Pork And Chive Dumplings Recipe

Homemade Chinese Pork Chive Dumplings Christie at …

WEBNov 1, 2023 · Make Filling: In a large mixing bowl, mix the Filling ingredients as listed in one direction with chopsticks or a fork. Mix very …

Rating: 4.9/5(14)
1. In a large mixing bowl, mix the Filling ingredients together. Mix very well until it forms a paste. The meat should be broken down and pasty.
2. In another large mixing bowl, whisk flour and salt together. Make a well in the middle of the dry mixture. Pour hot boiling water into well. Then whisk the ingredients together until they form a clumpy ball. On a well floured surface, knead the dough until it's no longer clumpy or flakey. Roll it into a long 1 1/2 inch thick cylinder.
3. Slice it into 2 cm thick medallions.
4. Then roll the medallions into 1 inch balls. Place balls back into the mixing bowl and cover them with a moist clean towel so they do not dry out.

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PorkandChive Dumplings Recipe Peter Cho Food …

WEBAug 2, 2023 · Directions. Make the dumplings In a food processor, pulse the chives, ginger, garlic, soy sauce, rice wine, brown sugar, both …

1. Make the dumplings In a food processor, pulse the chives, ginger, garlic, soy sauce, rice wine, brown sugar, both sesame oils and 1 teaspoon of salt until finely chopped. Transfer to a large bowl; mix in the pork.
2. Line a large baking sheet with parchment paper. Spoon about 1 tablespoon of the filling into the center of 1 gyoza wrapper and, using your finger, moisten half of the edge with water. Fold the dough up and over the filling to form a half-moon and pinch to seal the dumpling completely. Moisten the top of one end with water, bring the other end over and pinch to bring together and create a rosebud shape. Place the dumpling on the parchment-lined baking sheet and keep covered with a clean kitchen towel while you assemble the rest. Repeat the process with the remaining filling and wrappers.
3. Line 2 large steamer baskets with cabbage leaves and set the dumplings on the cabbage. Set the basket in a pot of boiling water and steam until the wrappers turn transparent and the filling is firm, 8 to 10 minutes.
4. Meanwhile, make the dipping sauce In a small saucepan, simmer the stock over moderately high heat until reduced by half, about 2 minutes. Whisk in both vinegars and the ginger. Serve the warm dipping sauce with the dumplings.

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