No, it’s not a typo. I could seriously eat these brussels sprouts and bacon dumplings all day long. So, I am not the world’s greatest TV follower. In fact, I am woefully unprepared to talk about the latest it show. Once upon a time, when we had TV service, Food Network was the channel of choice. We watched cooking shows every day, and tuned into every episode of Top Chef. Even my then four year old would watch DVR’ed episodes of it and cheer for his favorite.
When I was given the opportunity to SHARE A RECIPE FROM LEE ANNE WONG’S book Dumplings All Day Wongwith you, I suffered a bit of star shock. So then I had a problem – so many recipes, so little time. I had to choose wisely. If you are new around here, we just got back from a 2 week road trip and I refused to eat any Chinese or Asian food because I knew I was coming home and making dumplings. From the beginning this recipe for brussels sprouts and bacon dumplings had my attention. Our whole family LOVES brussels sprouts and oh my wow these are amazing. There are no words.
Making dumplings always seemed daunting. I’ve worked with store bought wonton wrappers and wanted to throw in the towel more times than I can count so the thought of making homemade dumpling wrappers? Yeah, no. But oh yes. Would you believe that making dumpling wrappers is easier than making pie crust?
The process of making dumplings takes a bit of time but it is oh so worth it when you pop one of these amazing little beauties into your mouth. My family was lucky I saved some for them. But wait, it gets better. My sister drove 20 minutes to taste 3 of them and turn around and go back and SHE SAID IT WAS WORTH IT. That speaks for itself. Today I get to share the recipe with you and give you the chance to win your very own copy. It will be easy entry and the winner will get to add a copy of Dumplings All Day Wong to your cookbook library.
Dumplings All Day Wong has a wide variety of recipes, from dumplings to shumai and from traditional to American style. Set aside a little time and make these dumplings. Your taste buds won’t regret it as each bite of flavor explodes in your mouth. You might actually get so addicted to making your own dumplings that you just can’t bring yourself to order another dumpling from your local chain.
Brussels Sprouts and Bacon Dumplings
Basic Dumpling Dough
- 3/4 – 1 cup (175-235 ml) water
- 2 cups (300g) all-purpose flour
- Pinch of salt
- 1 tsp sesame or vegetable oil
Bring the water to a boil in a small pot over high heat. Remove from the heat and allow the water to sit for 1 minute. Place the flour and salt in a large bowl and make a well in the center. Pour 3/4 cup (175 ml) of the hot water and sesame oil into the well and stir with a wooden spoon until well incorporated with the flour. Add more water by the teaspoon as necessary to make the dough come together; there will be small lumpy pieces but the dough should not be sticky. Gently bring the warm dough together in the bowl by kneading the pieces until you get a large mass.
If using a food processor, place the flour and salt in the bowl and turn the machine on, adding the hot water and oil to the flour in a thin, steady stream until it is all incorporated. Stop the food processor immediately and check that the dough has come together and is soft and pliable. If it is too dry, add water by the teaspoonful, pulsing the food processor, until the dough comes together.
Turn the dough out onto a work surface and knead into a uniform, soft, smooth mass, about 30 seconds to a minute for machine-made dough and 2-3 minutes for hand made dough. The dough will be smooth and elastic and feel very dense but pliable. It should not be sticky at all and bounces back slowly when you press your finger into it, leaving a shallow impression of your finger.
Wrap the dough in plastic wrap or place in a resealable plastic bag. Allow the dough to rest for at least 15 minutes and up to 3 hours at room temperature. At this point you can make your own wrappers or refrigerate your dough for up to 2 days. Before using, allow your dough to warm up to room temperature, as it will be easier to manipulate.
Brussels Sprouts and Bacon Dumplings
- 1 pound (450 g) bacon, diced into 1/4 inch (0.6 cm) pieces
- Oil for deep frying
- 2 pints ( 1 and 1 /2 pounds) fresh brussels sprouts
- Salt and black pepper
- 3 tablespoons (30g) minced garlic
- 3 tablespoons (40g) brown sugar
- 2 tablespoons (20g) cornstarch
- 2 tablespoons (30 ml) fish sauce
- 2 tablespoons (30 ml) black vinegar or balsamic vinegar
- 2 tablespoons (30 ml) reserved bacon fat
- 60 round dumpling wrappers
- Fish Sauce Caramel (page 226)
In a large saute pan, render the bacon over medium-high heat until it is completely cooked and crispy. Strain and cool the cooked bacon on a paper towel-lined plate. Reserve the bacon fat.
Preheat a small pot of oil to 375 degrees Fahrenheit/190 Degrees Celsius. Trim the bottom ends and old leaves form the brussels sprouts. Reserve any fresh leaves that may have fallen. Quarter the brussels sprouts, leaving the root ends intact.
Divide the trimmed brussels sprouts in half. Deep-fry half of the brussels sprouts in small batches, cooking each batch for 2-3 minutes until the leaves are caramelized. Drain on paper towels and season lightly with salt. Once cool, chop the fried brussels sprouts into small pieces or pulse in a food processor.
Bring a pot of salted water to a boil. Blanch the remaining brussels sprouts until tender, about 3 minutes. Refresh in ice water to stop the cooking and then drain on paper towels. Dry the blanched brussels sprouts well with paper towels and then chop finely ( or pulse in the food processor).
Combine the cooked bacon, fried chopped brussels sprouts, blanched chopped brussels sprouts, and minced garlic in a large bowl. In a small bowl, sift together brown sugar and cornstarch until it is well mixed. Sprinkle this mixture evenly over the filling, add the fish sauce, vinegar, and bacon fat and mix together until well combined. Season with salt and pepper to taste. Refrigerate the filling for at least an hour.
Fill and form the dumplings in the classic pleat style. [Lee Anne Wong] prefers using pre-made wrappers for this dumpling. Heat a wok or large non-stick frying pan over high heat. Add 1/2 tablespoon (7.5 ml) oil to the hot pan, tilting the pan to coat the bottom. Place the dumplings in a single layer in the hot pan and cook until the bottoms are golden brown, 1 – 2 minutes. Add 1/2 cup (125 ml) water and immediately cover the pan with a tight fitting lid. Cook until all the water has been absorbed and the dumpling skins have cooked through, about 4-5 minutes. Repeat with the remaining dumplings. Serve with the Fish Sauce Caramel.
Recipe reprinted from Dumplings All Day Wong with permission from Page Street Publishing and Lee Ann Wong.
Dumplings All Day Wong Giveaway
Must be a resident of the US and be 18 years or older to enter. Winner will be chosen via random.org and will be notified via email address commented with. Winner will have 48 hours to reply or a new winner will be chosen. Giveaway prize will be fulfilled by the sponsor. I will do everything I can to facilitate fulfillment but am not responsible for fulfillment. Giveaway ends October 10, 2014 at 11:59 PM EST.
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