If you're craving a comforting, hands-on cooking experience, these Traditional Handmade Dumplings are just the ticket. With a savory pork filling and a tender, homemade wrapper, this recipe offers a satisfying meal that's perfect for any gathering or cozy night in.
All-purpose flour forms the base of our dough, providing structure and elasticity when mixed with water. The water binds the flour into a smooth, workable dough. For the filling, ground pork offers a rich, juicy texture that's essential for a classic dumpling. Green onions add a fresh, mild bite, while soy sauce brings umami depth. Sesame oil lends a nutty aroma, and grated ginger introduces a warm, spicy note. Garlic enhances the savory profile, and a touch of salt and white pepper rounds out the seasoning.
These dumplings pair beautifully with a simple dipping sauce made from soy sauce, vinegar, and a few drops of sesame oil. For a full meal, serve them alongside a crisp cucumber salad or a light soup like miso or hot and sour. They're also great as part of a dim sum spread with other small bites.
Start by making your dough: In a large bowl, combine the flour and water. Mix it together until it forms a shaggy mass, then knead on a lightly floured surface until the dough is smooth and elastic. This should take about 5-7 minutes. Once your dough is ready, cover it with a damp cloth and let it rest for 30 minutes.
While the dough is resting, let's make the filling. In another bowl, combine the ground pork with the chopped green onions, soy sauce, sesame oil, grated ginger, minced garlic, salt, and white pepper. Use your hands or a spatula to mix everything until it's well combined and somewhat sticky.
Now, let's roll out the dough. After it has rested, divide it into manageable sections and roll each section into a thin sheet. You’re aiming for about 1/8 inch thick. Use a 3-inch cookie cutter or a glass to cut out circles. Gather the scraps, roll them out again, and cut more circles until you’ve used all the dough.
To fill your dumplings, take a circle of dough and place a teaspoon of filling in the center. Fold the circle in half to create a half-moon shape, then pleat the edges to seal. You want them tightly sealed, so the filling doesn't escape during cooking.
Bring a large pot of water to a boil. Drop in your dumplings, being careful not to overcrowd the pot. Boil them until they float to the surface, which should take about 5 minutes. If you want a crispy bottom, heat a little oil in a skillet and pan-fry the boiled dumplings until golden brown on one side.
Share