Saucepan@saucepan · Shared this recipeFollowChinese · appetizerThe Only Dumpling Recipe You'll Ever NeedA versatile Chinese dumpling recipe with a vegetable and pork filling, offering multiple cooking methods.total2 hr 15 minprep2 hrcook15 minservings16Original recipe on thewoksoflife.comKeep this recipeAdd a copy of The Only Dumpling Recipe You'll Ever Need to your Saucepan library.Save to my libraryView in my librarySave it to your librarySign in to keep a copy you can scale, cook from and add to your grocery list.Sign in to saveGet the appSaucepan keeps all your recipes in one place, builds your grocery list and rings timers while you cook. Your account works on the website too.Android is coming soon.PrintCopy ingredientsAndroid is coming soon.Ingredients16 servingsBack to 16 servings3 lb green leafy vegetable ), (like shepherd’s purse, baby bok choy, or napa cabbage1.5 lb ground pork ), (can substitute ground chicken or beef, as long as they aren’t too lean0.667 cup shaoxing wine ), (or dry cooking sherry0.5 cup neutral oil ), (such as canola, vegetable, or avocado oil3 tbsp sesame oil1 tbsp salt3 tbsp soy sauce0.25 tsp white pepper0.667 cup water ), (plus more for assembly3 packages dumpling wrappersStepsClear checksTap an ingredient or step to check it off.1Step 1: Wash the vegetables thoroughly and blanch them in a pot of boiling water. Blanch delicate leaves like shepherd's purse for 1 minute, or more robust vegetables like napa cabbage or baby bok choy for 2 minutes. Cool them in an ice bath or under cold running water. Squeeze out all the water and chop very finely.2Step 2: In a large bowl, combine the vegetables, meat, wine, oil, sesame oil, salt, soy sauce, white pepper, and water. Mix vigorously for 6-8 minutes, or up to 10 minutes, until the mixture is well-combined and paste-like.3Step 3: To wrap, dampen the edges of a circular wrapper with water. Place a little less than a tablespoon of filling in the center. Fold the wrapper in half and pinch the top to seal. Make two pleats on each side, shaping the dumpling like a fan, and ensure it is completely sealed.4Step 4: Boil a couple of dumplings to taste test and adjust the seasoning if needed. Continue assembling the rest, placing them on a parchment-lined baking sheet without touching.5Step 5: To freeze, wrap the baking sheets tightly with plastic wrap and freeze overnight. Then transfer the dumplings to freezer bags and return to the freezer for later.6Step 6: To boil, bring a large pot of water to a boil, add the dumplings, and bring back to a boil. Simmer for 6-8 minutes, shorter for fresh dumplings and longer for frozen.7Step 7: To pan-fry, heat 2 tablespoons of oil in a non-stick pan over medium-high heat. Place the dumplings in the pan and fry for 2 minutes. Pour a thin layer of water into the pan, cover, and reduce heat to medium-low. Steam until the water evaporates. Remove the cover, increase heat to medium-high, and fry for a few more minutes until the bottoms are golden and crisp.8Step 8: To steam, place dumplings in a steamer basket lined with damp cheesecloth, perforated parchment paper, or thin cabbage leaves. Bring water to a simmer and steam over medium-high heat for 8-10 minutes, shorter for fresh and longer for frozen.getsaucepan.com/r/cb999e92-98c3-44b8-b1af-f5cd678be9eb · Original: https://thewoksoflife.com/dumpling-recipe-youll-ever-need/
