Pork Stuffed Dumplings Recipe

For the pastry

• 100g all purpose flour
• 1/4 teaspoon salt
• 1/2 tbsp cooking oil

Pork stuffing

• 1 chinese cabbage leaf
• 150g minced pork
• 1/4 cup spring onion chopped
• 2 cloves garlic minced
• 1/2 tbsp sesame oil
  
• 1/2 teaspoon soy sauce
  
• hint of ground black pepper

Dipping sauce

• 2 tbsp japanese soy sauce
  
• 1/2 tbsp white vinegar
• 1 teaspoon sesame oil
  
• 1/2 tbsp sugar

Special Cooking Equipment Used

• steamer
  

Cooking instructions

Step 1: First we need to make the dumpling pastry, so add 100g of all purpose flour to a strainer, and filter the flour through into a mixing bowl so that it is fine and contains no lumps.

Step 2: Next add 1/4 teaspoon of salt to the mixing bowl, and slowly pour in 40ml of warm water while mixing with the flour. Then add in 1/2 tbsp of cooking oil, and knead the dough until it has the right consistency. Then let the dough rest for 15 minutes or so.

Step 3: Now we can make the dumpling stuffing. Boil 1 chinese cabbage leaf for about 1 minute until it softens, then drain it and leave to cool. Once it has cooled, remove the top part of the leaf as shown in the video as we don’t want this part. Then finely chop the bottom of the leaf, and add the to a mixing bowl along with 150g minced pork, 1/4 cup of chopped spring onion, 1/2 tbsp of sesame oil, 1/2 teaspoon of soy sauce, a hint of ground black pepper and 2 cloves of finely chopped garlic, then thoroughly mix the stuffing.

Step 4: Next dust some flour on a flat surface, and roll out the dough into a thin sheet. Then cut out round pieces from the sheet roughly the size of your palm. Place about 1 tbsp of the pork stuffing into the middle of each sheet of pastry, and fold the sheet in half and seal the edges. Then crimp the edges as Cherry shows in the video. Repeat this process for all of the pastry and stuffing.

Step 5: Now its time to cook the dumplings. Sit them upright in a steamer, and steam them for about 10 minutes. Then coat a pan with a small amount of cooking oil, heat on a low heat, and lightly fry the dumplings on all sides until they are golden brown. Make sure you use a low heat as they will burn easily.

Step 6: The last thing we need to do is make the dipping sauce. Add 1/2 tbsp of warm water, 1/2 tbsp of sugar, 2 tbsp of Japanese soy sauce, 1/2 tbsp of white vinegar, and 1 teaspoon of sesame oil to a mixing bowl, and stir until the sugar dissolves into the sauce.