Family Meal: Kelley Pittman's Pork & Cabbage Dumplings
Kelley Pittman, Sous Chef at Misi
Kelley Pittman is from Waianae, Hawaii. She started her career as a farmer growing organic produce then ventured into restaurants after being granted a James Beard Foundation scholarship. After a very brief phone call before Misi opened, Missy hired Kelley on the spot for the opening team. She started as a line cook and quickly was promoted to a sous chef.
If I had a dollar for every time I couldn’t answer the question “What inspires you?” I’d have quite the amount of dollars. The feeling of being inspired is unpredictable. Anything could be inspiring. It just matters how you look at things. I’m inspired to think like Rene Redzepi, continuously feeding the unwavering desire to know ‘why’, ‘what if’, ‘can we?’ I’m inspired to become better than my mentors, because of them. Knowledge, reading, immersing, having the want to learn something—those are all inspiring.
I’ve loved cooking for as long as I can remember; cliche, I know. But it’s the actual truth. Growing up, gathering with family around food was a common setting. Now working my way across the world as a chef, I keep home in mind in everything I do. Here’s a recipe I’ve been making recently.
Pork & Cabbage Dumplings
1 1/3 C. All-Purpose Flour
1 Egg, beaten
Pinch of Kosher Salt
1/3 C. + 2 Tbsp. Water
Mix all ingredients in your mixer into one homogeneous dough. Let it rest, then knead on a medium speed for 8-10 minutes. Rest for 30 more. You could either portion then roll out or I like to roll out sheets and cut them with ring molds or into squares.
FULL DISCLOSURE: Premade wraps are also great, I use them. But it’s cool to know a dough recipe. :)
Pork & Cabbage Filling:
1/2 lb. Ground Pork
3 C. Cabbage, minced or shredded in food processor
1 Tbsp. Ginger, freshly grated
2 Tbsp. Scallion bottoms
1 Thai Chili Pepper, finely chopped
1/4 C. Yamasa Shoyu (or any kind works, just check your salt levels!)
2 Tbsp. Sake
1 Tbsp. Shio Koji
*All measurements are eyeball. Make a tester and adjust!