Emulsifier Free Pork and Chive Dumplings
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Learn more āIngredients
4 servings
For the dough
- 2 cups all-purpose flour, plus more for dusting
- Ā½ tsp salt
- Ā¾ cup boiling water
For the filling
- 12 oz ground pork
- 1 cup fresh chives, finely chopped
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tsp fresh ginger, finely grated
- Ā½ tsp white pepper
- Ā½ tsp sugar
For cooking
- 2 tbsp neutral oil (such as vegetable or canola oil), divided
- ā cup water
For serving
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tsp chili oil (optional)
Instructions
- 1
Combine the flour and salt in a large mixing bowl. Pour in the boiling water and stir with a fork or chopsticks until shaggy clumps form. Once cool enough to handle, turn the dough out onto a lightly floured surface and knead for 3ā4 minutes until smooth and no longer sticky. Shape into a ball, cover with a damp towel or plastic wrap, and rest for 30 minutes.
- 2
While the dough rests, combine the ground pork, chives, soy sauce, sesame oil, ginger, white pepper, and sugar in a small mixing bowl. Stir vigorously in one direction for about 1 minute until the mixture is cohesive and slightly sticky. Refrigerate until ready to use.
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