For one of my first “Make It Yourself” posts, I began my education in dumpling making by learning how to successfully heat frozen ones up.  Today, I completed that education, by successfully making jiǎozi from scratch (save for the actual wrappers, as those were wet market bought).

Ingredients

• 1 jīn ground pork (1 part)
• enough bok choy to equal 3 parts to the 1 part of pork (not weight…just volume)
• 1 egg
• 1 tbs finely chopped ginger
• 1 tbs huángjiǔ (Shaoxing wine)
• ½ tbs soy sauce
• ½ tsp white sugar
• 1 tsp black pepper
• ½ tsp salt
• ½ tsp MSG (no kidding)
• a splash of oil (I used extra virgin olive oil, and it added great depth)
• 40 round dumpling wrappers (not wonton wrappers, as they will be too thin)

Method

• Remove bottoms of bok choy, and soak in a sink of water to clean
• Blanch bok choy, then place in ice water
• Finely chop the bok choy, then ring and squeeze out all excess water
• Mix all of the ingredients in a small bowl using chopsticks, only stirring in one direction (clockwise) until well combined
• Once combined, cover and let set in the refrigerator for at least 30 minutes
• Take mixture out of the refrigerator
• Take a dumpling wrapper, and take a scant tbs of the filling and place in the middle of the dough
• Dab the edges of the wrapper with water, and then seal the dough, pinching it shut, creating a half moon dumpling
• Repeat until all of the filling is used
• Either freeze in a plastic bag for later use, or cook
• Fill a wok half way with water, set over high heat and bring to a boil
• Once the water is boiling, gently place the dumplings in it, and cover and cook for 3 minutes
• Then add about 2/3 cup of cold water, and bring back to a boil
• Repeat this step three times
• Once the dumplings have finished boiling, drain, and serve

These dumplings have a lot of flavor packed inside them, so a dipping sauce really isn’t necessary here (and believe me, I love my dipping sauces).  If you absolutely must have one, follow this simple recipe

Ingredients

• 3 parts soy sauce
• 2 parts black vinegar (or any kind you have on hand, apple cider vinegar works well here, too)
• Minced garlic clove
• 1 tbs minced ginger
• Pinch of chili flakes or ½ tsp chili sauce

Method

• Combine all ingredients

These dumplings really aren’t that difficult to make – and they are delicious.

Enjoy.

I love Shanghai’s various wet markets.  My neighborhood, by Suzhou Creek, has an excellent and always lively one on Dongxin Lu.  There, I have a great selection of fresh – and more importantly, cheap – produce, meats (both cooked and uncooked), noodles, tofu, and dumplings (not to mention all of the vendors that surround the market selling aromatic xiǎochī).

1 jīn of noodles runs around 2元

I wandered over to my market yesterday, picked up a few ingredients, and made a tasty noodle soup.  What is so great about this soup is that it is incredibly versatile.  You can substitute any of the vegetables I used for your favorites.  Don’t like meat?  Swap it for hearty and earthy mushrooms.  Don’t like scallions?  Use cilantro.  Don’t like noodles?  Heck, use hún tún.  It doesn’t matter.

An entire half portion of sliced kǎoyā set me back 15元.  Try to resist snacking on all the skin and fat before adding the slices to your soup

I spent a total of 22.2元 for this soup, which will serve two people (at least).  I chose the more expensive sliced roast duck (15元) as my protein, but sliced barbequed pork, roasted chicken, or beef would be great substitutes (if using beef, use beef broth).

Whatever you choose, it will be a delicious meal.

Ingredients

• 1 tbs sesame oil
• 1 tbs minced ginger
• 2 cloves minced garlic
• 2 bulbs of bok choy, sliced in half vertically
• 1 can chicken stock, then fill can with water (50/50)
• a small bundle of sprouts
• fresh noodles (I chose the ones that resemble the Italian bucatini)
• splash of soy sauce
• a few fresh sprigs of chopped scallions

Method

• Heat oil in a wok over high heat
• When oil starts to smoke, add garlic and ginger and sauté for 1 minute,
• Add the bok choy and a splash of soy sauce and sauté for 1-2 minutes longer
• Add the chicken broth and water and bring to a boil
• Add the noodles, and cook until ready (if fresh, it should take no more than 3 minutes)
• Turn off the heat, and stir in the sprouts
• Divide broth, noodles, and any veggies amongst bowls
• Top bowl with 3-4 slices of your meat (roasted duck for me)
• Add a splash of soy sauce
• Scatter scallions

This soup is easy, cheap, and loaded with flavor.

Enjoy.