Makes 8 servings
Many hands make quick work, though if the company is good, why hurry? Gather your favorite sous chefs to prepare these flavorful dumplings, which are as fun to make as they are to eat. Remember, beauty is in the eyes of the beholder, and ugly dumplings are as tasty as the beautiful ones—maybe even better!
- 3 3/4 cups self-rising flour
- 3/4 cup plus 2 tablespoons water
- 1 lb ground pork
- 2 cups chopped cilantro (from about 2 small bunches)
- 1 tablespoon minced ginger
- 1 green onion, minced
- 1/2 teaspoon ground white or black pepper
- 1 tablespoon sesame oil
- 2 tablespoons light soy sauce, not low-sodium
- 1 tablespoon dark soy sauce
- 1/4 cup cold water
- 1 teaspoon kosher salt, or as needed
- Combine the flour and water, and knead by hand until the mixture forms a smooth dough, 1 to 2 minutes. Reserve.
- To make the filling, combine the ground pork, cilantro, ginger, green onion, white pepper, sesame oil, soy sauces, cold water, and salt. Cook a sample (about 1 teaspoon) in a skillet and adjust seasoning, if needed. Set aside.
- Shape the dough into a log about 2 inches in diameter. Slice the log into 28 even pieces. Roll the dough pieces into 4-inch rounds that are slightly thicker in the center than around the edges.
- To achieve the classic steamed dumpling shape, place about 1 tablespoon stuffing onto the center of each dough circle. Fold the edges of the dough over the filling and pinch small sections of the dough in a pleated fashion to create a closed pouch around the filling. Using your hands, gently press the dumpling on a level surface to achieve an even shape and to avoid a dome-like appearance of the dumpling after steaming.
- Lightly oil a nonstick skillet and tightly arrange the dumplings in the skillet. Add enough water to come one-third to halfway up the side of the dumplings. Cover with a tight-fitting lid, and cook over high heat until all water has evaporated and the dumplings are well browned on the bottom, 8 to 10 minutes. Once the dumplings are done cooking, transfer them from the skillet to a wire rack and allow them to rest for 5 to 10 minutes.