Fish and Chinese Chive Dumplings

Name: Fish and Chinese Chive Dumplings
Yield: makes 32 dumplings, serving 4 as a main course, 6 to 8 as a snack or starter
Ingredients: 2/3 pound mild-tasting white fish fillet, such as cod or sole; Scant 1/2 teaspoon salt; 1/8 teaspoon ground white pepper; 1/4 cup Chicken Stock (page 222) or water; 1 1/2 tablespoons light (regular) soy sauce; 1 tablespoon Shaoxing rice wine or dry sherry; 2 tablespoons canola oil; 1 1/2 tablespoons sesame oil; 1 1/2 tablespoons finely minced fresh ginger; 3/4 cup chopped Chinese chives or scallions (white and green parts); 1 pound Basic Dumpling Dough (page 22); Canola or peanut oil (if panfrying); 2/3 cup Tangy Soy Dipping Sauce (page 215)

December 9, 2011

If your preference is for seafood, substitute this fish filling for the ones given for boiled Pork and Napa Cabbage Water Dumplings (page 31), the pan fried Meat and Chinese Chive Pot Stickers (page 33), or the Steamed Vegetable Dumplings (page 35). Regardless of cooking method, you’ll produce dumplings filled with the elements of classic Chinese steamed fish. For the best results, select the freshest fish possible—it should have a bit of sheen and be devoid of any off odors. Because this dough filling is light in color, I often encase it in jade green dough made with spinach for a pretty presentation (see page 23).

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