Pork and Shiitake Mushroom Dumplings

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77 likes 36 klips

Traditional Chinese dumplings from scratch. Would you like them boiled or pan-fried?

NVsYg1R8ql Kitchenbowl
Prep Time

1 hr

PT1H
Cook Time

15 min

PT15M
Wait Time

--

PT0S PT1H15M
Pork and Shiitake Mushroom Dumplings

Ingredients

Makes 24
24 servings Makes

Instructions

Step 1

Soak shiitake mushrooms in hot water for 20 min. In the meantime, prepare other ingredients.

Soak shiitake mushrooms in hot water for 20 min. In the meantime, prepare other ingredients.

Step 2

Mince ginger and garlic. Add more for stronger flavor.

Mince ginger and garlic. Add more for stronger flavor.

Step 3

Mince napa cabbage. Season with salt liberally (~1 tbsp) to rid of moisture.

Mince napa cabbage. Season with salt liberally (~1 tbsp) to rid of moisture.

Step 4

Drain and gently squeeze shiitake mushrooms to rid of moisture; then mince.

Drain and gently squeeze shiitake mushrooms to rid of moisture; then mince.

Step 5

Combine pork, mushrooms, cabbage, ginger and garlic. Mix in soy sauce, sesame oil, salt and pepper.

Combine pork, mushrooms, cabbage, ginger and garlic. Mix in soy sauce, sesame oil, salt and pepper.

Step 6

Time to make the dough. Mix 2-cup flour with ½-cup tap water (4:1 ratio).

Time to make the dough. Mix 2-cup flour with ½-cup tap water (4:1 ratio).

Step 7

Knead dough for 2 min. The dough should have a stiff consistency.


Step 8

Stretch dough into a ring, and cut into ½-inch pieces.


Step 9

Flatten ½-inch pieces into circles using the palm of your hand.


Step 10

Roll out each circle into dumpling wrappers.


Step 11

For each wrapper, scoop ½ tbsp of filling onto its center. Fold in half, then squeeze edges together. Make crease before squeezing for fancier look.


Step 12

The dumplings are ready to cook! Start placing them in boiling water.

The dumplings are ready to cook! Start placing them in boiling water.

Step 13

Once pot boils again, you have two choices. For boiled dumplings, add 1-cup tap water and cook for 5 more min before drain. For pan-fried, drain now.

Once pot boils again, you have two choices. For boiled dumplings, add 1-cup tap water and cook for 5 more min before drain. For pan-fried, drain now.

Step 14

For pan-fried, transfer dumplings to pan and cook for 10 min, flipping occasionally.

For pan-fried, transfer dumplings to pan and cook for 10 min, flipping occasionally.

Step 15

Ta-da! Here are your pan-fried dumplings.

Ta-da! Here are your pan-fried dumplings.

Step 16

And your boiled dumplings!

And your boiled dumplings!

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About the Creator

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jackipy

Food. Travel. Technology

Pork and Shiitake Mushroom Dumplings

Pork and Shiitake Mushroom Dumplings

By jackipy

Traditional Chinese dumplings from scratch. Would you like them boiled or pan-fried?

Prep Time

1 hr

Cook Time

15 min

Wait Time

--

Ingredients

Makes 24

Instructions

Soak shiitake mushrooms in hot water for 20 min. In the meantime, prepare other ingredients.

Step 1

Soak shiitake mushrooms in hot water for 20 min. In the meantime, prepare other ingredients.

Mince ginger and garlic. Add more for stronger flavor.

Step 2

Mince ginger and garlic. Add more for stronger flavor.

Mince napa cabbage. Season with salt liberally (~1 tbsp) to rid of moisture.

Step 3

Mince napa cabbage. Season with salt liberally (~1 tbsp) to rid of moisture.

Drain and gently squeeze shiitake mushrooms to rid of moisture; then mince.

Step 4

Drain and gently squeeze shiitake mushrooms to rid of moisture; then mince.

Combine pork, mushrooms, cabbage, ginger and garlic. Mix in soy sauce, sesame oil, salt and pepper.

Step 5

Combine pork, mushrooms, cabbage, ginger and garlic. Mix in soy sauce, sesame oil, salt and pepper.

Time to make the dough. Mix 2-cup flour with ½-cup tap water (4:1 ratio).

Step 6

Time to make the dough. Mix 2-cup flour with ½-cup tap water (4:1 ratio).

Knead dough for 2 min. The dough should have a stiff consistency.

Step 7

Knead dough for 2 min. The dough should have a stiff consistency.

Stretch dough into a ring, and cut into ½-inch pieces.

Step 8

Stretch dough into a ring, and cut into ½-inch pieces.

Flatten ½-inch pieces into circles using the palm of your hand.

Step 9

Flatten ½-inch pieces into circles using the palm of your hand.

Roll out each circle into dumpling wrappers.

Step 10

Roll out each circle into dumpling wrappers.

For each wrapper, scoop ½ tbsp of filling onto its center. Fold in half, then squeeze edges together. Make crease before squeezing for fancier look.

Step 11

For each wrapper, scoop ½ tbsp of filling onto its center. Fold in half, then squeeze edges together. Make crease before squeezing for fancier look.

The dumplings are ready to cook! Start placing them in boiling water.

Step 12

The dumplings are ready to cook! Start placing them in boiling water.

Once pot boils again, you have two choices. For boiled dumplings, add 1-cup tap water and cook for 5 more min before drain. For pan-fried, drain now.

Step 13

Once pot boils again, you have two choices. For boiled dumplings, add 1-cup tap water and cook for 5 more min before drain. For pan-fried, drain now.

For pan-fried, transfer dumplings to pan and cook for 10 min, flipping occasionally.

Step 14

For pan-fried, transfer dumplings to pan and cook for 10 min, flipping occasionally.

Ta-da! Here are your pan-fried dumplings.

Step 15

Ta-da! Here are your pan-fried dumplings.

And your boiled dumplings!

Step 16

And your boiled dumplings!

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