Then, a few weeks ago, I was watching Throwdown with Bobby Flay on the Food Network, and the subject was dumplings. Not dumplings as in “chicken and”, but dumplings as in “potstickers”. Sohui Kim, chef and co-owner of The Good Fork in Red Hook, New York, was on the show with her legendary pork and chive dumplings. As I watched her prepare her delectable little pork-filled purses, I knew I had to attempt them as well. I scrambled to write down everything she did. With my notes and a little help from Google, I put together a version of Kim’s recipe that I think is pretty close to the original.
- 2 tbsp. canola oil, plus more for frying dumplings
- 1 cup diced onion
- 3 tbsp. minced garlic
- 2 tbsp. minced ginger
- 1 cup chopped garlic chives
- 1 1/2 lbs. ground pork
- 1 8-oz. package silken tofu
- 2 tbsp. hoisin sauce
- Salt and pepper to taste
- 1 16-oz. package dumpling wrappers (look for the Twin Marquis brand, Hong Kong style)
- 1 egg, beaten and reserved in a small bowl
- 1/2 cup of water or chicken broth
In a large pan with a lid, heat the canola oil over medium heat. Add onions, garlic, ginger, and garlic chives and cook for 8 minutes. Season with salt and pepper and let cool. Wipe out the pan for frying the dumplings.
Dip your index finger into the beaten egg and rub it over half of the outer edge of the dumpling. Fold dumpling in half, crimping it in the middle and sealing along the egg-moistened edge, taking care not to leave any air pockets. Repeat procedure until all dumplings are made.
Heat more canola oil in the pan over medium-high heat. Pan fry the dumplings until crisp and golden brown on both sides, about 2-3 minutes.
With the lid in hand, pour the water or broth into the pan (It will spatter like mad!), and quickly cover the pan with the lid. Continue to cook the dumplings a few minutes more and remove to a serving dish.
Makes about four dozen dumplings
- 3 tablespoons soy sauce
- 2 tablespoons rice wine vinegar
- 1 tablespoon black vinegar
- 1/4 tsp chili oil (optional)
Spam and Pineapple Fried Rice
- 4 cups cold leftover rice, chunks broken up so grains are loose & separate
- 2-4 tablespoons canola oil, as needed
- 1 can of Spam, cut into a small dice
- 2 eggs, beaten
- 4 scallions, finely
- 1 cup carrots, julienned
- 1/2 cup fresh pineapple, cut into a small dice (You can use canned pineapple tidbits, if you prefer.)
- 3 cups fresh baby spinach leaves
- 2 tablespoons Shaoxing wine (or dry sherry)
- 2 teaspoons fish sauce (or soy sauce)
- freshly ground black pepper to taste
- Heat canola oil in wok or large, wide saute pan over medium high heat. When oil is hot, add eggs and gently stir to cook eggs. When eggs are about 80% done (still a little runny), remove from pan and set aside.
- Turn heat to high. Add a little more cooking oil to pan. When hot, add diced Spam to the pan. Cook until browned. Add green onions, carrots and pineapple and fry until fragrant and tender. Add spinach and saute until wilted.
- Add rice and the cooked eggs and toss to incorporate all ingredients. Let it all just sit still in the pan for a few minutes so that the grains of rice have a chance to heat up. Toss again so that the rice that is on the top now is on the bottom. Add cooking wine and fish sauce and mix well. Heat through completely.
- Taste and adjust seasonings. Add a little more fish sauce if needed, and season with pepper as desired