Discover the joy of crafting versatile dumplings from scratch, perfect for boiling, steaming, or pan-frying, with a savory meat and vegetable filling that can be adapted to various culinary traditions. This recipe focuses on basic techniques for making wrappers and a flavorful filling.
Global Dumpling Delights
Discover the joy of crafting versatile dumplings from scratch, perfect for boiling, steaming, or pan-frying, with a savory meat and vegetable filling that can be adapted to various culinary traditions. This recipe focuses on basic techniques for making wrappers and a flavorful filling.
Ingredients
- 2 cups all-purpose flour
- 0.75 cup hot water plus more if needed
- 0.5 teaspoon salt for dough
- 1 pound ground pork
- 2 cups napa cabbage finely chopped and squeezed dry
- 3 stalks green onions thinly sliced
- 1 tablespoon fresh ginger grated
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 0.5 teaspoon white pepper
Instructions
- Make the Dough: In a large bowl, combine flour and salt. Gradually add hot water, mixing with chopsticks or a fork until a shaggy dough forms. Knead on a lightly floured surface for 5-7 minutes until smooth and elastic. Cover with plastic wrap and let rest for 30 minutes.
- Prepare the Filling: In a separate bowl, combine ground pork, chopped napa cabbage, green onions, grated ginger, soy sauce, sesame oil, and white pepper. Mix well until everything is thoroughly combined.
- Shape the Dumplings: Divide the dough into 4 equal pieces. Roll each piece into a log, then cut into 1-inch pieces. Roll each piece into a thin, round wrapper (about 3-4 inches in diameter). Place a tablespoon of filling in the center of each wrapper. Fold the wrapper in half to create a half-moon shape, then pleat and seal the edges tightly.
- Cook the Dumplings (Boiling): Bring a large pot of water to a rolling boil. Carefully add dumplings, ensuring not to overcrowd the pot. Cook for 5-7 minutes, or until they float and the filling is cooked through. Remove with a slotted spoon.
- Cook the Dumplings (Pan-Frying - Potstickers): Heat 1 tablespoon of oil in a non-stick skillet over medium-high heat. Place dumplings in a single layer, flat side down, and cook until the bottoms are golden brown (2-3 minutes). Add about 1/2 cup of water to the skillet, immediately cover, and steam for 5-7 minutes, or until water has evaporated and dumplings are cooked through.
Notes
Experiment with different fillings like ground chicken, shrimp, tofu, or various vegetables such as mushrooms or carrots. Serve with a simple dipping sauce made from soy sauce, rice vinegar, a touch of sugar, and chili oil. Raw dumplings can be frozen on a floured baking sheet until solid, then transferred to a freezer bag for up to 3 months. Cook from frozen, adding a few extra minutes to cooking time.
