Homemade Pork Dumpling Recipe

by The Undercover Food Critic

A really easy recipe to make some supremely flavoursome dumplings, which are 10 x more scrummy than the ones you find frozen in the supermarket! 

Method

Step 1:

To make that soft-crunchy dough that explodes with flavour you must slowly mix the flour and hot water together. 

Step 2:

Once mixed, kneed the dough until smooth for about 10 minutes. Then cover and rest for 20 minutes. 

Step 3:

As the dough rests mix the filling together using pork mince, spring onions, chive, chilli, ginger, salt, pepper, sugar, sesame oil, soy sauce, and rice wine. 
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Ingredients

For the dough
140 g of plain flower 
125 ml hot water

For the filling
100 g of pork mince
2 thin chopped spring onions 
1 handful of chopped chive 
Half of finely diced chilli
Grated fresh ginger
Couple of pinches of salt 
1 tbsp of black pepper
1 tbsp of sugar 
1 tbsp of sesame oil 
2 tbsp of soy sauce
I tbsp of Shaoxing rice wine

Step 4:

Once the dough has rested roll out and make thin - not too thin so you can see through it but enough to hold a good amount of filling. 

Step 5:

Cut out with a round cutter and put a big blob of filling in the middle. Fold the sides in and pinch and pleat together.
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Step 6:

To cook, fry them off in a pan with oil so they have nice colour on the sides. Then add in half a cup of water and cover to allow the dumplings to steam for 8-10 minutes.

Step 7:

Serve up with a tasty dip. My favourite is mixing sweet chilli into soy sauce with a bit of ginger. 

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