Filling
- 1 pound ground pork
- 4 cloves minced garlic
- 1/2 cup finely chopped green onions
- 3 tbsp minced ginger
- 2 tbsp soy sauce
- 1 tsp oil (I use olive, sesame is a more authentic flavour)
- big pinch cayenne pepper
- 1.5 cup finely chopped green cabbage
more meaty filling:
- 1 lb ground pork
- 2 cloves minced garlic
- 2 tbsp minced ginger
- 2 tbsp soy sauce
- 2 tsp sesame oil
- 1 egg
- 2 green onions finely chopped
- 2 tsp corn starch
Dough
- 2.5 cup all purpose flour
- 3/4 tsp kosher salt (1/2 tsp regular salt)
- 1 cup hot water (130-150F)
Knead it very well.
Let it rest minimum 1, preferably 2 hours, covered with a damp cloth.
Roll out 1″ diameter tube, and cut out 1″ long pieces – should be 12-14 gr (0.4-0.5 oz)
Take a wrapper, lightly flour both sides, roll pieces to 7cm diameter (2.75″).
Brush a tiny amount of water along the edge.
Place 1 tsp (up to 1/2 tbsp) of filling right in the middle.
easy folds:
pinch middle together
going left, fold towards middle
going right, fold towards middle
forms a bit of a crescent. nifty
harder folds:
or start at one end, and make a more awesome crescent
super easy folds:
do it in your Hunky Bill perogy maker/ fold over, and fork them together
Fried
cast iron – med-high heat 2 tbsp oil until smoking, add dumplings
nonstick – heat pan on med heat until hot, 2 tbsp oil, add dumplings
fry until bottom is light golden brown
add 1/4 cup of water (possibly more depending on size)
immediately cover with tight-fitting lid.
Allow to steam in pan until all the water has cooked off (approx 7 minutes)
Uncover, let continue to cook until pan is completely dry and bottoms are crispy
alternative – fry on both sides until golden brown, but I like the fry-steam-fry method more
Boiled
med to large pot of water
bring to a boil
drop in dumplings, stir so they don’t stick to the bottom
bring to boil
6-8 minutes, depending on size
if water comes up to hard boil, add 1/4 cup cold water – this prevents the dough from becoming starchy
when they float to the top, boil 1 more minute, start becoming transparent, serve immediately. Overcooking will make them fall apart
Steamed
bamboo steamer (parch lined with holes in it + wok (or pot/pan)
enough water to cover bottom so bamboo doesn’t burn
full boil, reduce to medium – med-high to simmer , add steamer
cook 8-10 minutes.
Sauce 1
- 1/4 cup seasoned rice vinegar
- 1/4 cup soy sauce
- optional chili oil (I swear by it)
Sauce 2
- 1/4 c soy sauce
- 1/4 c Worcestershire
- 1/4 c honey
- 2 tbsp brown sugar
- 2 tsp garlic
- 1/4 tsp chili oil (not flakes)
- 1 tsp molasses
Sauce 3
- 1/2 cup smooth peanut butter
- 1/4 cup soy sauce
- 1/4 cup hot water
- 1/4 cup honey
- 3 tbsp rice vinegar
- 1/2 tsp chili paste/oil
- 2 tbsp sesame oil
- 1/2 tsp fish sauce/Worcestershire (optional)
- 1 tbsp grated ginger
- 1 tbsp minced garlic
Sauce 4
- 3/4 cup hot water
- 1/2 cup crunchy peanut butter
- 1 tbsp honey
- 1 tbsp soy
- 1 tsp sesame oil
- 1/4 tsp chili oil
Bring to boil while whisking, let simmer 3 minutes (until thick)
Add S&P to taste
Sauce 5
- 1 tsp sugar
- 1 tbsp hot water
- 2 tbsp soy sauce
- 1 tsp rice vinegar
- 1 tsp chili oil
- 1 tsp minced garlic
- 1 tsp toasted sesame seeds
- 1/2 tsp sesame oil
dissolve sugar in water, whisk in the rest.