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February 17, 2024
Lucky Dragon Dumplings with Firecracker Sauce
Today is the 8th day of the 15 Day Spring Festival, and our thoughts turn to friends throughout the world who celebrate the lunar new year.
Growing up in Oakland we were accustomed to the sound of Cantonese and grew up saying "Gong Hay Fat Choy"; it was not until I saw my first Chinese movie that I heard Mandarin spoken (Pǔtōnghuà), and much later learned to say "Gong Xi Fa Cai!". Either way, the sentiment is the same: "Wishing you prosperity!".
I used to travel to Asia several times each year on business, and was often there during festival time (CNY, as we called it). Here I am in 2007 on Nanjing Road in Shanghai, the street filled with golden lanterns because it was the Year of the Golden Pig. This year we celebrate the Wood Dragon, which brings improvement and abundance (hear hear!).
What better way wish you prosperity than to offer you a dumpling recipe, a traditional festival food because they represent ancient Chinese gold ingots.
Donald made two batches for me--the first one using store-bought wrappers and the second one using homemade wrappers. Both have the same filling. The feature photo above shows the fried homemade wrappers. Here is another view with the pea sprouts removed and one of the dumplings turned over so you can see the fried surface. Moments later we dipped that little guy in the Firecracker sauce and the photo session was concluded!!
Finally, here is the steamed version, the thinner wrappers showing up translucent.
These "Lucky Dragon" fried dumplings feature a ginger/garlic chicken filling.
You can use store bought dumpling wrappers or, for a more authentic and flexible wrapper we're including a homemade dough recipe below. Store bought wrappers aren't as flexible when shaping your dumplings, but the homemade dough is very flexible and has a nice chewy texture I really like due to the use of boiling water when making the dough.
The filling is relatively simple to make so store bought wrappers are an easy way to quickly make and enjoy these delicious dumplings.
Combine the flour and salt in a large metal bowl and stir to combine.
Pour the boiling water into the flour mixture and stir to incorporate the water into the flour. If necessary use more hot water, a tablespoon at a time, until no dry flour is left. Let it cool for a couple of minutes.
Add the olive oil to this rough dough and knead until all the oil is absorbed. Cover and let rest for 15 minutes to relax the gluten.
Knead the dough again until it is very smooth. This will take about 5 minutes or more.
Shape into a log and let rest for 30 minutes or more. You can prepare the filling during this resting period.
Filling
Sauté the cabbage in the olive oil on a medium high heat until the cabbage has wilted and there is no water in the pan.
Add the Garlic and continue sautéing for about 2 more minutes. Do not let the Garlic brown. Lower the heat if needed.
Add the cooked cabbage and garlic to a large metal bowl and let cool.
Once cool add all of the rest of the ingredients to the cabbage mixture and mix until all ingredients are evenly incorporated.
Fry a small patty of this mixture in some oil and taste for seasonings. Add more soy sauce or salt if needed.
This filling can be refrigerated for up to a day before using.
Assembling the Dumplings
Roll the log of dough into a longer log about 1/2 inch in diameter. Cut the log into walnut size pieces, flouring each piece to prevent them sticking together. Cover to prevent drying while working with each piece.
Flour your work surface. Flatten one piece and roll out into a circle about 4 inches in diameter and 1/8th inch thick dusting with flour as needed. I suggest using a short tapered rolling pin for best results.
Rest the circle in your non dominant hand and fill with 1.5 Tbsp of the filling. With your other hand pinch the right corner and lift it up towards the left to secure the filling on the right side of the dumpling. Pinch a pleat on the bottom half of the wrapper. Then pinch a pleat on the top of the wrapper. Continue alternating pinching pleats on the bottom and top as you work you way from right to left. Press the tip that’s left to enclose the last of the wrapper over the filling.
If using store bought wrappers make sure to wet the dough along the seam you’ll be joining. The homemade dough does not require this step, but it is essential for the store bought version because it is drier. After the edge is dampened, make simple pleats starting from one side working your way to the other side without alternating the sides of the pleats. This dough isn’t flexible enough for that alternating pleating.
Frying the Dumplings
Heat 2 Tbsp of olive oil in a skillet with a lid over medium high heat. Make sure to use a well seasoned or non-stick pan.
Add the dumplings to the pan, non pleated side down. Once they start to sizzle add about 1/4 cup tap water and place the lid on. Cook for 5 minutes to steam cook the dumplings.
Remove the lid and continue frying the dumplings until the water has evaporated and the bottom of the dumplings are golden brown.
Carefully work a spatula under the dumplings and lift to remove them from the pan. Serve with the dipping sauce below and enjoy.
Firecracker Sauce
Mix all ingredients together and serve. Depending on how hot you like your food will determine how much of the red chili pepper you want to use. If you don’t like hot food you can skip the fresh pepper all together. The sweet chili sauce I use here has a mild heat by itself and with the addition of white balsamic vinegar it is even milder.
Recipe Note
We served our dumplings with some fresh pea sprouts from the garden and a choice of the "Firecracker" hot sauce or hoisin. Either way, Gung Hay Fat Choy from Liz and Donald
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