Pork and Scallion Dumplings
- Level: Intermediate
- Yield: 4 servings; makes 8 dumplings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 174
- Total Fat
- 8
- Saturated Fat
- 2
- Carbohydrates
- 20
- Dietary Fiber
- 1
- Sugar
- 2
- Protein
- 7
- Cholesterol
- 14
- Sodium
- 477
- Total: 45 min
- Active: 45 min
Ingredients
Dumpling Wrappers:
1 cup all-purpose flour (see Cook's Note)
Kosher salt
5 tablespoons boiling hot water
1 tablespoon canola oil, for cooking
Dumpling Filling:
4 ounces ground pork
2 scallions, thinly sliced
1 small clove garlic, grated
1 teaspoon finely grated fresh ginger (from one 1/2-inch piece)
2 teaspoons oyster sauce
1 teaspoon toasted sesame oil
1 teaspoon low-sodium soy sauce
Freshly ground black pepper
Dipping Sauce:
1/4 cup low-sodium soy sauce
2 teaspoons honey
1 teaspoon white sesame seeds
1/2 teaspoon sriracha
1 scallion, thinly sliced
Directions
- For the wrappers: Stir together the flour and 1/2 teaspoon salt in a medium bowl. Pour in the hot water and stir vigorously with a rubber spatula until a shaggy dough begins to form. Use your hands to knead the dough in the bowl, while picking up flour and dough that sticks on the sides of the bowl, about 2 minutes. Turn out the dough onto a clean work surface (there's no need to dust the work surface with flour; the dough should be soft and elastic enough that kneading is very easy). Continue to knead your dough until it becomes smooth, 3 to 5 minutes. Place the dough ball in a medium bowl, cover loosely with a barely damp paper towel and then cover tightly with plastic wrap. Let rest for 20 minutes while you prepare the filling.
- For the filling: Stir together the ground pork, scallions, garlic, ginger, oyster sauce, sesame oil, soy sauce and a few grinds of black pepper in a small bowl until well combined. Cover with plastic wrap and refrigerate until you're ready to assemble the dumplings.
- For the dipping sauce: Whisk together the soy sauce, honey, sesame seeds, sriracha and scallions in a liquid measuring cup until combined. Set aside until ready to serve.
- Turn out the wrapper dough onto a clean worksurface, then roll out into a log about 8 inches long and 1 1/4 inches in diameter. Use a chef's knife or bench scraper to cut the log into 8 even pieces. Take 1 piece, gather up the edges and pinch together, forming a taut, round surface. Roll between your palms to form a ball, then flatten into a disk. Use a rolling pin to roll out the dough into a 3 3/4-to-4-inch-wide disk. Try to make the edges of the wrapper thinner than the center. Repeat with the remaining dough. Keep the wrappers covered (plastic wrap or a barely damp paper towel) to prevent them from drying out.
- Divide the filling among the 8 wrappers, about 2 teaspoons per dumpling. Fold the dough over the filling to create a half moon, then pleat the curved edge and pinch to seal. Set the dumplings aside on a parchment-paper-lined baking sheet (make sure the dumplings don't touch, as fresh wrapper dough can be sticky).
- Heat the oil in a medium nonstick skillet over medium heat. Once the oil is shimmering, add the dumplings, flat side down, then cook until golden brown, 2 to 3 minutes. Carefully pour in 1/4 cup water, cover immediately with a tight-fitting lid and then reduce the heat to low. Cook until almost all the water has evaporated, the dough is tender and shiny and the filling is cooked through, about 6 minutes. Remove the lid, then continue to cook until all the remaining water has evaporated, and the bottom of the dumplings crisp up again, 1 to 2 minutes more.
- Transfer the dumplings to a serving plate and serve with the sauce on the side for dipping.
Cook’s Note
When measuring flour, we spoon it into a dry measuring cup and level off excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)