Communication

This blog is inspired by my word for the year, communication drawn from Angel Cards by Innerlinks. My purpose is to celebrate and communicate the creative energy that I see in the world.

On New Years Eve I gather with family and friends and make Chinese dumplings. Making food together is a great way to celebrate. It creates an aura of welcome and comfort especially for those that are new to the party as they don aprons and roll, cut and flatten dough into discs to envelope the mix of ground pork, ginger, onion, garlic and shredded nappa cabbage. These tasty pockets are steamed or boiled and served with Jiaozi sauce, a mix of tamari, garlic, sesame oil, rice vinegar and sesame seeds. The energy of celebration continues as the dumplings are consumed into the New Year accompanied by non verbal expressions of gustatory pleasure.

This recipe is reprinted with permission from page 268 of the cookbook Extending the Table...A World Community Cookbook by Joetta Handrich Schlabach.

Pork Filled Chinese Dumplings
(China)
Makes 75 dumplings

Dough for Dumpling Skins
(I often find that I need to make 2 batches of this to cover the amount of filling)
Stir with chopsticks or wooden spoon 3 minutes
2c. cold water (500ml)
6c. flour (1.5L)
Dough will initially be dry and crumbly; Knead about 5 minutes until smooth. Cover with damp cloth and rest 15-30 minutes. Roll into long rope about 1-inch diameter (2.5cm). Cut into 1 inch lengths (2.5cm) and shape into balls. Flatten with fingers and roll out on board into very thin disks, about 3 1/2 inches in diameter (8cm). If dough sticks, sprinkle board with flour. Lay disks on lightly floured board or table, not overlapping (they stick together easily). If several people are working together, one can immediately begin stuffing and cooking skins, while another continues shaping and rolling dough.

Filling
1 1/2lb. ground pork or beef, or a combination (750g), mixed with
1/1/2T onion or green onion, minced (20mL)
1/2-1t.ginger root, minced (2-5mL)
1-2 cloves garlic, minced
(I always use more garlic and ginger than this)

Add:
1-2 T. soy sauce (15-30ml)
2T. sesame oil (30)ml
1 egg (optional)

Finely shred, to consistency of coleslaw:
1-1 1/4 large heads of Chinese cabbage (sometimes called Nappa)

After shredding , squeeze out all excess water. Add cabbage to meat mixture and beat until mixture is pasty. (Filling can be made ahead of time and refrigerated.)

Stuffing Skins:
To stuff skins, place 1 heaping teaspoon filling on each disk.Use fingertips to dampen edges of skin with a little water. Fold disk firmly over filling and press and roll edges together to form half moon. Set on lightly floured or oiled board or plate until ready to cook; Jiaozi should not touch each other so they do not stick.

Cooking:
Fill large saucepan or soup pot half full of water. Bring to a boil. Add dumplings, 10-15 at a time. Bring to a boil. Add 3/4 c. cool water (175ml). Bring to a boil. Add 3/4 c. cool water (175ml). Bring to a boil. Add a third 3/4 c. water (175ml). Bring to a boil. Scoop out Jiaozi with slotted spoon.
(This year one of our cooks used 3 tangerines as reminders of each addition of cool water)

Dumplings will be firm and creamy white, and are best served while still piping hot. Often one person continues cooking while the group begins to eat. If not eaten immediately, keep cooked Jiaozi warm in covered dish, overlapping as little as possible to keep from sticking together. Serve Jiaozi in bowls, with small dishes of Jiaozi sauce or Simple Jiaozi Dip. Slices of fresh fruit or vegetables complete the meal.

Jiaozi Sauce
(China)
Makes about 1 cup (250ml)

Mix:
1c soy sauce (250ml)
1/4-1T Tabasco pepper sauce (1-5ml)+!
3 cloves garlic, minced
2t. sugar (10ml)
4t. vinegar (20ml)
2T sesame oil (30ml)
1/4 c. Toasted Sesame Seeds (50ml)


Photos are courtesy of enthusiastic party photographers Pam Hanington and Karen Melady.