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Chinese Pork Dumplings Recipe

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This recipe for Chinese Pork Dumplings is from Recipe for Life Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
3 c. White Flour
1 Egg
Dash of Salt
Just under a cup of water

Knead together…Let set, completely for 2-3 hours, wrapped, avoiding the dough to dry.

Filling (keep it raw)
500 g Raw Pork
¼ tsp. Five Spice seasoning (in Chinese food markets/sections)

2 T. Dark Mushroom Soya Sauce
1 ¼ T. Regular Soya Sauce
½ tsp Chicken Powder
S & P to season
1/8 c. Bread crumbs
1-2 tsp. Water
1 Egg
1 ½ c. Cleaned/Cut/Chopped Chinese Chive (Nira)
1 T. Oil
S & P – Dash of each

Directions:
Directions:
When dough has set, work with only half at a time. Dust table, do not roll too thinly, with glass cup cut small circles. Put ½ Tbsp. of filling in each, maybe more. Seal tightly, put aside.

You can freeze, but dumplings need to not be touching, and covered when in freezer.

If using fresh, boiling is the traditional Chinese way. I like a little Western style (which is frying). So I boiled some salty water, and then turned water down to just above medium. Added raw dumplings to boiling water---DO NOT overcrowd. After 5 minutes, flip, and continue boiling for 3-4 more minutes. Take dumplings out and let dry a bit on thick paper towel. Heat a cast iron pan on high. Turn down to med-high after 5 minutes and then add veggie oil to cover bottom of pan. Add dumplings-fry on both sides 5-8 minutes each. Serve with side soya.

Personal Notes:
Personal Notes:
Dough-----There is enough filling to multiply the dough recipe by 1 ½.
**The five spice is Cinnamon/Cumin/Clove/Bay Leaf/Ginger powder mix
***Chinese Leeks (Looks like grass)
Frozen dumplings good for 6 months

 

 

 

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