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Boiled Pork Dumplings Recipe
|All purpose flour||1⁄2 Cup (8 tbs)|
|Water||1 Cup (16 tbs)|
|Chinese cabbage||3⁄4 Pound|
|Boiling water||4 Cup (64 tbs)|
|Cold water||4 Cup (64 tbs)|
|Ground pork||3⁄4 Pound|
|Rice wine/Dry sherry||1 Teaspoon|
|Minced ginger root||1 Teaspoon|
|Minced green onions||1⁄2 Cup (8 tbs)|
|Soy sauce||3 Tablespoon|
|Lard/Vegetable oil||1 Tablespoon|
|Sesame oil||3 Tablespoon|
|Boiling water||8 Cup (128 tbs)|
|Cold water||1 Cup (16 tbs)|
|Rice vinegar/White vinegar||1 Teaspoon|
|Minced garlic/1 teaspoon chili oil||1 Teaspoon|
Serving size: Complete recipe
Calories 1758 Calories from Fat 1196
% Daily Value*
Total Fat 134 g205.5%
Saturated Fat 39.3 g196.4%
Trans Fat 0 g
Cholesterol 259.2 mg
Sodium 5573.4 mg232.2%
Total Carbohydrates 65 g21.7%
Dietary Fiber 7 g27.8%
Sugars 6.2 g
Protein 73 g146.3%
Vitamin A 314.5% Vitamin C 277.8%
Calcium 59.3% Iron 57.6%
*Based on a 2000 Calorie diet
Slowly stir in water with chopsticks or a wooden spoon.
Knead dough until smooth.
Cover with a damp cloth towel and let stand 15 minutes.
To blanch cabbage, place in a medium saucepan with 4 cups boiling water.
Cook 1 minute.
Remove cabbage and plunge into 4 cups cold water.
Drain well, squeezing to remove excess water.
Chop cabbage very fine.
Combine ground pork, wine, ginger root, green onions, soy sauce, salt, lard or vegetable oil and sesame oil in a large bowl; mix well.
Add chopped cabbage to meat mixture.
Mix 2 to 3 minutes to combine thoroughly; set aside.
Dust pastry board with flour and knead dough again until very smooth.
Use your hands to shape dough into a long roll 1 inch in diameter.
Chop into 50 small equal pieces with a cleaver.
Roll each piece into a small ball, then pat flat.
Use a rolling pin to roll out each piece to a circle 1-1/2 inches in diameter.
Edges of the circles should be thinner than the centers.
Cup 1 circle in the palm of your hand.
Place 1/2 tablespoon pork filling in the center.
Fold dough over filling to make a half circle and pinch once in the center of the edge.
Crimp edges together to seal.
Dumpling should resemble a small crescent.
Repeat with remaining dough circles and filling.
Place half the dumplings, one at a time, in a large pot containing 8 cups boiling water.
Stir carefully with a large spoon to prevent dumplings from sticking to bottom of pot.
Cover and bring water to a boil over high heat.
Add 2/3 cup cold water to boiling water and bring to a second boil.
Add 1/3 cup cold water to boiling water and bring to a third boil.
Remove dumplings with a strainer.
Drain well, place on a platter.