Hubei-style Pastissus

Ingredients

In this Hubei-style adaptation of Pastissus, we incorporate the unique flavors and ingredients of Hubei cuisine. The original Romanian dish is transformed by using local Hubei spices and ingredients, such as Sichuan peppercorns and dried chili peppers, to add a touch of heat and complexity to the filling. Additionally, we enhance the flavors by incorporating Hubei's traditional vegetables, such as Chinese cabbage and wood ear mushrooms, which provide a delightful crunch and earthy taste to the dumplings. We alse have the original recipe for Pastissus, so you can check it out.

• For the dough: For the dough:
• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1/2 cup (120ml) warm water 1/2 cup (120ml) warm water
• 1/2 teaspoon salt 1/2 teaspoon salt
• For the filling: For the filling:
• 1/2 pound (250g) minced pork 1/2 pound (250g) minced pork
• 1 cup Chinese cabbage, finely chopped 1 cup Chinese cabbage, finely chopped
• 1/4 cup wood ear mushrooms, soaked and finely chopped 1/4 cup wood ear mushrooms, soaked and finely chopped
• 2 green onions, finely chopped 2 green onions, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon ginger, grated 1 teaspoon ginger, grated
• 1 tablespoon soy sauce 1 tablespoon soy sauce
• 1 tablespoon Shaoxing wine (or dry sherry) 1 tablespoon Shaoxing wine (or dry sherry)
• 1/2 teaspoon Sichuan peppercorns, crushed 1/2 teaspoon Sichuan peppercorns, crushed
• 1/2 teaspoon dried chili flakes 1/2 teaspoon dried chili flakes
• Salt and pepper to taste Salt and pepper to taste
• For the dipping sauce: For the dipping sauce:
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon rice vinegar 1 tablespoon rice vinegar
• 1 teaspoon sesame oil 1 teaspoon sesame oil
• 1 teaspoon sugar 1 teaspoon sugar
• 1/2 teaspoon chili oil (optional) 1/2 teaspoon chili oil (optional)

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 12g, 4g
• Carbohydrates (total, sugars): 35g, 2g
• Protein: 18g
• Fiber: 3g
• Salt: 2g

Preparation

1. 1.
   In a large mixing bowl, combine the flour, warm water, and salt. Knead the dough until it becomes smooth and elastic. Cover with a damp cloth and let it rest for 30 minutes.
2. 2.
   In a separate bowl, mix together the minced pork, Chinese cabbage, wood ear mushrooms, green onions, garlic, ginger, soy sauce, Shaoxing wine, Sichuan peppercorns, dried chili flakes, salt, and pepper. Stir until well combined.
3. 3.
   Divide the dough into small portions and roll each portion into a thin circle.
4. 4.
   Place a spoonful of the filling in the center of each dough circle. Fold the dough over the filling and pinch the edges to seal, creating a dumpling shape.
5. 5.
   Repeat the process until all the dough and filling are used.
6. 6.
   Steam the dumplings in a steamer basket for 15-20 minutes, or until the dough is cooked through and the filling is tender.
7. 7.
   While the dumplings are steaming, prepare the dipping sauce by combining soy sauce, rice vinegar, sesame oil, sugar, and chili oil (if desired) in a small bowl. Mix well.
8. 8.
   Once the dumplings are cooked, remove them from the steamer and serve hot, garnished with chopped green onions. Serve with the dipping sauce on the side.

Treat your ingredients with care...

• Wood ear mushrooms — Soak the dried mushrooms in warm water for about 20 minutes until they become soft. Rinse them thoroughly before finely chopping.
• Sichuan peppercorns — Toast the peppercorns in a dry pan over low heat for a few minutes until fragrant. Crush them using a mortar and pestle or a spice grinder.

Tips & Tricks

• If you prefer a spicier filling, increase the amount of dried chili flakes or add a dash of chili oil to the filling mixture.
• To save time, you can prepare the filling in advance and refrigerate it until ready to use.
• Serve the dumplings with a side of steamed rice or stir-fried vegetables for a complete meal.
• Experiment with different dipping sauces, such as a combination of soy sauce, black vinegar, and minced garlic, to add variety to the flavors.
• Leftover dumplings can be stored in the refrigerator for up to 3 days. Reheat them by steaming or pan-frying for a few minutes before serving.

Serving advice

Serve the Hubei-style Pastissus hot as a main course or as part of a dim sum spread. Arrange them on a platter and garnish with chopped green onions for an appealing presentation. Place the dipping sauce in small bowls alongside the dumplings for easy access.

Presentation advice

For an elegant presentation, arrange the steamed dumplings in a circular pattern on a large serving plate. Sprinkle some additional crushed Sichuan peppercorns and dried chili flakes on top for a pop of color and added spice. Serve with a side of steamed rice and a vibrant vegetable stir-fry to complete the meal.