Chinese Pork Dumplings
This delicious Chinese dumplings recipe is courtesy of Brian Yarvin, author of 'A World of Dumplings'.
8 ounces ground pork
1/4 cup Chinese sausage*, finely chopped
1/4 cup shredded carrot
11/2 teaspoons minced scallions
11/2 teaspoons minced fresh garlic (3 cloves)
11/2 teaspoons Chinese seasoned rice wine
11/2 teaspoons soy sauce
11/2 teaspoons Oriental sesame oil
1 teaspoon fresh ginger, minced
1/4 teaspoon salt
1/8 teaspoon ground white pepper
Napa cabbage leaves to line the steamer basket
Chinese Golden Egg Pasta Dumpling Wrappers:
3 cups all-purpose flour
1 tablespoon turmeric
2 tablespoons peanut oil
1 cup warm water
- For filling: Combine the pork, sausage, carrot, scallions, garlic, rice wine, soy sauce, sesame oil, ginger, salt and pepper in large bowl, and mix thoroughly so everything is well distributed.
- Keep cool in your refrigerator until you're ready to start folding.
- For wrappers, put the flour in a large bowl; stir in turmeric. Slightly beat egg, water and oil until combined; add to flour mixture. Use a wooden spoon to get the mixture well blended. If the dough is dry and cracking, add water, 1 tablespoon at a time until it's moist and springy. If the dough is sticky, add flour 1 tablespoon at a time until it's smooth.
- When the mixture has cooled a bit, knead it for about 7 minutes or until the dough becomes really elastic. Then cover the bowl in plastic wrap and refrigerate for about 30 minutes.
- After the dough has rested, use your thumb to poke a hole in the center. Gradually enlarge the hole until it looks like a large bagel. Using a sort of hand-over-hand technique, twist and pull the dough until it forms a rope about 3/4 inch in diameter.
- Slice the dough into pieces about 3/4 of an inch long, and roll each piece into a ball between your palms. On a well-floured work surface, roll out the ball into a thin disk about 3 inches in diameter, place a piece of parchment paper between the dough and the rolling pin will make things a bit easier. If you're not satisfied with the circles you're getting, use a cookie-cutter to trim them.
Store the formed wrappers between sheets of parchment or waxed paper so that they don't dry out.
- Take a circle of dough, put 3/4 teaspoon of filling in the center, and fold dough in half to make half-moon shapes. Press the air out as you go and press or crimp the edges to seal.
- Lay the Napa cabbage leaves out on the base of a steamer** and put the dumplings on them. Steam over medium-low heat for 10 to 12 minutes per batch or until the pork filling reaches internal temperature of 155°F (65 to 70°C).
- Serve warm with a bit of soy sauce.
Makes about 4 dozen or 16 servings (3 per serving).
*Find Chinese sausage at your local Chinese grocery or substitute it with 1/4 cup finely chopped pieces of cooked ham and 1/2 teaspoon of brown sugar.
**Dumplings will need to be cooked in batches and not all at once.
Nutritional Information Per Serving (3 dumplings): Calories: 140, Fat: 5g, Saturated Fat:1g, Cholesterol: 25mg, Sodium: 105mg, Carbohydrates: 17g, Protein: 6g, Fiber: 1g
Recipe and photograph provided courtesy of National Pork Board, through ECES, Inc., Electronic Color Editorial Services.