Are you craving a delicious, comforting meal that's both satisfying and relatively quick to make? Look no further than these juicy Chinese pork dumplings! This easy recipe guides you through creating these delightful morsels from scratch, perfect for a weeknight dinner or a fun weekend cooking project. Homemade cooking doesn't get much better than this – prepare for a flavour explosion in every bite! This recipe is perfect for those seeking healthy meals and quick dinner ideas.
Ingredients:
For the Dough:
- 2 cups all-purpose flour, plus extra for dusting
- ¾ cup warm water
- 1 teaspoon salt
For the Filling:
- 1 lb ground pork
- ½ cup finely chopped Napa cabbage
- ¼ cup finely chopped scallions
- 2 cloves garlic, minced
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce (optional, but adds depth of flavor)
- 1 teaspoon sesame oil
- ½ teaspoon grated ginger
- ¼ teaspoon white pepper
- 2 tablespoons cornstarch
Instructions:
Making the Dough:
- In a large bowl, whisk together flour and salt. Gradually add warm water, mixing with a fork until a shaggy dough forms.
- Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, until smooth and elastic. Add a little more flour if the dough is too sticky.
- Form the dough into a ball, cover with a damp cloth, and let it rest for at least 30 minutes. This allows the gluten to relax, resulting in a more tender dough.
Making the Filling:
- In a large bowl, combine ground pork, Napa cabbage, scallions, garlic, soy sauce, oyster sauce (if using), sesame oil, ginger, white pepper, and cornstarch.
- Gently mix with your hands until all ingredients are well incorporated. Avoid overmixing, as this can make the filling tough.
Assembling and Cooking the Dumplings:
- Divide the dough into four equal portions. Roll each portion into a long rope, about ½ inch thick.
- Cut each rope into 1-inch pieces.
- Roll each piece into a thin circle, about 3 inches in diameter. You can use a rolling pin or even a wine bottle for this!
- Place a teaspoon of filling in the center of each circle.
- Fold the dough over the filling to form a half-moon shape, pressing the edges firmly to seal. You can crimp the edges for a decorative touch, or simply press them together tightly.
- To boil: Bring a large pot of salted water to a boil. Gently add the dumplings and cook for 8-10 minutes, or until they float to the surface and are cooked through.
- To pan-fry: Heat a tablespoon of oil in a large skillet over medium heat. Arrange the dumplings in a single layer, ensuring they don't overcrowd the pan. Cook for 2-3 minutes per side, until golden brown and crispy. Then add ½ cup of water, cover the pan, and steam for another 5 minutes, until the water has evaporated.
Tips for the Best Dumplings:
- Don't overfill the dumplings, or they may burst during cooking.
- For extra flavour, you can add a pinch of sugar to the filling.
- If you don't have Napa cabbage, you can substitute with other leafy greens like bok choy or spinach.
- Leftover dumplings can be stored in the freezer for up to 3 months.
Nutritional Information (per serving, approximate):
Calories: Approximately 200-250 Protein: 10-15g Fat: 8-12g Carbohydrates: 20-25g
These delicious Chinese pork dumplings are a fantastic addition to your repertoire of easy recipes and best recipes. Enjoy the satisfaction of creating a homemade meal that's both flavorful and fun to make! Whether you’re a seasoned cook or just starting out, this recipe provides a delicious and rewarding culinary experience. Serve with your favorite dipping sauce, such as soy sauce mixed with rice vinegar and a touch of chili oil – enjoy!