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Basic Chinese Pork Dumplings Recipe

Celebrate the New Year With Classic Chinese Dumplings

Chinese Pork DumplingsToday, billions of Chinese people worldwide are ringing in the year of the rabbit by spending time at the table with their friends and family. But that's where a lot of the similarity ends; each region of China and ethnic Chinese groups have their own cultural traditions associated with the celebration.

For some, it's eating both the land and the sea; for many, especially those near the coast, it's absolutely imperative to consume copious amounts of fragrant fish.

In starch-heavy Northern Chinese cuisine, the Lunar New Year wouldn't be complete without shui jiao, or boiled dumplings, which signify wealth and prosperity because of their resemblance to ancient Chinese currency. Savor them simply with a side of soy-vinegar dipping sauce and a drizzle of chili oil. Enjoy abundance in the coming year with this recipe.

Pork Dumplings (Shui Jiao)

Pork Dumplings (Shui Jiao)

Basic Chinese Pork Dumplings Recipe 2011-02-02 14:50:44

Ingredients

  1. 4 tablespoons plus 1 tsp. toasted sesame oil
  2. 4 tablespoons plus 1-1/2 tablespoons soy sauce
  3. 2 tbsp. white vinegar
  4. Flour, for dusting
  5. 1 lb. ground pork
  6. 1-1/2 cups scallions, finely chopped
  7. 1 teaspoon cornstarch
  8. 1/2 teaspoon salt
  9. 1⁄2 tsp. grated ginger
  10. 1⁄2 tsp. white or black pepper (or a combination of the two)
  11. 30 4 1⁄2-inch round wonton wrappers

Directions

  1. In a small bowl, whisk together 1 tsp. sesame oil, soy sauce, and vinegar; set aside.
  2. Line a rimmed baking sheet with parchment paper and sprinkle with flour; fill a small bowl with tepid tap water. Set both aside.
  3. Put remaining soy sauce and sesame oil, along with the pork, scallions, cornstarch, salt, ginger, and pepper, into a medium bowl and stir vigorously with a rubber spatula to combine.
  4. Working with one wrapper at a time, put a tablespoon of pork filling into the center of a wrapper.
  5. Dip your index finger into the bowl of tepid water, and then moisten along the entire edge of the wrapper. Pinch opposite sides of the wrapper together to form a half-moon shape, making sure there are no air bubbles in each dumpling. (If the seal has any holes, the filling is apt to leak out during the cooking process.) Transfer each dumpling to reserved baking sheet, making sure to give each ample room, and covering dumplings with a damp towel or plastic wrap.*

  6. Meanwhile, bring a 5-qt. pot of water to a boil. Working in three batches, boil dumplings until filling is cooked through, about 8 minutes. Using a slotted spoon, transfer dumplings to a platter and serve with reserved dipping sauce.

Makes 30 dumplings.

*Note: Dumplings can be made ahead and frozen; freeze them on the baking sheet spaced an ample distance apart, so as to prevent sticking. Once they're frozen, they can be placed together in a freezer bag or container.


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MandyWH MandyWH 5 years
These look AMAZING.
Katie-Sweeney Katie-Sweeney 5 years
Eating these right now: they are really good!
Susannah-Chen Susannah-Chen 5 years
bknowles, thanks for sharing your recipe as well. Sounds tasty.
lauren lauren 5 years
@bknowles thanks for your recipe and susannah for yours too! I will have to give them both a try! Looks soooo good!
bknowles bknowles 5 years
I've been making potstickers for several years now and my recipe is very similar (see below). But if you want to get a half-moon shape, you need to use Round wrappers. Wonton wrappers are square. Recipe 1 pound ground pork 2 tbsp soy sauce 1 tbsp minced ginger 4 chopped scallions 1/8 tsp black pepper 1 garlic clove, minced 2 egg whites, beaten 1 pkg dumpling wrappers Combine all ingredients and chill until cold or up to 24 hours. Fill dumplings with 1 tsp of mixture, moisten edge with water and seal. Brush 1 tbsp of oil over the bottom of a 12-inch nonstick skillet and arrange half of the dumplings in the skillet with the flat side facing down. Brown over medium-high heat without moving (about 5 min). Reduce the heat to low, add ½ cup of water, and cover immediately. Cook, covered, until most of the water is absorbed and the wrappers are slightly translucent, about 10 minutes. Uncover, increase the heat to medium-high and cook without stirring until the bottoms are well browned and crisp, 3 to 4 minutes more.
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