Pork and Dill Dumplings

Method15 steps

1. 1

   Step 1: Choose homemade wrappers or the two purchased wrapper packages before starting; use only one wrapper route. For homemade wrappers, put 3 cups flour in a large bowl or a stand mixer with the dough hook. Gradually add the separate 1 cup dough water. Knead by hand for about 15 minutes until smooth, or on low mixer speed for about 8 minutes after dough forms. Lightly dust a clean counter with a little flour and turn out the dough. Skip this action if using purchased wrappers.

   Uses 3 cups all-purpose flour, homemade-wrapper route only · 1 cup water for homemade wrapper dough · All-purpose flour for lightly dusting the work surface, as needed

2. 2

   Step 2: For homemade wrappers only, cover the kneaded dough with the overturned mixing bowl and let it rest for 1 hour. Skip this rest for purchased wrappers. Prepare the infusion and filling while the dough rests.

   Rest homemade dumpling dough for 1 hour · 60 minUses The kneaded homemade dough from step 1, only if that wrapper route was chosen

   
3. 3

   Step 3: Wash the scallion (1), smash it and cut into 3-inch (about 8 cm) lengths. Put it with the 3 smashed ginger slices and 1 tbsp Sichuan peppercorns in a heatproof bowl or measuring cup. Pour over the separate ¾ cup boiling infusion water, cover with an overturned plate and let it steep until completely cool.

   Uses 1 scallion for infused water · 3 slices ginger for infused water · 1 tbsp Sichuan peppercorns · ¾ cup boiling water for filling infusion · Water to wash the scallion, as needed

   
4. 4

   Step 4: Heat all 4 tbsp filling oil in a small pot over medium heat just until it starts to smoke lightly. Remove from the heat immediately and let the oil cool completely before combining with dill or raw pork.

   Uses 4 tbsp neutral oil for filling, divided

5. 5

   Step 5: Wash your chosen 2–3½ oz dill, shake off excess water and pat dry with a clean towel. Chop into ¼-inch (6 mm) sections. Toss all the chopped dill with half the completely cooled filling oil, about 2 tbsp, to coat evenly; set aside.

   Uses 2–3½ oz fresh dill · Water to wash the dill, as needed · Half of the cooled filling oil from step 4, about 2 tbsp

   
6. 6

   Step 6: Mix the 1 lb ground pork with 2 tbsp Shaoxing wine, 2 tbsp oyster sauce, 1 tbsp light soy sauce, 2 tsp dark soy sauce, 1 tbsp sesame oil, ½ tsp white pepper and ½ tsp salt until combined. Stir in the remaining half of the completely cooled filling oil, about 2 tbsp.

   Uses 1 lb ground pork · 2 tbsp Shaoxing wine · 2 tbsp oyster sauce · 1 tbsp light soy sauce · 2 tsp dark soy sauce · 1 tbsp sesame oil · ½ tsp white pepper · ½ tsp salt

   
7. 7

   Step 7: Remove all scallion, ginger and peppercorn solids from the completely cooled infusion and discard them. Add the retained liquid to the seasoned pork in three additions, mixing well after each until absorbed and the pork forms a sticky paste. Mix in all the prepared oil-coated dill until evenly combined.

   Uses All the seasoned pork and oil mixture from step 6 · All the cooled liquid from the infusion in step 3, after removing scallion, ginger and peppercorn solids · All the chopped dill and its half-share of cooled filling oil from step 5

   
8. 8

   Step 8: Refrigerate the complete filling for 30 minutes to make wrapping easier. Keep it refrigerated whenever you pause during assembly.

   Chill the complete filling for 30 minutes · 30 minUses All the mixed filling from step 7

   
9. 9

   Step 9: For purchased wrappers only, moisten each wrapper edge with a little sealing water. Put about 2 tsp chilled filling in the centre and pleat closed, using a little more sealing water only if needed for a tight seal. Keep wrappers and completed parcels covered. Skip this action if making homemade wrappers.

   Uses 2 packages purchased dumpling wrappers, purchased-wrapper route only · Water for moistening and sealing purchased wrappers, as needed · About 2 tsp chilled filling from step 8 for each purchased wrapper

10. 10

    Step 10: For homemade wrappers only, divide the rested dough into pieces of about 12–15 g and roll each into a ball. Flatten on a clean, lightly floured surface and roll into a thin 3–4-inch (8–10 cm) circle. Put about 2 tsp chilled filling in each and pleat closed; these fresh homemade wrappers seal without water. Keep unused dough and parcels covered. Skip this action if using purchased wrappers.

    Uses The rested homemade dough from step 2, only if that wrapper route was chosen · Flour to lightly dust the homemade-wrapper rolling surface, as needed · About 2 tsp chilled filling from step 8 for each homemade wrapper

11. 11

    Step 11: Place the dumplings from the chosen wrapper route on a parchment-lined tray without touching. Expect about four to five dozen, depending on wrapper and filling size; refrigerate any unused raw filling promptly. Cook now, or cover the tray and freeze overnight until solid, then transfer parcels to a freezer bag. Cook frozen parcels directly without thawing.

    Uses The parcels from step 9, only if purchased wrappers were chosen · The parcels from step 10, only if homemade wrappers were chosen

12. 12

    Step 12: For each batch, heat a non-stick pan over medium heat with 2 tbsp of the separate pan-frying oil. Arrange one uncrowded layer of fresh or unthawed frozen dumplings flat-side down. Fry until their bottoms are golden brown, watching the pan and adjusting heat as needed. Keep the remaining fresh parcels refrigerated or frozen parcels in the freezer.

    Uses A single uncrowded pan batch of fresh or unthawed frozen dumplings from step 11 · 2 tbsp separate pan-frying oil for this batch

13. 13

    Step 13: Carefully add ½ cup of the separate cooking water to this batch and cover the pan with a tight-fitting lid. Cook for about 7 minutes, until most of the water has evaporated and the dumplings are cooked through. Continue if needed until the pork filling reaches 71°C/160°F; frozen or larger parcels may take longer.

    Check the covered dumpling batch after 7 minutes · 7 minUses The browned-bottom dumplings and pan oil from step 12 · ½ cup cooking water for this batch

14. 14

    Step 14: Uncover the pan and let remaining water evaporate completely. Continue cooking until the bottoms are crisp and every dumpling is fully cooked, with pork filling at 71°C/160°F. Repeat the pan sequence with further batches as needed, using a new 2 tbsp pan-oil and ½ cup cooking-water draw for each batch.

    Uses The covered-cooked dumplings with remaining pan water and oil from step 13

15. 15

    Step 15: Lift the fully cooked dumplings from the pan and serve hot. Share between eight portions, about six or seven dumplings per portion when the batch size permits. Refrigerate cooked leftovers promptly.

    Uses The fully cooked dumplings lifted from step 14, leaving excess pan oil behind