Recipe Pork Dumplings Chinese

Wrap the chopped cabbage in a clean kitchen towel and squeeze to remove juices then transfer to a large bowl.

Recipe pork dumplings chinese. There are a million and one ways to make chinese dumplings but a simple filling with ground pork cabbage green onions ginger and a few spices is a great place to start. Wet the edge with a little water and crimp together forming small pleats to seal the dumpling. In a large bowl mix the cabbage pork green onions wine cornstarch the remaining 1 teaspoon salt 1 teaspoon sesame oil and the white pepper.

Place a dumpling wrapper on a lightly floured work surface and spoon about 1 tablespoon of the filling in the middle. In a bowl mix the flour and 1 cup boiling water until a soft dough forms. Once the dumplings are frozen transfer to an airtight freezer bag.

They will keep in the freezer for up to two months. To freeze dumplings place them on a tray lined with parchment paper and place the tray in the freezer. Divide the dough in half.

Mix pork garlic egg 2 tablespoons chives soy sauce sesame oil and ginger in a large bowl until thoroughly combined. In a large bowl combine the pork ginger garlic green onion soy sauce sesame oil egg and cabbage. Add ginger garlic scallions and if desired garlic chives.

Place in a large bowl sprinkle with the salt and set aside for 10 minutes. Knead the dough on a lightly floured surface about 5 minutes or until smooth. Stir until well mixed.

Finely mince the cabbage in a food processor.