Based loosely on this recipe
But... used store bought dumpling skins. Added less soy sauce and no salt. Also added a bit of ginger powder, and siracha sauce
Dumpling Ingredients
- 1/4 cup vegetable oil
- 1 1/4 lbs ground pork
- 1 egg
- 7 cups Chinese chives, chopped finely
- 3 tablespoons sesame oil
- 1/4 cup soy sauce
- salt to taste
Start by adding the oil to a small pot over medium high heat. Heat the oil for about 7 minutes and allow it to cool. This “cooking” of the oil is supposed to bring out a nuttier flavor in the filling. This tip comes straight to you from Willy’s mother, a Beijing local, and an authority on dumpling-making!
Once the oil is cooled, add the ground pork to a large bowl, along with the egg……chives……sesame oil, soy sauce, and cooked, cooled oil. At this point, you should make and boil a test dumpling and try it to make sure the taste is to your liking. You can then adjust by adding more salt if needed.
Once the filling tastes right to you, begin assembling the dumplings.
When you’re ready to cook, bring a large pot of water to a rolling boil. Carefully drop the dumplings into the water and keep them moving, so they don’t stick to the bottom of the pot. Bring back to a slow boil, and cook until they float to the top and the filling is cooked through (about 5 minutes).
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