Steamed Pork Dumplings with Dipping Sauce
I spent some time living in China and one of the things that I miss most is the dumplings. The Chinese restaurants that I frequent do a good job of making dumplings, but there is nothing like the dumplings that I ate in China. I saw this video on Facebook by Joshua Weissman and I knew I had to give it a try! I went to the store and bought everything that this recipe required. I even went to my local Asian market to buy a bamboo steamer basket.
I have a few comments about this recipe, so please read the entire post before making them yourself. One, I was in the kitchen with my husband making dumplings for about four hours. Since it was our first time making them, we were a little slow. Next time, I can see us making this recipe in a lot less time. Second, this recipe makes approximately 90 dumplings (I used a 3’’ circle to cut the dough instead of 3.5’’, so it made 93 for me). Those were the only two major details that I was not expecting when I watched the video on them.
These dumplings were truly amazing. The dumpling sauce was the perfect combination with the dumplings. I really, really enjoyed these dumplings and I am looking forward to making them again!
Youtube link to Joshua’s video here!
Steamed Pork Dumplings with Dipping Sauce
Ingredients:
Dough
3 cups of flour
1 tsp salt
¾ cup boiling water
Filling
¼ head of napa cabbage roughly chopped (reserve ~6 large outer leaves)
1 bunch green onions thinly slices (about 5 or 6 of them)
1 lb pork
2 cloves garlic grated
2’’ piece of ginger grated
1 tbsp soy sauce
1.5 tsp salt
Dumpling Sauce
1 tsp sugar
1 tbsp hot water
3 tbsp soy sauce
1 tbsp rice vinegar
1 tsp sesame oil
1 clove garlic minced
½ green onion thinly sliced
Directions:
In a large bowl, whisk together the flour and salt. Add in the boiling water and stir together until it starts to come together. Then, begin kneading the dough for about 5 minutes until the dough is smooth. Wrap the dough in plastic wrap and let it rest at room temperature for about an hour.
Place the cabbage in a bowl, season with salt, and squeeze the cabbage. To the bowl add the green onions, pork, garlic, ginger, soy sauce, and salt. Combine together. Place in the refrigerator until needed.
Cut your dough into 4 wedges. Working with one wedge at a time, run it through your pasta machine starting on the largest setting. The goal is to work your way down to number 6 or until the dough is so thin that you can see your hand through it. Then, you need to use a 3.5’’ circular cutter to cut through the dough. Take about a heaping teaspoon of the pork mixture and place it into the center of the circles of dough. Brush water along the edge of the circle so that it holds together when you close the dumpling. Fold the dough in half (like a taco), but only pinch together the center. On both sides of the center, make 3 small pleats (6 total pleats) to close the dumpling--only one side of the dumpling will be pleated, the other is smooth.
Fill a pot with water about ¼ of the way full and bring to a boil. Line your bamboo steamer with cabbage leaves and fill in with your dumplings being careful not to touch the dumplings together. Cover the basket and place on top of the pot with boiling water. Let them steam for 8-10 minutes.
For the dumpling sauce: Combine the sugar and hot water until the sugar is dissolved. Whisk in the rest of the ingredients and enjoy!
Taste: 10/10
Level of difficulty: 3/5--the hardest part was closing the dumplings. This was also time consuming with only two people. Next time, it will be much easier!
Notes for next time: Make this with a group of people!
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