A password will be e-mailed to you.

Words and video: Stephanie Breijo

Though New Year’s Day has come and gone, there’s still some “Welcome to 2014″ celebration yet; after all, why ring in a new year once when you can do it for days on end? For all those party people–or at least those into excellent wining and dining–we’ve got great news: Chinese New Year is just around the corner and it’s here to bring you happiness, wealth and longevity (with a healthy dose of fantastic food).

This morning we took you behind the scenes of The Source‘s two-week-long celebration with head bartender Woong Chang, who let us in on his Chinese New Year cocktail recipes. Now we’re taking you into Executive Chef Scott Drewno’s kitchen for a tutorial on Garlic Chive Dumplings, a modern-traditional recipe to ring in the new year. You can sign up for his February 1 Chinese New Year dumpling class but if you can’t wait ’til then, try your hand with our video and recipe below.

Garlic Chive Dumplings

Dumpling Ingredients
2C Wheat Starch
14T Tapioca Starch (aka Tapioca Flour)
2T Glutinous Rice Flour
4Tsp Fine Sea Salt
1C Water
1C Sprite

Dumpling Procedure
• Combine water and Sprite in a pan and bring to a boil
• Combine starches, flour, and salt in a large mixing bowl
• Create a well
• Using chop sticks slowly incorporate 95% of hot water/sprite mixture
• If dough looks dry, add remaining water
• When cool enough to handle, roll onto an unfloured surface
• Knead for 2-3 minutes
• Dough should be springy and not crack, if dough cracks put a little peanut oil in
your hand and work into dough
• Dough should have a glossy sheen
• Wrap dough ball in plastic for one hour prior to using

 

 

Chive Dumpling Filling Ingredients
2 lb Pork Butt, ground
3T Fat Back, pureed (pork fat)
2T Chopped Garlic
2T Ginger Puree
1T Sugar
1T Oyster Sauce
1T Black Pepper
½C Flat Chinese Chives, blanched whole and then chopped
1t Sesame Oil
3T Cornstarch
1t Cure Salt
1T Kosher Salt
½C Shrimp
½C King Crab

Procedure
• Combine the Pork with seasonings (do not add shrimp, crab and pork fat)
• Place pork mixture in bowl of a stand mixer and using the paddle attachment, beat on lowest setting. Add pork fat, increase speed to one setting higher and paddle until emulsified
• Add Shrimp and King crab and mix in well

 

Black Vinegar Dipping Sauce
4t Black Vinegar
1/8C Chili Oil
4t Sugar
2T Soy Sauce (Kikkoman or Yamasa)
2T Mushroom Soy Sauce
¼C Rice Vinegar
2T Ginger, finely chopped

Place all ingredients in bowl and mix well.

 

Method for Making Dumplings
• Pinch off ½ ounce portion of dough (Keep remaining dough covered in plastic
wrap)
• Roll portion into a ball
• Flatten ball
• Press between tortilla press (wrap press in plastic wrap and rub with peanut oil)
• Place ½ ounce of chive filling in center of circle and crimp the edges
• Push filling down and twist to pinch off excess dough
• Flatten slightly
• Place in shallow half pan lined with oiled parchment
• Brush top of each dumpling with oil making sure dumplings do not touch one
another
• Cover with oiled parchment and wrapped tightly in plastic wrap until ready to
cook

Cooking Instructions
Place dumplings in steamer for 6-7 minutes until cooked through. While dumplings are in the steamer, heat peanut oil in a sauté pan until hot. Place steamed dumplings in the hot pan, seam side up until they are golden brown and crispy. Dip in black vinegar dipping sauce and enjoy.

This video originally ran on February 4, 2013 here at Brightest Young Things.

X
X