Pork dumplings

 

Our ground pork is delicious in this recipe - yes it’s another from Hot Thai Kitchen.

It really stretches 1lb ground pork making 40-50 dumplings, which freeze beautifully making them a perfect make-ahead dish for when you don’t want to spend time prepping food.

If you don’t want to make dumplings you can make the pork mixture into burgers

Ingredients

  • 1 tsp white peppercorns

  • 4 cloves garlic

  • 2 tablespoons chopped ginger

  • 1 tbsp oil or lard

  • 1/2 lb napa cabbage very finely chopped (I did mine in the vitamix which made it a bit too watery but was a time saver)

  • ½ tsp table salt

  • 1lb ground Berkshire pork

  • 1 tsp toasted sesame oil

  • 1 ½ Tbsp soy sauce

  • 1 ½ tsp dashi powder (optional; if not using add 1 tsp more soy sauce)

  • 2 tsp white sugar

  • 1 Tbsp tapioca starch or cornstarch

  • ½ cup chopped garlic chives or 3 finely chopped green onions

  • 1 package dumpling wrappers (40-50 pieces)

DIPPING SAUCE (amount per person)

  • 2 tsp rice vinegar

  • 2 tsp soy sauce

  • Optional: A pinch of sugar (Thai people like to add this to lessen the sharpness of the vinegar)

  • Optional: A little drizzle of Japanese chili garlic oil, highly recommend! or another chili oil of your choice

Instructions

  1. Separate the white and green part of the napa cabbage leaves. Finely dice the white "stems" and finely chop the leaves, keeping them separate.

  2. In a mortar and pestle grind 1 tsp white peppercorns until fine. Add 4 garlic cloves and 2 tbsp ginger and pound into a fine paste.

  3. Heat a tablespoon of oil or lard in a wok then add the garlic paste. Saute for about 2 mins until aromatic.

  4. Add napa cabbage STEMS ONLY and turn the heat up to medium high. Add ¼ tsp of the salt and cook until soft and translucent; about 4-5 minutes.

  5. Add the cabbage leaves and cook for another 2-3 minutes until wilted and there’s no pooling liquid. Remove from heat and spread it all out on a plate to cool quickly.

  6. While the cabbage cools, combine 1lb pork, the remaining ¼ tsp salt, 2.5 tbsp soy sauce, 1 1/2 tsp dashi powder (or 1 tsp soy sauce), 1 tsp sesame oil, 1 tbsp tapioca starch, 2 tsp sugar, and knead for at least 5 mins. After kneading it should look smooth and pasty.

  7. Add the cooled cabbage and 1/2 cup garlic chives and mix gently using a "fold and squish" action just until the vegetables are evenly distributed.

  8. Taste test the filling by cooking in the microwave or fry a small amount in a pan.

  9. If you don’t want to wrap dumplings - form the mixture into patties. (I haven’t tried it yet but I am going to make this into skinless sausages - I will roll the mixture into a sausage shape then wrap tightly in cling film and leave in the fridge overnight to firm up.)

  10. Wrap the dumplings: Using a dessert spoon, scoop up a spoonful of filling (about 1 ½ Tbsp) per piece. Watch the video on Hot Thai Kitchen for how to wrap.

  11. If you're not cooking them right away, freeze them immediately. - To freeze - put them on a baking sheet lined with parchment so they don’t stick - Freeze one layer at a time and keep each dumpling separate so they don’t stick together. Once frozen put them in a ziplock bag or freezer-proof container.

  12. Mix together the dipping sauce before you start cooking so it'll be ready.

COOK THE DUMPLINGS

  1. In a nonstick skillet, add a little oil to thinly but thoroughly coat the bottom.

  2. Turn the heat on to medium-high. Arrange dumplings in the pan in a circular pattern. You can pack them pretty close together and fill the pan completely, but not so much that they are squished.

  3. Fry the dumplings for about 3-5 minutes or until the bottoms are well browned.

  4. Turn the heat down to medium and add about ¼ cup of water (it will splatter) and then close the pan with a tight-fitting lid.

  5. Steam for about 3 minutes (5 mins if cooking from frozen) until cooked through.

  6. When they have an internal temp of 160 °F remove from the pan and arrange on a plate.