Pork Dumplings

Ingredients

Filling

• 5 cups napa cabbage cut into 1” pcs

• 1 tsp salt 1/2 for cabbage, 1/2 for pork

• 12 oz ground pork

• 1-1/2 Tbsp soy sauce

• 1-1/2 Tbsp toasted sesame oil

• 1 Tbsp vegetable oil

• 1 Tbsp Chinese rice wine (sub. dry sherry)

• 1 Tbsp hoisin

• 1 Tbsp grated ginger

• 1/4 tsp white pepper

• 4 scallions, minced

Dough 

• 2-½ cups all purpose flour (12.5 oz)

• 1 cup boiling water

Dipping Sauce

• scallions

• soy sauce

• sesame oil

Process

Dough Prep:

1. Add four to the bowl of a food processor and turn on, stream boiling water in while running, ~30-45 seconds until it comes together

2. Knead for 2-3 minutes on the counter until smooth, wrap dough in plastic wrap and let rest for 30 minutes

Filling Prep:

1. Add napa cabbage to the bowl of a food processor and pulse 8-10 times until small pieces. Dump cabbage out to a bowl.

2. Add 1/2 tsp salt to the cabbage and mix, this will draw moisture out of the cabbage, let sit for 10 minutes. then squeeze the water out of the cabbage

3. Add pork, soy sauce, sesame oil, vegetable oil, rice wine, hoisin, ginger, 1/2 tsp salt, and white pepper to bowl of a food processor, pulse about 10 times until mixed

4. Add the strained cabbage and scallions to the food processor, pulse until combined ~8 pulses

5. Transfer to a bowl, cover tightly, and fridge to firm up until ready to use

Assembly:

1. Divide filling and dough into quarters to work more evenly, work with only 1/4 of each at a time. To divide dough, roll out into a 12” cylinder, divide in half then each half in half for quarters, wrap unused quarters in plastic to avoid drying out

2. Roll dough into an 8”cylinder and cut into 10 pcs, flour board and place pcs cut-side up on board, flip an coat both sides in flour

3. Use your palm or bench scraper to press each piece into ~2” rounds, cover up with a damp towel to work with just one at a time

4. Roll each piece center out turning 90 degrees each roll to 3.5” diameter and add 1 Tbsp filling to wrapper

5. Brush away excess flour and wrap, keep on floured parchment baking sheet until complete, repeating from step 2 with each quarter of dough and filling, freeze what you wont be using

Cooking:

1. Spread 1 Tbsp veg oil in cold non-stick skillet then place dumplings in pan

2. Put pan over medium heat uncovered ~3-4 minutes until bottom browns

3. Add 1/2 cup water to pan and bring to a boil then cover for ~6 minutes maybe longer if frozen

4. Remove lid and turn up to medium high to brown, 1-3 minutes
   

Source: ATK Dumplings