Sponsored by Delta® Faucet
If you watched this video, you’ll know the term ‘recipe’ is a bit loose here. My friend Dan is a natural chef, choosing to follow his instincts over ingredients, and me? Well, I suppose I have a hard time following either when it comes to the kitchen.
Still, we’ve nailed down a pretty close replica of the dish he mastered while living in Beijing, and trust me, you’re gonna want to give it a go…
2 cups all-purpose flour
3/4 to 1 cup lukewarm water
1 pound ground pork (2 cups)
2 cups finely chopped napa cabbage (half a medium cabbage)
1 stalk green onion, finely chopped
1 teaspoon minced fresh ginger (about 1/2-inch)
1 tablespoon coconut aminos
2 teaspoons plus pinch of salt
1/4 teaspoon white pepper
1 teaspoon sesame oil
3 tablespoons olive oil
1. Turn on some tunes. (This is a must.) Might we recommend jazz? Some Reinhardt, perhaps?
2. To prep the dough, mix flour and water with wooden spoons (this is likely where I went wrong) until the consistency is pliable but not sticky or wet. Form into a ball with your hands; set aside and cover with a damp towel.
3. In a skillet on medium, brown the pork in a splash of olive oil.
4. While the pork browns, finely chop the cabbage; then wash and squeeze out any excess water (shout out to that beloved Delta Faucet Touch2O® Technology here!). Finely chop green onions; mince ginger. Pro tip: Store your ginger in the freezer so it lasts long enough for the next time you need just a pinch!
5. In a medium mixing bowl, combine cabbage, ginger and green onion with coconut aminos, salt, white pepper, sesame oil and olive oil. Add finished pork, mix together and set aside.
6. Sprinkle a healthy dose of flour onto a clean countertop and roll your dough flat to begin shaping each dumpling. There are a million techniques here, although our own fell somewhere between this and this. Get creative; you do you.
7. We pan-fried our dumplings, although steamed versions are just as tasty. To fry, simply heat olive oil in a skillet on medium-high, then turn every few minutes until golden-brown.
8. Plate with your favorite sesame ginger sauce (mine here!) with a side of whatever-you-want – white rice, purple cabbage, a whole slew of Chinese takeout treats. Recipe makes 30(ish!) dumplings, so get ready for some serious indulgence.
Best served with a slew of adventurous stories – from where you’ve been, to where you’re headed. May your path be winding (and delicious!).
This is a sponsored conversation written by me on behalf of Delta Faucet; all opinions and text are mine. Thanks for reading!