Chinese Pork and Scallions Dumplings

Dumplings kann ich immer auftischen, in unserer Familie. Sie lieben jede Art und Fuellung davon. Es gibt tausende von Variationen.
Bei diesen Dumplings habe ich es ganz einfach gehalten, Fruehlingszwiebeln und Schweinefleisch, das ist eigentlich alles was man braucht, und natuerlich all die kleinen Zutaten wie Gewuerze und Saucen.
Obwohl man denkt, dass sie viel Arbeit geben, stimmt das nicht ganz. Wenn man keine zu komplizierte Taschentechnick benuetzt, sind sie im Nu fertig!

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I could serve dumplings every day to my family. They love them in all variations. But there are thousands of more variations.
These dumplings are very simple. Just spring-onions and pork, of course with some seasoning and sauces added.
If you think, it’s too much work, then let me tell you, it’s not true! If you fold them in a very simple way, you can finish dozens in no time. Keep it simple!

Chinese Pork and Scallions Dumplings

Pane-Bistecca

I could serve dumplings every day to my family. They love them in all variations. But there are thousands of more variations. These dumplings are very simple. Just spring-onions and pork, of course with some seasoning and Saucen added.

If you think, it’s too much work, then let me tell you, it’s not true! If you fold them in a very simple way, you can finish dozens in no time. Keep it simple!

Prep time

40 min

Cooking time

15 min

Portions

Total time

55 min

Ingredients

500 g ground Pork
1 Egg
1 tsp Chicken Broth Powder
2 tbsp cold Water
1 tbsp Shaoxing Wine or dry Sherry
1 tbsp Soy Sauce
1/2 tsp Sugar
1 Bunch Spring onion, chopped
30-40 square Dumpling Leaves

Instructions

Step 1

Use your kitchen machine or blender to mix the pork with the egg, chicken broth, water, sugar, soy sauce and Shaoxing wine. If you have a kitchen machine with knives add the spring-onion coarsely chopped. If not chop the spring-onion finely. You end up with a pasty meat mixture.

Step 2

Now lay out approx 10 dumpling wrappers onto a working surface and add one teaspoon of filling into the middle of each wrapper. Brush the sides of the wrapper with some cold water and fold them together to get a triangle. Push the edges well together! Go on working until the filling is used up.

Step 3

Put the dumplings onto a baking paper, so they don’t touch or they will stick together. Cover with a baking paper and wrap into a slightly wet towel. Store in the fridge.

Step 4

Fry the dumplings in a little oil in a flat pan and serve them with soy sauce or with sweet chili sauce. You could also steam the dumplings in a bamboo basket.

Notes

If you want to prepare the dumplings in advance, prepare them in the morning and fry them in the evening. If you want to keep them longer, freeze them!

Here are more recipes for Dumplings:

Frittierte kantonesische Wontons

Crab Rangoon

Glutenfreie Schweinefleisch Dumplings

Japanische Gyoza

Selbstgemachte Dumpling Wrappers

Pot Stickers