Shanghai-style Vavishka Dumplings

Ingredients

In this Shanghai-style adaptation of Vavishka, we incorporate Shanghai flavors and techniques to create a unique fusion dish. The original Russian Vavishka dumplings typically use a thicker dough and are boiled or pan-fried. However, in this recipe, we use a thinner dough and steam the dumplings, which is a common cooking method in Shanghai cuisine. Additionally, we enhance the filling with Shanghai-inspired ingredients like ginger, soy sauce, sesame oil, and Chinese five-spice powder, giving the dish a distinct Shanghai flavor. We alse have the original recipe for Vavishka, so you can check it out.

• 300g (10.5 oz) ground pork 300g (10.5 oz) ground pork
• 200g (7 oz) cabbage, finely chopped 200g (7 oz) cabbage, finely chopped
• 1 tablespoon ginger, minced 1 tablespoon ginger, minced
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon sesame oil 1 tablespoon sesame oil
• 1 teaspoon Chinese five-spice powder 1 teaspoon Chinese five-spice powder
• 1 package dumpling wrappers 1 package dumpling wrappers
• Water, for sealing the dumplings Water, for sealing the dumplings

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 18g, 5g
• Carbohydrates (total, sugars): 20g, 2g
• Protein: 20g
• Fiber: 2g
• Salt: 2g

Preparation

1. 1.
   In a large bowl, combine the ground pork, chopped cabbage, minced ginger, soy sauce, sesame oil, and Chinese five-spice powder. Mix well until all the ingredients are evenly incorporated.
2. 2.
   Take a dumpling wrapper and place a spoonful of the filling in the center. Dip your finger in water and moisten the edges of the wrapper.
3. 3.
   Fold the wrapper in half, creating a half-moon shape, and press the edges firmly to seal the dumpling. Pleat the edges if desired for an attractive presentation.
4. 4.
   Repeat the process with the remaining dumpling wrappers and filling.
5. 5.
   Place the dumplings in a steamer basket lined with parchment paper or cabbage leaves to prevent sticking.
6. 6.
   Steam the dumplings over high heat for about 10-12 minutes, or until the filling is cooked through and the wrappers are translucent.
7. 7.
   Carefully remove the dumplings from the steamer and serve hot.

Treat your ingredients with care...

• Ground pork — Ensure the pork is lean and fresh for the best flavor and texture.
• Cabbage — Finely chop the cabbage to ensure it cooks evenly and blends well with the other ingredients.
• Chinese five-spice powder — Use a high-quality blend or make your own by combining equal parts ground cinnamon, cloves, fennel seeds, star anise, and Sichuan peppercorns.

Tips & Tricks

• To prevent the dumplings from sticking to the steamer, line the steamer basket with parchment paper or cabbage leaves.
• Serve the dumplings with a dipping sauce made from soy sauce, vinegar, and a touch of chili oil for an extra kick.
• Experiment with different fillings by adding ingredients like shrimp, mushrooms, or water chestnuts to the pork mixture.
• Freeze any leftover dumplings by placing them on a baking sheet lined with parchment paper. Once frozen, transfer them to a freezer bag for future enjoyment.
• For a crispy texture, pan-fry the steamed dumplings in a little oil until golden brown before serving.

Serving advice

Serve the Shanghai-style Vavishka dumplings hot as a main course or as part of a dim sum feast. Accompany them with a dipping sauce and garnish with chopped green onions for added freshness.

Presentation advice

Arrange the steamed dumplings on a platter, ensuring they are neatly pleated and golden in color. Sprinkle some sesame seeds and finely chopped green onions on top for an attractive presentation.