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.)
- 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
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.
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.
Combine pork, diced ginger, and remaining ¼ cup soy sauce. Chill, covered, 10 minutes.
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.
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.
Boil for 6 minutes.
Serve with ginger dipping sauce.
Thanks for Reading!