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5 November, 2015

Pork and Kimchi Dumplings

Posted in : Mississippi comeback sauce recipe on by : Kevin Tags:

Soul & Southern Food Cookbooks

Homemade dumplings take some work, but they’re worth the effort for a rich pork filling livened up with funky kimchi.

2 cups (10 oz.) all-purpose flour, plus more for dusting

12 tsp. kosher salt

34 cup boiling water

8 oz. ground pork

1 cup store-bought kimchi, finely chopped

1 tbsp. soy sauce

1 12 tsp. finely grated ginger

1 12 tsp. toasted sesame oil

1 12 tsp. Shaoxing rice wine

1 12 tsp. sugar

1 clove garlic, minced

1 scallion, minced

1 tbsp. cornstarch

3 tbsp. vegetable oil

3 tbsp. Chinese black vinegar

2 tsp. chile-garlic paste

1 tsp. soy sauce

12 tsp. toasted sesame oil

12 tsp. sugar

Make the dough: Combine flour and salt in a large bowl; add water and, using a wooden spoon, mix until it just comes together. Transfer dough to a lightly floured work surface and knead until smooth. Transfer to a bowl and cover with plastic wrap; let sit at room temperature for at least 15 minutes.

Make the filling: Combine pork, kimchi, soy sauce, ginger, sesame oil, rice wine, sugar, garlic, and scallion in a bowl and mix well; sprinkle the cornstarch over and mix again until combined. Cover with plastic wrap and marinate 30 minutes.

Make the dipping sauce: Whisk vinegar, chile paste, soy sauce, sesame oil, and sugar in a bowl. Set aside.

Divide dough into 4 balls. On a lightly floured surface, and working with one ball of dough at a time, roll dough into a 10-inch circle, about 18-inch thick. Using a 3-inch round cutter, cut out 8 circles. Transfer circles to a parchment paper-lined baking sheet and place parchment in between each layer of wrappers.

Working with one wrapper at a time, put a tablespoon of pork filling onto a wrapper, fold wrapper in half, and seal it with water, or follow instructions for forming dumplings into the traditional pleated crescent shape. Transfer each dumpling to reserved baking sheet; cover with a kitchen towel.

To cook the dumplings, heat 1 tablespoon oil in a large wok over medium-high heat; working in 3 batches, cook dumplings, turning as needed, until golden, about 2 minutes. Add 2 tablespoons water and cover; steam for 4 minutes, or until cooked through. Transfer to a baking sheet and keep warm. Serve warm with the dipping sauce.


Source: Saveur.

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