Скачать или смотреть Homemade Crispy Dumplings With A Pork & Beef Broth Filling | Pockets Of Flavorful Comfort!

Homemade Crispy Dumplings With Pork
Did you think dumplings are impossible to make at home? Think again! These pork-filled dumplings are perfectly soft and crispy, filled with juicy, flavorful pork spiced with ginger and garlic and best of all? You can absolutely recreate them at home. You'll definitely impress your dinner party guests with these wholesome pockets bursting with flavor.

Ingredients:

For the gelatinous beef broth:

1 lb beef marrow bones
½ leek
3 carrots
2 large onions
¼ celery root
1 bunch parsley
4 bay leaves
1 tsp salt
1 tbsp whole black peppercorns
1 tbsp butter
10½ cups water

For the dumpling dough:

1¾ cups flour
2 tbsp corn starch
¼ tsp salt
1 tbsp sugar
1½ tsp baking powder
1¼ tsp active dry yeast
½ cup milk, room temperature

For the pork filling:

10 oz ground pork
5 oz jellied beef broth, cut into cubes
3 scallions, white part only, finely chopped
1 garlic clove, pressed
¼ tsp grated fresh ginger
salt, to taste

For the assembly:

pork filling
dumpling dough
1 tbsp sesame seeds
3 scallions, only the green parts, finely sliced
3 tbsp vegetable oil

1. For the gelatinous beef broth, cut onions in half and place into a large pot with the marrow bones. Roast in butter until browned.

2. Add cold water to the pot.

3. Roughly chop the vegetables and add them to the pot. Bring to a boil.

4. Add the parsley, bay leaves, salt and whole black peppercorns. Cover and simmer on low heat for 3 hours.

5. Skim off any foam that rises to the surface.

6. After simmering, turn off the heat and let the broth steep for 1—2 hours.

7. Strain out the bones and vegetables, then pass the broth through a fine sieve or cheesecloth.

8. Refrigerate the broth overnight. By the next day, the broth should be well-gelled and ready to dice for the filling.

9. For the dough, combine flour, corn starch, salt, sugar, baking powder, active dry yeast and milk in a large bowl.

10. Knead the dough by hand for about 10–12 minutes until smooth.

11. Cover the bowl well, so the dough doesn't form a crust, and let it rest for 1 hour.

12. For the assembly, roll the dough into a log and divide into 7 equal pieces.

13. Roll each piece into a round disc.

14. Place some of the pork filling in the center of each disc.

15. Seal the dumplings by pinching the dough edges together, as shown in the video. Tip: mix 1 tbsp corn starch with 1 tsp water and brush the mixture onto the edges to help seal the dumplings.

16. Place the dumplings seam-side down into a nonstick pan. Cover and let them rise for 30 minutes.

17. Add enough water to cover the bottom of the pan. Cover and simmer gently until the water evaporates and the dumplings puff up.

18. Remove the lid, sprinkle sesame seeds and scallions on top, pour in the vegetable oil, and fry until the bottoms are golden and crisp.

19. Carefully flip onto a plate and serve hot.

__________________________________________

Scrumdiddlyumptious brings you creative recipes & cooking hacks every day, so be sure to like, follow, and subscribe for inspiring new ideas. Home cooking has never been so easy, or so fun!

💚 YouTube Memberships: https://www.youtube.com/scrumdiddlyum...
💚 Facebook:   / scrumdiddlyumptiouscom  
💚 Instagram:   / scrumdiddlyumptious_recipes  
💚 TikTok:   / scrumdiddlyumptious.com  
💚 Pinterest:   / scrumdiddlyumptious  
💚 Website: https://www.scrumdiddlyumptious.com

__________________________________________