A Tale of Two Dumplings
A recipe for yuzu and black pepper dumplings and beef and chive dumplings.
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From Italian ravioli to Brazilian empanadas, to Chinese pot stickers, the dumpling is beloved by eaters around the world. A universal delight, you’d be hard-pressed to find a cuisine that doesn’t include dumplings in some form, be it stuffed or boiled.
Just like bread, dumplings probably arose independently in several cuisines. Most likely invented as a way to stretch a small amount of meat to feed more people. The first known recipes for dumplings appear in Apicius, a Roman cookery text. One is simply roasted pheasant, chopped fine and mixed with fat, salt, and pepper and moistened with broth, then poached in seasoned water.
Filled dumplings were probably a later development in Europe, but Chinese cooks have enjoyed a version known as jiaozi for more than 1,800 years. According to legend, Chinese stuffed dumplings were invented during the Han Dynasty by a Chinese medicine practitioner, named Zhang Zhongjian.
As the story goes, it was a difficult winter and many were experiencing ill effects from the cold. To help people warm up, Zhongjing took mutton, herbs, and chilis and wrapped them in scraps of dough, then steamed them to bind everything together and keep them warm. These steaming, pillow-like treats helped people overcome the cold weather, while the herbs that Zhongjing put inside worked to improve blood circulation and prevent frostbite.
Today, we have a recipe for two kinds of dumplings that can warm you up just in time for the fall.
Yuzu and Black Pepper Dumplings & Beef and Chive Dumplings
Ingredients:
For the yuzu dumplings:
1 lb ground chicken
1 tablespoon grated ginger
1 tablespoon minced garlic
2 tablespoons yuzu or lemon juice
Zest of one lemon
1 tablespoon freshly ground black pepper
2 teaspoons kosher salt
1 tablespoon of duck fat
2 teaspoons kosher salt
Round dumpling wrappers ( you can purchase them at the grocery store or make your own. We made ours with flour, water, and dragon fruit powder)
Soy sauce, black vinegar, or chili oil for dipping
For the beef dumplings:
1 pound of ground beef
2 tablespoons of beef broth
1 pinch of msg *optional
2 tablespoons soy sauce
1 tablespoon Shaoxing wine
2 teaspoons grated ginger
2 tablespoons of finely chopped chives
1 teaspoon black pepper
1 teaspoon Szechuan red pepper flakes
1 tablespoon duck fat
2 teaspoons kosher salt
Directions:
Mix the yuzu dumpling ingredients together in a bowl until fully combined and sticky. Set aside. Do the same for the beef mixture ingredients. Test the seasoning of each mixture by placing a little piece in the microwave for 10-20 seconds or on a stove until cooked. Adjust seasoning to your liking.
Take a dumpling wrapper and place about a teaspoon of filling into the center. Fold in half and wrap your dumpling in whatever shape you want. Steam or fry them and serve with soy sauce, chili oil, and black vinegar. If you want to save some for later, freeze them on a sheet tray and then transfer them to a plastic bag and store it in the freezer until you are ready to cook them up.
Have a dish we should explore the history of next? Leave your ideas in the comments below.