The Daring Cook's Challenge: My Childhood Revisited

When I read what the June Challenge was this month, memories flooded my head of when I was a child staying with my grandparents. My grandfather or "goung" made the best, and I mean the best dumplings.
Every size and flavour. I remember he used to make me these special ones. They were about 8 inches long. Inside he stuffed ground pork, cellophane noodles, egg and green onions. He would then pan fry them and serve them to us for lunch or a snack.
I spent the better part of an afternoon hand crafting these and reminising with myself about the days when I would sit and watch my goung do the same.
He has since passed, but it's funny how one single little thing like a dumpling can make think about how much you appreciated those little things that the people you love do for you.

I want to thank Jen for this recipe. I am a huge fan of her blog "Use Real Butter". I had such a great time making this recipe and living my childhood for one afternoon 20 years later.

Shi Shi Jen. Thanks.



Chinese Dumplings/Potstickers

Pork filling:
1 lb (450g) ground pork
3 stalks green onions, minced
1/2 c. chopped chives (Chinese or regular)
1/4 (55g) cup ginger root, minced
3 tbsp (40g) soy sauce
2 tbsp (28g) sesame oil
2 tbsp (16g) corn starch

Dough: (double this for the amount of filling, but easier to make it in 2 batches - or just halve the filling recipe)

2 cups (250g) all-purpose flour
1/2 cup (113g) warm water
flour for work surface

Dipping sauce:
2 parts soy sauce
1 part vinegar (red wine or black)
a few drops of sesame oil
chili garlic paste (optional)
minced ginger (optional)
minced garlic (optional)
minced green onion (optional)
sugar (optional)

Combine all filling ingredients in a large mixing bowl and mix thoroughly (I mix by clean hand). Cover and refrigerate until ready to use (up to a day, but preferably within an hour or two).

Make the dough, Method 1: Place the flour in the work bowl of a food processor with the dough blade. Run the processor and pour the warm water in until incorporated. Pour the contents into a sturdy bowl or onto a work surface and knead until uniform and smooth. The dough should be firm and silky to the touch and not sticky.[Note: it’s better to have a moist dough and have to incorporate more flour than to have a dry and pilling dough and have to incorporate more water).

Knead the dough about twenty strokes then cover with a damp towel for 15 minutes. Take the dough and form a flattened dome. Cut into strips about 1 1/2 to 2 inches wide. Shape the strips into rounded long cylinders. On a floured surface, cut the strips into 3/4 inch pieces. Press palm down on each piece to form a flat circle (you can shape the corners in with your fingers). With a rolling pin, roll out a circular wrapper from each flat disc. Take care not to roll out too thin or the dumplings will break during cooking - about 1/16th inch. Leave the centers slightly thicker than the edges. Place a tablespoon of filling in the center of each wrapper and fold the dough in half, pleating the edges along one side. Keep all unused dough under damp cloth.

To boil: Bring a large pot of water to a boil and add dumplings to pot. Boil the dumplings until they float.