| Pork and Scallion Dumplings Serves 4 Dumplings 256 grams of all purpose flour (2 cups) ½ cup water Filling ½ pound ground pork ¼ cup scallions, chopped, white and green part mix 1 ½ sherry 1/4 teaspoon salt 1/8 teaspoon salt ¼ teaspoon sesame oil Dipping Sauce ¼ cup soy sauce 2 Tablespoon rice wine vinegar 4 teaspoons brown sugar 1 ¼ teaspoon sesame oil 1 scallion, chopped Toppers sesame seeds (optional) Mix dipping sauce ingredients in a bowl, cover with plastic wrap, set aside. Mix the filling ingredients in a bowl. Cover with plastic wrap and put in refrigerator. Set up a large plate or platter to hold your dough pieces. You're also going to need a damp kitchen towel or paper towel at the ready. In the bowl of a stand mixer add flour and water. Mix on the 3rd setting or medium low for 7 minutes. Turn out onto a cutting board and knead about 10 times. The dough shouldn't be sticky. If doing by hand add ingredients to a medium bowl and mix together, turn out onto a cutting board and knead for 15 minutes. The dough shouldn't be sticky. Cut the dough in half. Roll out the dough with your hands into a log of 1 inch in diameter. Cut ¼ pieces of dough and place them on platter, cover them with the damp towel. Repeat with other have of dough. After you've cut all the pieces. Grab the filling from the refrigerator Roll out each piece into a 3 inch circle with a rolling pin. Fill with 1 teaspoon of filling and squeeze the edges of the dough together. Place on plate and cover with damp towel. Do this until your have down them all. Get a large pot over medium high heat and bring to boil. Add dumplings to boiling water (you're going to have to do this in batches) and cover with lid. When the dumplings start to float they're ready. Remove them with a slotted spoon to a plate taking care to drain excess water. Serve hot with dipping sauce. Enjoy. Peace, CK |
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