Classic Pork Dumplings As Made By Yidi Li
Filled with a delectable mixture of savory ingredients, these dumplings are a taste of perfection. Whether you steam, pan-fry, or boil them, each bite is a burst of flavor that will transport you to dumpling heaven.
for 4 servings
- 2 cups bread flour (250 g), plus more for dusting
- ¼ teaspoon kosher salt
- 1 cup water (240 mL), room temperature
- ½ lb ground pork (225 g)
- ½ cup green onion (50 g), sliced
- 1 large egg
- ½ teaspoon kosher salt
- ¼ teaspoon ground five spice
- ½ teaspoon ground suchuan pepper
- 1 tablespoon fresh ginger, minced
- 1 tablespoon soy sauce
- ½ tablespoon sesame oil
- 7 oz raw shrimp (195 g), chopped
- ¾ cup wood ear mushrooms (55 g), minced
- 3 cups napa cabbage (300 g), minced
- Calories 533
- Fat 17g
- Carbs 55g
- Fiber 13g
- Sugar 2g
- Protein 37g
Estimated values based on one serving size.
- Make the dough: Combine the flour and salt in a medium bowl. Gradually pour in the water, stirring with chopsticks to incorporate. Once the dough comes together in a ball, knead in the bowl for 5-8 minutes, until smooth. Cover with a damp towel and let rest in the bowl for 30 minutes
- Make the filling: In a medium bowl, combine the pork, green onion, egg, salt, five spice, Sichuan pepper, ginger, soy sauce, and sesame oil. Using chopsticks, mix until well combined.
- Add the shrimp, wood ear mushrooms, and Napa cabbage. Mix well.
- On a lightly floured surface, turn out the dough and knead a few times. Stretch the dough into a 1-inch (2.5 cm) thick ring, then cut to make a rope.
- Divide the dough into 2-ounce (55 G) pieces, turning the rope 90 degrees after each cut to make triangle shapes. Lightly flour the dough portions.
- Working 1 at a time, pat each dough portion into a flat circle, then, using a small rolling pin, roll out into a thin circle.
- Add 1 tablespoon of the filling to the center of a dumpling wrapper. Fold the wrapper in half. Using your fingertips, make pleats to seal the dumpling. Press the edges firmly to fully seal the dumpling. Repeat with the remaining wrappers and filling.
- Bring a large pot of salted water to a boil. Add the dumplings and cook for 10 minutes, or until the filling is cooked through
- Serve immediately with dipping sauce.
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