Chef J Chong first learned to make Cantonese dumplings and wontons by helping her grandmother. These days she expertly prepares dumplings and sauces as part of her business, J. Chong Eats, based in Asheville, North Carolina.
J’s tip on how to test the seasoning in the filling is a smart strategy not only in this recipe, but also in others where we need to ensure that a raw meat preparation is just right before we cook it all, things such as meatballs, burgers or meatloaf.
It’s easy to make lots of dumplings at once, enough for a fabulous feast or to stock the freezer so that homemade dumplings can be ready to serve in minutes.
Recipe Courtesy of J Chong
Makes 30 to 40 dumplings
Heat the oven to 350°F.
Use a fork to pierce several holes in the potatoes to release steam while they roast. Individually wrap the potatoes in aluminum foil, place on a baking sheet, and bake for 1 hour or until tender when gently squeezed. Remove from the oven and set aside until cool enough to handle. Peel the potatoes and drop the flesh into a large mixing bowl.
Add the pork, water chestnuts, scallions, mushrooms, ginger, soy sauce, sesame oil, wine, white pepper, five spice, and salt to the bowl with the sweet potatoes and stir until well combined.
To check the seasoning, heat a small skillet over medium heat. Drizzle in a little vegetable oil and when hot, add a tablespoon of the pork mixture to the pan, and let cook through. Taste and adjust the salt and any other seasonings, if needed.
To assemble the dumplings, line a baking sheet with parchment paper. Place 2 teaspoons of the filling in the center of a wonton wrapper. Lightly brush the edges of the wrapper with water, gather the edges, and pinch together to completely enclose the filling. Arrange the dumplings in a single layer on the baking sheet. Repeat until all the dumpling filling has been used. Place the dumplings in the freezer until firm, at least 1 hour or until ready to use. Prepare the sauce just before cooking the dumplings.
For the sauce: Place the soy sauce, chili paste, and mirin in a small bowl and stir to combine. Set aside.
To cook the dumplings, bring a large pot of water to a boil over high heat. Place the dumplings, about 10 at a time, in the water and cook, while stirring gently, for 6 to 7 minutes. Remove the dumplings from the pan using a fine mesh strainer and place on a paper towel lined plate to drain. Repeat until all the dumplings are cooked.
Drizzle dumplings with the sauce, garnish with cilantro, and serve.
©Copyright 2024 J Chong
Sheri Castle joins Chef J Chong to make sweet potato and pork dumplings.
J Chong is a Toronto-born chef now based in Asheville, North Carolina, known for her Cantonese-inspired frozen dumplings and sauces. With extensive experience in high-end kitchens, she gained national recognition through HBO Max’s The Big Brunch, where she highlighted her skills and unique Canadian Asian queer perspective. Her venture J Chong Eats opts for pop-ups over a traditional restaurant, reflecting her focus on community and innovation in food. Chong’s approach merges her cultural heritage with a fresh, modern culinary style.
Sheri Castle, award-winning food writer and cooking teacher, is known for melding culinary expertise, storytelling and humor, so she can tell a tale while making a memorable meal. Her creative, well-crafted recipes and practical advice inspire people to cook with confidence and enthusiasm. She's written a tall stack of cookbooks and her work appears in dozens of magazines. In 2019, the Southern Foodways Alliance named Sheri among Twenty Living Legends of Southern Food, calling her The Storyteller.
Sheri says that she's fueled by great ingredients and the endless pursuit of intriguing stories, usually about the role that food plays in our lives, families, communities and culture.
When she steps away from the kitchen or a local farm, Sheri enjoys spending quiet time at her home near Chapel Hill. She hails from the Blue Ridge Mountains of North Carolina.
In each episode of "The Key Ingredient," Sheri Castle features one local ingredient, tracing its journey from source to kitchen. The renowned food writer and cooking teacher will introduce us to local farmers, growers, fisherman and chefs and share approachable home cooking recipes and tips. Join Sheri & friends to learn the stories behind some of North Carolina's most beloved ingredients.