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Shanghai Pork Dumplings

Shanghai Pork Dumplings

How to Make It

1. In mixing bowl, combine all ingredients, set aside under refrigeration

2. On work surface, in a single layer place wonton skins or rounds of dumpling dough

3. Evenly brush edges with egg wash

4. Spoon approximately 1 tablespoon of filling into center of skin

5. Starting on one side, begin pinching and folding in the sides to completely cover filling and pinch tight to shut, be sure no filling is showing

6. Place bamboo steamer over a wok of simmering broth

7. In a single layer, evenly place Napa cabbage leaves over bamboo grates

8. In a single layer, evenly place dumplings onto leaves, leaving space in between and cover

9. Cook for approximately 8-9 minutes and an internal temperature of a 145 degrees

10. In food processor with dough blade, place flour

11. Add hot water and pulse until dough forms

12. Remove from food processor and then knead by hand with as little flour as possible until it's smooth

13. Cover and let rest for approximately 30 minutes

14. Shape the dough into a log approximately 1 1/2 inches thick around

15. Cut the log into 18-20 equal size pieces

16. Roll each piece into approximately 3-3 1/2 inch circles

17. Roll out as necessary

18. Serve with Ponzu, Sriracha, kimchi, pickled ginger, yuzu soy, Thai chili garlic sauce

Ingredients

  • 1 lb. ground pork
  • 3 green onions (medium, thinly sliced, bias cut)
  • 2 cloves garlic (minced)
  • 2 Tbsp. Chinese rice wine (or dry sherry)
  • 2 Tbsp. fresh ginger root (grated)
  • 1 Tbsp. soy sauce
  • 2 tsp. sesame oil
  • 1 tsp. sugar (granulated)
  • 2 Tbsp. corn starch
  • black pepper (To taste, fresh ground)
  • kosher salt (To taste)
  • napa cabbage leaves (As needed)
  • pork broth (As needed)
  • 2 1/4 cups flour (all-purpose or high gluten)
  • 3/4 cup hot water
  • 1 Tbsp. dough
  • 1 Tbsp. crisco (solid vegetable shortening, optional)
  • 1 tsp. salt

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