Ginger Pork Dumplings

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These dumplings are delicious whether you put the classic pleats in them or not.



  • 1 3/4 cups all-purpose flour plus additional for dusting
  • 1 (2-inch) piece peeled fresh ginger
  • 1/2 cup light soy sauce
  • 1 bunch scallions, thinly sliced
  • 3/4 lb ground Pork (from shoulder; not lean)


  1. Mix flour and half a cup lukewarm water in a bowl until the dough forms.
  2. Knead on a lightly floured surface until all the lumps have been removed.
  3. Wrap the dough in plastic for 10 - 12 minutes at room temp.
  4. Chop half the ginger into fine little bits and cut the other half into small one inch sticks. #Add five tablespoons of soy sauce to the longer sticks of ginger.
  5. Chop the scallions and add them to a bowl with Pork, finely chopped ginger, and remaining 3 tablespoons soy sauce. Mix the contents of the bowl and then chill.
  6. Roll the dough into a 26 inch sheet that is less than 1/8 of an inch thick. Cut out 24 round shapes.
  7. Add 2 teaspoons of pork mix to the dumplings. Pinch edges to seal.
  8. Boil dumplings for 6 - 8 minutes.