Check out this video of Erin Loechner from Design for Mankind and her friend, Fort Wayne, Indiana, gallery owner Dan Swartz, as they cook up a batch of homemade pork dumplings. Dan once lived in Beijing and fell in love with the culture and food there. Now that he’s returned to the Midwest, he longs for his days in Beijing. “Chinese culture is about living life hard core. That’s something that I kind of miss.”
While this dumpling recipe is easy (the recipe is below), making the dough has the potential to get messy. Peep the Trinsic and the Trinsic Pro faucets in these videos that save the day by making cleanup so much easier.
Feel free to invite us over for dim sum after you’ve mastered this recipe!
2 cups all-purpose flour
¾ cup to 1 cup lukewarm water
1 pound ground pork (2 cups)
2 cups finely chopped napa cabbage (half a medium cabbage)
1 stalk green onion, finely chopped
1 teaspoon minced fresh ginger (about ½ inch)
1 tablespoon coconut aminos
2 teaspoons plus pinch of salt
¼ teaspoon white pepper
1 teaspoon sesame oil
3 tablespoons olive oil
1. To prep the dough, mix flour and water with a wooden spoon until the consistency is pliable but not sticky or wet. Form into a ball with your hands; set aside and cover with a damp towel.
2. In a skillet on medium, brown the pork in a splash of olive oil.
3. While the pork browns, finely chop the cabbage, then wash and squeeze out any excess water. Finely chop green onions; mince ginger. Pro tip: Store your ginger in the freezer so it lasts long enough for the next time you need just a pinch!
4. In a medium mixing bowl, combine cabbage, ginger and green onion with coconut aminos, salt, white pepper, sesame oil and olive oil. Add finished pork, mix together and set aside.
5. Sprinkle a healthy dose of flour onto a clean countertop and roll your dough flat to begin shaping each dumpling. There are a million techniques here. Get creative; you do you.
6. Pan-fried dumplings are good; steamed versions are just as tasty. To fry, simply heat olive oil in a skillet on medium-high, then turn every few minutes until golden-brown.
7. Plate dumplings with your favorite sesame ginger sauce and a side of whatever you want—white rice, purple cabbage, a whole slew of Chinese takeout treats. Recipe makes approximately 30 dumplings.