Bianshi

Traditional Chinese Dumplings with a Savory, Flavorful Filling

Bianshi is a traditional dish from my hometown, Taizhou, and it holds a special place in my heart because it reminds me of my grandmother’s kitchen.Growing up, she would always prepare it with care, and it became a symbol of comfort and warmth for me. To make this recipe healthier and more colorful, I plan to modify the dough by incorporating natural vegetable juices like spinach, pumpkin, and purple cabbage. This not only adds a nutritional boost but also brings a modern twist to a cherished childhood dish.

Dumpling Wrappers:

Ingredients:

• All-purpose flour: as needed

• Salt: a pinch

• Cornstarch: for dusting

• Purple cabbage: for juice

• Pumpkin: for juice

• Spinach: for juice

• Water: as needed

  
  
  
  

Instructions:

1. Juice the Vegetables: Use a juicer to extract juice from the purple cabbage, pumpkin, and spinach.

2. Prepare the Dough: Add a pinch of salt to the all-purpose flour. Gradually mix the vegetable juice with the flour in a 5:3 ratio. Pour the juice slowly while stirring to create an even mixture.

3. Knead the Dough: Use your hands to knead the mixture into a smooth dough. Cover with plastic wrap and let it rest for 20-25 minutes.

4. Roll Out the Dough: After resting, knead the dough again until smooth. Dust the countertop with cornstarch, roll the dough into a round shape, keeping it thicker in the middle and thinner at the edges.

5. Form the Wrappers: Use a rolling pin to flatten the dough into a large, thin sheet. Cut the dough into square shapes to form dumpling wrappers.

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Filling:

Ingredients:

• Pork loin: 250g, sliced

• Pork belly slices: as needed

• Dried bamboo shoots or fresh bamboo shoots: 1 piece, boiled if dried

• Long beans or green beans: 300g, diced

• Potatoes: 300g, diced

• Carrot: 1, diced

• Onion: ½, diced

• Dried shrimp (optional): a handful

• Water bamboo shoots: as needed, diced

• Dried mushrooms or fresh mushrooms: as needed, soaked if dried

• Chestnuts: as needed, diced

Instructions:

1. Prep the Ingredients: Soak the dried mushrooms in water ahead of time to rehydrate. Boil dried bamboo shoots until softened.

2. Cook the Pork: Heat olive oil in a pan and stir-fry the pork loin until cooked. Season with cooking wine, soy sauce, and salt. Set aside.

3. Render the Pork Belly: In the same pan, fry the pork belly until golden brown to render the fat. Scoop out the pork belly and leave the fat in the pan.

4. Stir-fry the Aromatics: Add the dried mushrooms, dried shrimp, and bamboo shoots to the pork fat. Stir-fry until fragrant.

5. Add the Vegetables: In sequence, add carrots, water bamboo shoots, onion, potatoes, and chestnuts. Start with ingredients that take longer to cook to ensure everything is cooked evenly.

6. Finish with the Beans: Add the long beans last, stir-frying for 2-3 minutes to maintain their vibrant color.

7. Season: Add salt, cooking wine, sugar, and soy sauce. Adjust seasoning based on the quantity of the filling. Once cooked, set the filling aside to cool.

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Assembly:

1. Filling the Dumplings: Place a dumpling wrapper in your palm and add a spoonful of filling in the center.

2. Seal the Dumplings: Fold the edges of the wrapper over the filling to enclose it. Pinch the edges together, folding and pressing to seal. Use a little water to help the edges stick if needed.

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Cooking Methods:

Steaming:

1. Place the dumplings in a steamer lined with parchment paper or cabbage leaves to prevent sticking.

2. Steam over high heat for about 10 minutes, until the dumplings are fully cooked.

Pan-frying:

1. Heat oil in a pan over medium heat and arrange the dumplings in the pan, flat side down.

2. Fry the bottoms until golden brown.

3. Add enough water to come halfway up the sides of the dumplings. Cover the pan and steam until the water evaporates and the dumplings are fully cooked.

4. Optional: Pour beaten egg over the dumplings and cook until the egg sets.

5. Remove from the pan and serve hot.