To properly honor the Chinese New Year, revelers typically enjoy symbolically auspicious foods, like longevity noodles, which represent a long life; fish, whose Chinese name sounds like the word “surplus”; and dumplings. “Dumplings are a symbol of wealth, as the shape resembles a gold nugget,” explains chef Doron Wong of popular N.Y.C.-based restaurant Yunnan BBQ. From Feb. 10 to Feb. 12, Doron will be serving his delicious pork and Chinese chive dumplings as part of Yunnan BBQ’s Chinese New Year Tasting Menu. Throwing your own Year of the Monkey party? Try your hand at homemade dumplings using Wong's recipe below.
Pork and Chinese Chive Dumplings
Makes 32 dumplings, with filling left over
For the Filling
1 lb fatty ground pork
3/4 lb Chinese flat chives, or substitute with leeks sliced thinly
2 tsp salt
2 tsp sugar
1 tsp light soy sauce
2 tbsp vegetable oil
1 oz chicken stock
For the Dough
2 cups all-purpose flour
3/4 cup water at room temperature
For the Dipping Sauce
1 cup rice vinegar
1 cup light soy sauce
1 tsp finely minced garlic
2 oz chili oil
1/4 cup crushed peanuts
1/4 cup toasted white sesame seeds
2 tsbp chopped cilantro
1. In a stainless steel bowl, mix all filling ingredients until the mixture tightens up. Cool immediately.
2. Prepare dough by placing flour in the center of stainless bowl and creating a well in the center. Slowly pour water into the well, and slowly incorporate flour. Keep mixing until a dough ball forms.
3. Knead for 4 to 5 minutes or until dough becomes elastic and smooth. Set aside dough to rest for 15 to 20 minutes in a Ziploc bag. After resting, cut dough into 4 equal sections. Roll each section into 1-inch logs and cut 8 cross-section portions. Press each piece into a coin shape and lightly flour.
4. Using a small rolling pin, roll out each coin dusting with as little flour as possible, until it has a diameter approximately 3 inches. Place and reserve in Ziploc bag. (You can skip this step and buy premade skins from the supermarket. This will cut the production time in half, but the dumplings will have a different texture.)
5. Now that you have the two components to make the dumpling, you can start filling the skins. Place approximately 1/2 oz in center of the dumpling skin and fold over into a half moon and press the edges to seal dumpling.
6. Prepare the sauce by combining vinegar, soy, and garlic in a bowl.
7. Cook the dumplings in boiling water for 6-8 minutes, or until the dumplings float to the top.
8. Garnish with peanuts, sesame seeds, and cilantro. Serve immediately with dipping sauce.