These traditional homemade dumplings are a delightful way to bring a taste of comfort into your kitchen. With a tender, juicy filling wrapped in a golden, crisp shell, they’re a real crowd-pleaser for any occasion.
All-purpose flour forms the base of our dough, creating a sturdy yet tender wrapper that holds the filling perfectly. A touch of salt enhances the flavor of the dough. The ground pork is the star of the filling, providing a rich, savory backbone. Chopped cabbage adds freshness and texture, while soy sauce and sesame oil infuse the mixture with umami and nuttiness. A sprinkle of ground ginger and minced garlic gives each bite a gentle warmth and aroma. Chopped scallions add brightness, and a beaten egg helps bind the filling together. Finally, vegetable oil is used for frying, ensuring a crispy, golden-brown exterior.
These dumplings are fantastic served with a side of soy sauce or your favorite dipping sauce. Pair them with a simple cucumber salad to add a refreshing contrast. They also work well alongside a bowl of hot and sour soup for a complete meal.
Start by combining two cups of flour with half a teaspoon of salt in a large mixing bowl. As you gradually add three-quarters of a cup of water, mix until a dough begins to form. To achieve the right consistency, knead the dough on a floured surface for about five minutes until it's smooth and elastic. Cover it with a damp cloth and let it rest for thirty minutes to relax the gluten, making it easier to roll out later.
While the dough is resting, let's prepare the filling. In a separate bowl, mix one pound of ground pork with two cups of finely chopped cabbage, a tablespoon each of soy sauce and sesame oil, half a teaspoon of ground ginger, two cloves of minced garlic, a quarter cup of chopped scallions, and a beaten egg. Stir until everything is well combined, ensuring the flavors are evenly distributed.
Once the dough has rested, roll it into a long cylinder on a floured surface. Cut the cylinder into thirty equal pieces, then roll each piece into a thin circle with a rolling pin. Aim for a uniform thickness to ensure even cooking.
Now, place a tablespoon of the filling into the center of each dough circle. Fold the dough over the filling, pinching and pleating the edges to seal the dumplings securely. This step is crucial to prevent the filling from leaking out during cooking.
Heat a generous amount of vegetable oil in a large skillet over medium-high heat. Once the oil is hot, carefully place the dumplings in the skillet, flat side down. Let them cook for about two minutes until the bottoms are golden brown and crispy.
To steam the dumplings, add a quarter cup of water to the skillet and cover it immediately. Allow the dumplings to steam for around five minutes, or until the water has evaporated completely. This method ensures the filling is cooked through while keeping the wrappers tender.
Finally, remove the lid and let the dumplings cook for an additional one to two minutes to re-crisp the bottoms. Serve them hot for the best taste and texture.
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