Hubei-style Meitschibei

Ingredients

In this Hubei-style adaptation, the traditional Swiss Meitschibei is transformed by incorporating Hubei-specific ingredients and flavors. The original sweet dough is replaced with a savory dough enriched with fragrant sesame oil. The filling is made with minced pork, Chinese chives, and Shiitake mushrooms, adding a distinct Hubei touch. Instead of deep-frying, the dumplings are steamed, resulting in a lighter and healthier version of the dish. We alse have the original recipe for Meitschibei, so you can check it out.

• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1 teaspoon (5g) instant yeast 1 teaspoon (5g) instant yeast
• 1/2 teaspoon (2.5g) salt 1/2 teaspoon (2.5g) salt
• 1 tablespoon (15ml) sesame oil 1 tablespoon (15ml) sesame oil
• 1/2 cup (120ml) warm water 1/2 cup (120ml) warm water
• 200g minced pork 200g minced pork
• 1 cup (150g) chopped Chinese chives 1 cup (150g) chopped Chinese chives
• 100g Shiitake mushrooms, finely chopped 100g Shiitake mushrooms, finely chopped
• 2 tablespoons (30ml) soy sauce 2 tablespoons (30ml) soy sauce
• 1 tablespoon (15ml) oyster sauce 1 tablespoon (15ml) oyster sauce
• 1 teaspoon (5g) sugar 1 teaspoon (5g) sugar
• 1/2 teaspoon (2.5g) white pepper 1/2 teaspoon (2.5g) white pepper
• 1/4 teaspoon (1.25g) five-spice powder 1/4 teaspoon (1.25g) five-spice powder

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 12g, 3g
• Carbohydrates (total, sugars): 35g, 2g
• Protein: 18g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   In a large mixing bowl, combine the flour, instant yeast, and salt. Mix well.
2. 2.
   Add the sesame oil and warm water to the dry ingredients. Knead until a smooth dough forms. Cover the dough with a damp cloth and let it rest for 30 minutes.
3. 3.
   In a separate bowl, combine the minced pork, chopped Chinese chives, Shiitake mushrooms, soy sauce, oyster sauce, sugar, white pepper, and five-spice powder. Mix well to combine.
4. 4.
   Divide the dough into small portions and flatten each portion into a circle.
5. 5.
   Place a spoonful of the filling in the center of each dough circle. Fold the edges of the dough over the filling and pinch to seal, forming a dumpling shape.
6. 6.
   Arrange the dumplings on a steamer tray lined with parchment paper. Leave some space between each dumpling to prevent sticking.
7. 7.
   Steam the dumplings over high heat for 15-20 minutes, or until the dough is cooked through and the filling is tender.
8. 8.
   Serve the Hubei-style Meitschibei hot, garnished with additional chopped Chinese chives if desired.

Treat your ingredients with care...

• Chinese chives — Make sure to chop the Chinese chives finely to ensure even distribution of flavor throughout the filling.
• Shiitake mushrooms — Soak the dried Shiitake mushrooms in hot water for 20 minutes before finely chopping them. This will rehydrate them and enhance their texture.

Tips & Tricks

• If you prefer a spicier flavor, add a pinch of chili flakes to the filling mixture.
• To save time, you can prepare the filling in advance and refrigerate it until ready to use.
• Serve the Hubei-style Meitschibei with a dipping sauce made of soy sauce, vinegar, and a touch of sesame oil for an extra burst of flavor.
• Experiment with different fillings such as shrimp, chicken, or tofu to create your own variations of Hubei-style Meitschibei.
• Leftover dumplings can be refrigerated and reheated by steaming for a few minutes.

Serving advice

Hubei-style Meitschibei is best served hot as an appetizer or snack. Arrange the steamed dumplings on a platter and garnish with additional chopped Chinese chives for a pop of color. Serve alongside a dipping sauce for an extra burst of flavor.

Presentation advice

Arrange the Hubei-style Meitschibei on a traditional Chinese serving plate or a bamboo steamer to showcase the cultural fusion. Sprinkle some sesame seeds on top for added visual appeal. Serve with a side of fresh Chinese chives or a simple green salad to balance the flavors.