Pork Dumplings recipe
information
These dumplings, when shallow fried, make a good starter to a multi-course meal. They can also be steamed and served as a snack or poached in large quantities for a complete meal.
ingredients
450 g (1 lb) plain flour
about 475 ml (16 fl oz) 2 cups water
flour, for dusting
salt
about 475 ml (16 fl oz) 2 cups water
flour, for dusting
salt
For the filling
450 g (1 lb) Chinese leaves or white cabbage
450 g (1 lb) minced pork
15 ml (1 tbsp) finely chopped spring onions
5 ml (1 tsp) finely chopped fresh root ginger
10 ml (2 tsp) salt
5 ml (1 tsp) light brown sugar
30 ml (2 tbsp) light soy sauce
15 ml (1 tbsp) Chinese rice wine or dry sherry
10 ml (2 tsp) sesame oil
450 g (1 lb) minced pork
15 ml (1 tbsp) finely chopped spring onions
5 ml (1 tsp) finely chopped fresh root ginger
10 ml (2 tsp) salt
5 ml (1 tsp) light brown sugar
30 ml (2 tbsp) light soy sauce
15 ml (1 tbsp) Chinese rice wine or dry sherry
10 ml (2 tsp) sesame oil
For the dipping sauce
30 ml (2 tbsp) red chilli oil
15 ml (1 tbsp) light soy sauce
15 ml (1 tbsp) finely chopped garlic
15 ml (1 tbsp) finely chopped spring onions
15 ml (1 tbsp) light soy sauce
15 ml (1 tbsp) finely chopped garlic
15 ml (1 tbsp) finely chopped spring onions
method
1. Sift the flour into a bowl, then pour in the water and mix to a firm dough. Knead until smooth on a lightly floured surface, then cover with a damp cloth and set aside for 25 - 30 minutes.
2. For the filling, blanch the Chinese leaves or cabbage until soft. Drain and chop finely. Mix the cabbage with the pork, spring onions, ginger, salt, sugar, soy sauce, wine and sesame oil.
3. Lightly dust a work surface with the flour. Knead and roll the dough into a long sausage about 2.5 cm (1 in) in diameter. Cut the sausage in about 80-90 small pieces and flatten each piece with the palm of your hand.
4. Using a rolling pin, roll out each piece into a thin pancake about 6 cm (2 1/2 in) diameter.
5. Place about 25 ml (1 1/2 tbsp) of the filling in the centre of each pancake and fold into a half-moon pouch.
6. Pinch the edges firmly so that the dumpling is tightly sealed.
7. Bring 150 ml (1/4 pint) 2/3 cup salted water to the boil in a wok. Add the dumplings and poach for 2 minutes.
8. Remove the wok from the heat and leave the dumplings in the water for a further 15 minutes.
9. Make the dipping sauce by combining all the sauce ingredients in a bowl and mixing well. Serve in a small bowl with the dumplings.
2. For the filling, blanch the Chinese leaves or cabbage until soft. Drain and chop finely. Mix the cabbage with the pork, spring onions, ginger, salt, sugar, soy sauce, wine and sesame oil.
3. Lightly dust a work surface with the flour. Knead and roll the dough into a long sausage about 2.5 cm (1 in) in diameter. Cut the sausage in about 80-90 small pieces and flatten each piece with the palm of your hand.
4. Using a rolling pin, roll out each piece into a thin pancake about 6 cm (2 1/2 in) diameter.
5. Place about 25 ml (1 1/2 tbsp) of the filling in the centre of each pancake and fold into a half-moon pouch.
6. Pinch the edges firmly so that the dumpling is tightly sealed.
7. Bring 150 ml (1/4 pint) 2/3 cup salted water to the boil in a wok. Add the dumplings and poach for 2 minutes.
8. Remove the wok from the heat and leave the dumplings in the water for a further 15 minutes.
9. Make the dipping sauce by combining all the sauce ingredients in a bowl and mixing well. Serve in a small bowl with the dumplings.
serving amount
makes about 80 - 90
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