Description
These deliciously fluffy dumplings combine a tender, chewy dough with a savory ground pork and chicken filling, infused with aromatic garlic, ginger, and green onions. Perfectly steamed and pan-fried to a crispy bottom, these dumplings are a comforting and flavorful treat you can make at home.
Ingredients
Scale
Dough Ingredients
- 2 cups All-purpose flour
- 1 packet Active yeast
- 1 tablespoon Sugar
- 1 cup Warm water
Filling Ingredients
- 1 cup Ground pork
- 1 cup Ground chicken
- 2 cloves Chopped garlic
- 1 tablespoon Chopped ginger
- 2 stalks Green onions
- 2 tablespoons Shaoxing wine or rice wine
- 1 tablespoon Oyster sauce
- 1 teaspoon Sesame oil
- 1 teaspoon Black pepper
Cooking Ingredients
- 2 tablespoons Cooking oil
- 1 cup Water (for steaming)
- 1 tablespoon Black sesame seeds (for garnish)
Instructions
- Dumpling Dough Preparation: In a standard mixer, combine the all-purpose flour, active yeast, and sugar. Gradually pour in the warm water while mixing on medium speed. Knead for about 3 to 4 minutes until a soft and smooth dough forms. Cover the dough with plastic wrap and let it rise in a warm place for 1 hour and 30 minutes until doubled in size.
- Prepare the Filling: In a mixing bowl, combine the ground pork, ground chicken, chopped garlic, chopped ginger, and green onions. Stir thoroughly until the mixture is well combined and sticky enough to hold together.
- Shape the Dough: Once the dough has risen, punch it down and roll it into a smooth cylinder approximately 1 inch in diameter. Divide the dough into 2-ounce pieces for standard dumplings or 1-ounce pieces for smaller sizes. Roll each piece into a ball, then flatten between your palms. Using a rolling pin, roll each ball into a 3-inch circle with thinner edges and a slightly thicker center to hold the filling.
- Fill and Seal Dumplings: Place a heaping tablespoon of the prepared filling into the center of each dough circle. Carefully bring the edges up and pinch together at the top, using your thumb to tuck the filling inside securely, ensuring a tight seal to prevent leaks during cooking.
- Arrange Dumplings for Cooking: Lightly coat an 8-inch cast iron pan with cooking oil. Arrange 6 to 7 dumplings in the pan, ensuring they have space without touching too closely. Repeat with remaining dough and filling. Let the dumplings rest uncovered for 15 to 20 minutes to slightly firm up before cooking.
- Cook the Dumplings: Pour 1 cup of cold water into the pan, covering about 3/4 of the dumplings’ height. Cover the pan with a lid and bring to a boil over medium-high heat. If the water threatens to boil over, quickly uncover to release steam and tilt the lid slightly. Continue cooking until the water has evaporated and the dumplings develop a crispy, golden bottom, approximately 10 minutes.
- Garnish and Serve: Once cooked, sprinkle black sesame seeds over the dumplings for a delightful crunch and elegant presentation. Serve warm and enjoy these delicious fluffy dumplings as a comforting meal or appetizer.
Notes
- For variation, substitute ground pork with ground beef or tofu to accommodate dietary preferences.
- Ensure the dough edges are rolled thinner than the center to promote even cooking and easy folding.
- Maintain medium-high heat when cooking to ensure the bottom crisps nicely without burning.
- If you do not have an 8-inch cast iron pan, use any heavy-bottomed skillet with a tight-fitting lid.
- Let the dough rest uncovered before cooking to help develop a better crust during pan-frying and steaming.
- Shaoxing wine can be substituted with dry sherry if unavailable.
