Hot Fuss X Dumplings
Lunar New Year is upon us, and it's time to ring in the Year of the Dragon with explosive flavor and unforgettable feasts!
This year, we’re cranking up the celebration with a match made in flavor heaven: the fiercely delicious Hot Fuss white wine and mouthwatering dumplings, a symbol of prosperity and good fortune!
We’ve included two delicious dumpling recipes to choose from: Pork and Cabbage Dumplings and a Kale, Egg and Mushroom Dumpling for our veggie lovers.
With its vibrant notes of citrus, pear, and a touch of spice, Hot Fuss is the perfect wine to complement the savory and satisfying flavors of dumplings. It's a flavor fusion so good, it deserves its own fireworks display!
A note from the chef – the recipes below can be easily made with store-bought dumpling/posticker wrappers, but making your own dough can be extreely satisfying (and even more delicious). Choose your own adventure!
Pork and Cabbage Dumplings
MAKES ABOUT 48 DUMPLINGS
Dumpling Dough (or use store-bought dumpling wrappers):
2 ½ cups unbleached all-purpose flour
¾ cup warm tap water
Filling:
1 pound ground pork, preferably Kurobuta pork (or other type that’s not too lean)
2 ½ cups, loosely packed, finely chopped Chinese cabbage
1 stalk green onions, finely chopped
1 teaspoon minced ginger
2 tablespoons soy sauce
¼ teaspoon ground white pepper, optional
1 teaspoon sesame oil
Instructions
For the dough: Place the flour in a mixing bowl. Add the water and, using a rubber spatula or wooden spoon, stir the water and flour together. Continue to stir gently until a ball of dough starts to form. Start kneading the dough to make a ball. The dough should feel slightly tacky but not damp. Cover the dough with a damp towel or plastic wrap and let it rest for a minimum of 20 minutes.
For the filling: Combine all the filling ingredients in a bowl and mix well.
To make the wrappers: Divide the dough in half. Roll each half into a rope that’s about ¾ inch in diameter and about 18 inches or so in length. Cut each rope into pieces that are about ¾ inch thick (or about 9 or 10 grams). Roll each piece into a ball, then press it between your palms into a silver-dollar-size disk. With a Chinese rolling pin (available in Asian markets) or a 3/4-inch wooden dowel from a hardware store, roll each disk into a flat circle about 3 inches in diameter. Don’t worry about making a perfect circle.
Filling the dumplings: Place a dollop of filling, about a teaspoon or so, into the center of a wrapper. Fold the round wrapper in half over the center into a half-moon shape and pinch shut along the edges. The dough should be just sticky enough to seal without using water or egg. Repeat until you have used up all the dough or you run out of filling.
To cook the dumplings: Heat an 8- to 10-inch nonstick skillet over medium-low to medium-high heat (you may have to adjust the heat according to your stove). Add about 3 tablespoons vegetable oil and swirl it around to coat the bottom. Place as many dumplings in the skillet as will fit. Add 1/2 to 3/4 cup water to the pan, depending on the size of the pan. Cover immediately with a lid and do not remove or the steam will escape. Cook until bottoms are crisp and brown but not burned, about 7 to 9 minutes. The sizzling will subside as the water evaporates. Remove the potstickers and serve with Soy-Ginger Dipping Sauce.
Kale, Egg and Mushroom Dumplings
MAKES ABOUT 48 DUMPLINGS
Dumpling Dough (or use store-bought dumpling wrappers):
2 ½ cups unbleached all-purpose flour
¾ cup warm tap water
Filling:
2 Tablespoons vegetable oil, divided
2 large eggs, beaten
2 stalks green onions, finely chopped
2 cloves garlic, minced
10 ounces spinach, roughly chopped (fresh is best but frozen is fine if well drained)
1 tablespoon water
1 cup grated garrots
6 edium dried shiitake mushrooms, soaked in warm water to reconstitute, finely diced (about a 1/2 cup)
2 tablespoons soy sauce
kosher salt
1/2 teaspoon sesame oil
Instructions
For the dough: Place the flour in a mixing bowl. Add the water and, using a rubber spatula or wooden spoon, stir the water and flour together. Continue to stir gently until a ball of dough starts to form. Start kneading the dough to make a ball. The dough should feel slightly tacky but not damp. Cover the dough with a damp towel or plastic wrap and let it rest for a minimum of 20 minutes.
For the filling: Preheat a wok over medium-high heat for about 1 minute. Add 1 tablespoon of the vegetable oil and heat for about 5 seconds, or until it starts to shimmer. Add the eggs, gently scramble them, and cook until the curds are medium hard. You don't want the eggs too soft or rubbery. Remove the wok from the heat, transfer the eggs to a medium bowl, and set aside. Rinse the wok and dry it completely.
Return the wok to the stove and preheat over high heat for 10 seconds. Add the remaining 1 tablespoon of vegetable oil, and immediately add the onions and garglic. Stir vigorously for 30 seconds to allow the aromatics to release into the oil. Add the spinach and water, and stir and toss for about 30 seconds to cook down the greens. Add the ggs, carrot, and mushrooms and stir well to combine. Add the bean thread, stir, and reduce the heat to low. Add soy sauce and stir to combine. If you are not attentive, the bean thread may stick to the wok. Stir continueously and adjust the heat if necessary. Ad salt to taste, if needed. Add the sesame oil. Sitre once again, then remove the wok from the heat and transfer the filling to a medium heatproof bowl to help keep it cool. Set the filling aside.
To make the wrappers: Divide the dough in half. Roll each half into a rope that’s about ¾ inch in diameter and about 18 inches or so in length. Cut each rope into pieces that are about ¾ inch thick (or about 9 or 10 grams). Roll each piece into a ball, then press it between your palms into a silver-dollar-size disk. With a Chinese rolling pin (available in Asian markets) or a 3/4-inch wooden dowel from a hardware store, roll each disk into a flat circle about 3 inches in diameter. Don’t worry about making a perfect circle.
Filling the dumplings: Place a dollop of filling, about a teaspoon or so, into the center of a wrapper. Fold the round wrapper in half over the center into a half-moon shape and pinch shut along the edges. The dough should be just sticky enough to seal without using water or egg. Repeat until you have used up all the dough or you run out of filling.
To cook the dumplings: Heat an 8- to 10-inch nonstick skillet over medium-low to medium-high heat (you may have to adjust the heat according to your stove). Add about 3 tablespoons vegetable oil and swirl it around to coat the bottom. Place as many dumplings in the skillet as will fit. Add 1/2 to 3/4 cup water to the pan, depending on the size of the pan. Cover immediately with a lid and do not remove or the steam will escape. Cook until bottoms are crisp and brown but not burned, about 7 to 9 minutes. The sizzling will subside as the water evaporates. Remove the potstickers and serve with Soy-Ginger Dipping Sauce.
Soy-Ginger Dipping Sauce
MAKES ABOUT ½ CUP
⅓ cup soy sauce
2 tablespoons rice vinegar
1 tablespoon chopped cilantro
1 stalk green onion, finely chopped
1-2 cloves garlic, finely chopped
1 teaspoon peeled and minced fresh ginger
1 teaspoon chili sauce, optional
Instructions
To Make The Sauce: Mix all the ingredients in a small bowl. If you have time to let it sit for at least 30 minutes, the flavors will meld together. The longer the mixture rests, the more intense the flavor becomes. Once mixed, the sauce will keep in a sealed container in the refrigerator for up to a week.
Recipes sourced from Chinese Soul Food: A Friendly Guide for Homemade Dumplings, Stir-Fries, Soups, and More by Hsiao-Ching Chou
