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    Carla Hall's Shumai Pork Dumplings

    Happy New Year! Kung Hei Fat Choi!

    It's recipe time with Chef Carla Hall.

    Let's EAT!!

    Kung Hei Fat Choi It's Recipe Time with Chef Carla Hall! 2023 Year of the rabbit

    If you’d like to host your own Chinese New Year party, why not give Carla Hall’s delicious shumai dumplngs a try (Wearing a Chinese dragon costume is optional)

    Ingredients: 1 tablespoon minced peeled fresh ginger 1 garlic clove, minced 1 tablespoon soy sauce ½ teaspoon Kosher salt 1 pound ground pork 1/4 cup thinly sliced scallions 40 (3 1/2-inch) round wonton wrappers

    1. In a small bowl, whisk together the ginger, garlic, soy sauce, and salt. In a large bowl, combine the pork and scallions, then stir in the ginger mixture until well combined. Cover and refrigerate for 1 hour.

     

    2. Use a measuring tablespoon to scoop 1 tablespoon of the pork mixture in the center of the wrapper. Hold the filled wrapper in the palm of one hand and pull the sides of the wrapper up around pork with the other hand while slowly spinning the dumpling in your palm. You should be gently squeezing the wrapper around the beef and pushing the pork up so that it’s flush with the top of the wrapper. You’re not really pressing the mixture, just gently shaping it. The pork should be exposed on top and the whole dumpling should be in the shape of a wide cylinder. Repeat with the remaining wrappers and pork mixture. If you don’t want to cook them immediately, cover tightly with plastic wrap and freeze for up to 1 month.

    3. Heat a large nonstick skillet over medium heat. Add just enough dumplings so that you can space them 1 inch apart in a single layer. Cook until the bottoms are lightly browned, about 2 minutes. Add enough water to come 1/4 inch up the sides of the pan. Cover and cook until the pork is cooked through, about 2 minutes more. You can tell when the pork is done when the dumpling feels very firm. If you want to be sure, cut one in half to check. Transfer to a serving plate. Repeat with the remaining dumplings. Serve hot or warm.

    Don’t forget that Chinese food involves a lot of chopping, and all your ingredients should be prepped beforehand. Recipe Courtesy of Chef Carla Hall