Dumplings are intimidating (well, they can be). But they are also, in fact, delicious. No matter what you stuff them with, the concept of a soft, pillowy dough enveloping a luscious, super flavorful filling is enough to warm you up from the inside out. With our dumpling recipe, we bring that warm and fuzzy feeling right to your kitchen table.
Ingredients :
for 24 dumplings
- 4 cups all-purpose flour(500 g)
- 2 teaspoons salt, divided
- 1 ¼ cups warm water(300 mL)
- 2 cups red cabbage(200 g)
- 2 cups green onion(300 g), sliced
- 6 cloves garlic, minced
- 4 tablespoons ginger, minced
- 2 tablespoons soy
- 2 tablespoons sesame oil
- ½ lb ground pork(225 g)
- ½ teaspoon pepper
- ¾ cup mushroom(55 g), diced
- ¾ cup carrot(90 g), diced
- ½ lb shrimp(225 g), peeled and deveined
DIPPING
- ¼ cup soy sauce(60 mL)
- ¼ cup rice wine vinegar(60 mL)
- 1 teaspoon sesame oil
- 1 teaspoon crushed red pepper flake
Preparation :
- In a large bowl, combine the flour, 1 teaspoon of salt and the warm water and mix until well combined.
- Roll out the dough on a floured surface and knead until smooth.
- Divide the dough into 4 equal parts.
- Roll 1 piece of dough into a thin log and divide into 6 or 8 pieces, depending on the size of the balls you want. Repeat with the remaining portions of dough.
- Lightly flour the pieces of dough and roll out one piece into a thin circle about 10 cm in diameter.
- Keep the sheets of dumpling dough separated with a small piece of parchment paper and repeat with the remaining dough.
- Combine cabbage, green onions, garlic, ginger, soy and sesame oil in a medium bowl and mix until well incorporated.
- For the pork filling, combine the ground pork with the remaining 1 teaspoon of salt, pepper and 1 cup (125 g) of the cabbage mixture and stir until well incorporated.
- For the vegetable topping, combine mushrooms and and microwave for 3 minutes, until tender. Add 1 cup (125 g) of the cabbage mixture and stir until well incorporated.
- For the filling, combine the with 1 cup (125 g) of the cabbage mixture and stir until well incorporated.
- To assemble dumplings, add about 1 heaping tablespoon of filling to the center of a dumpling shell. Using your finger, lightly coat half of the outside of the wrapper with water. Fold the wet half of the wrapper over the filling and, using your fingers, fold the edges to seal them. Repeat with remaining filling and paper.
- Heat the oil in a large skillet over medium-high heat and add a few dumplings, cooking them in batches. When the bottom of the dumplings start to brown, add a little water and cover with a lid. Steam for about 5 minutes, or until the dumplings are cooked and the water has evaporated. Transfer cooked dumplings to a paper towel-lined plate to remove excess moisture or fat.
- In a small bowl, combine the soy sauce, rice vinegar, sesame oil and chili flakes and stir to combine. Serve the dumplings immediately with the dipping sauce.
- Enjoy!
Nutrition Info :
- Calories 149
- Fat 3g
- Carbs 21g
- Fiber 1g
- 1g
- Protein 7g
Estimated values based on one serving size.
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