In the era before fast food restaurants on every corner, people didn’t eat out nearly as much. Trips to restaurants were reserved for special occasions. Now, it’s unlikely that anyone can get from home to work without passing at least three places to get a breakfast sandwich. We don’t even make our own coffee anymore! It’s a wonder the supermarkets can stay in business.
I distinctly remember the first food I ate that wasn’t homemade. That day, Mom hadn’t started dinner as usual around 4 o’clock. She just went about her housework and when we got nervous enough to ask, she told us Dad was coming home with a surprise. He came through the door a little later than usual carrying a large paper bag from which emerged peculiar white boxes with little metal handles. The aromas were tantalizing but totally foreign. From those small containers emerged the most exotic dishes: rice that was colored brown and mixed with peas and stringy things and even bits of scrambled eggs; a gooey looking mixture of vegetables with bits of meat and crunchy noodles for a topping; and long thin bones covered with reddish colored meat. I had my first taste of fried rice, chow mein and Chinese ribs.
On another special occasion we all jumped in the car and took the short ride to the neighborhood Chinese restaurant. At this particular place, you didn’t order individual items for each person. You determined the number of people and then selected an appropriate number of dishes from lists. Six people might order four dishes; two from Column A and two from Column B. I never remember there being a Column C.
On my son’s first trip to a Chinese restaurant, I was trying to pick something he would be willing to eat. In those days, his tastes were limited to chicken nuggets and pasta. We got him an order of dumplings because they seemed like the closest thing to ravioli. He loved them and still can’t get enough.
INGREDIENTS
FILLING:
½ pound fresh ground pork (you can substitute ground chicken or turkey)
3 tablespoons water chestnuts, cut in ⅛-inch dice
¼ cup scallions, finely chopped
½ teaspoon salt
1½ teaspoons sesame oil
Pinch of white pepper
1 tablespoon cornstarch
24 dumpling wrappers (these can be found in most supermarket produce sections and called wonton wrappers or skins. They come both round and square)
1 egg, beaten
2 quarts water
1 teaspoon salt
1 tablespoon peanut oil
STEPS
1. In a bowl combine the pork with the rest of the filling ingredients. Refrigerate, uncovered, at least 4 hours.
2. Put 1 tablespoon of filling in the center of each dumpling wrapper. Brush the outer edge with beaten egg and fold the round in half, crimping the edge and pushing out any air bubbles. Cook the dumplings for 5 to 7 minutes in the boiling water to which you’ve added salt and peanut oil. Drain and serve with dipping sauce. See recipe on page 27.
Cabbage Dumplings
Makes 40 to 50
INGREDIENTS
FILLING:
2 cups finely chopped Napa or Savoy cabbage (some leaves reserved for steaming)
1 green onion, finely chopped
1 tablespoon soy sauce
1 teaspoon toasted sesame oil
1 teaspoon fresh minced garlic
1 tablespoon seasoned rice vinegar
Dash of white pepper
½ teaspoon cornstarch
40–50 dumpling wrappers
STEPS
1. Mix all the filling ingredients. Lay out 6 of the dumpling wrappers on the table and put a teaspoon of filling in the center of each. Use your finger or a pastry brush to put a thin coating of water around the edge of the wrapper. Fold the wrapper over to form a half-moon shape and pinch the edges tightly to enclose the filling. It is traditional to gather one side of the dumpling into several pleats but it’s not necessary. Continue with the remaining wrappers and place the completed dumplings on a wax paper or parchment-lined tray.
2. Two ways to cook them: You can boil the dumplings by dropping them gently into a pot of boiling water. They will take about 10 minutes and will float to the top. But I prefer to use a steamer: Cover the bottom of your steamer with the reserved leaves of Napa or Savoy cabbage. Place the dumplings in the steamer and steam for 15 to 20 minutes. Serve with dipping sauce. See recipe on next page.
Pork and Shrimp Dumpling Filling
For 40 to 50 dumplings
INGREDIENTS
FILLING:
¼ pound ground pork
1 pound shrimp, peeled and deveined
1 green onion, chopped
1 small can water chestnuts, finely diced
1 clove garlic, minced
1 teaspoon minced fresh ginger
½ cup cilantro
1 tablespoon soy sauce
1 teaspoon toasted sesame oil
1 dash of white pepper
STEPS
1. Place all the ingredients in the bowl of a food processor. Pulse until the shrimp is finely chopped and the ingredients are well mixed. Do not over process. Proceed as with the pork dumplings to fill and steam or boil.
Note: Once you have filled the dumplings, they can be frozen on a baking sheet and then put in a plastic bag for storage in the freezer.
Dipping Sauce for Dumplings
INGREDIENTS
⅓ cup soy sauce
1 teaspoon toasted sesame oil
1 teaspoon seasoned rice vinegar
¼ teaspoon red pepper flakes (optional)
Chinese Egg Rolls
Makes 40 to 50
Contributed by
Yu Ling Cheng Behr
Yu Ling: My family is from Taiwan, a beautiful island in Asia, rich in history, culture, tech and of course, food. The Taiwanese people are very welcoming and love