Imported from TikTok
Crispy Pork Dumplings with Asian Herb Condiment
Chinese pork dumplings filled with a juicy mixture flavored with ginger, garlic, and sesame oil. They are pan-fried and then cooked with a mixture of water, flour, and starch to form a crispy crust, before being served with an Asian herb condiment.
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Ingredients
- 300 g Ground fatty pork
- 150 g Ground lean pork
- 5 g Salt for the filling
- White and black pepper (A pinch)
- 25 g Sesame oil for the filling
- 20 g Scallion for the filling (Thinly sliced)
- 65 g Garlic scapes
- 20 g Garlic (Minced)
- 20 g Ginger (Minced)
- 50 g Hot oil (Heat, then pour over the filling to release the aromas)
- 50 g Water for the filling
- 410 g Dumpling flour
- 210 g Hot water for the dough
- 10 g Sesame oil for the dough
- Salt for the dough (A pinch)
- Garlic for the condiment (Quantity not specified)
- Scallion for the condiment (Quantity not specified)
- White onion (Quantity not specified)
- Olive oil (Enough to cover the garlic, scallion, and onion; quantity not specified)
- Fresh cilantro (Quantity not specified)
- Rice vinegar (Quantity not specified)
- Soy sauce (Quantity not specified)
- Red chili (Quantity not specified)
- Salt for the condiment (Quantity not specified)
- Black pepper for the condiment (Quantity not specified)
- Sichuan pepper (Quantity not specified)
- Sugar (Quantity not specified)
- Neutral oil for cooking (For the pan; quantity not specified)
- Water for the cooking mixture (Amount determined by approximately one-fifth of the height of the dumplings in the pan)
- Starch (2.5% of the weight of the water in the cooking mixture)
- Flour for the cooking mixture (2.5% of the weight of the water in the cooking mixture)
- Chili oil (A drizzle when serving; recipe provided separately)
Steps
- 1
Mix the dumpling flour, hot water, sesame oil, and a pinch of salt. Knead until you have a smooth, homogeneous dough; the more it is worked, the more supple it will become.
- 2
Cover the dough with plastic wrap and let it rest for 20 minutes.
- 3
For the filling, mix the fatty pork, lean pork, salt, peppers, sesame oil, scallion, garlic scapes, garlic, ginger, and water. Set the hot oil aside for the next step.
- 4
Heat the hot oil, then pour it over the filling to release the aromas. Mix thoroughly and refrigerate.
- 5
Place the garlic, scallion, and white onion for the condiment in an ovenproof container. Cover them with olive oil.
- 6
Heat the condiment at 140 °C for 30 minutes.
- 7
Chop the roasted aromatics, then add the fresh cilantro, rice vinegar, soy sauce, red chili, salt, black pepper, Sichuan pepper, and sugar. Mix and set aside.
- 8
Divide the dough into four pieces. Roll each piece into a rope, then divide them into 25 g balls.
- 9
Roll each ball out thinly to form a dumpling wrapper.
- 10
Place the filling in the center of each wrapper. Lightly moisten the edges with water, then seal the dumplings according to the shape shown in the video.
- 11
Heat a pan with neutral oil, then brown the dumplings in it.
- 12
Prepare the cooking mixture with water, 2.5% starch, and 2.5% flour based on the weight of the water.
- 13
Pour the mixture into the pan until it reaches approximately one-fifth of the height of the dumplings, forming the crispy crust.
- 14
Cover and cook for 3 to 5 minutes, until the liquid has completely evaporated and a crispy base has formed.
- 15
Arrange the dumplings on plates, add the herb condiment, and finish with a drizzle of chili oil.
Notes
The quantities for the herb condiment, neutral oil, cooking water, and chili oil are not specified in the source. The amount of filling per dumpling and the exact folding technique are shown in the video but are not detailed in the text.
Nutrition per serving
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