Kale and Pork Dumplings.
Xueci Cheng
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Author:
Xueci Cheng
Servings
35 dumplings.
Ingredients
Homemade dumpling wrappers
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300g all purpose flour
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145g room temp water
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½ tsp salt
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flour for dusting
Pork and Kale Filling.
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150ml water
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½ tsp sichuan peppper
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10g ginger
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1 scallion
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120g kale ( stems removed)
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300g pork mince ( with fat)
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2 tbsp light soya sauce
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½ tsp salt
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¼ tsp white pepper
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¼ tsp sugar
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¼ tsp five spice powder
Dipping Sauce
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white mausu chilli oil
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soya sauce
Directions
For the Dumpling Wrapper
Mix the flour and salt. Gradually add the water, starting with a little less, and knead into a dough. Adjust with more flour or water if the dough feels too sticky or too dry. Cover with a towel or plastic wrap and let rest for at least 30 minutes. The dough should be smooth and pliable.
Divide the rested dough into four pieces. Roll each piece into a log and cut into small pieces, about 12 g each. Roll them into small balls, press into round disks, then roll out into thin, round wrappers about 7–8 cm in diameter, dusting with flour as needed. Keep the unused dough covered to prevent it from drying out.
For The Filling.
While the dough is resting, thinly slice the scallion and reserve some green parts for garnish. Add the scallion, Sichuan pepper, and grated ginger to a bowl. Pour over 150 ml of hot water and let steep until cooled. Strain through a fine sieve and set the water aside.
Add kale leaves to a pot of boiling water and blanch for about 3 minutes. Drain and squeeze out excess water, let cool down, then chop finely. (If using frozen kale, heat it in a pot with a little water for 5–7 minutes until fully defrosted. Drain through a sieve and press out excess water.)
In a large bowl, add the ground pork. Add ginger-scallion water into the pork in 2-3 batches. After each addition, stir vigorously with chopsticks until the liquid is fully absorbed and the filling is sticky. Add the cooled kale, light soy sauce, salt, white pepper, sugar, and five-spice powder. Mix until well combined.
To wrap the dumplings, place about 2 teaspoons of filling in the center of a wrapper. Fold in half to form a half-moon shape, then pleat using your thumb and index fingers (or simply seal in a half-moon shape without pleats).
To fry the dumplings, heat about 1 tbsp of oil in a large frying pan. Add 10–15 dumplings without crowding and fry over medium heat for about 5 minutes, until the bottoms are golden. Add about 100 ml of water, cover with a lid, and steam for 5-6 minutes. Remove the lid and let the remaining water evaporate for about 3 more minutes. Serve with chili oil, sweet soy sauce, and garnish with scallion greens.
