Rye Free Pork and Chive Dumplings

Total time1 hr 30 min

Prep time45 min

Cook time15 min

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Ingredients

4 servings

For the dough

2 cups all-purpose flour, plus more for dusting
King Arthur Baking Company Unbleached All-Purpose Flour Gold Medal Flour All-Purpose Unbleached - 5 Lb Bob's Red Mill Organic All Purpose Unbleached White Flour - 5 Lb Bob's Red Mill All Purpose Unbleached White Flour - 5 Lb Pillsbury Best Flour All Purpose - 5 Lb
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½ tsp salt
¾ 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
½ tsp white pepper
½ tsp sugar

For cooking

2 tbsp neutral oil (such as vegetable oil or canola oil), divided
⅓ 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 3–4 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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