This is a dish which originated in Northern China. Chinese dill, known as hui2 xiang1 in Chinese Hanyu Pinyin, has a very strong taste, and its liberal use in this dish gives the dumplings a very distinctive flavor. This herb can be found in many Asian grocery stores. English dill can be substituted, because it has a similar, though less intense, flavor, but in the quantities used in this dish, you may find it expensive. Chinese dill is far cheaper. Once you’ve tried this dish, you’ll either love it or hate it, so this recipe is for the adventurous at heart.
Pork, 1 cup
Dill, 3 cups
Salt, 1 teaspoon
Soy sauce, 2 tablespoons
Salted bean paste, 1.5 tablespoons (available in Asian grocers)
MSG, ½ teaspoon (optional)
Ginger, 1 teaspoon
Green onion, 1 teaspoon
Sesame oil, 2 tablespoon
Vegetable oil, 1 tablespoon
1. Grind pork to get one cup of pork. Fatty pork is preferred, such as pork should meat or pork belly meat.
2. Finely chop the dill, and add to the pork.
3. Finely chop green onion and add to the pork.
4. Add salt, soy sauce, MSG, ginger, bean paste, sesame oil and vegetable oil to the pork. Stir well to mix, and let the filling rest for 10 minutes.
5. In the meantime, prepare the dough and roll out the dumpling wrappers.
6. Wrap the filling with the dumpling wrappers.
7. Boil a large pot of water with a dash of salt.
8. Cook the dumplings in the boiling water for 15 minutes.
9. Strain and serve the dumplings while hot.
This is a delicious dish, especially in spring and summer, when the dill is fresh and extremely flavorful. Be careful though. Many who try this dish develop a strong craving for it, and go through withdrawal pangs in autumn and winter, when the fresh herb becomes unavailable.