Pork and Garlic-Chive Dumplings
Ingredients: All-purpose flour, Baking powder, Water, Garlic chives, Ground pork · 300 min cook time · 512kcal · ₩13,800
Ingredients
2cups All-purpose flour, 1teaspoon Baking powder, 1cup Water, 1bunch Garlic chives, 1.5pounds Ground pork, 2tablespoons Soy sauce, 1tablespoon Sesame oil, 2teaspoons Granulated sugar, 2teaspoons Salt, 1large Egg, 2tablespoons Vegetable oil, 3parts Rice vinegar
Instructions
1. Combine all-purpose flour and baking powder in a large bowl. Add water and mix until a shaggy dough forms. Knead the dough in the bowl until it comes together. Cover with plastic wrap and let it rest for 4 hours at room temperature.
2. While the dough rests, prepare the filling. Finely chop a large bunch of garlic chives (less than 1/4 inch thick). In a bowl, combine the chopped garlic chives with ground pork, soy sauce, sesame oil, granulated sugar, salt, and one egg. Mix well with your hands until all ingredients are evenly distributed and the mixture is slightly sticky. Cover and refrigerate until ready to use.
3. Once the dough has rested, unwrap it and pat it into a rectangle. Cut the dough into four equal pieces. Roll each piece into a 14-inch length. Cut each length into approximately 1-inch pieces. You should get about 4 pieces per segment. Dust a baking sheet with flour.
4. To roll the wrappers, take one piece of dough, flatten it with the palm of your hand. Using a small rolling pin, roll up and down halfway across the dough, then do a quarter turn. Repeat this motion until the wrapper is about 4 inches in diameter, with a thicker center and thinner edges. Repeat for all dough pieces.
5. Place roughly 2 tablespoons (or one heaping tablespoon) of filling in the center of each wrapper. Keep one thumb down on the filling, then pinch the wrapper all around the half-moon shape to seal it. If you want to be fancy, you can pleat it. Place the finished dumplings on the floured baking sheet.
6. Heat vegetable oil in a pan over medium-high heat until shimmering. Place the dumplings in a single layer around the pan, leaving about half an inch of space between them. Add 1/4 cup of water to the pan and immediately cover with a lid. Cook for 8-9 minutes.
7. Once cooked, the dough should be slightly translucent and the bottom should have a nice golden crust. Transfer the dumplings to a plate. Serve with a dipping sauce made of 1 part soy sauce and 3 parts rice vinegar.
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