Food nourishes us and creates meaning that is both personal and global. Each serving of food is a window into who we are, where we came from, and where we are going.
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 to prepare pork dumplings.
Recipes from Chef Chris
Ingredients
| Dumpling Skins | |
|---|---|
| ½ | pound all purpose flour, plus 1/2 cup reserved for dusting |
| ⅓ | pound water |
| 1 | tablespoon salt |
| 1 | tablespoon sugar |
| Filling | |
|---|---|
| ½ | pound HORMEL® ground pork |
| 4 | slices HORMEL® BLACK LABEL® bacon |
| 1 | tablespoon HOUSE OF TSANG® soy sauce |
| 1 | tablespoon HOUSE OF TSANG® oyster sauce |
| ¼ | cup small diced water chestnuts or jicama |
| ¼ | cup scallions |
| 1 | tablespoon minced ginger |
| 1 | tablespoon minced garlic |
| Dumplings | |
|---|---|
| ¼ | cup vegetable oil |
| 1 | cup water |
| ¼ | cup HOUSE OF TSANG® soy sauce |
| ¼ | cup Sriracha |
Directions
For the Dumpling Skins
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.
For the Filling
Sear bacon until crisp, mince. Mix pork, bacon, soy, oyster sauce, water chestnuts, scallions, ginger and garlic.
Place in circle of dough and seal tight.
For the Dumplings
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.
Ingredients
| 2 | cups jasmine rice, cooked in 2 3/4 cups water, held overnight |
| 3½ | ounces SPAM® classic, diced |
| 1 | egg |
| 1 | tablespoon sliced scallion |
| 1 | tablespoon minced garlic |
| 1 | tablespoon minced ginger |
| ¼ | cup carrot, diced |
| ¼ | cup onion, diced |
| ¼ | cup peas, blanched |
| 1 | tablespoon HOUSE OF TSANG® soy sauce |
| ¼ | cup vegetable oil |
| salt and pepper to taste |
Directions
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.
Ingredients
| 1 | (10-ounce) can HORMEL® premium chicken breast |
| 1 | package Chinese lo mien noodles or thick spaghetti |
| 2 | cups tahini paste |
| 1¼ | cups sugar |
| ½ | cup chinkiang vinegar or balsamic |
| 1 | tablespoon HOUSE OF TSANG® sesame oil |
| 2 | tablespoons HOUSE OF TSANG® soy sauce |
| 1½ | tablespoons crushed chilies |
| 1 | tablespoon crushed sichuan peppercorns |
| 1 | teaspoon crushed cumin |
| 2 | tablespoons shaoshing wine or white wine or sake |
| ¼ | cup sliced scallions |
| 1 | tablespoon sesame seeds |
Directions
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 at room temperature.
Mix noodles into the sauce, top with 3 tablespoons chicken. Garnish with scallions, sesame seeds and remaining chilies.
