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!
To make that soft-crunchy dough that explodes with flavour you must slowly mix the flour and hot water together.
Once mixed, kneed the dough until smooth for about 10 minutes. Then cover and rest for 20 minutes.
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.
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
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.
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.
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.
Serve up with a tasty dip. My favourite is mixing sweet chilli into soy sauce with a bit of ginger.
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