ASIAN PORK DUMPLINGS (GYOZA) – SCRATCH RECIPE

Asian dumplings are a staple weeknight dinner in our home. While we could burn through cash going out, it really invests in some opportunity to make them at home.

The hardest part is forming the mixture and fixing the dumplings. With a touch of training, our 2-year-old little girl has as of now figured out how to shape them. Assuming she can get it done, you have this!

Ingredients

Dumpling Dough

2 cups flour (10 ounces)

3/4 cup boiling water

pinch salt

Pork Dumpling Filling

Baca Juga

1 pound ground pork, the fattier the better

1 egg

1 teaspoon grated fresh ginger

2-4 cloves garlic, pressed

2 Tablespoons Soy Sauce

1 Tablespoon Sesame Oil

Instructions

Start by making the dumpling dough. In a food processor, add the flour and salt. Pour the boiling water in with the processor running. Stop the processor when it forms a smooth ball. Alternatively, use a KitchenAid stand mixer with a dough hook. You can also use a wooden spoon to stir the water into the flour, and then carefully knead with your hands, but you’ll have to stir while it’s hot and then wait until it’s cool enough to touch with your hands.
Once the dough has come into a cohesive ball, wait until it’s cool enough to touch and give it a few quick kneads with your hands to smooth it out. Allow the dough to rest for 30 minutes. You’re allowing it to rest so that the gluten relaxes and it can be rolled into smooth wrappers. If you don’t wait, it’ll be very stretchy and hard to roll.
While the dough rests, mix all the filling ingredients together in a bowl and set aside.
Once the dough has finished resting, hold the dough in your hand and use your thumbs to punch a hole into the center and form a ring. Work the dough with your hands into a large ring, leaving the dough itself quite thin, about an inch in diameter.
Cut the dough into 1/2 inch pieces.
Roll each dough piece out into a 3 to 4-inch disk.
Add a heaping teaspoon of meat filling onto each dumpling wrapper. Pinch to seal along the edge, and then shape as you choose. I pinch the edge in a zigzag pattern, pictures and instructions above.
Place each dumpling on a small square of parchment paper and steam until cooked through. It should take about 8 minutes for smaller dumplings, or 12 to 15 for larger dumplings. If you made 32 dumplings with this recipe, 8 to 10 minutes should be just right. Cut into one on your first batch to check for doneness.
If you choose, pan-fry them quickly in a bit of oil for crispy pan-fried potstickers.

This Recipes Adapted From This Site