Description
These homemade pork dumplings feature tender, chewy wrappers filled with a savory pork mixture, perfect for steaming, boiling, or pan-frying. Serve with a zesty dipping sauce for an extra kick, making them an impressive addition to any gathering.
Ingredients
Scale
- 2 cups all-purpose flour
- 3/4 cup boiling water
- 1/4 cup cold water
- 1/2 teaspoon salt
- 1 pound ground pork
- 1/4 cup finely chopped green onions
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon sesame oil
- 1 teaspoon sugar
- 1 teaspoon cornstarch
- 1/2 teaspoon white pepper
- 1 tablespoon minced ginger
- 1 tablespoon minced garlic
- 1/4 cup soy sauce (for dipping sauce)
- 1 tablespoon rice vinegar
- 1 teaspoon chili oil (optional)
- 1 teaspoon minced garlic (for dipping sauce)
- 1 teaspoon minced ginger (for dipping sauce)
Instructions
- In a large mixing bowl, combine the all-purpose flour and salt. Mix well to ensure the salt is evenly distributed.
- Gradually pour in the boiling water while stirring with a fork or chopsticks. This helps to cook the flour slightly and makes the dough easier to work with.
- Once the mixture starts to come together, add the cold water a little at a time. You may not need all of it, so add until the dough is manageable.
- Transfer the dough onto a lightly floured surface and knead it for about 5-7 minutes until it becomes smooth and elastic. If the dough is too sticky, sprinkle a little more flour as needed.
- Wrap the dough in plastic wrap or cover it with a damp cloth and let it rest for at least 30 minutes.
- In a large mixing bowl, add the ground pork.
- Add the finely chopped green onions, minced ginger, and minced garlic to the bowl.
- Pour in the soy sauce, oyster sauce, sesame oil, and sprinkle in the sugar, cornstarch, and white pepper.
- Using your hands or a spatula, mix everything together until well combined.
- Cover the bowl with plastic wrap and let the filling marinate in the refrigerator for at least 30 minutes.
- After the dough has rested, divide it into two equal portions. Keep one portion covered while you work with the other.
- On a lightly floured surface, roll out the dough into a long log about 1 inch in diameter. Cut the log into small pieces, about 1 inch each.
- Take one piece of dough and flatten it with your palm. Roll it out into a thin circle, about 3 inches in diameter.
- Place about 1 tablespoon of the pork filling in the center of the wrapper.
- Fold the wrapper in half over the filling to create a half-moon shape. Pinch the edges together to seal, ensuring there are no air pockets inside.
- Repeat the process with the remaining dough and filling, placing the assembled dumplings on a floured tray to prevent sticking.
- You can steam, boil, or pan-fry the dumplings. For steaming, place them in a steamer basket lined with parchment paper and steam for about 15-20 minutes. For boiling, cook in a pot of boiling water for about 5-7 minutes until they float. For pan-frying, heat a little oil in a skillet, add the dumplings, and cook until the bottoms are golden brown, then add a splash of water, cover, and steam until cooked through.
Notes
- Ensure the dumpling wrappers are thin for a better texture.
- You can customize the filling by adding vegetables or using different proteins.
- The dumplings can be frozen before cooking; just steam or boil them directly from the freezer.
- Prep Time: 60 minutes
- Cook Time: 20 minutes