Pork + Chive Dumplings + Dipping Sauce

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Dumplings!  I just don't eat enough dumplings.  For me, they are a bit too time consuming to make all the time but when I do, a pork and chive is the best way. 

Makes about 30 dumplings.

Pork + Chive Dumplings

for the dough

2 cups all purpose flour

3/4 to 1 cup boiling water

for the filling

1 cup shredded cabbage 

12 oz ground pork

1 tablespoon grated ginger

2 garlic cloves, grated

1/4 cup fresh chives, chopped

1/2 teaspoon white pepper

1 tablespoon cooking sherry

1 teaspoon sesame oil

1/2 teaspoon red chile flakes

1 1/2 teaspoon soy sauce

2 tablespoons canola oil

for the dipping sauce

1/3 cup soy sauce

3 tablespoons rice vinegar

1 teaspoon grated ginger

sugar and siracha to taste

Place flour in the bowl of a food processor and slowly add water until a a shaggy mass forms.  Remove from bowl but be careful - it's hot!  Knead 1 minute or until smooth and elastic.  Place in zip lock bag or small bowl covered in plastic and let steam for 30 minutes. 

Toss cabbage with a pinch of salt and set aside for 10 minutes.  This will help remove any water the cabbage maybe holding.  Drain, rinse and squeeze out cabbage.  Combine cabbage, pork, ginger, garlic, chives, pepper, cherry, sesame oil, chile flakes, soy sauce and canola oil.  Stir until evenly combined.  Set aside to marinate for 20 minutes.  

While pork mixture is marinating, get the dumpling wrappers formed.  Take out the dough and divide it into quarters.  Divide each quarter into 8 little discs.  Place back into bag or under plastic or a damp towel so dough won't dry out.  Line a tortilla press with plastic wrap and as you go, lightly flour each dough disc and flatten with tortilla press.  A thin three inch dough wrapper should now be sandwiched between two pieces of plastic.  Peel away one sheet of plastic, then gently peel away the wrapper.  Place wrapper under a damp towel.  Replace plastic over press and repeat until all dough discs are flattened into wrappers.  

Scoop about 1 tablespoon of pork filling onto each wrapper.  Press edges together to seal completely.  You don't want any holes or they will leak when cooked.  Fill each wrapper until there is no more filling left.  

Boil a pot of water and add dumplings in 2 or 3 batches (depending of your pot size). Reduce heat to a gentle boil and boil 10 minutes.  When dumplings are done, they will float to the top and look slightly translucent.  

Get the sauce ready.  Mix together soy sauce, rice vinegar and ginger.  Add sugar and siracha to taste.  

Place cooked dumplings in a covered dish to keep warm until serving.  Serve warm with dipping sauce.