Time: 1 hour
Servings: 50
Rating: 5/5
Recipe from my good friend Sarah who taught me the wonderful art of homemade dumplings.
INGREDIENTS
Filling
- 2lb ground pork (80/20)
- 2 eggs
- Dumpling skins (if using store bought)
Sauce
- Soy sauce
- Dark soy sauce
- Oyster sauce
- Sesame oil
- Cooking wine
Dumpling Skins
- Flour
- Water
Veggies
- 1 bunch green onions
- 1.5 carrots
- Ginger
- Garlic
INSTRUCTIONS
Dumpling Skins
- Mix 4 parts flour to 1 part water until dough comes together.
- Roll into a thin tube and cut off chunks to roll into dumpling skins. Use more flour as necessary.
Dumpling Filling
- Mix ground pork, eggs, and sauce. The mixture should be stringy and sticky. Marinate for several hours to overnight.
- Mince vegetables and saute. Mix with meat right before making dumplings.
- Line baking trays with flour, to place folded dumplings, make dumplings.
Cooking Dumplings
- Bring pot of water to boil. Add in dumplings and stir so they do not stick to the bottom.
- When water returns to boil, add in water. Repeat step.
- On the third boil, cook dumplings for 5 min or until done.
Thoughts
Homemade dumplings are delicious. A few rules of thumb, about 1 cup of cooked veggies per pound of meat. About 1 egg per pound of meat. Extra dumpling fillings or raw folded dumplings can be frozen to be cooked at a later date. The meat should be at least 20% fat.
