In part one of this week's Three Course Meal, we gave you a look at Susie Bui, co-owner of Lumi Empanada and Dumpling Kitchen. In part two, we asked Bui to complete our thoughts for us. In today's final installment she shares a favorite family recipe for one of Lumi's yummy dumpling offerings - Lumi's Classic Pork and Chive Dumplings
This recipe isn't easy. But it isn't that hard either. It just requires fresh ingredients, careful seasoning, and keeping a close eye on the stove. The only problem with these dumplings is that no matter how many you make, everyone seems to want more.
Lumi's Classic Pork and Chive Dumplings 1 lb. ground pork 1 cup chopped garlic chives 3/4 cup chopped yellow onions 3 tbs. minced garlic 3 tbs. minced ginger 1/2 cup hoisin sauce 1/4 cup sugar 2 tbs. kosher salt 3 tbs. corn starch dumpling wrappers, round oil
1. In a sauté pan with some oil - sweat onions, garlic chives, garlic, and ginger until translucent. Then allow to cool in a large mixing bowl.
If you like this story, consider signing up for our email newsletters.
SHOW ME HOW
You have successfully signed up for your selected newsletter(s) - please keep an eye on your mailbox, we're movin' in!
2. Add remaining ingredients (except dumpling wrappers) and mix until thoroughly combined. Using your hands works best. To check for seasoning, fry a bit in some hot oil until just cooked through and taste. Adjust the seasoning as necessary.
3. Have a small bowl of water next to you. Place a heaping tablespoon of filling in the middle of the wrapper, and press it so that it spreads slightly toward the side edges of the dough. Using your fingertip, wet the edge of the dough. Fold the dough up around the filling so that the filling sits on the work surface-that's the bottom of your dumpling and the seam is between your fingers. Pleat the dough that is facing you, about 6 times, pressing it against the back to seal-only the front should be pleated. The corners of the dumpling should curl slightly away from you, toward the unpleated side.
4. In a skillet with a thin layer of oil on high heat, cook the dumplings until the bottoms are golden brown, 3 or 4 minutes (reduce the heat if they are browning too quickly). Add enough water to come about 1/4 of the way up the sides of the dumplings-it will spatter.
5. Cover the skillet, adjust the heat so that the water is simmering, and cook for about 7 minutes. Uncover the skillet and, if there is water left, let it cook off. Check the dumpling bottoms-if they need to brown a bit more, let them, adding a bit more oil if necessary.