Ingredients with Measurements:
- 1 cup all-purpose flour
- 1/2 cup water
- 1/2 lb ground pork
- 1/2 cup chopped cabbage
- 1/4 cup chopped scallions
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tsp grated ginger
- 1 garlic clove, minced
- Salt and pepper to taste
Special equipment needed:
- Rolling pin
- Dumpling mold (optional)
Step-by-step instructions:
1. In a large mixing bowl, combine the flour and water until a dough forms. Knead the dough for 5 minutes until it becomes smooth and elastic. Cover the dough with a damp cloth and let it rest for 30 minutes.
2. In a separate mixing bowl, combine the ground pork, chopped cabbage, scallions, soy sauce, sesame oil, grated ginger, minced garlic, salt, and pepper. Mix well.
3. On a floured surface, roll out the dough into a thin sheet. Use a round cookie cutter or a cup to cut out circles from the dough.
4. Place a spoonful of the pork filling in the center of each dough circle. Fold the dough in half and pinch the edges together to seal the dumpling. Repeat until all the dough and filling are used up.
5. If using a dumpling mold, place the dough circle on the mold, add the filling, and fold the mold to seal the dumpling.
6. In a large pot of boiling water, add the dumplings and cook for 5-7 minutes until they float to the surface and the filling is cooked through.
7. Serve hot with soy sauce and chili oil.
Time:
Preparation time: 45 minutes
Cooking time: 5-7 minutes
Temperature:
Boiling water
Serving size:
Makes 20-24 dumplings
Nutritional information:
Calories per serving: 80
Total fat: 3g
Saturated fat: 1g
Cholesterol: 10mg
Sodium: 200mg
Total carbohydrates: 10g
Dietary fiber: 1g
Sugars: 0g
Protein: 4g
Substitutions for ingredients:
- Ground chicken or turkey can be substituted for ground pork.
- Shredded carrots or bok choy can be substituted for cabbage.
- Rice vinegar can be substituted for soy sauce.
Variations:
- Vegetarian dumplings can be made by substituting the ground pork with tofu or mushrooms.
- Spicy dumplings can be made by adding chili flakes or hot sauce to the filling.
Tips and tricks:
- Make sure to seal the dumplings tightly to prevent the filling from leaking out during cooking.
- If the dough is too dry, add a little more water. If it's too wet, add a little more flour.
- To prevent the dumplings from sticking together, place them on a lightly floured surface or parchment paper.
Storage instructions:
Leftover dumplings can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, steam the dumplings for 5-7 minutes until heated through.
Presentation ideas:
Arrange the dumplings on a platter and garnish with chopped scallions and sesame seeds.
Garnishes:
Chopped scallions, sesame seeds, chili flakes, and cilantro.
Pairings:
Serve with steamed rice and stir-fried vegetables.
Suggested side dishes:
Stir-fried bok choy, garlic green beans, or cucumber salad.
Troubleshooting advice:
- If the dough is too sticky, add more flour.
- If the dumplings fall apart during cooking, make sure they are sealed tightly and the water is not boiling too vigorously.
Food safety advice:
- Make sure the pork filling is cooked through before serving.
- Wash your hands and all utensils thoroughly before handling food.
Food history:
Dumplings have been a popular food in China for over 1,800 years. They are traditionally eaten during the Chinese New Year as a symbol of wealth and good fortune.
Flavor profiles:
The pork filling is savory and slightly sweet, with a hint of ginger and garlic. The dough is soft and chewy.
Serving suggestions:
Serve as an appetizer or main dish.
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