Homemade Dumplings - Three Ways
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Ingredients
1.5 cups all-purpose flour or 225 grams
0.5 cups bread flour or 75 grams
0.5 cups hot water or 147 grams
0.5 teaspoons kosher salt or 2 grams
1 pounds ground pork or 450 grams
3 leaves cabbage leaves
1 knob ginger inch, fresh, grated
3 cloves garlic cloves, very finely chopped
3 units green onions very thinly sliced
0.5 teaspoons sugar or 3 grams
0.25 teaspoons fine sea salt or 2 grams
1 tablespoons soy sauce or 14 grams
1 teaspoons sesame oil or 4 grams, optional
0.25 cups white vinegar or 60 milliliters
0.25 cups soy sauce, for dipping sauce or 60 milliliters
0.5 cups water or 118 grams, for slurry
2 tablespoons all-purpose flour or 19 grams, for slurry
0.25 cups water or 60 milliliters
optional sesame oil, option for steaming
Equipment
large bowl
steam basket
pasta roller or rolling pin
medium bowl
small bowl
non-stick skillet
whisk
lid
Directions
Mix one and a half cups or 225 grams of all-purpose flour with half a cup or 75 grams of bread flour in a large bowl.
Dissolve half a teaspoon or two grams of kosher salt in half a cup or 147 grams of hot water and pour it into the flour mixture.
Mix until you get a shaggy dough, then knead for five to seven minutes until smooth and supple.
Wrap the dough with plastic wrap and rest for 15-20 minutes.
Divide the dough into four to six pieces, then roll it into a thin sheet using a pasta roller or rolling pin.
Cut the dough into circles using a three to four inch biscuit cutter.
In a medium bowl, add one pound or 450 grams of ground pork.
Add three finely chopped cabbage leaves.
Add one inch of fresh grated ginger.
Add three finely chopped garlic cloves.
Add three very thinly sliced green onions.
Add half a teaspoon or three grams of sugar.
Add a quarter teaspoon or two grams of fine sea salt.
Add one tablespoon or 14 grams of soy sauce.
Add one teaspoon or four grams of optional sesame oil.
Mix and knead the mixture for about two minutes or until everything is thoroughly incorporated.
In a small bowl, add a quarter cup or 60 milliliters of white vinegar.
Add a quarter cup or 60 milliliters of soy sauce for the dipping sauce.
Mix the dipping sauce ingredients together.
First add a heaping teaspoon of meat mixture into the center of a dumpling wrapper.
Brush the perimeter of the wrapper lightly with water.
Close the wrapper like a taco, pinching the top together.
Crimp one part of the dough towards the center and pinch to keep it folded.
Working your way to the edge, crimp a second section over that and then the third.
Crimp the other side of the wrapper.
To steam the dumplings, place the dumplings in a steam basket lined with cabbage leaves to prevent sticking.
Cover the top and let steam for a total of eight minutes.
Remove the top and optionally hit the dumplings with some sesame oil.
For pan-fried dumplings, get a 12 inch non-stick skillet and add just enough vegetable oil to coat the bottom of the pan.
Heat to medium heat.
Once hot, add your dumplings in a circular pattern without overlapping.
Cook and get some color for two to three minutes until the bottoms are golden brown.
Quickly add in a quarter cup or 60 milliliters of water.
Immediately cover with a lid and let steam for three minutes.
Remove the lid and let any remaining water evaporate.
Remove the dumplings from the pan when they are beautifully steamed and crisp bottomed.
Whisk together a slurry consisting of half a cup or 118 grams of water and two tablespoons or 19 grams of all-purpose flour until thoroughly combined.
Add the slurry to the pan, making sure it coats the entire bottom.
Close the lid and let it steam for three to four minutes.
Let it bubble out any additional water.
Carefully loosen the dumplings from the pan.
Invert the dumplings onto a plate.
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