add-boxaddarrow-leftarrow-rightcameracheck-markclosecodedeleteediterroreyefood-menumenuprintsearchstar-ratestars-rating
https://s3.amazonaws.com/ka-images-prod/mastheads/granola-with-cherries.jpg

Pork And Chive Dumplings

For the dough, pour hot water into flour as you stir constantly. Stop when you've reached a crumbly texture. Add cold water to your beaten egg and add to your flour mixture in small additions. Stop when you can pull together a soft dough. Keep kneading for 5 minutes until the dough becomes smooth. Set aside while you make the filling. To make the filling: combine pork mince with sauces, spices an. . .

Recipe Tags

?

Example: #Lunch #Sandwhich #BBQ

Cuisine Tags

?

Example: #Spanish #Mexican

Created on

Favorited: 0

Your Rating

Servings: 4

Prep Time: 02:00

Cook Time: 00:15

Main Ingredients

dumpling wrapper:

2 cups of flour

hot water as needed

1 egg beaten with 1/4 cup of cold water

dumpling filling:

5 - 2

    lbs of ground pork

1 handful bunch of chinese chives

15 large tiger shrimp cut into pieces

1/3 cup of chopped scallions

2 tsp salt

1 tsp ground white pepper

1 tsp ground ginger

3 - 4 tbsp of soy sauce

3 tbsp chinese cooking wine

2 tbsp sesame oil

1/2 cup of chicken stock

4 - 5 tbsp cup of oil

Preparation

1For the dough, pour hot water into flour as you stir constantly. Stop when you've reached a crumbly texture.

2Add cold water to your beaten egg and add to your flour mixture in small additions. Stop when you can pull together a soft dough. Keep kneading for 5 minutes until the dough becomes smooth. Set aside while you make the filling.

3To make the filling: combine pork mince with sauces, spices and scallions.

4Sir vigorously until all the liquids have been absorbed and the mixture resembles a soft mush. If it's still a bit chunky, add more chicken stock and oil.

5Add Shrimp and chopped chives right before you're ready to assemble

6To roll out the dough: divide dough into 2 portion. Cover one while you work with the other

7Roll your dough into a long log and cut into 1 inch pieces. Flatten each piece and dust with flour. Using a rolling pin, roll from the edge to the middle, rotate the wrapper and repeat. The wrapper should be thin along the edges with a slight dome in the middle.

8Place a dumpling wrapper in your left hand and add a spoonful of your filling

9Fold in half and press to seal. Easiest way to do this is to pinch at the midway point then work your way back to the middle from the two sides.

10You can cook your dumplings one of two ways :

111) Bring a large pot of water to a boil and add your dumplings. Stir gently and wait for them to float to the top. Cook for 1 more minute then take them out.

122) Add cooking oil to a pan and arrange your dumplings in one layer. fill the pan with 1 inch of water, cover with a lid and turn your heat to medium- high. Cook until water has evaporated and a golden crust has formed on the bottom.

13Serve with my favorite hot sauce : Lao Gan Ma Chili Sauce

Reviews: 0

Select A Menu

Create A New Menu

Please enter a menu name

This menu name already exists. Please choose a different name

×

Success

This recipe was added to . You can view here or close this window

×

Recipe Embed

Do you have questions or need help embedding recipes? Contact us at info@kulinarian.com


In your blog post, create a "Link" with the text;

Set the link's URL or "href" to the below URL.

The link must include "?embed=link" and any additional parameters

In the footer of your blog (or below your blog post content) add the recipe embed code. This code can be embedded globally on your entire website, for use with all Kulinarian embeds.

You may need to refresh your page or blog post to see the recipe populate.

Detailed Instructions For Site-builders & CMS's

Squarespace

Weebly

Wordpress

×