Pork and Scallion Dumpling (makes about 12)
For the dough:
1 cup all-purpose flour
3/4 teaspoon salt
1/2 cup boiling water
1. In a medium bowl, combine flour, salt, and boiling water. Using a wooden spoon, mix until the dough forms a shaggy ball, then transfer to a lightly floured surface and knead until the dough is smooth (about 8 minutes). Wrap lightly in plastic wrap and let rest at room temperature for 20 minutes. While the dough rests, make the filling.
For the filling:
1/2 lb. ground pork
1/2 tablespoon Shaoxing wine*
1/4 teaspoon sesame oil
1/2 teaspoon chili-garlic sauce (Lee Kum Kee Brand)*
2 teaspoon minced ginger
1/2 teaspoon rice vinegar*
2 teaspoons soy sauce*
Pinch of white pepper powder*
3 tablespoons finely chopped cilantro leaves
* See the bottom of this post for pictures of the ingredients.
1. In a medium bowl, combine all ingredients and mix well. Keep refrigerated until ready to fill the dumplings.
Roll out wrappers:
1. Roll dough into a 1 inch diameter log on a lightly floured surface. Cut dough into 1 inch pieces.
2. Using a rolling pin, roll out each piece of dough into a 4 inch diameter circle. Set aside and repeat with the remaining pieces.
Fill and pleat dumplings:
1. Lightly dust a baking sheet with flour.
2. Hold a wrapper in the palm of your hand. Place a heaping tablespoon filling in center of wrapper.
3. Fold wrapper in half without sealing the edges, open-side up, gently press down filling.
4. Using thumb and forefinger of left hand, begin pinching edges of wrapper together while pushing one edge into tiny pleats with thumb of right hand. Continue pleating and pinching across entire semicircle until wrapper is sealed (the unpleated side will naturally curve). Set dumpling on floured baking sheet pleated side up. Repeat.
1 1/2 tablespoons vegetable oil
In a large lidded nonstick skillet, bring heat 1 1/2 tablespoons vegetable oil until hot. Add dumplins, pleated side up (don’t let them touch) and immediately pour cold water to pan to come half-way up the sides of the dumplings. Cover and cook until all the liquid has evaporated and the bottoms are browned and crispy, about 10 minutes. Make sure to check the bottoms of the dumplings after about 5 minutes and keep checking after 1 to 2 minutes. Transfer to a platter crisp side up.
Lucky dumpling sauce (serves 4)
4 tablespoons soy sauce*
1 tablespoon rice vinegar*
1 teaspoon chili-garlic sauce (Lee Kum Kee Brand)*
1/2 teaspoon Shaoxing wine (optional)*
1. Combine all ingredients and serve with dumplings. Add more chili-garlic sauce separately if you like more heat.
This is a long recipe, but it’s worth it. Enjoy!