Chinese Pork Dumplings 豬肉白菜餃子
Filipino Cooks with Chinese Husband and Mom-in-Law
2 cups all-purpose flour
1 tsp salt
3/4 cup boiling water + (1/4 boiling water as needed)
1 tsp sesame oil (or vegetable oil)
extra flour for dusting
3/4 lbs. ground pork
1/2 head of Napa cabbage, minced
1 tbsp garlic, minced
2 tsp ginger, minced
1/2 tsp salt
4 scallions (both the green and white parts), minced
2 tbsp of soy sauce
2 tbsp of sesame oil
1 tbsp of rice wine
1 tsp of cornstarch
1/2 tsp ground white or black pepper
2 tbsp cilantro, minced
Vegetable oil for frying
In a food processor (you can also mix dough by hand if a food processor is not available), add 2 cups of all-purpose flour and 1 teaspoon of salt, and pulse a couple of times.
In a heat-proof container, add 3/4 cups of boiling water and add 1 teaspoon of sesame oil (or vegetable if you don't have sesame oil). Then slowly add this hot water oil mixture to the flour in a steady stream while pulsing.
Continue pulsing until all the flour has come together into a ball. Have 1/4 cup of boiling water reserved on the side, and keep adding this boiling water, 1 teaspoon at a time, up to 1/4 cup of water as needed, until all of the flour comes together.
Sprinkle flour onto a clean surface, place the dough on it, and knead it for about 30 seconds to 1 minute, till it becomes smooth but very pliable. It shouldn't stick to your fingers, and it should bounce back slowly when you press it with your fingers.
Place sprinkle some flour in a bowl, transfer the dough into it, and cover with plastic wrap. Let this rest at room temperature for 1 to 3 hours.
While the dough is resting, make the filling. Take a non-reactive bowl like glass or stainless steel. Add in 3/4 lbs. ground pork, 1/2 head of Napa cabbage (minced), 1 tbsp garlic (minced), 2 tsp ginger (minced), 1/2 tsp salt, 4 scallions (both the green and white parts, minced), 2 tbsp of soy sauce, 2 tbsp of sesame oil, 1 tbsp of rice wine, 1 tsp of cornstarch, 1/2 tsp ground white or black pepper, 1 egg, and 2 tbsp cilantro (minced). Thoroughly mix this together by hand, and set it aside.
Generously sprinkle flour over a clean surface. Roll out the dough till it's very thin, about 1/8 inch thick. Sprinkle flour on the dough as well to prevent it from sticking to the rolling pin as needed.
Take a circular cookie cutter or glass that's three and a half inches in diameter, and cut out circles. Take the leftover dough, knead as necessary to form a smooth uniform ball, roll it out again like before, and repeat making more circles.
Continue doing this until you've used up all the dough. This dough should make about 24 to 30 wrappers, depending on how thin or thick the dough was rolled.
Using a rolling pin, roll the edges of the dough circles while rotating the circle so that the ends are tapered. This will make the edges of the circle thinner than the middle.
Assembling and Cooking the Dumplings:
Add about 1 1/2 tbsp of filling in the middle of a dough circle.
Bring two opposite ends together and crimp. Then take the middle of one of the loose ends, pull the skin a little and bring in towards the filling, and crimp. Then crimp the open lip closed. Do the same thing on the other side.
Do this with the remaining dough circles and filling. When the dumpling has been made, they should either be cooked or frozen within 30 minutes of being made.
When you're ready to cook them, fill a large pot 3/4 full with water. Bring to a boil over high heat. When the water is boiling, turn down to medium heat and add the dumplings to the boiling water.
When the dumplings float to the surface, continue cooking for another 6 minutes, until the dough looks transparent. Take the dough out of the boiling water and rest on a plate to cool.
Once they've cooled, you can either eat them as is, or pan fry them. If pan frying, coat a skillet with vegetable oil over medium-low heat. Once the oil is hot, fry the dumplings for 3 minutes per side. Serve with your favorite dipping sauce, and enjoy!