From scratch pork and chives dumplings two ways
- 3tsp Sesame oil
- 1bundle Chives
- 3tsp Soy sauce
- 400grams Pork
- 3cups Flour
- 1cup Warm water
- 5grams Sugar
- 5grams Yeast
- 4grams Salt
We are making pork chive dumplings two ways today!
Add water in steps to the flour. Mix until water is absorbed. Then hand kneed the dough until the texture is firm.
Move the dough to a table top and continue to kneed until the dough takes shape. Cover with a paper towel for 10 minutes to let it ‘rest’.
Cut the dough into half inch segments, separate and flatten.
Use a rolling pin to flatten the dough. Make sure to rotate the dough through the rolling pin for an even thickness.
For the filling, mix chives, pork, soy sauce, salt, sesame oil, and egg.
Put a tablespoon of the filling in the center of the dough. Make a closure in the center, then close each side of the dumpling with a pinch.
Arrange the dumplings so they don’t stick together.
One way to cook is to put the dumplings into boiling water. Wait for the dumplings to float to the surface. Put cold water in 3x as the water boils.
The second way is to pan boil in oil to make the ‘pot stickers’. When the bottom browns, put in a quarter cup of water and cover. Careful of the hot oil!