How to Make Chinese Shuijiao – Pork and Napa Cabbage Water Dumplings Asian Cooking Recipe Cuisine

China Shuijiao (Pork and Napa Cabbage Water Dumplings)

This recipe was taken from centuries old cooking techniques and when possible applied modern cooking methods and/or ingredients.  It uses Asian cooking styles, Asian Spices, Asian Sauces and Asian Ingredients.  The style of cooking may have a slight alteration while still maintaining the dish's overall purpose.  In this blog we touch on recipes that may be predominant for the Chinese Cuisines.  We will also share recipes based upon country, or regions such as: Burma, Cambodia, Indian, Indonesia, Japan, Korea, Laos, Malaysia, Nepal, Philippines, Singapore, Sri Lanka, Taiwan, Thailand, Tibet and Vietnam.  Some cuisines are considered South Asian, South East Asian dishes, Central Asian and/or Middle Eastern and may not be strictly connected to a specific country or culture.

Recipe makes for 4-6 Servings

2 cups lightly packed finely chopped napa cabbage

½ tsp salt

1 tbsp finely minced fresh ginger

¼ cup chopped scallions, white and green

2/3 lb ground pork

1/8 tsp ground white pepper

¼ cup chicken stock or water

1 ½ tbsp soy sauce

1 tbsp Shaoxing rice wine or dry sherry

1 tbsp canola oil

1 ½ tbsp sesame oil

1 lb. dumpling wrappers or 16 wrappers about 3 inches in diameter


Directions:

Toss together ½ tsp salt with the cabbage. Set aside for 15 minutes and drain the excess moisture. Flush with water and drain again.

Mix together cabbage, ginger, scallions and pork. Use a fork to stir lightly and mash the ingredients so they start coming together.

Stir together a little salt, white pepper, chicken stock, soy sauce, rice wine, canola oil and sesame oil in a small bowl. Pour over the pork and cabbage mixture then stir and fold the ingredients together. Blend ingredients into a cohesive, thick mixture with no visible chunks of pork.  Set aside for 30 minutes though you can make it 1 day ahead.

Line a baking sheet with parchment paper. Take filling and scoop about 1 tbsp into dumpling wrapper. Fold into a half moon. Keep finished dumpling covered with a dry kitchen towel while finishing all the dumplings.

To cook the dumpling, half fill a large pot of water and bring to a boil over high heat. Add half the dumpling, gently dropping each one into the water. Return water to a simmer and lower the heat to maintain simmer. Cook for about 8 minutes or until they float to the surface, repeat with all the other dumplings.

Before serving, reheat the colder dumpling cooked earlier for 1 minute in the hot water, not boiling.

Serve immediate with soy sauce or your choice of dipping sauce!

*Dumplings can be refrigerated for several hours before cooking and can be frozen for up to a month. 

For the adventurous palate, a great side dish that compliments this recipe is Jaew Bong.  Discover more about Jaew Bong, check out www.jaewbong.com.

Enjoy..

Have an Asian dish of your own? Or you tried using our recipe?  Please send us a picture, we would love to post it! email pix to cook@avagroups.info

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