Delicious Beijing Dumplings

Makes about 40 dumplings

1 small head Chinese (Napa) cabbage, weighing about 1 ½ pounds

1 teaspoon salt

1/2 pound lean ground pork, such as pork butt

1/3 pound Chinese garlic chives, ends trimmed *

For the seasonings, mixed together :

2 tablespoons soy sauce

1 1/2 tablespoons toasted sesame oil

1 tablespoon rice wine or sake

1 1/2 tablespoons peeled and minced fresh ginger

1 tablespoon cornstarch

To cook and serve:

35-40 round dumpling or gyoza skins*

3 quarts water

Dipping Sauce, mixed together:

½ cup soy sauce

¼ cup water

1. Cut off the stem of the cabbage and separate the leaves. Rinse and drain. Stack the leaves one on top of the other in piles and cut into thin slices, turn and chop finely. In a large mixing bowl, mix the cabbage and salt and let sit for 30 minutes. (This will draw water out of the cabbage.) With your hands, squeeze out as much water as possible.
2.  Cut off the stem ends of the garlic chives and chop finely. In a large mixing bowl, mix the cabbage with the ground pork, minced chives, and Seasonings. Mix thoroughly with your hands or a wooden spoon. The mixture should be stiff and rather sticky. If it seems loose, add another teaspoon of cornstarch.
3. Place a teaspoon of filling in the center of each dumpling skin and fold the skin over to make a half-moon shape. Spread a little water along the edge of the skin. Use the thumb and index finger of one hand to form small pleats along the outside edge of the skin. The inside edge of the dumpling should curve in a semicircular fashion to conform to the shape of the pleated edge. (You may also use a small press.) Place the sealed dumplings on a baking sheet that has been lightly dusted with cornstarch.
4. In a large pot, bring the water to a boil. Add half the dumplings, stirring to prevent them from sticking together and once the water boils again, cook for 5 minutes. Remove with a handled strainer, drain, and cook the remaining dumplings. Serve the boiled dumplings with the dipping sauces.

*Garlic chives may be purchased at any Asian market. If unavailable, substitute 1 cup minced scallions plus 1 tablespoon minced garlic. Dumpling or gyoza skins also may be purchased at any Asian market and at some supermarkets.

© Copyright Nina Simonds 2008

Classic Chinese Stew 

Six Servings

This soup is a simplified version of a Chinese classic Lion’s Head Stew. Four cabbage outer leaves are reserved and placed over the top of the soup. Once cooked, the browned leaves are said to resemble a lion’s mane.

6 cups chicken broth (If using canned, use low-salt)
½ cup rice wine or sake
4 slices fresh ginger, smashed with the flat edge of a knife
1 medium head Chinese Napa cabbage (about 1 to 1 ½ pounds )
1 tablespoon olive or corn oil
3 cloves garlic, smashed with the flat side of a knife or cleaver
1 pound lean ground pork

Seasonings:
1 ½ cups minced scallion greens
2 tablespoons minced fresh ginger
1 tablespoon minced garlic
2 ½ tablespoons soy sauce
1 tablespoon rice wine or sake
1 ½ teaspoons toasted sesame oil
½ teaspoon freshly ground pepper
1 tablespoon cornstarch
1 ½ tablespoons soy sauce
¾ teaspoon salt, or to taste

1. Cut away the stem of the cabbage and discard. Remove and reserve four of the outermost leaves. Cut the remaining cabbage in half and cut the leaves into 2-inch squares, separating the leafy sections from the stem pieces.
2. Heat a Dutch oven or a covered casserole, add 1 teaspoon of oil and heat until very hot, about 30 seconds. Add the garlic cloves and stem sections cabbage sections and stir-fry for 30 seconds over medium-high heat. Add the rice wine and toss lightly; cover and cook for 1 ½ minutes. Uncover, add the remaining cabbage sections and the chicken broth. Partially cover, and once the soup reaches a boil, uncover, reduce the heat slightly, and simmer for 30 minutes.
3. While the soup is cooking, put the ground pork, and Seasonings in a bowl. Mix with your hands to combine the ingredients evenly, then shape into 6 plump oval-shapes.
4. Preheat the oven to 350 degrees. Heat a wok or a skillet, add the remaining tablespoon of oil, and heat until very hot. Place the meatballs in the pan and sear until golden brown over high heat; then turn them over and sear on the other side. Remove with a slotted spoon and place the meatballs in the center of the cabbage soup. Cover with the four reserved leaves to create an attractive presentation. Replace the lid and put the casserole in the middle shelf of the oven. Bake for 45 minutes. Gently stir in the soy sauce and salt to taste and ladle into soup bowls. Serve immediately, taking a little cabbage and broth with each serving.

© 2008 Nina Simonds