Make Way for Dumplings
Chinese Pork Dumplings
If you have the right recipe, Chinese dumplings can be as much fun to make as they are to eat. We started by making a boiling water and flour dough that is easy to roll out and is moist but not sticky. For our filling, we added vegetable oil and sesame oil to ground pork to mimic the richness of the fatty pork shoulder that is traditionally used. Soy sauce, ginger, Chinese rice wine, hoisin sauce, and white pepper added flavor, and cabbage and scallions contributed subtle crunch. Mixing the filling in the food processor was quick and tidy; it also developed myosin, a protein that helps the filling hold together when cooked. We swapped the traditional multipleat crescent for a simpler two-pleat shape. Our recipe makes 40 dumplings, so you can cook some right away and freeze some for later.
Bringing Home Scallion Pancakes
by Andrea Geary
Forget casinos and racetracks: I do my gambling at Chinese restaurants when I order scallion pancakes. Hitting the jackpot means digging into deep golden-brown flatbread wedges with crispy exteriors that break away in flaky shards to reveal paper-thin, scallion-studded layers within. But as luck more often has it, I usually end up with floppy, pallid triangles with doughy inner leaves that fuse to form a single dense, gummy layer. I decided it was time to stop leaving good scallion pancakes to chance and develop my own recipe.