Pan-Fried Spicy Cheese and Pork Dumplings
Inspired by a Local Taiwanese Savory Snack
In Taiwan, where I grew up, the local food stands become very busy between 3:00 and 5:00 p.m., when children are just off from school and office workers are out for an afternoon tea snack.
Every food stand vendor does their very best to deliver as many snacks as possible in a limited time frame. Pan-frying and deep-frying are common techniques to shorten the cooking time, and so it's no surprise that many street food snacks are cooked using these methods. Of course these techniques tend to produce tasty results, as well, which makes them popular with their customers.
One of my favorite street food snacks is called "Chinese chive box." I adapted the street food recipe and transform it into a restaurant-style flavor, and I'll show you how to make it in three simple steps.
Step 1: Make the Wrappers
- 1 1/2 cups all-purpose flour
- 1/2 cup water between 147°F - 158 °F
- In a bowl, mix the water and flour. Make a ball and then knead it for 3-5 minutes until smooth.
- Set the dough aside to rest for at least 30 minutes.
- Divide the dough into 6 balls, then roll them out into 3mm-thick wrappers.
Step 2: Make the Filling
- 1/2 cup ground pork
- 1/2 cup chopped spicy kimchi
- 2 pinches ground ginger
- 1 teaspoon granulated sugar
- 1/3 teaspoon white sesame oil
- 6 pieces Gouda cheese, cut it in moderate size
- Chop the spicy kimchi into small pieces (about 5 mm x 5 mm).
- In a bowl, add ground pork and the rest of seasonings (ground ginger, sugar, and sesame oil). Mix well.
- Put a moderate amount of filling on half of the wrapper (see photo), and put cheese on top of it.
- Brush the edge with some water if your wrapper is dry. Fold it over and seal the edges.
Step 3: Cook the Dumpling
- Preheat your skillet over high heat for 3-5 minutes.
- Then add 10-15 cc cooking oil. Pan-fry the dumplings over medium heat for 4-5 minutes.
Which beverage do you think goes best with this snack?
© 2020 Yuchi Chang