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–+ servings

Making the Dumplings from Turning Red

The Starving Chef
Savor the classic taste of homemade pork dumplings with a flavorful twist of spices and textures.
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Prep Time 1 hour 30 minutes
Cook Time 30 minutes
Total Time 2 hours
Course Appetizer, Fictional Feasts, Side Dish
Cuisine Chinese, Movies
Servings 24 dumplings

Equipment

Ingredients
  

For Dumplings

  • 3 cups flour
  • 1 ¼ cup water

For Pork Filling

  • 1 lb ground pork
  • 2 green onions chopped to whites
  • 2 tablespoons ginger minced
  • 3 tablespoons salted cabbage instructions below
  • 1 tablespoon shrimp paste
  • 3 tablespoons sweet dark soy sauce
  • 1 tablespoon oyster sauce
  • ½ tablespoon Korean chili flakes
  • 3 quail eggs or sub 1 regular egg
  • 3 tablespoons shaoxing wine
  • 1-2 tablespoons water for filling
  • 3 tablespoons black vinegar for serving

Salted Cabbage

  • 1 cup Napa cabbage finely chopped
  • 1 teaspoon fine salt

Instructions
 

  • Make the salted cabbage by finely mincing the cabbage and sprinkling the salt over the top. Mix lightly and let it rest while preparing the dumpling dough. Use a paper towel to squeeze out the moisture until almost no liquid comes out when squeezed. Set aside.
  • Prepare the dumpling dough by mixing the flour and warm water until a crumbly dough comes together. Then use your hands to further knead for about 10 minutes into a smooth ball of dough. Rest the dough under a damp towel while preparing the filling (the dough should soften, but will not rise), or at least one hour.
  • Mix together the ingredients for the pork filling until well combined. Allow to marinate flavors for at least 30 minutes.
  • While the pork mixture rests, roll out the dumpling dough ball into a tube shape then cut it into 12-16 equally sized pieces. Roll each piece into a dumpling wrapper about 5 inches round.
  • As you roll out the wrappers, bring a pot of water to a rolling boil.
  • Fill the wrappers with about 1-2 tablespoons of the pork mixture. Gently pull and stretch the dumpling dough so that it fully encases the filling. Use a finger dipped in water to wet the inside edges of the dough and then pinch the edges together to form a dumpling.
  • Boil the dumplings in batches for 3-5 minutes or until the pork filling is cooked through and the dumpling wrapper is lightly puffed up. Drain the dumplings.
  • Serve with a side of pork belly cabbage, unagi fried rice and a small bowl of black vinegar for dipping. Enjoy!
Keyword dumplings, pork
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