Curtiss Hawk, a fellow Vherokior, asked me to post my clan’s famous Vherokior pan friend dumpings recipe. It’s quite involved and usually done by a number of clan members all working together—we have quite a large Vherokior lunar new year’s celebration on Pator every year, where these dumplings are center stage. So, here it is!
2:1 flour to boiling water, but when measuring the flour make it a heaping cup. Mix in a large bowl, wait until it cools to lukewarm, then knead it, and then let it rest for at least an hour (covered or wrapped in plastic/saran-wrap).
Knead again, then roll out into 1” thick ‘snakes’, and then cut the snakes into little ¾” lengths. Flatten these, flour them, and roll into circles about 3-4” diameter. It’s best to use a small hand rolling pin, and make sure the edges of the wrappers are a lot thinner than the middle. Also, use plenty of flour while rolling.
2 lb fatty ground pork (not lean)
1 small napa cabbage
1 small knob ginger
3 garlic cloves
3-4 green onions
about 4 sprigs cilantro
2 tablespoons soy
2 tablespoons rice wine
2 tablespoons corn starch
About a tablespoon kosher salt (less for normal salt)
1 tablespoon sugar
1 tsp sesame oil
Chicken broth (canned Swansons is fine) and corn starch for steaming
- Put the pork in a large bowl
- Finely chop the cabbage, put it in a colander, and add about two tsp salt and toss. Let sit at least 10 minutes.
- Peel then mince as finely as possible the ginger, add to pork
- Mince the garlic, green onions, and cilantro, and add to pork
- By now the cabbage should be ready. Using a dishcloth, or just your hands, squeeze out as much liquid as you can, then add to pork. Volume wise you should have about 1/4-1/3 cabbage to pork
- Add the rest of the ingredients and mix. If you refrigerate it a bit, it’s easier to work with.
To wrap, place one spoonful of filling in each wrapper, then close it up by pinching. If you want to get fancy you can pleat one side of the wrapper when pinching. Curve the dumplings so they look a bit like a backseat cushion, so that the bottom is flat and the pinched side sticks up straight.
To cook, heat a good non-stick pan or skillet for which you have a tight fitting cover on medium. Add 1 tablespoon oil to the pan and put the pan on medium heat. When the oil is hot, add the dumplings bottom side down (the fold should stick straight up). Add them in a circle around the pan nestled next to each other around the circumference of the pan, then add more in the middle until the pan is full but not tightly packed. Pan fry for about 3-5 minutes, or until the bottoms are just nicely browned (peek at them if necessary).
As you brown the bottoms, take 1/2 cup chicken broth and dissolve 1 tablespoon of cornstarch in it. Pour this over the browned dumplings, giving the pan a shake to get the liquid to the bottom. Cover the pan tightly and steam/braise for about 8-10 minutes, or until most of the liquid has evaporated or been absorbed.
Remove the lid and fry the dumplings until all liquid is gone and the dough firms up. Remove from heat and give the pan a shake until they are loosened (use a spatula if necessary). Grab a round plate big enough to fit over the top of the pan, then flip plate and pan over, so the dumplings fall onto the plate.
Serve with rice vinegar that has finely julienned ginger added, soy sauce, and hot sauce (rooster sauce is best).