Pork Dumplings

I love pork dumplings. I have tried them from many different restaurants and there is a specific type I love and it can be hard to find. This recipe is exactly on target and they really aren't very difficult to make!

If you are craving some dumplings, try and make them yourself. Get creative! You can control whats in them, and its fun to do on a rainy day. 

Ingredients

Marinated pork

(left) pork with garlic, ginger and green onions (right) cabbage added in as well

(left) adding in the egg, (right) pork with all ingredients including the soy sauce and sesame oil

the spongy dough

the dough rolled into a "log", you should have two logs

Each log should be cut into ten 1/2" blocks

Roll out the 1/2" blocks into 3-inch circles

Fill each dough circle with 1 heaping tsp of pork mixture

Moisten the edges of the dumpling with water and "pleat" the edges of the dumpling to close them

Ready to be steamed!

The steam basket in the pot of water. You may need to purchase a metal "stand" to go in between the bottom of the pot and the bottom of the steam basket. The basket will sit on the metal stand and the water will boil, producing steam, below it.

The final product, after about 15-20 minutes of steaming

Pork Dumplings
This will make about 20 dumplings 

Ingredients

1 tablespoon of fresh ginger, minced
3 cloves of garlic
2 tablespoons green onion, sliced thinly
1 cup of Napa cabbage, finely shredded
1 egg, beaten
1/2 lb of pork (you can do turkey, pork or chicken or vegetables)
2 cups of flour
1 cup of water
3 tablespoons of soy sauce
2 tablespoons of oyster sauce
1 1/2 tablespoons sesame oil

You will need a steaming basket (you can purchase this at H&L Asian Market in North Charleston)


Directions

1. Marinate the meat in 2 tbsp of soy and oyster sauce. Let marinate overnight (preferably), but at least an hour prior to cooking.

2. In a large bowl, combine the pork, ginger, garlic, green onions, remaining 1 tbsp of soy sauce, 1 1/2 tbsp sesame oil, egg and cabbage. Stir until well mixed.

3. Add the water to the flour slowly, mixing them together until the result is a spongy dough. This is best done with your hands. Form dough into a "block" (see picture).

4. Cut the dough into 1/2 inch diameter blocks. Flour the surface of the counter and roll out each "block" into a 3 inch circle.

5. Place 1 heaping tsp of pork filling onto each wonton. Moisten the edges with water and fold the edges "pleating" them to close. Set on a floured surface until they are all ready.

6. To cook: steam the dumplings in a bamboo (or metal) steamer for about 15-20 minutes. Be sure to place a cabbage leaf under the wontons to prevent them from sticking to the steamer. Serve with soy sauce and enjoy!


Side note: You can make vegetable dumplings as well (shiitake mushrooms, napa cabbage, carrots, green onions- just sauté with olive oil prior to putting in the wonton).

Served with pancit (also on the blog!)