Hunan Pork Dumplings with Hot Sauce

Name: Hunan Pork Dumplings with Hot Sauce (湖南水餃)
Yield: Yields about 2 dozen large dumplings, enough to serve 3–4 as a substantial main dish, 8–12 as part of a multicourse meal.
Cuisine: Hunanese
Ingredients: ¼ cup thin (regular) soy sauce; 1 tablespoon Chinese or Japanese sesame oil; ¼ teaspoon freshly ground pepper (optional); 2½ cups all-purpose flour; ½–¾ teaspoon Chinese chili sauce, or substitute 1–2 teaspoons hot chili oil for the sesame oil above; ½ pound crisp Chinese cabbage leaves, the variety that are evenly broad and a pale white-green; about ¾ cup cold water; additional flour, for rolling out the dough; 1 teaspoon coarse kosher salt; 2 tablespoons thin-cut green and white scallion rings or coarsely chopped fresh coriander; pinch sugar; 2 teaspoons Chinese or Japanese sesame oil; ¼ cup coarsely chopped green and white scallion, or 3 tablespoons chopped Chinese chives; 2 tablespoons white vinegar or unseasoned Chinese or Japanese rice vinegar; ¾ pound hand-chopped or coarsely ground pork butt; 1 tablespoon finely minced fresh ginger; 1 tablespoon Chinese rice wine or quality, dry sherry; 1 tablespoon thin (regular) soy sauce

湖南水餃

Preparation info

Yields about 2 dozen large dumplings, enough to serve
3–4
as a substantial main dish .

Difficulty
Medium

Appears in

The Modern Art of Chinese Cooking

By Barbara Tropp

Published 1982

About

Everything in Hunan is on a grand scale—the dramatic variety and beauty of the terrain, the abundance of the harvest, the sheer spiciness and flavor of the food, and the expansive warmth of the Hunan personality. It is, in many ways, the Texas of China. Even the chopsticks, the bowls, and the dumplings of Hunan are enormous.

For a dumpling-maker, bigger dumplings mean less work. For a dumpling eater, the bonus is a hearty mouthful as opposed to a polite nibble.

Ingredients

Asia
China
Main course
Dinner

Ingredients

Method