooking, then bring it back to a boil.
Tip:
Cooking dumplings this way ensures the filling is tender, the seasoning is balanced, the chives are aromatic, and the dumpling wrappers have a good texture.
Recipe analyzer
- Recipes: Pork and Chive Dumplings
- Main Ingredients:4
- Servings per recipe:1
- Servings size:29.9 kg
-
Energy (calories)：105347 kcal
-
Protein：3761.14 g
-
Fat：6682.02 g
Why gray?
-
Carbohydrates：7393.86 g
-
Protein: 15%15647 kcal
-
Fat: 56%59356 kcal
-
Carbohydrates: 29%30404 kcal
The ratio shows whether the proportion of both fatty acids in your diet is optimal. Red color means too much of Omega 6 or too little of Omega 3. The data are rounded off and approximate.
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