Simple Pork And Scallion Dumplings Food

SIMPLE PORK AND SCALLION DUMPLINGS RECIPE

Steps:

• Toss cubes of pork and salt in a medium bowl. Spread the pork pieces on a rimmed baking sheet, leaving space between the pieces than place in the freezer for 15 minutes until just starting to freeze, but still pliable.
• In bowl of food processor, combine salted pork, bacon, egg, stock, soy sauce, and sugar. Process until a rough puree is formed and pieces of pork are no larger than 1/8th of an inch, about 20 seconds. Add leeks to food processor and pulse until evenly incorporated, about 6 one-second pulses.
• Working with a few skins at a time, place approximately 1 tablespoon of filling in the center of each wrapper. Use your finger to spread a small amount of water around the edge of each wrapper. Seal wrappers by folding in half and pleating one side 5 or 6 times, pinching the edges together as you go. Place finished dumplings on a parchment-lined baking sheet, separating them to avoid sticking, and covering the whole thing with a clean, damp washcloth.
• Line a bamboo steamer with wilted cabbage or lettuce leaves, or create a parchment liner . Place dumplings in steamer, leaving a small gap between each one a place over a wok of simmering water. Steam for 7 to 9 minutes until skins are translucent and filling is cooked through. Serve immediately with soy sauce, chili paste, Chinkiang vinegar, black vinegar, or plain rice vinegar.

STEAMED PORK & SCALLION DUMPLINGS

Steps:

• Whisk together the ingredients for the dipping sauce, making sure the sugar dissolves. Set aside.
• Add the scallions, garlic, ginger, hoisin, soy sauce and sesame oil to a small food processor. Pulse until finely chopped. Transfer the mixture to a large bowl.
• Add the beaten egg and mix to combine.
• Add the pork and mix to combine.
• Fill a small bowl with water and lightly flour a parchment-lined baking sheet.
• Place about 1 tablespoon of filling in the center of a wrapper. Dip your finger in the water and use it to moisten the edge of the wrapper.
• Pinch one end tightly to seal and then make several pleats to close up the filling entirely. Flatten out the bottom. If not pleating, simply fold one half of the wrapper over the filling and press together to seal.
• Set the dumpling on the prepared baking sheet and cover with a damp towel while you continue filling the rest.
• Heat a large nonstick skillet over medium heat. Add 1 cup of water to the pan, then place 6-7 dumplings in the water. Cover with a clear lid and let steam for 10 minutes, without lifting the lid.
• Continue with the remaining dumplings. Serve with the dipping sauce.
• You can freeze any uncooked dumplings and cook them later using the same method, but steaming for an additional 1 - 2 minutes longer.

PORK AND SCALLION DUMPLINGS

Steps:

• 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.