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Pork Dumpling

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Ingredients

Adjust Servings:
3 lbs Baby Bok Choy
1 1/2 lbs Ground Pork
2/3 cup Shaoxing Wine
1/2 cup Vegetable Oil
3 tbsp Sesame Oil
1 tbsp Salt
3 tbsp Soy Sauce
1/4 tsp White Pepper
2/3 cup Water
4 packages Dumpling Wrappers

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Pork Dumpling

A delectable Chinese Pork Dumpling recipe. Serve with soy sauce or other dipping sauce of your choice!

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    Ingredients

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    A delectable Chinese Pork Dumpling recipe. Serve with soy sauce or other dipping sauce of your choice! For the dumpling wrappers, you can find them at any Asian grocery store. I will post a dumpling wrapper recipe soon, if you feel like doing your own. They aren’t that difficult to make. This recipe gives about 60 dumplings. I hope you will enjoy those Pork Dumpling as much as me. Also, don’t forget to let me know what you think of this recipe in the comments below. Enjoy!

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    Steps

    1
    Done

    Wash your vegetables thoroughly and blanch them in a pot of boiling water. Transfer them to an ice bath to cool. Ring out all the water from the vegetables and chop very finely.

    2
    Done

    In a large bowl, stir together the vegetable, meat, wine, oil, sesame oil, salt, soy sauce, white pepper, and ⅔ cup water. Mix for 6-8 minutes, until very well-combined.

    3
    Done

    To wrap the dumplings, dampen the edges of each circle with some water. Put a little less than a tablespoon of filling in the middle. Fold the circle in half and pinch the wrapper together at the top. Then make two folds on each side, until the dumpling looks like a fan. Make sure it’s completely sealed. Repeat until all the filling is gone, placing the dumplings on a baking sheet lined with parchment. Make sure the dumplings aren’t sticking together.

    4
    Done

    If you’d like to freeze them, wrap the baking sheets tightly with plastic wrap and put the pans in the freezer. Allow them to freeze overnight. You can then take the sheets out of the freezer, transfer the dumplings to Ziploc bags, and throw them back in the freezer for use later.

    5
    Done

    To cook the dumplings, boil them or pan-fry them. To boil, simple bring a large pot of water to a boil, drop the dumplings in, and cook until they float to the top and the skins are cooked through, but still slightly al dente.

    6
    Done

    To pan-fry, heat 2 tablespoons oil in a non-stick pan over medium high heat. Place the dumplings in the pan and allow to fry for 2 minutes. Pour a thin layer of water into the pan, cover, and reduce heat to medium-low. Allow dumplings to steam until the water has evaporated. Remove the cover, increase heat to medium-high and allow to fry for a few more minutes, until the bottoms of the dumplings are golden brown and crisp.

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