Pan fried / steamed pork dumplings | the enroute

Serves 4

Dumpling Wrapper

• 1 Cup Plain Flour 
• 1 Cup Wheat Corn Flour
• 300 ml Boiled Hot Water 
• Round Cookie Cutter
• Rolling Pin
• KitchenAid Stand Mixer

Instructions:

1. Place flour and cornflour in KitchenAid bowl. 
2. Pour 100ml of hot water into the flour mix, and turn KitchenAid on, continue to add 100ml at a time until dough feels “soft as an earlobe”
3. Wrap in cling wrap and rest for an hour.
   
   

“A Chinese cook would say the finished dough should be “as soft as an earlobe,” says Wei from Red House Spice

1. Once rested roll the dough out using KitchenAid flat pasta roller until very thin, then use a round cookie cutter to cut out dumpling wrappers. 

Dumpling Filling

• 1/2 Head of Chinese Cabbage, Finely Shredded
• 1 Tablespoon Salt 
• 500g of Pork Mince
• 1 Bunch of Spring Onions, chopped 
• 1 Bunch Coriander Leaves, chopped
• 1/4 cup Soy Sauce 
• 3 Tablespoons minced ginger 
• 2 Tablespoons sesame oil 
• 2 Teaspoons freshly ground pepper 
• 2 Eggs, beaten

Instructions:

1. Mix salt with cabbage and allow to sit for 15 minutes so the salt can draw liquid out of the cabbage. 
2. Wash cabbage briefly before squeezing to remove as much liquid as possible. You should end up with a heaped ½ cup of cabbage. 
3. Mix together with remaining ingredients until everything is incorporated.

How to fold dumplings 

1. Add 1 Tbsp of filling into the wrapper and fold the dumpling in half like a taco and press the very top closed. Using your thumb and first finger, fold a pleat into one side and then fold an inverse pleat into the other side. Press firmly to seal.

Dipping Sauce

• 1/4 Cup soy sauce
• 1/4 Cup rice vinegar 
• 1 Tablespoon sesame oil 
• 1 Teaspoon sugar 
• 1 Teaspoon sriracha 

1. Mix all ingredients in a bowl and adjust to taste.