GTS Episode 08: Chinese Dumpling Marinara

I eat dumplings a lot… And everytime I bite in I think “Wow, this is like a fatter Ravioli.” Meat, check. Veggies, check. Wrapped in pasta dough, check-ish. I’m making homemade marinara and showing my mother in law make her dumplings to see if they could truly work together. Feel free to comment with ideas for future fusion recipes, I’m always excited to experiment!

Recipes:

Marinara:
1 white onion
3 carrots
1 small bunch celery
4 garlic cloves
1 12oz can of crushed San Marzano tomatoes
Red Wine of choice
3 Leaves Basil
1 tbs Raw Sugar
Salt, Pepper, Dried Oregano and Thyme

1)Rough chop the onion, carrots and celery. Peel and crush the garlic cloves.
2) Sauté onion, carrot and celery in a deep saucepan with a drizzle of olive oil over medium high heat, occasionally stirring. After 5 minutes add the garlic, and season to taste with Salt, pepper, oregano and thyme. Continue to sauté until browned.
3) Pour half a cup of red wine into the pan and scrape the bottom with a wooden spoon.
4) Add the can of san marzano tomatoes, sugar and basil leaves and stir for 2-3 minutes. Cover the pan, reduce the heat to low and simmer for at least 1 hour.
5) Use and immersion blender to smooth all the vegetables into a cohesive sauce. If you have a standard blender, take the saucepan off the heat and let the sauce cool for at least 5 minutes before using it.
6) Adjust seasoning to taste with salt and pepper.

Chinese Dumplings:
2 cups all purpose flour
3/4 cup warm water
1 lb pork belly
1 carrot
3 stalks of celery
Cooking Wine
Soy Sauce
Chinese 5 Spice, Salt, White Pepper,Red Pepper Powder MSG( Optional)

1) Cut the pork, celery and carrots into cubes and then use a food processor to finely ground them. (Mince them very finely if you have no food processor). Place all 3 in a medium mixing bowl.
2) Add 2 tbs cooking wine, 2 tbs soy sauce, 1 tbs salt, 2 tsp each: red pepper powder, 5 spice, white pepper, and MSG to the mixing bowl and stir to combine.
3) In a separate mixing bowl, add the flour and slowly add water to it while mixing until a cohesive dough is formed. Use your hands and make sure all the flour gets absorbed. Set the dough aside at room temperature to rest for 20 minutes.
4) On a well floured cutting board, knead the dough and roll it into long logs about 1″ in diameter. Hand Pull or cut pieces about 1/2 oz each, about 1″ by 1″ in size (the size of a grape). Roll them in flour and flatten 1 at a time with a rolling pin. Rotate the pieces while rolling so they stay round. Flatten until about the size of a coaster, 3″ across.
5) Fill each wrapper with about 2 ounces of pork filling, and fold them in half. Zipper your fingers back and forth around the 2 edges to crimp them closed. You can also shut them with a fork, but they won’t look as nice.
6) Boil in a large pot in batches of no more than 10. Keep them separated in the pot and be gentle with them. If the boil rolls too violently, add a cup of warm water to the pot, it will keep the tossling water from breaking them apart. Boil until they float to the top of the water, then pull them out with a strainer. (Make sure they float to the top, not just suspended in the water).
7) Serve with marinara, grated parmigiano reggiano and chiffonade basil. For a traditional serving, serve with a dipping sauce that is 1 part soy sauce, 2 parts black vinegar and seasoned with red pepper flake to taste.

Music provided by Hooksounds.com
Animations made with Viddyoze.com

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