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Eat Dance Love

  • In the Kitchen
  • At the Table
  • Out in Nature
  • On the Mind
  • Shop with Tomo
In the Kitchen

Pork and Leek Dumplings

written by Jonathan May 30, 2013

Pork and Leek Dumplings

Print This
Serves: 12 Prep Time: 3 hours Cooking Time: 15 minutes

Ingredients

  • Filling
  • 4 lb ground pork (80/20)
  • 16 oz firm tofu (minced)
  • 2 bunches chinese leek (chopped)
  • 2 tsp salt
  • 2 tsp sugar
  • 3 tsp ginger (minced)
  • 4 garlic cloves (minced)
  • 1/3 cup light soy sauce
  • 1/3 cup dark soy sauce
  • 4 Tbsp sesame oil
  • 2 Tbsp rice wine
  • 5 Tbsp corn starch
  • 4 stalks scallions (chopped)
  • 5 egg yolks
  • Wrapper
  • 4 cups all purpose flour
  • 1 1/2 cup hot water
  • dash of salt

Instructions

  1. Mix flour, water and a dash of salt and knead to make a soft dough. Cut into small pieces and roll into small balls.
  2. Flatten with a rolling pin to make the dumpling skins.
  3. Get your hands dirty and mix the ground pork with the marinade.
  4. To cook, add 1 Tbsp of vegetable oil, 1 cup of water and 1 dozen dumplings partially covered. Allow the water to cook off and pan fry til browned. Serve with dark vinegar.

Adapted from Tiny Urban Kitchen.

Alternative, cook by boiling for 8-10 minutes.

Pork and Leek Dumplings was last modified: March 13th, 2017 by Jonathan
Pork and Leek Dumplings was last modified: March 13th, 2017 by Jonathan
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