Before we had kids, my husband and I would cook together as much as possible. One day we came across a recipe for pork dumplings in my Gourmet magazine. My husband and I both love pork dumplings and we knew we had to try them out!
Although making them is time consuming, they are well worth the effort. I have made these many times over the years, and the most important tip when making them is don't over cook them. If you go a pinch over 6 minutes they don't taste right. Gently drop them in and then gently scoop them out with a slotted spoon the second you hit 6 minutes.
This is the original recipe for Pork Dumplings (printed in the September 2004 issue.) I slightly modified my version by omitting the scallions and making my dumplings from a square rather than a circle. (I find the square easier to fill.)
Ingredients
- 1 3/4 cups all-purpose flour plus additional for dusting
- 1 (2-inch) piece peeled fresh ginger
- 1/2 cup light soy sauce
- 3/4 lb ground pork
Step 1:
Stir flour and 1/2 cup warm water in a bowl to form the dough. Knead dough on floured surface. Wrap in plastic wrap and let stand at room temperature for 10 minutes.
Step 2:
Cut ginger in half. Mince half for your pork mixture, slice second half of ginger for your dipping sauce. Combine ¼ cup soy sauce with sliced ginger matchsticks for sauce.
Step 3:
Combine pork, diced ginger, and remaining ¼ cup soy sauce. Chill, covered, 10 minutes.
Step 4:
Roll out dough into a square (less than 1/8 inch thick) cut into 2 ½ inch squares. Reserve scraps, combine and roll out for more squares.
Step 5:
Begin forming dumplings. Line baking sheet with plastic wrap. Put one square in palm and fill with 2 teaspoons pork mixture in center. Fold in half, enclosing filling, and pinch edges together to seal. Put dumpling on lined baking sheet and repeat.
Step 6:
Boil for 6 minutes.
Step 7:
Serve with ginger dipping sauce.
Thanks for Reading!
Daniele
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