Скачать или смотреть Pork and Chive Dumplings

Episode 5: Pork and Chive Dumplings

Ingredients

Dough
420 grams dumpling flour or AP flour
1/2 tsp salt
1 cup boiling hot water

Filling
1 lbs ground pork
2 inch knob ginger
3 cloves garlic
2 scallions
1 tbsp Szechuan peppercorns
1/2 cup boiling hot water
2 tbsp cup Shaoxing wine
2 tbsp soy sauce
1/2 tsp salt
1 tsp sugar
1/2 tsp white pepper
1/2 tsp msg
1 cup Chinese chives(minced)
1 tbsp sesame oil

Instructions

Dough
1. In a bowl, combine flour and salt and slowly pour in warm water as you mix with chopsticks.
2. Once a shaggy dough comes together, knead for 8-10 minutes or until a smooth dough comes together.
3. Cover and rest the dough for an hour.

Filling
1. Smash together ginger, garlic, and scallions in a mortar and pestle.
2. Add Szechuan peppercorns and boiling hot water. Let sit for 30 minutes.
3. In a bowl combine pork, shaoxing wine, soy sauce, aromatic water, salt, sugar, white pepper, and msg. Stir together in one direction for 5 minutes. This helps with myosin development which helps keep the dumpling juicy.
4. Now incorporate chives and sesame oil.

Folding+Boiling
1. Cut the dough in half and roll into a rope.
2. Cut the rope into 10 gram pieces.
3. Flatten a piece of dough with the palm of your hand and roll it out from the edge to the center while rotating the dough. The center should be slightly thicker than the edges.
4. Place about a tsp of filling in the center of the wrapper and fold the ends together.
5. Use your thumbs and index fingers to seal the dumpling.
6. In a lightly oiled pan, add the dumplings and pan-fry on medium heat.
7. Once the bottom is golden brown, add enough water to cover a little less than half way up the dumpling.
8. Cover and let steam for 4 to 5 minutes.
9. Remove the lid and let the water evaporate to let the bottom crisp up.
10. Serve with black vinegar and chili oil.
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