Chinese Steamed Dumplings

• Meat

  • 1 lb Ground pork

• Produce

  • 3 tbsp Cilantro
  • 3 inches Ginger, fresh
  • 4 Scallions

• Condiments

  • 2 tsp Chili garlic sauce
  • 9 tbsp Soy sauce

• Baking & Spices

  • 2 tbsp Active dry yeast
  • 3 1/2 cup Flour
  • 1 tsp Kosher salt
  • 5 tbsp Sugar

• Oils & Vinegars

  • 2 tbsp Rice wine vinegar
  • 3 tsp Sesame oil
  • 2 tbsp Vegetable oil

• Liquids

  • 1 1/2 cup Water

Found on tablespoon.com

Description

Ingredients

• 2 tablespoons active dry yeast
• 1 tablespoon sugar
• 1/2 cup Gold Medal™ all-purpose flour
• 1/2 cup water
• 3 cups Gold Medal™ all-purpose flour
• 1 cup water
• 1 teaspoon kosher salt
• 1/4 cup sugar
• 2 tablespoons vegetable oil
• 1 lb ground pork
• 4 scallions, chopped
• 3 tablespoons cilantro, minced
• 3 inches fresh ginger, peeled and minced
• 1 tablespoon rice wine vinegar
• 1 tablespoon soy sauce
• 1 teaspoon sesame oil
• 1/2 cup soy sauce
• 2 teaspoons sesame oil
• 2 teaspoons chili garlic sauce
• 1 tablespoon rice wine vinegar

Directions

• 1 To start dough, add starter ingredients in a small bowl. Stir together and let sit for 30 minutes until it foams.
• 2 Mix starter with other dough ingredients except flour. Stir together well and then slowly start to add flour. Once all the flour is added, bring the dough together in a ball.
• 3 Turn dough out onto a floured surface and knead until the dough is very soft, about 10 minutes. If the dough is ever very sticky, knead in more flour.
• 4 Place dough in a lightly oiled bowl to rise until it triples, about 2.5-3 hours.
• 5 Meanwhile you can make sauce and filling. For sauce, just mix together ingredients and chill until needed.
• 6 For filling, mince scallions, ginger, and cilantro very fine. Then stir with other filling ingredients and set aside until needed.
• 7 As an optional filling, try just diced ham and cheddar cheese. It's surprisingly good as a filling also.
• 8 To make dumplings, punch dough your dough and cut it into quarters. Working with one quarter at a time, stretch it out and flour it lightly. Then cut the dough into 12 pieces.
• 9 Working with one piece at a time, add about a tablespoon of filling to the middle of the dough and then fold the ends up and over the filling. Twist the top of the dough so it sticks together.
• 10 Once you have 12 dumplings done, let them rest for 20-30 minutes before steaming them.
• 11 Add the dumplings to a bamboo steamer and steam them over a pot or wok until they are cooked through, about 18 minutes. To make sure the dumplings don't stick to the steamer, lightly oil the steamer or lay down some lettuce in the bottom of the steaming racks.
• 12 Let the dumplings cool briefly when they come out of the steamer and then serve them immediately with the sauce. If you make the ham and cheese variety, they are great with mustard.

Nutrition