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Quick Pork Dumplings

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PREP TIME
40 min
COOKING TIME
10 min
TOTAL TIME
110 min
SERVINGS
64 servings
Dinner Chinese
Quick Pork Dumplings
Ingredients
  • 2 cups all-purpose flour, or more as needed
  • 3/4 cup warm water
  • 1/2 teaspoon kosher salt
  • 2 pounds ground pork
  • 2/3 cup thinly sliced green onions
  • 1/2 cup thinly sliced chives
  • 8 cloves garlic, minced
  • 2 tablespoons grated fresh ginger
  • 2 tablespoons soy sauce
  • 4 teaspoons kosher salt
  • 2 teaspoons gochugaru (Korean red pepper flakes)
  • 2 teaspoons sesame oil
  • 1 teaspoon freshly ground black pepper
  • 1/3 cup seasoned rice vinegar
  • 3 tablespoons soy sauce, or to taste
  • 1 teaspoon gochugaru (Korean red pepper flakes)
  • 4 cups chicken broth
  • 1 teaspoon vegetable oil
Instructions
1
Combine the dry ingredients, specifically flour, water, and salt, in a bowl; use a wooden spoon to mix until the dough forms a cohesive mass. Gradually add more flour as necessary and knead by hand to achieve the desired texture, making sure it becomes soft and pliable. Cover the dough with a layer of plastic wrap; allow it to rest for 1 hour at room temperature.
2
In a separate bowl, combine ground pork, green onions, chives, garlic, and ginger; season with 2 tablespoons of soy sauce, 4 teaspoons of salt, 2 teaspoons of gochugaru, sesame oil, and black pepper; use a fork to mix the ingredients until they are just combined. Cover the bowl with plastic wrap and refrigerate until ready to use.
3
In another bowl, whisk together vinegar, 3 tablespoons of soy sauce, and 1 teaspoon of gochugaru; set the mixture aside.
4
Divide the dough into four equal pieces. Using one piece, shape it into a rope approximately the thickness of your thumb; flatten it into a long, thin band about 3 inches wide using a rolling pin. Sprinkle some flour as necessary to prevent sticking; dust the top of the dough with a small amount of flour and flip it over. Dip your fingers in some water and lightly brush the surface until it becomes slightly sticky.
5
Arrange about 1/4 of the pork filling down the center of each dough piece, using moistened fingers to handle it. Fold the entire length of the dough over the pork filling, pressing down to seal the edges; trim any excess dough if desired. Dust a small amount of flour on top and roll the dough over so that the seam side is facing downwards. Divide each piece into 16 equal parts using your fingers; cut them with a bench scraper. Repeat the process with the remaining dough and filling.
6
Heat oil in a pan over high heat; cook the dumplings, in batches, seam-sides up, until they are golden brown on both sides, taking about 1 to 2 minutes per side. Add a portion of the broth; bring it to a boil, then cover and continue boiling until the pork is no longer pink, approximately 3 minutes. Serve the dumplings in bowls filled with the broth.