Green tea remains high on the list of favorite contemporary flavors.
As the health benefits have been extolled repeatedly, green teas are used in everything from ice cream and macarons to vinaigrettes and blended drinks—not to mention toothpaste and deodorant.
Powdered green tea does double duty in these tasty Chinese dumplings, delivering its unique flavor and color as part of the dough and the filling. The recipe, courtesy of Danny Lee, a former Chinese cooking professor at the Culinary Institute of America, is served with a traditional dipping sauce.
See other related recipes in Bites of Bliss.
Yield: about 24 dumplings
Prep time: about 70 minutes
Shelf life: uncooked 1 to 2 days; best served same day once cooked
1 teaspoon matcha green tea
1 teaspoon sugar
1/2 pound (1 3/4 cup) all-purpose flour
6 ounces ground pork
5 ounces finely shredded napa or Savoy cabbage
½ large egg, beaten
1 tablespoon finely chopped scallion, including green part
2 teaspoons minced fresh ginger
1 teaspoon finely ground green tea leaves (use either matcha or pulverize the leaves)
½ teaspoon salt
¼ teaspoon ground white pepper
1 tablespoon soy sauce
2 teaspoons sesame oil, plus sesame oil for frying (optional)
Dumpling Dipping Sauce (recipe follows)
- For the dough: In the jar of a food processor, combine the tea, sugar, and flour and 4 1/2 ounces hot water and process into a smooth dough. Gather into a ball, cover, and let rest for 30 minutes.
- For the filling: in a food processor, combine the pork, cabbage, and egg and pulse just to blend. Add the scallion, tea leaves, ginger, salt, pepper, soy sauce, and sesame oil and pulse just until blended. Do not over mix. Cook a small amount of the filling in a skillet to check the seasonings, adding more salt if desired.
- Cut the dough into 1⁄2-ounce portions, and roll each out on a floured board into a 4-1/2-inch circle.
- Spoon 1 tablespoon (1/2 ounce) of filling on a half of each piece of dough. Fold the other half over and crimp the edges together, gently pressing the filling to fill the space.
- Prepare the Dipping Sauce (below).
- Bring a large pot of salted water to a boil. Add the dumplings, a few at a time, and boil for 8 minutes; remove with a slotted spoon and drain on paper towels. If desired, in a large non-stick skillet, cover the bottom with sesame oil and heat over medium to medium-high heat until hot. Cook the dumplings until brown on both sides, turning once. Serve the dumplings with the dipping sauce.
Traditional Dumpling Dipping Sauce
¼ cup chicken stock
2 tablespoons Japanese soy sauce
½ tablespoon minced garlic
½ tablespoon minced scallions
½ tablespoon sesame oil
½ tablespoon hot bean paste, available at Asian markets and some supermarkets
½ tablespoon sugar
Chopped cilantro, to garnish (optional)
Stir all of the ingredients together in a bowl and serve with the dumplings.