Bacon and Ramp Dumplings

Name: Bacon and Ramp Dumplings
Prep time: 2 h
Cook time: 2 h
Total time: 2 h
Yield: 40
Cuisine: Global
Ingredients: 283 grams cups all purpose flour; 113 grams bacon, roughly chopped; 0 inches disk fresh ginger, roughly chopped; 1 teaspoon finely minced ginger; 113 grams fatty ground pork; 1 teaspoons kosher salt; 473 milliliters roughly chopped fresh napa cabbage; 227 grams ramps, whites finely sliced, greens roughly chopped; 2 teaspoons toasted sesame oil; 1 Tbsp Shaoxing wine or dry sherry; 2 Tbsps soy sauce; 1 teaspoon sugar; 40 servings Vegetable oil for frying; 2 Tbsps Chinkiang vinegar (or rice vinegar); 237 milliliters boiling water

Bacon and Ramp Dumplings might be just the hor d'oeuvre you are searching for. This recipe serves 40. One portion of this dish contains about 2g of protein, 3g of fat, and a total of 64 calories. It is a good option if you're following a dairy free diet. Head to the store and pick up soy sauce, sugar, kosher salt, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 2 hours.

Instructions

For the Dough: place flour in bowl of food processor. With machine running, slowly drizzle in water until cohesive dough is formed (you probably won't need all the water). Allow dough to ride around processor for 30 seconds. Form into a ball using floured hands and transfer to a bowl. Cover with a damp towel and let rest for at least 30 minutes.

Ingredients you will need

Dough

All Purpose Flour

Water

Equipment you will use

Food Processor

Bowl

Heat vegetable oil in a wok over high heat until smoking.

Ingredients you will need

Vegetable Oil

Equipment you will use

Wok

Add ramps and cook, stirring and tossing frequently, until lightly browned and fragrant, 30 seconds to 1 minute.

Ingredients you will need

Ramps

Transfer to a bowl and wipe out wok.

Equipment you will use

Bowl

Wok

Place cabbage and salt in food processor and pulse until finely chopped, about ten 1-second pulses.

Ingredients you will need

Cabbage

Salt

Equipment you will use

Food Processor

Transfer to a fine-meshed strainer set over a bowl. Allow to rest for 30 minutes to drain.

Equipment you will use

Sieve

Bowl

Combine ramps, drained cabbage, bacon, pork, ginger, soy sauce, sugar, sesame oil, and rice wine in a food processor and pulse until a paste-like mixture is formed, about 15 short pulses, scraping down sides as necessary.

Ingredients you will need

Sesame Oil

Rice Wine

Soy Sauce

Cabbage

Ginger

Bacon

Ramps

Sugar

Pork

Equipment you will use

Food Processor

Microwave a small ball of the filling in a bowl for 10 seconds and eat it to taste for seasoning.

Ingredients you will need

Seasoning

Equipment you will use

Microwave

Bowl

Add more salt, soy sauce, or sugar as necessary and repeat tasting/seasoning step until the filling tastes like you want it to. Refrigerate until ready to use.

Ingredients you will need

Seasoning

Soy Sauce

Sugar

Salt

To Make the Dumplings: Divide dough into 4 sections, and each section into 10 small tablespoon-sized balls, making 40 balls total. On a well-floured work surface, roll each ball into a round 3 1/2- to 4-inches in diameter. Stack wrappers and keep under plastic until all of them are rolled out.

Ingredients you will need

Dough

Roll

To form dumplings, place 1 tablespoon of filling in the center of a wrapper. Moisten the edges of the wrapper with a wet fingertip or a pastry brush. Fold in half and pinch the bottom-right corner closed. Pleat the front edge of the wrapper repeatedly, pinching the edge closed after each pleat until the entire dumpling is sealed.

Equipment you will use

Pastry Brush

Transfer sealed dumplings to a lightly floured wooden or parchment-lined board.

Combine soy sauce, vinegar, sugar, and ginger in a small bowl and set aside.

Ingredients you will need

Soy Sauce

Vinegar

Ginger

Sugar

Equipment you will use

Bowl

Bring a large pot of water to a boil.

Ingredients you will need

Water

Equipment you will use

Pot

Add a 6 to 12 dumplings and boil until they float (about 1 minute). Continue boiling for 2 minutes longer, then transfer to a plate with a wire-mesh spider or slotted spoon.

Equipment you will use

Slotted Spoon

Heat 3 tablespoons vegetable oil in a 10-inch nonstick skillet or the bottom of a well-seasoned cast wok over medium heat until shimmering. Carefully add dumplings flat-side down and cook, swirling occasionally, until bottom of dumplings are golden brown and crisp.

Ingredients you will need

Vegetable Oil

Equipment you will use

Frying Pan