Homemade Dumplings with Dipping Sauce & Garlic Greens
Equipment
- Mixing bowl
- Small pan
- Rolling pin
- Baking parchment
- Pot with steamer attachment
Ingredients
For the dough
- 200 g plain flour
- 100 ml hot water
- 1 pinch fine sea salt
For the filling
- 300 g pork mince
- 1 tbsp fresh ginger finely grated
- 2 tbsp chives finely chopped
- 1 tbsp light soy sauce
- 2 tsp fish sauce
- 1 tbsp rice wine Shaoxing
- 1 pinch fine sea salt
For the dipping sauce
- 2 tbsp spring onion finely chopped
- 1 small red chilli finely chopped
- 2 tbsp vegetable oil or groundnut oil
- 4 tbsp light soy sauce
- 1 tbsp Chinese black vinegar or mix 1 tsp rice vinegar with 1 tsp balsamic vinegar
- 1 tsp honey
For the garlic greens
- 1 tbsp vegetable oil or groundnut oil
- 2 cloves garlic finely sliced
- 400 g bok choy
- 1 tbsp light soy sauce
- 1 tsp sesame oil
Instructions
- Firstly, make the dough. Put the flour in a bowl and pour in the very hot water and mix with a fork until it is shaggy and rough. Stand for 10 minutes then turn out and knead to a smooth ball. Cover with an upturned bowl and leave to stand for an hour.
- Meanwhile, make the dipping sauce. Finely slice the spring onions and finely chop the chilli. Put the spring onion and chilli in a small bowl.
- Heat the oil in a small pan. Once heated, pour the oil over the spring onion and red chilli, then add the soy sauce, vinegar and honey.
- For the filling start by grating the ginger and finely chopping the chives.
- Mix all the ingredients together: ginger, chives, pork mince, soy sauce, fish sauce, rice wine and season with salt.
- Divide the dough into two lumps and roll each into an equal sized rope, then cut each into 12 equal sized pieces, so 24 pieces total.
- Using cornflour to dust the surface and rolling pin, roll each into a 10cm disc and keep under a barely damp tea towel. This keeps the dough from drying out.
- Put a spoonful of filling onto each disc, rub a little water over one edge, then use your fingers to pleat and squeeze the edges closed. There are lots of methods for shaping dumplings and they take a little bit of practice to get right but even if your dumplings are imperfect, they will still taste fantastic! A good starter method is to use your fingers to pleat around the edge, bringing it together, to form a neat little bun with a pointed top. You can also just pinch the two sides together with no pleat!
- Bring a large pan of water to the boil and put a layer of baking paper into the bottom of a double steamer. Place the dumplings in the steamer and place over the pan and cook for 10 minutes.
- Meanwhile, for the greens, heat the oil in a pan and add the sliced garlic, pak choi and and cook for 2-3 minutes. Add the soy and sesame oil and cook for a minute more.
- Serve the steamed dumplings with the greens and the dipping sauce.
Notes
Dumplings can seem to be a very daunting recipe to take on, but having it broken down step by step makes it much more manageable! Piece of advice, don't tackle this recipe any old evening in a rush, dedicate the time and care it requires.
Nutrition
Calories: 388kcal
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