adventures of the foodie first student later

Passport & Plate - Dumplings. Taiwanese. Authentic

Canada | Friday, March 14, 2014 | 5 photos

Ingredients
For Filling:
300g ground pork (shoulder or belly)
1/4-1/3 water
300g shrimp (peeled and minced)
1 head Chinese cabbage (minced)
A couple tsp salt
6-8 scallions (minced)
1 tbsp fresh ginger (minced)
1 tsp salt
1 tsp white pepper
2 tbsp soy sauce
1 egg
Sesame oil

For dough:
2 cup flour (by weight)
half the amount of water (by weight)

 

How to prepare this recipe
For Filling:
1. If you buy pork shoulder or belly, mince yourself by dicing into pea sized pieces or ask your butcher to run it through the grinder for a coarse grind.
2. Slowly incorporate 1/4 -1/3 cup water and mix to combine so that the pork becomes very fine and smooth.
3. Mince the shrimp and add to the pork mixture.
4. Mince the chinese cabbage finely and set in a separate bowl.
5. Add a couple tsp of salt and mix. Let sit for 5 minutes.
6. Use a cheesecloth or your hands to squeeze out excess liquid, however do not completely drain the cabbage dry.
7. Add cabbage to the pork mixture.
8. Mince 6-8 scallions and add to the pork mixture.
9. Mince the ginger (preferably with a microplane) and add to the pork mixture.
10. Add 1 tsp salt and white pepper, 2 tbsp soy sauce, as well as an egg to pork mixture.
11. Add sesame oil and stir until the filling is smooth

For Dough:
1.Measure out 2 cups of flour by weight (roughly 250 grams) and half the amount of water by weight (125 grams/mls).
2. Mix to combine and knead till a smooth and suple dough forms. Let rest for at least 30 minutes with a wet cloth covering the dough.

 

The story behind this recipe
Ever since I can remember, dumplings has been a family staple. Whether it be at regular meals or family reunions, dumplings would be on the dining table. To my family, we do not eat to survive but we survive to eat. I believe the only way to truly encounter and learn about a culture is through its cuisine and the story of dumplings is no exception. Originally from China, dumplings was adapted by the Taiwanese in terms of flavor and ingredients. The more traditional dumplings vere towards a more hearty taste, as it primarily consisted of pork. However, Taiwanese dumplings incorporate shrimp to give it more depth of flavor. The first time I encountered dumpling making was at the age of 6. I was visiting my grandparents (on my dad's side who are originally from Beijing) in Taiwan and I was watching cartoons when I heard a ruckus coming from the kitchen. Curious, I walked in to see my grandmother slaving away in the kitchen, folding and forming small white nuggets. It didn't take me long to realize that these were the dumplings I so loved to eat. My grandmother then proceeded to teach me her secrets to dumpling making. In fact, my entire extended family knew how to make dumplings and it had become a family tradition that on new years day of chinese new year every year, we would come together in my grandparents' tiny apartment and make dumplings together. The filling was prepared by my grandmother, who was the only one who knew the true proportions to the perfect dumpling, while the dough would be prepared by my aunts. My uncles would be the ones to roll out the paper thin wrappers while all my cousins and aunts gathered round to quickly fill them and form dumplings. The shapes ranged from moons, to nuggets (to symbolize money) as well as the standard dumpling shape. To this day, my family and I make dumplings every month to remember family and to share a meal made by all of us.
Please view the video by the link below:
https://www.youtube.com/watch?v=eoP_LX8YPEk