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Cooking & Culture: Dumplings

Chef Chris & Jack prepare a classic Cantonese meal

November 9, 2017

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Story

From the African roots of Southern soul food to the eating habits of trendsetting millennials, Hormel Foods is covering the dishes and stories behind food heritage through an online video series called Cooking and Culture.

Chef Chris Cheung, the chef and partner of Tansuo in Nashville, Tenn., and the chef and owner of East Wind Snack Shop in Brooklyn, NY., and Jack Shao, international pork manager at Hormel Foods, joined us for this chapter of Cooking & Culture.

Recipes from Chef Chris

Pork Dumplings

Pork Dumplings

  • Total Time

    2 hours
  • 1/2 pound all purpose flour, plus 1/2 cup reserved for dusting
  • 1/3 pound water
  • 1 tablespoon salt
  • 1 tablespoon sugar
  • 1/2 pound Hormel® ground pork
  • 4 slices Hormel® Black Label® bacon
  • 1 tablespoon House Of Tsang® soy sauce
  • 1 tablespoon House Of Tsang® oyster sauce
  • 1/4 cup small diced waterchestnuts or jicama
  • 1/4 cup scallions
  • 1 tablespoon minced ginger
  • 1 tablespoon minced garlic
  • 1/4 cup vegetable oil
  • 1 cup water
  • 1/4 cup House Of Tsang® soy sauce
  • 1/4 cup Sriracha

Instructions

Dumpling Skins

Buy dumpling skins from an Asian grocery or:

Mix the flour, salt and sugar together. Boil water. Let sit for 2 minutes, then slowly mix into the flour to form a smooth ball of dough. Knead for 10 minutes. Rest 1 hour. Stretch, then roll out the dough into a long strip and cut into 20 nuggets. Roll each into a ball, flatten with palm, and roll into a circle with rolling pin.

Prepare Filling

Sear bacon until crisp, mince. Mix pork, bacon, soy, oyster sauce, waterchestnuts, scallions, ginger and garlic. Place in circle of dough and seal tight.

Cook

Heat oil in a teflon pan. Place dumplings in pan, add water to cover 1/3 of the dumplings. Cover pan until water evaporates, lift pan and continue to heat dumplings until a golden brown crust forms. Plate and serve with soy and Sriracha.

Bottom line, food makes people happy.

Chef Chris Cheung
spam fried rice

SPAM® Classic Fried Rice

  • Total Time

    30 minutes
  • 2 cups jasmine rice, cooked in 2 3/4 cups water, held overnight
  • 3.5 ounces SPAM® classic, diced
  • 1 egg
  • 1 tablespoon, sliced scallion
  • 1 tablespoon, minced garlic
  • 1 tablespoon, minced ginger
  • 1/4 cup carrot, diced
  • 1/4 cup onion, diced
  • 1/4 cup peas, blanched
  • 1 tablespoon House of Tsang® soy sauce
  • 1/4 cup vegetable oil
  • To taste salt and pepper

Instructions

In a cast iron skillet heat oil. Add onions, carrots. Add ginger, garlic, SPAM® classic, peas. Add egg, mix well. Add rice, mix well. Add soy, salt, pepper. Serve on a plate, top with scallions.

Sesme Cold Noodles

Sesame Cold Noodles

  • Total Time

    30 minutes
  • 1 (10-ounce) can Hormel® premium chicken breast
  • 1 pack Chinese lo mien noodles or thick spaghetti
  • 2 cup tahini paste
  • 1 1/4 cup sugar
  • 1/2 cup chinkiang vinegar or balsamic
  • 1 House of Tsang® sesame oil
  • 2 tablespoons House of Tsang® soy sauce
  • 1 1/2 tablespoon crushed chilies
  • 1 tablespoon crushed sichuan peppercorns
  • 1 teaspoon crushed cumin
  • 2 tablespoons shaoshing wine or white wine or sake
  • 1/4 cup sliced scallions
  • 1 tablespoon sesame seeds

Instructions

Blanch and shock noodles.

Mix tahini paste, sugar, chinkiang vinegar, sesame oil, soy. Add 1 tablespoon of the chilies, sichuan peppercorns, cumin, shaoshing wine. Continuing stirring to a smooth paste. Keep room at room temperature.

Mix noodles into the sauce, top with 3 tablespoons chicken. Garnish with scallions, sesame seeds and remaining chilies.

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