|Recipe from: ferdakost|
Image credit: Marion
“Incredible food, in my humble opinion, has as much to do with nostalgia, as it does with ingredients.” Marion
500 g. ground pork
115 g. spring onions, chopped
250 g. cabbage, chopped
115 g. shiitake mushrooms, soaked and chopped (optional)
1 tsp. ground ginger
2 cloves garlic, chopped
1 tbsp. oyster sauce
1 tbsp. soy sauce
3 tbsp. rice wine
2 tbsp. sesame oil
1 tsp. chicken bouillon granules
1/2 tsp. salt
1/2 tsp. pepper
300 g. flour
1/2 tsp. salt
188 ml boiling water
Sprinkle 1 teaspoon of salt over the chopped cabbage to drain out the water.
Squeeze dry (important!)
Mix the ground pork, spring onions, cabbage, ground ginger, garlic, oyster sauce, soy sauce, chicken bouillon, wine, sesame oil, salt, and pepper together.
Refrigerate for 30 minutes.
Mix the flour + salt and add in the boiling water.
Mix and knead until it forms a smooth ball.
Let the dough rest for 15 minutes.
Roll the dough into a long rod and cut it into 35 pieces.
Roll out the dough into circles and stuff it with ground pork.
Moisten the edges and pinch to seal the dumpling.
Steam the dumplings for 10-15 minutes, or until they ''look ready''.
Serve with soy sauce (you can also add chopped garlic / chili peppers / spring onions in soy
To store the dumplings, generously flour a plate and each dumpling.
Leave them in the freezer until completely frozen.
Once the dumplings are hard, you can transfer them into a plastic bag.
Dumplings can be stored for a long time in the freezer, just boil it in its frozen state when
you'd like to eat them.
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