Skip to content

Pickled Bamboo Dumplings

When I featured Chili Bamboo Shoots in a Foodstuffs post some time ago, I mentioned that I would like to try using them as a dumpling filling. After a couple of other experiments using the stuff I only have a little left in the jar and I need to use it up. There really isn’t enough to use them alone as a dumpling stuffing, so I decided to use some of my homemade Pickled Mustard Greens and ground Pork to round out the volume. Anyway, for this experiment, we will be essentially be doing the Chinese style dumpling known as Jiaozi, or more specifically, 蒸餃子(zhēng jiǎozi), since we will be steaming them…

The Ingredients

  • 1/3 lb. Ground Pork;
  • ½ cup Chili Pickled Bamboo;
  • ½ cup Pickled Mustard Greens (homemade or store bought);
  • 2 tbsp. Cornstarch;
  • 2 tbsp. Rice Wine;
  • 1 tbsp. Chili flakes;
  • 1 tbsp. minced Garlic.

For the wrapper, we will Basic Dumpling Dough made using 1 cup of flour and hot water (not shown above because I forgot to include it in the picture).

The Method

First, mix all the filling ingredients in a bowl, stirring well, in one direction only, until you have a smooth paste. Set this aside in the fridge for at least an hour to allow the flavors to blend.

Pull off a marble size piece of dough from your ball, form it into a ball between the palms of your hands and then roll that out to a 4 inch circle, using extra flour to keep the dough from sticking. You should be able to get 24 dumplings using marble size pieces each time.

Now place about a tablespoon of the dumpling filling in the center of the rolled out dough circle. There are quite a few different ways to form the single-sided pleat shape typical of Jiaozi and one of the easiest ways is as follows:

Grasp one edge and pinch it into a point…

Next, repeat this, folding the first point over the next and then continuing so that you form accordion-like pleats around the circle. As you do, you will see the edges pull up to form a little pocket around the filling.

Continue the pleats anywhere from two-thirds to three-quarters of  the way around the circumference. You can actually do anywhere from three to a dozen pleats but, as a general rule, the more you do, the better the final appearance. When you have completed that part, fold the remaining edge up to the pleated side and squeeze the dough together tightly.

Finish closing so that a nice little frill forms across the top and then push in at the bottom and press down to form a small ‘step’. This part is optional, but I find it makes for a prettier appearance.

Anyway, I hope I have explained the process somewhat clearly and not totally confused things but, hopefully, you should end up with something that looks something like the one above. If not, don’t worry too much… the mistakes taste as good as the pretty ones and practice always makes perfect. It used to take me hours to make 24 pretty odd looking things and now I can toss off the same number of fairly passable ones in about twenty minutes now… more if the wife helps!

Finally, once the dumplings are formed, steam them for about 15 minutes or so. I used lightly oiled foil inside my steamers but lettuce leaves work nicely too. When they are done, let them cool for just a few minutes and serve with your favorite dipping sauce.

The Verdict

Well, I won’t give these top marks but they were still very good nonetheless. The bamboo flavor dominated (which I suppose is what I was aiming for) but I was a little disappointed that my pickled mustard greens just sort of faded into the background. A sharper, saltier taste was anticipated and, when I didn’t get it, something felt missing. But, heck…. I can’t complain too much and I still have a dozen left since we only cooked twelve for a light supper. Maybe for lunch tomorrow I will pan-fry them pot-sticker style…

7 Comments Post a comment
  1. feochadan #

    Well, I think that John is being a little hard on these. I just LOVED them! They were great steamed and even better done the next day as pot stickers.

    November 30, 2012
  2. I don’t know…they look pretty good to me! I love the little pleats you put in the dumpling. They looked as good as any I’ve eaten in restaurants!

    December 1, 2012
  3. Those dumplings loo perfect. I love dumplings. And dumpling is my favorite word in the English language!

    December 1, 2012

Trackbacks & Pingbacks

  1. Simple Pork Dumplings | Sybaritica
  2. Daikon Dumplings | Sybaritica
  3. The Soup Dumpling Secret | Sybaritica
  4. Foodstuff: Gold D’Or Brand™ Potstickers | Sybaritica

Comments, thoughts or suggestions most welcome...

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

Meet & Eats

The food that I've had the pleasure of meeting and eating.

Uncle Grumpy's Playroom

Current events, humor, science, religion, satire

Food Travel Lover

走过的地方 尝过的美食 留下的回忆

The Odd Pantry

Essays on food

Reputable Sources

Organizing ferments since 2013

that Other Cooking Blog

. food . photo . sous vide .

REMCooks

My Virtual Cookbook to Share My Love and Joy of Food and Cooking One Recipe at a Time

lola rugula

my journey of cooking, gardening, preserving and more

Yummy Lummy

I cook, photograph and eat food with the occasional restaurant review!

Eye Of the Beholder

A pair of eternally curious eyes and a camera...Life is beautiful.

gluten free zen

Taking The Stress Out Of Gluten-Free Grain-Free & Dairy-Free Living

Clayton's Kitchen

Big flavors and fun cooking from a cubbyhole kitchen

Bunny Eats Design

Happy things, tasty food and good design

DENTIST CHEF

Dentist chef, just a dentistry student who practice the dentist's cooking recipes in a dentist's kitchen

Mad Dog TV Dinners

Guess what's coming to dinner?

Chefsopinion

Real Food & Real Opinions

Bento Days

Making bentos for kids

Garden to Wok

Fresh and tasty!

Bam's Kitchen

Healthy World Cuisine

Trang Quynh

everyone is special in their own way :)

Farm to Table Asian Secrets

Full-Flavored Recipes for Every Season

HolyPrettyApple

If people say that life is too short to drink bad wine, it means also that life is too short to eat crappy food!

The WordPress.com Blog

The latest news on WordPress.com and the WordPress community.

The Unorthodox Epicure

Confessions of an Aspiring Food Snob

The 好吃 Challenge

1 girl, 273 days, 100 recipes

Rabbitcancook

a recipe sharing and bento blog

benleeirene

Just another WordPress.com site

The Food Nazi

Never try to eat more than you can lift

Expat Chef in Barcelona

From my kitchen to yours

Keeping Up With the Holsbys

a journey into my head and my pantry

Nurul's Culinary Adventures

I Love Food, the Universe and Everything!!

FOOD FOR THOUGHT

home-cooking recipes, restaurant reviews, International cuisine ,

Naked Vegan Cooking

Body-positive Vegan Goodness

Bites of Food History

Sharing my Experimental Archaeology of Food

Stefan's Gourmet Blog

Cooking, food, wine

FOODTRAIL

A Journey About Food, Recipes And Destinations

bcfoodieblogger

Fresh, exciting and adventurous food journey

One Man's Meat

Multi-award winning food blog, written in Dublin, Ireland.

%d bloggers like this: