Homemade Pork Dumplings (and our first guest appearance!)

This is the first meal not prepared in the Man Food cave.  On Tuesday I went over my girlfriend’s place.  Wait, girlfriend?  Yes, that is why this got the special announcement tag.  Now that we got that out of the way…  We decided to stay in and make supper.  She asked if I wanted to help her make dumplings to which I said definitely – so long as I could take pics and blog about it!

These are real deal dumplings, folks.  The outer wrapper is homemade, the filling is all hand mixed and yes, they were even eaten with chopsticks.  I swear they aren’t as hard to make as you may think!

Stuff needed:

  • Flour for the shell.
  • Salt for the shell.
  • Ground meat (we used pork).
  • Scallions.
  • Ginger root.
  • Water chestnuts (what you use for a filling is pretty optional).
  • Cabbage.
  • Soy sauce.
  • Sesame oil.
  • Garlic.
  • Two mixing bowls (one for the filling, one for the shells).
  • Pot to boil the water and the dumplings in.
  • Rolling pin.

The first step is to make the dough for the wrapper or the shell – whatever you want to call the outside part.  It’s really simple and is only flour and water with a tiny bit of salt.  Start with putting flour in the bowl and then a tiny bit of salt (to taste of course – though the salt does make it a little stickier).  Add a little bit of water at a time.  We want this to have a sticky play doh like consistency and not soupy.  However!  It also needs to be able to be rolled flat and not be too sticky.   The picture to the left is a good example of the dough being too sticky still – add some water.

After the dough is made, you can set it aside in the fridge.  You actually want to let it set a little while before using it, anyway.  Now it’s time to start making the filling.  When you dice up your veggies to mix with the meat, make sure you dice them up pretty finely.  You want all the ingredients to mix well, and since each dumpling with have a small amount of filling, you want each bite to have a little of everything.

After your veggies are all sliced and diced, throw all of them into your mixing bowl with whatever ground meat you decided on.  We used pork and it was wicked good.  (The red wine is optional and if you choose to use it be careful.  Our bottle was done before we ate!)  Once the ingredients are all in the bowl it’s time to start hand mixing it all together!  I hope I don’t even have to mention it – but please wash your hands before this step.  Like I said, I hope it’s not necessary but who knows.  Anyway, mix up all the ingredients until all of the ingredients are evenly mixed.

While mixing up the meat and the veggies you can add the soy sauce and sesame oil to the filling mix.  Warning!  Your fingers will start to smell very yummy but don’t eat them!  While mixing the meat it smelled wicked good and it kept making me  more hungry.  Once you have your filling all mixed it it’s finally time to test out the filling.  Make a couple meatballs out of your bowl and place them in boiling water until they float.  Take them out and try them!  Does it taste good?  I hope so!

After you got the filling to be the taste you want, it’s time to start making dumplings!  Take a small amount of dough and and roll it into a ball in your hands.  Use the rolling pin to flatten and thin it out (make sure you add flour to your cutting board and rolling pin from time to time).  In the middle of the shell.  You want to try to make the filling into more of a meatball than is pictured at left.

An important step!  After you place the filling in the middle, you want to put a small bit of water on one edge of the dumpling.  If you don’t do this, the two sides will not stick to each other and you won’t be able to fold the dumpling.  Just dip your finger in a bowl on the side and place a few drops on the edge of the dumpling.  It’s not alot of water – but it’s an important step.

Fold the two sides of the dumpling over and press the ends together.  (What you see is our test filling balls and a freshly constructed dumpling.)  Once you have a bunch of dumplings made, you can start boiling water so you can start cooking dumplings!

Start placing dumplings into the boiling water.  Don’t put too many in at once, since you need to be able to tell if they are floating or not.  I’d stick to four or five in the pot at once to make sure there’s plenty of space.  They don’t take too long to cook.

Once your dumplings float on the top you can take them out.  Just like making the individual dumplings, there’s really no short cuts for this process.  Just pull them out as they float and then put more in their place.

How much you make is up to you but be warned they’re addicting!  At the same time they are a bit filling.

Dumplings are great because you can eat them with almost anything.  We decided to make a salad as a side.  And without further ado, dumplings!

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~ by NJC on November 18, 2010.

3 Responses to “Homemade Pork Dumplings (and our first guest appearance!)”

  1. Yay for Nick and Sophie! Hi Sophie! 🙂 Was so nice to see you both down here in CT and the dumplings look delish! Nice job guys!

  2. […] like when we made the dumplings, we added a little bit of water on the edges as we folded them over.  The little bit of water […]

  3. These look really good- I’ll have to try to make them soon!

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