The Patch Kitchen: Asian Cooking 101

In this Patch Kitchen, Amelie Tseng and Christina O'Neill teach you how to make Christina's famous pork dumplings, handed down from generation to generation, in Asian Cooking 101.

Watch the video and practice the recipe (below).

PORK DUMPLING

INGREDIENTS:

• 1 package Dumpling Wrapper

Filling:

• 2 cups of chopped bok choy
• ¼ Cup of chopped Scallions
• 3 tsp salt, divided
• 2 tsp minced garlic
• 2 tsp minced ginger
• 6 Tbsp light soy sauce
• 1 Tbsp vegetable oil
• 1 egg
• 1 pound lean ground pork
• 1 tsp cornstarch
• 2 tBsp sesame oil

Dipping Sauce:

• 1/4 cup soy sauce
• 1 tsp sesame oil
• ½ tsp ginger slivers
• ½  Tsp chopped Scallions

PREPARATION:

Cut the bok choy across into thin strips. Place it in a pot with water enough to cover vegetables. Bring to boil and drain vegetables in a colander and let cool. Mix with 2 teaspoons salt and 3 tablespoons Soya sauce. Set aside for 5 minutes.

In a large bowl, mix the bok choy, scallions, pork, garlic, ginger, cornstarch, the remaining 1 teaspoon salt, 1 teaspoon sesame oil, egg, vegetable oil, and soy sauce.

Place about 1 tablespoon pork mixture in the center of the circle. Moisten wrapper edge with water. Lift up the edges of the circle and pinch and pleat up to create a pouch to encase the mixture. Pinch the top together. Repeat with the remainder of wrapper and filling. 

Option 1 Fried Dumplings:

Heat a nonstick skillet until very hot. Add 1 tablespoon vegetable oil, tilting the skillet to coat the sides. Place 12 dumplings in single layer and Add 1 cup water. Cover and cook 6 to 7 minutes, or until the water is absorbed. Fry for 2 minutes, or until the bottoms are golden brown.

Repeat with the remaining dumplings.

Option 2 Boiling dumplings:

Place 12 dumplings in a pot with boiling water.  Let it boil for 10 minutes until done and repeat with the remaining dumplings.

To make a dipping sauce, in a small bowl, mix soy sauce with 1 teaspoon sesame oil, ginger slivers and chopped scallions. For an extra kick, add 1 teaspoon of Asian chili sauce or oil. Serve with the dumplings.