Pork Dumplings with Honey, Soy & Garlic Dipping Sauce
User Reviews
4.9
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Prep Time
45 mins
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Cook Time
1 hr 15 mins
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Total Time
2 hrs
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Servings
64 pieces
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Course
Main Course
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Cuisine
Chinese, International
Pork Dumplings with Honey, Soy & Garlic Dipping Sauce
Description
Pork Dumplings with Honey, Soy & Garlic Dipping Sauce combine seasoned ground pork and shredded Napa cabbage with finely minced ginger, garlic, and chili for a savory filling. The dough is crafted by mixing hot water with flour and salt, creating a pliable texture that encases spoonfuls of filling before being shaped by hand. The dumplings can be prepared immediately or saved for later use. The dipping sauce adds layers of flavor, mixing soy sauce, honey, and rice vinegar with fresh ingredients like garlic, ginger, chili, and green onion, finished with a touch of sesame oil to complement the dumpling's richness.
The dish brings a contrast of textures with tender filling and soft dough skin, enlivened by the vibrant dipping sauce. These dumplings are well suited as appetizers or snacks and can be cooked by steaming, boiling, or pan-frying, depending on preference.
The recipe requires tenderizing the dough thoroughly to ensure elasticity and careful sealing of dumplings to prevent filling loss during cooking. Preparing the sauce in advance allows flavors to meld, enhancing the dipping experience.
Ingredients
For the vegetable stuffing:
- 800 g ground pork
- 200 g Napa cabbage
- 1 cm ginger
- 1 garlic clove
- 1 hot pepper
- 60 ml soy sauce
For the dough:
- 600 g all-purpose flour
- 420 ml water hot
- 2 g salt
For the dipping sauce:
- 2 tbsp soy sauce
- 1/2 lemon
- 1 tbsp honey
- 1 tbsp rice vinegar
- 1/4 garlic
- 0.5 cm ginger (about 1/4 inch)
- 1 green onion
- 1/2 Chili pepper
- 1 tbsp sesame oil
Instructions
- Clean the ginger, garlic and chili and chop finely in a blender with a little soy sauce.
- Blend the cabbage in a blender or on a fine grater and then mix with the minced meat, ginger, garlic and the chili paste and soy sauce.
- For the dough, boil 420 ml (1 3/4 cups) of water and put the flour and salt in a food processor.
- When the water is boiling, start the food processor on low speed and slowly add the water. Gradually increase the speed to maximum, and allow the dough to mix until it all binds together.
- Then take the dough and knead by hand for about 1 minute to make sure it is homogeneous. Shape the dough into a ball and cut into 8 equal pieces.
- Cut each piece of dough into 8 more pieces, then form balls by rolling them between the palms of your hands and then flatten them in your palm.
- Shape each piece into a round with a small knife, add about 1 teaspoon of the filling and close the edge in the desired shape. The dumplings can be cooked directly or stored in the freezer.
- For storage it's best to first put them in the freezer on a tray, and then once completely frozen, place them into zip lock bags or boxes.
- To cook them, prepare a pan with a lid, heat it well over the stove and add a little oil.
- Add the dumplings to the pan with the bottom down and pour 1 glass of cold water over them, then cover the pan with a lid and let them simmer over medium-high heat until the water has completely evaporated and the dumplings begin to brown.
- For the dipping sauce, chop the ginger, garlic and chili peppers in a blender, then mix it with soy sauce, lemon juice, honey, rice vinegar, and sesame oil and add the chopped green onions.
Notes
User Reviews
Overall Rating
4.9
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