Pork and Chive Dumplings with Dried Shrimp

Name: Pork and Chive Dumplings with Dried Shrimp
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 40
Cuisine: Global
Ingredients: 0 teaspoons freshly ground black pepper; 170 grams cabbage (1/4 medium head), roughly chopped; 118 milliliters bunch golden or green garlic chives, finely chopped; 1 Tbsp heaping tablespoon cornstarch; 2 teaspoons dried shrimp; 1 large egg, beaten; 473 milliliters all-purpose flour; 0 teaspoons fresh ginger, finely grated; 1 clove garlic, finely chopped; 454 grams ground pork; 1 teaspoons kosher salt; 1 Tbsp oyster sauce; 2 teaspoons Chinese rice wine, such as Shaoxing, or medium-dry Sherry; 1 teaspoons salt; 1 scallion (green part only), thinly sliced on the diagonal; 2 scallions (green parts only), thinly sliced on the diagonal; 1 teaspoons Asian sesame oil; 59 milliliters soy sauce; 3 Tbsps soy sauce; 1 teaspoon Sriracha (Southeast Asian chile sauce); 1 Tbsp sugar; 79 milliliters unseasoned rice vinegar; 5 Tbsps vegetable oil

Pork and Chive Dumplings with Dried Shrimp might be just the hor d'oeuvre you are searching for. Watching your figure? This dairy free recipe has 75 calories, 3g of protein, and 4g of fat per serving. This recipe serves 40. This recipe covers 3% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes about 45 minutes. Only Head to the store and pick up scallion, soy sauce, scallions, and a few other things to make it today.

Instructions

Make dough

Ingredients you will need

Dough

In large bowl, combine flour, salt, and 1 cup boiling water. Using wooden spoon, mix until dough forms shaggy ball, then transfer to lightly floured surface and knead until smooth and shiny, 6 to 8 minutes. (Alternatively, mix and knead using electric mixer fitted with dough hook; kneading time will be shorter.) Wrap lightly in plastic wrap and let rest at room temperature 20 minutes.

Ingredients you will need

Dough

All Purpose Flour

Water

Salt

Wrap

Equipment you will use

Hand Mixer

Plastic Wrap

Wooden Spoon

Bowl

While dough rests, make filling

Ingredients you will need

Dough

In large bowl, combine all ingredients. Using hands, gently knead mixture in bowl until just combined. Refrigerate until ready to use.

Equipment you will use

Bowl

Roll out wrappers

Ingredients you will need

Roll

Line large baking sheet with paper towels and dust lightly with flour. Divide dough into 3 even pieces. On lightly floured surface, using palms of hands, roll each piece into 3/4-inch-diameter log. Using floured knife, cut each log into 1-inch-long sections.

Ingredients you will need

Dough

All Purpose Flour

Roll

Equipment you will use

Baking Sheet

Paper Towels

Knife

Pinch 1 dough section out into circle, then roll out on floured surface using floured rolling pin to 4-inch-diameter round.

Ingredients you will need

Dough

Roll

Equipment you will use

Rolling Pin

Transfer round to baking sheet and repeat with remaining dough sections, stacking rounds in layers on floured paper towels.

Ingredients you will need

Dough

Equipment you will use

Baking Sheet

Paper Towels

Fill and pleat dumplings

Line second large baking sheet with paper towels and dust lightly with flour. Hold 1 wrapper in palm of hand. Using fingertip dippsed in water, gently wet around edge of wrapper.

Ingredients you will need

All Purpose Flour

Water

Equipment you will use

Baking Sheet

Paper Towels

Place 1 heaping tablespoon filling in center of wrapper, then fold wrapper in half without sealing edges, cupping half-moon (open side-up) between thumb and fingers and gently tamping down filling with other hand to keep edge of wrapper free of filling.

Using thumb and forefinger of left hand, begin pinching edges of wrapper together while pushing 1 edge into tiny pleats with thumb of right hand. Continue pleating and pinching across entire semicircle until wrapper is sealed (unpleated side will automatically curve). Set dumpling, sealed edge up, on baking sheet and repeat with remaining wrappers and filling.

Equipment you will use

Baking Sheet

To steam dumplings

In large saucepan with tight-fitting lid, bring 1 1/2 inches water to boil. Lightly oil metal steamer (if using bamboo, line with cabbage leaves to prevent sticking) and set in pan. Arrange dumplings, sealed edges up, on steamer, cover, and steam until filling is firm and wrappers are slightly translucent.

Ingredients you will need

Cabbage

Water

Cooking Oil

Equipment you will use

Sauce Pan

Frying Pan

To pan-fry dumplings

Equipment you will use

Frying Pan

In large lidded nonstick saut pan over moderately high heat, heat 1 1/2 tablespoons vegetable oil until hot but not smoking.

Ingredients you will need

Vegetable Oil

Equipment you will use

Frying Pan

Add 13 to 14 dumplings, pleated sides up and sides not touching, and immediately pour in enough cold water to come halfway up sides of dumplings (use care; oil may splatter). Cover and cook until liquid is evaporated and bottoms of dumplings are crisp and golden, about 10 minutes. (Use spatula to loosen and lift edges to check bottoms; replace lid and continue cooking if necessary, checking after 1 to 2 minutes.)

Ingredients you will need

Water

Cooking Oil

Equipment you will use

Spatula