Chinese Fried Pork and Cabbage Dumplings With Homemade Wrappers Recipe
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Category
Main Dish
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Cusine
Chinese
What do you need?
How to make?
Ingredients
For the Dough:
2 cups all-purpose flour
1 cup boiling water
For the Filling:
1/2 pound napa cabbage , roughly chopped
1 teaspoon kosher salt
2 scallions, roughly chooped
1/2 pound fatty ground pork
2 teaspoons soy sauce
1 tablespoons Shaoxing wine
2 teaspoons sugar
For the Dipping Sauce:
2 tablespoons soy sauce
2 tablespoons Chinkiang vinegar
1 teaspoon sugar
1 tablespoon finely sliced scallion greens
1 teaspoon ginger, grated on a microplane
To Cook:
Vegetable oil
Directions
place flour in bowl of food processor. With machine running, slowly drizzle in water until cohesive dough is formed . All dough to ride around processor for 30 seconds. Form into a ball using floured hands and transfer to a bowl. Cover with a damp towel and let rest for at least 30 minutes.
Place cabbage and salt in food processor and pulse until finely chopped, about 10 one-second pulses. Transfer to a fine-meshed strainer set over a bowl. Allow to rest for 30 minutes. Meanwhile, place scallions, pork, soy sauce, Shaoxing wine, and sugar in bowl of food processor. Pulse until homogeneous and pasty, about 10 one-second pulses. Transfer to a large bowl and set aside. After cabbage has purged, squeeze any remaining moisture out with your fingers, then transfer to the bowl with the pork. Fold together with a spatula until homogeneous. Microwave a small ball of the filling in a bowl for 10 seconds and eat it to taste for seasoning. Add more salt, soy sauce, or sugar as necessary and repeat tasting/seasoning step until the filling tastes like you want it to. Refrigerate until ready to use.
Divide dough into 4 sections, and each section into 10 small tablespoon-sized balls, making 40 balls total. On a well-floured work surface, roll each ball into a round 3 1/2- to 4-inches in diameter. Stack wrappers and keep under plastic until all of them are rolled out. To form dumplings, place 1 tablespoon of filling in the center of a wrapper. Moisten the edges of the wrapper with a wet fingertip or a pastry brush. Fold in half and pinch the bottom-right corner closed. Pleat the front edge of the wrapper repeatedly, pinching the edge closed after each pleat until the entire dumpling is sealed. Transfer sealed dumplings to a lightly floured wooden or parchment-lined board.
Combine all sauce ingredients in a small bowl and set aside at room temperature.
Bring a large pot of water to a boil. Add a 6 to 12 dumplings and boil until they float . Continue boiling for 2 minutes longer, then transfer to a plate with a wire-mesh spider or slotted spoon. Heat 3 tablespoons vegetable oil in a 10-inch nonstick skillet or the bottom of a well-seasoned cast iron wok over medium heat until shimmering. Add dumplings flat-side down and cook, swirling occasionally, until bottom of dumplings are golden brown and crisp. Serve immediately with dipping sauce. Repeat step 7 with remaining dumplings, working in batches.
