I love good dumplings, but lately I’ve been experimenting with making dumplings with more that just flour and spice. These pork dumplings are packed with flavor, and go well with a nice bowl of Chinese noodles.
2In a large bowl, combine the ground pork, egg white, soy sauce (or tamari), cilantro, and ginger, and mix with your hands to thoroughly combine.
3Chef's Note: What is Tamari?
Tamari is a type of soy sauce, specifically Japanese soy sauce. When compared side by side, you’ll immediately notice that tamari is deeper brown, and slightly thicker, than ordinary soy sauce. While similar in taste, the one advantage of tamari is that you can get it gluten free.
4Shape into small balls, about the size of a golf ball.
5Spread the cornstarch (or arrowroot) onto a piece of parchment, and roll the pork dumplings until completely coated.
6Chef's Note: What is Arrowroot?
We use cornstarch as a thickening and binding agent; however, some people have allergies to corn products, in which case arrowroot is an excellent replacement.
8Place the chicken stock and fish sauce into a large pot and bring to the boil.
9Reduce to a simmer, and add the pork dumplings. Keep the pot at a simmer.
10Cook for ten minutes, uncovered.
11Add the vegetables, and continue to cook uncovered for 2 to 3 minutes. The vegetables should be tender but still crisp.
12While the veggies are simmering, pour boiling water over the Chinese noodles to loosen them.
13Chef's Tip: There are all kinds of dried Chinese noodles out there; including rice noodles. Use what suits your taste, and go for it.
14Drain them out of the water, and add them to the pot.
15Continue to simmer for 2 minutes, until the noodles soften.
16Serve immediately, in bowls with an additional garnish of chopped cilantro, and just maybe some nice warm sake.