Pork Dumplings - Chrysl

Recipe by Chrysl Castelino



Ingredients:
Yield: Around 30 dumplings

For The Dumpling Wrappers
250 gms plain flour
160 gms warm water
1/2 tsp salt

For The Filling
250 gms pork mince
1/2 cup cabbage
10-15 cloves garlic
1" ginger
2 green chillies
2 tbsp Hoisin sauce
1 tbsp dark soy sauce
1 egg
1 tbsp corn flour
1 tbsp vinegar
5-6 sprigs of spring onion (chopped)
1 tbsp white pepper powder
salt to taste

For The Dipping Sauce
2 tbsp soy sauce
2 tbsp Thai sweet chilli sauce
1 tbsp chilli flakes
1/2 tsp vinegar
2 tbsp oil
1/4 cup water
1 tbsp finely chopped spring onion

Steps:
To Prepare The Dumpling Wrappers
  1. Combine all the ingredients for the dumpling wrappers into a bowl and knead for 3-4 minutes until the dough is firm and bounces back when you poke it with your finger. Let the dough rest for 15 minutes.
  2. Stretch the dough into a circle. Then cut in half to form 2 equal-sized logs.
  3. Take one log and roll it to about 2cm in diameter. Cut into even pieces (each log should make about 15 pieces).
  4. Roll each piece into a ball.
  5. Take one ball and use a small rolling pin to roll the ball into a flat circle.
  6. Make sure to roll the edges of the circle thinner than the centre.
  7. Place wrapper onto a floured surface and continue the same process with the remaining dough.
To Prepare The Filling
  1. Finely chop the cabbage, ginger, garlic and green chillies in a food processor or by hand.
  2. Next combine the minced meat with the rest of the ingredients for the filling and mix well.

For The Dipping Sauce
  1. Heat oil in a small saucepan.
  2. Add all the ingredients for the dipping sauce and mix well.
  3. Pour in the water and bring to a boil. Allow the sauce to cool to room temperature.
  4. Transfer to a serving bowl.
To Assemble The Dumplings
  1. Take one dumpling wrapper and place about a teaspoon full of the filling into the centre of the wrapper. Fold in half.
  2. Crimp the edges or pleat them.
  3. Stretch the edges and join them at the centre and pinch so that they stick together.
  4. Steam the dumplings in a steamer for 25- 30 minutes.
  5. Serve hot with the dipping sauce.
  6. ENJOY!
Notes:
  • Since pork needs to be cooked well, I have steamed these dumplings for 30 minutes.
  • If using chicken mince or prawns, steam the dumplings for 10-15 minutes.
  • If using a bamboo steamer, line it with cabbage leaves or parchment paper to prevent the dumplings from sticking to the steamer.
  • For more of Chrysl's recipes, visit http://www.myculinarydiaries.com/