Lunch

Chinese-style pork dumplings

Make your own Chinese-style food, wherever you live

Ingredients

Soy sauce 1/2 cup
Seasoned rice vinegar 1 tablespoon
Chinese chives 1 tablespoon, finely chopped
Sesame seeds 1 tablespoon
Chilli-garlic sauce 1 teaspoon
Ground pork 1 pound
Garlic 3 cloves, minced
Egg 1, beaten
Chinese chives 2 tablespoons
Soy sauce 2 tablespoons
Sesame oil 1 1/2 tablespoons
Fresh ginger 1 tablespoon, minced
Dumpling wrappers 50
Vegetable oil 1 cup, for frying
Water 1 quart

20 minutes to prepare, 1 hour to cook, ready in 1 hour and 20 minutes

Pork dumplings are a favorite in Chinese restaurants. Here, you’ll learn how to make the best ones at home!

Step 1: Get a small bowl, and combine 1/2 cup of soy sauce, the rice vinegar, a tablespoon of the chives, and the sesame seeds. When that’s done, you can put it to one side for a little bit.

Step 2: In a large bowl, mix the pork, garlic, egg, 2 tablespoons of the chives, the remaining soy sauce, sesame oil, and ginger. Mix them up really well.

Step 3: Put a dumpling wrapper on a lightly floured surface, and put around a tablespoon of the pork filling in the middle of it. Wet the edge of the wrapping with a little water – you can use your finger or a basting brush. Crimp the edge together so they form small pleats that will seal the dumpling. Keep doing this step until all of the dumpling wrappers are filled.

Step 4: Get a large skillet, and set it on your stove over a medium-high heat, with one or two tablespoons of oil. Put between eight and ten of you dumpling onto the skillet, browning them on each side – it should take less than five minutes.

Step 5: Add one cup of water to the skillet, then cover it, and let the dumplings cook for about five minutes – by this stage, they should be tender, and the pork should be cooked through.

Step 6: Repeat this until all of your dumplings are cooked.

Step 7: Serve your delicious home-cooked dumplings with a small bowl of soy sauce to use as a dip.

It looks like a lengthy list of ingredients, but it is small quantities of everything.

Step 3 where you actually create the dumplings can be fiddly, and is the part that requires the most patience, but the end result makes it worth it!

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