Chinese Pork Dumplings

Chinese Pork Dumplings

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Chinese dumplings filled with pork sound pretty standard these days, but the addition of a bit of chopped Chinese sausage makes them special for any gathering. Exclusive Recipe courtesy of Brian Yarvin, Author of A World of Dumplings

The ingredient of Chinese Pork Dumplings

  1. 8 ounces ground pork
  2. 1/4 cup chinese sausage finely chopped *
  3. 1/4 cup carrot shredded
  4. 1 1/2 teaspoons scallions minced
  5. 1 1/2 teaspoons garlic minced, 3 cloves
  6. 1 1/2 teaspoons seasoned rice wine vinegar Chinese
  7. 1 1/2 teaspoons soy sauce
  8. 1 1/2 teaspoons sesame oil
  9. 1 teaspoon fresh ginger root minced
  10. 1/4 teaspoon salt
  11. 1/8 teaspoon white pepper
  12. 3 cups flour
  13. 1 tablespoon turmeric
  14. 1 egg
  15. 2 tablespoons peanut oil
  16. 1 cup water warm
  17. napa cabbage leaves

The instruction how to make Chinese Pork Dumplings

  1. For filling, combine the pork, sausage (find this at your local Chinese Grocery or substitute it with 1/4 cup finely chopped pieces of cooked ham and 1/2 teaspoon of brown sugar), carrot, scallions, garlic, rice wine, soy sauce, sesame oil, ginger, salt and pepper in large bowl, and mix thoroughly so that everything is well distributed.
  2. Keep cool in your refrigerator until youu2019re ready to start folding.
  3. For wrappers, put the flour in a large bowl; stir in turmeric. Slightly beat egg, water and peanut oil until combined; add to flour mixture. Use a wooden spoon to get the mixture well blended. If the dough is dry and cracking, add water, 1 tablespoon at a time until itu2019s moist and springy. If the dough is sticky, add flour 1 tablespoon at a time until itu2019s smooth.
  4. When the mixture has cooled a bit, knead it for about 7 minutes or until the dough becomes really elastic. Then cover the bowl in plastic wrap and refrigerate for about 30 minutes.
  5. After the dough has rested, use your thumb to poke a hole in the center. Gradually enlarge the hole until it looks like a large bagel. Using a sort of hand-over-hand technique, twist and pull the dough until it forms a rope about 3/4 inch in diameter.
  6. Slice the dough into pieces about 3/4 of an inch long, and roll each piece into a ball between your palms. On a well-floured work surface, roll out the ball into a thin disk about 3 inches in diameter, place a piece of parchment paper between the dough and the rolling pin will make things a bit easier. If youu2019re not satisfied with the circles youu2019re getting, use a cookie-cutter to trim them.
  7. Store the formed wrappers between sheets of parchment or waxed paper so that they donu2019t dry out.
  8. Take a circle of dough, put 3/4 teaspoon of filling in the center, and fold dough in half to make half-moon shapes. Press the air out as you go and press or crimp the edges to seal.
  9. Lay the Napa cabbage leaves out on the base of a steamer and put the dumplings on them. Dumplings will need to be cooked in batches and not all at once. Steam over medium-low heat for 10-12 minutes per batch or until the pork filling reaches internal temperature reaches 160 degrees F.
  10. Serve warm with a bit of soy sauce.
  11. Makes about 4 dozen or 16 servings (3 per serving).

Nutritions of Chinese Pork Dumplings

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