Asian Dumplings with Pork, Carrots and Cabbage

asian dumplings

I saw this recipe for asian dumplings online, and knew I wanted to try them, especially seeing that the recipe came from the King Arthur Flour blog.

Thanks to the advice from readers on the SneakySpoons facebook page, I decide to add carrots and cabbage to the filling.

asian dumplings

The filling was so pretty!

asian dumplings

I doubled the recipe and it made a ton!

asian dumplings

Rolling out the dumpling wrappers!

asian dumplings

Filling!

asian dumplings

Crimping!  Which was pretty difficult until I learned to just fold the edges over.

asian dumplings

We steamed ours and served them with rice and mr yoshida’s sauce.  They were so good!  I can’t wait to eat the other 60+ dumplings.

Asian Dumplings with Pork, Carrots and Cabbage
 
makes about 30-40 dumplings (depending on filling and size)
Ingredients
  • ½ pound ground pork or boneless pork chops, with the fat left intact
  • ¼ of a small red cabbage (about a ⅓ cup)
  • 2-3 large carrots
  • 3 large green onions
  • 1 tablespoon fresh diced ginger (you could use ginger powder)
  • 2 to 3 cloves garlic
  • 1 tablespoon soy sauce
  • salt and pepper, to taste
Wrapper
  • 3 cups all-purpose flour
  • 1½ cup water, just off the boil
Instructions
  1. Place the first 6 ingredients in the bowl of a food processor. Pulse until you have a coarse paste. Most of the filling will be well ground.
  2. Add the soy sauce, pepper, and salt to the filling. To check the flavor, microwave a small portion and taste (about 15-30 seconds). Set the filling aside at room temperature for 30 minutes to blend the flavors; or refrigerate overnight.
  3. To make the dumpling dough: Place the flour in a heat-proof bowl. Pour the boiling water over the flour and stir until the flour begins to bind into a ball.
  4. When the dough is cool enough to handle, knead it until it's smooth and almost dry. This dough should be moist under your hands, but not sticky. Add small amounts of flour as you knead to get the right consistency.
  5. Place the warm dough in a large plastic bag and seal shut. Set aside at room temperature for 30 minutes. The dough will continue to hydrate and the starches will pre-cook a little in the heat, giving you a very pliable dough.
  6. When you're ready to assemble the dumplings, remove the filling from the fridge and let it come to room temperature if necessary. Divide the dough into small, 1"-sized pieces. Use your fingers to roughly shape each piece into a small disc.
  7. Using a small dowel or rolling pin, roll the piece of dough into flat circles about 3" across. (You can make several wrappers at once if you want, just make sure you keep them covered while you work to prevent drying.)
  8. Place 1 tablespoon of filling in each wrapper. You don't want them to be overstuffed, as they'll break open during cooking, so play with the amount of filling until you get it just right for you.
  9. Fold the sides of the dough over the filling in a half-moon shape. Pinch the edges of the dough together to seal. You can leave the edges plain, or you can fold over and crimp with your fingers.
  10. At this point you can place the filled dumplings on a baking sheet and freeze until solid. Store in a freezer bag or airtight container for up to 4 weeks. Or boil or steam the dumplings right away.
  11. To steam the dumplings: Place a round cooling rack or steamer in the bottom of a large pan with a lid. Add about ½" of water and set over medium heat. Place the dumplings on the rack and cover the pan. Steam for about 10 to 12 minutes. You can "sacrifice" a dumpling to make sure the filling is cooked through.
  12. Serve the dumplings hot, with soy sauce or Mr Yoshida sauce for dipping.
Notes
**It helps to prevent sticking if you spray the steamer with non-stick spray.

Slightly adapted from:  King Arthur Flour Pork and Shrimp Asian Dumplings

asian dumplings

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