PRINTLunar New Year recipes
Korean and Chinese New Year’s dishes
February 11, 2010 | 12:00 a.m. CST
Chinese Dumplings
Dough Ingredients:
3 cups flour
1 cup water (might need an additional teaspoon of water if dough is too hard)
Filling Ingredients:
1 pound ground pork (for vegetarian, omit, and increase cabbage amount)
2 green onions, chopped fine
1 slice ginger, minced
1 clove garlic, minced
1 teaspoon salt
1 teaspoon sugar
1 tablespoon soy sauce
1 tablespoon cornstarch
1 egg (mix raw egg for meat filling, but scramble the egg before mixing in for the vegetarian filling)
¼ head of a Chinese or Napa cabbage, chopped fine, salted and liquid squeezed out
Dipping Sauce Ingredients:
1 tablespoon soy sauce
1 tablespoon vinegar
½ teaspoon Chinese hot sauce
1 drop of sesame oil (optional)
Directions:
• Put flour in food processor or a large bowl, and gradually add water. Knead until a nice dough forms; then knead again on a floured cutting board. Cover with a damp cloth, and let dough rest for one hour. Store-bought dough wrappers are an acceptable substitute.
• Mix all filling ingredients together, and set aside.
• After dough has rested, shape it into a long cylinder about 1 inch in diameter, and cut the cylinder into ½-inch pieces.
• Roll each wad of dough into a ball just smaller than a walnut. Flatten each ball slightly with your palm, and dust with flour. Make sure the dough balls are all the same shape and size.
• On a floured cutting board, use a Chinese rolling pin (a 1-inch dowel) to roll from the outside of the flattened ball toward the center. Turn the ball a little, and repeat until you have a flat wrapper that measures 3 inches across. Ideally, it should have a slight “pillow” in the center.
• To make the dumplings, put a wrapper in your hand, and place 1 tablespoon of filling in the middle. To seal, fold the wrapper in half, and press the edges together so the dumpling looks like a half-circle. If you are using store-bought wrappers, dip your finger in water, and trace the outer edge of the wrapper before sealing.
• Make sure to seal each dumpling tightly. There should be no meat or vegetables protruding out of the dumpling.
• Boil a large pot of water. Drop 25-30 dumplings in, and stir.
• Once the water comes back to a boil, douse it with 1 cup of water.
• Repeat two more times. The dumplings will be brought to a boil a total of three times.
• The dumplings will float when done. Taste one to verify it is thoroughly cooked. The dumplings will fall apart if they are overcooked.
• Lift the dumplings out of the water with a bamboo strainer.
• Mix all dipping sauce ingredients
• Serve dumplings with dipping sauce.
Adapted from friendsofchina.missouri.org/recipes
Ddeokguk
Ingredients:
½ cup ddeokguk-style ddeok (thinly sliced rice cakes)
¼ cup myeolchi (dried anchovies)
6 cups water
2 green onions, chopped
4 ounces of beef, julienned
1 egg, mixed
2 sheets of seasoned gim (dried seaweed), crushed
¼ teaspoon soy sauce
¼ teaspoon sesame oil
⅛ teaspoon sugar
⅛ teaspoon minced garlic
¼ teaspoon salt
⅛ teaspoon pepper
Directions:
• Place ddeokguk ddeok in cold water for 30 minutes.
• Marinate beef in soy sauce, sesame oil, pepper, sugar and minced garlic for a couple hours.
• Saute beef, and set aside.
• In a pot, add cold water and myeolchi. Bring the water to a boil, and then reduce to a simmer for 5 minutes. Take out anchovies.
• Add ddeok to the pot of water, and bring to a boil again. Reduce heat to medium, and cook for 10-15 minutes or until tender. Add green onions to the pot.
• Pour the egg into the pot a little at a time. Let the egg set for a minute, then stir.
• Garnish with sauteed beef and seaweed.
Adapted from koreanrecipes.org
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