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Chinese-Style Dumplings

Chinese-Style Dumplings

Difficulty Level: Intermediate
  • Prep Time:
    30 Minutes
  • Cook Time:
    PT45M
    15 Minutes
  • Yield:
    4 Dozen
There is something extra comforting and delicious about homemade, and these boiled dumplings are easier to make than you might think.
Ingredients
  • 1 pound ground pork
  • 6 green onions, finely chopped
  • 2 tablespoons minced ginger
  • 3 tablespoons minced cilantro
  • 2 tablespoons soy sauce
  • 1 teaspoon salt
  • 1 teaspoon oil
  • ΒΌ teaspoon white pepper
  • 1 package potsticker wrappers (gyoza and wonton also work)
  • 453.59g ground pork
  • 6 green onions, finely chopped
  • 25.56g minced ginger
  • 38.34g minced cilantro
  • 25.56g soy sauce
  • 4.26g salt
  • 4.26g oil
  • 1.07g white pepper
  • 1 package potsticker wrappers (gyoza and wonton also work)

There is something extra comforting and delicious about homemade, and these boiled dumplings are easier to make than you might think.

Preparation
STEP 1

In a medium bowl combine pork, green onions, ginger, cilantro, soy sauce, salt, oil, and white pepper.

STEP 2

Taking one sheet of wrapper at a time place just under a tablespoon of filling in the center of each round, fold into a half-moon and pinch the edges to seal - very tightly to keep them from opening while cooking. (Sometimes a little water can help to seal).

STEP 3

Place formed dumplings on parchment paper lightly dusted with flour or cornstarch.

STEP 4

Bring a large pot of salted water to a boil. Add dumplings in batches, taking care not to over-crowd. Return to a boil, then reduce heat and simmer about 5 minutes, or until dumplings float and the dough is firm.

STEP 5

Enjoy hot with your favorite dipping sauce.

Options

To make your own dough, combine 2 cups all-purpose flour with ¾ cup water and knead into a slightly sticky dough. Cover and set aside for 30 minutes. When the dough has rested, cut it in half and roll each half into a rope about 1-1 1/4 inches in diameter. Cut each rope into disks about 1/4-inch thick and roll each disk into a thin round. Dust each round with flour to keep them from sticking to each other.

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