Hope everyone had a lovely weekend! This my recipe for pan fried Chinese pork dumplings (my husband’s favourite)! My daughter very kindly filmed and edited a video of me making these dumplings. The video tutorial can be found here. I go through exactly how to make these dumplings in much more detail, step-by-step in the video. This should be especially useful for the making process and the frying process. Please note it is in Chinese but there are English subtitles. Let me know if the video is useful and I will try to make more!
makes 40-60 dumplings
For the basic dumpling dough:
6 cups all-purpose flour
2 cup of hot water
1 cup of water
Pinch of salt
For the filling:
500g minced pork
250g Chinese leaf
2 tbsp Ginger
2 tbsp Light soy sauce
1 tbsp Sesame seeds oil
2 tbsp Water
55g Spring Onion
1tbsp Chinese Rice wine
Pinch of White pepper
- Preparatory work: finely chop (as fine as you can!) the Chinese leaf and place into a big bowl with a generous amount of salt (this will extract water from the Chinese leaf) and set aside for 20 minutes
For the dough:
- To make the dough, I use a KitchenAid (but feel free to use any mixer)
- Firstly, pour the flour into the mixing bowl
- Start running the machine and then slowly add 2 cups of hot water in a steady stream and then slowly pour in 1 cup of cold water
- As soon as all the water has been added, stop the machine and check the dough
- It should look rough and feel soft but firm enough to hold its shape when pinched. If necessary, add water by the teaspoon or flour by the tablespoon. When satisfied, run the machine for another 5 to 10 seconds to further knead and form a ball around the blade.
- Avoid overworking the dough!
- Transfer the dough onto a floured work surface
- Knead the dough with the heel of your hand until smooth and somewhat elastic
- Place the dough in a zip-top plastic bag and seal tightly closed or in a clean bowl cover with damp cloth
- Set aside to rest at room temperature for at least 15 minutes or up to 2 hours.
- Prepare the seasoning for the filling (grate the ginger, finely chop the spring onions)
- Place the minced pork into a bowl and add the ginger, light soy sauce, sesame seed oil, water, white pepper, and Chinese rice wine
- Mix and stir well until the meat and filling has formed a paste-like texture
- Place this in the fridge
- Once the lettuce has been resting for 20 minutes, drain the lettuce using a colander
- To get rid of any more excess water, place the lettuce into a clean tea towel, roll up the towel, and squeeze out any more excess water over your sink by twisting the towel
- Next, add the salted lettuce and spring onions into the bowl with the meat and mix well
Making the dumplings (see my video for a useful visual demonstration):
- After resting, the dough will be ready to use
- Flour your work surface and place the dough on top
- Cut the dough ball into 3 sausage shapes
- For each sausage shape, roll it until it is a longer and thinner sausage (around 1″ thick), as you do this, make sure you flour well to stop your hands sticking
- Cut the long sausage shape dough into roughly 1″ pieces – as you cut each piece, rotate the remaining sausage dough so that it does not flatten too much.
- Squash each piece slightly with your hands and use a rolling pin to roll out each piece into a round shape (again, see my video for more details!)
Wrapping and cooking the dumplings:
- Pick up one of your dough circles and pleat one side with around 3 pleats
- Fill it with about 1 tablespoon of filling and then pinch the sides to close the dumpling
- Once all the dumplings are wrapped, they can be fried!
- Pan fry them until golden brown and cooked through (please see my video for more description of the cooking process)