Teaching video
Recipe — Traditional Chinese Pork Dumplings
Serves 4-6
For filling:
1 package Dumpling skins (round)
1 lb Ground pork
1 Egg
1 cup Chinese chives (garlic chives), finely diced
1 Tbsp Fresh ginger, minced
1 Tbsp Black pepper
1 Tbsp Soy sauce
1 Tbsp salt
1/4 cup Fresh corn cut from cob and diced (optional)
1/3 cup Green onion tops
1/4 cup Water
1 Tbsp Sesame oil
Equipment:
Chef’s Knife
Medium mixing bowl
Small mixing bowl
6 qt sauce pan
chop sticks
large perforated spoon
1) Put the ground pork in a large mixing bowl. Add one egg and use chopsticks to mix the egg and ginger into the the pork, stirring only one direction. Add soy sauce, salt, and pepper. As you stir the mixture slowly add the water. You can add a little more or use a little less for consistency. Add in the chives, green onions, corn and sesame oil as you mix. Mix in the same direction until you can see small strings of the pork fat starting to form.
2) Place about one tablespoon of pork mixture into the middle of the dumpling skin. Fold skin in half over the meat mixture. With your thumbs and first fingers squeeze together the top edges of the dumpling skins. If needed, you can add a tiny bit of water to the inside edge of the skin to help seal the dumpling.
3) Fill a 6 qt sauce pan half way full with water and bring to a boil. Put dumplings in boiling water gently stirring to prevent dumplings from sticking to the bottom of the pan or to each other. Allow water to return to a boil. When the dumplings rise to the top add a small amount of cold water. Boil one or two more minutes and remove.
For dipping sauce:
2 Tbsp Soy sauce
2 Tbsp Black Chinese vinegar
5 cloves Fresh garlic, diced or crushed
1 tsp Sichuan peppers, ground
2 Tbsp Flaming Moon™ spicy mala sauce
1 tsp Sesame oil
4) Combine dipping sauce ingredients in a small bowl. Dish out a small amount of dipping sauce into individual serving bowls for dippings.
For filling:
1 package Dumpling skins (round)
1 lb Ground pork
1 Egg
1 cup Chinese chives (garlic chives), finely diced
1 Tbsp Fresh ginger, minced
1 Tbsp Black pepper
1 Tbsp Soy sauce
1 Tbsp salt
1/4 cup Fresh corn cut from cob and diced (optional)
1/3 cup Green onion tops
1/4 cup Water
1 Tbsp Sesame oil
Equipment:
Chef’s Knife
Medium mixing bowl
Small mixing bowl
6 qt sauce pan
chop sticks
large perforated spoon
1) Put the ground pork in a large mixing bowl. Add one egg and use chopsticks to mix the egg and ginger into the the pork, stirring only one direction. Add soy sauce, salt, and pepper. As you stir the mixture slowly add the water. You can add a little more or use a little less for consistency. Add in the chives, green onions, corn and sesame oil as you mix. Mix in the same direction until you can see small strings of the pork fat starting to form.
2) Place about one tablespoon of pork mixture into the middle of the dumpling skin. Fold skin in half over the meat mixture. With your thumbs and first fingers squeeze together the top edges of the dumpling skins. If needed, you can add a tiny bit of water to the inside edge of the skin to help seal the dumpling.
3) Fill a 6 qt sauce pan half way full with water and bring to a boil. Put dumplings in boiling water gently stirring to prevent dumplings from sticking to the bottom of the pan or to each other. Allow water to return to a boil. When the dumplings rise to the top add a small amount of cold water. Boil one or two more minutes and remove.
For dipping sauce:
2 Tbsp Soy sauce
2 Tbsp Black Chinese vinegar
5 cloves Fresh garlic, diced or crushed
1 tsp Sichuan peppers, ground
2 Tbsp Flaming Moon™ spicy mala sauce
1 tsp Sesame oil
4) Combine dipping sauce ingredients in a small bowl. Dish out a small amount of dipping sauce into individual serving bowls for dippings.