A delicious pan fried dumpling recipe using ground pork, and the think broth from pork shoulder, where the Guan Tang (灌汤) comes from. A great appetizer recipe.
Ingredients
- 1 lb pork shoulder with skin on
- 1 lb ground pork
- 3 green onion
- A few slices of ginger
- A pinch of salt and sugar
- 1 tablespoon dry yeast
- 3 cups of general purpose flour (for dumpling wrapper)
Preparation Time: 1 hour
Cooking Time: 30 minutes
Servings: 8
Cooking Steps
Prepare the Ground Pork Filling
1. Step 1 to 3 produce thick pork broth to be added to the filling.
Add 2 cups water (keep the water to small portion to have concentrated broth) to a medium size cooking pot, add a few slices of ginger, 1 coarse chopped green onion, a pinch of salt, boil.
2. Cut 1 lb pork shoulder (with skin on) to 3 big chunks, add to the pot, use medium heat to cook for 30 minutes, remove the foams.
3. Take the meat out, which is great for Double Cooked Pork, let the soup cool down then place in fridge for 1 hour.
4. Add 1 lb ground pork to a large mixing bowl, add 2 fine chopped green onion, a pinch of salt and sugar, 2 tablespoon corn starch, add the pork shoulder soup from the fridge, mix evenly.
Prepare the Dumpling Wrapper
5. See Quick and Easy Dough for Chinese Pastry in 10 Minutes to prepare 24 (instead of 12) dough wrappers of 4 inches diameter, the thinner the dumpling wrapper, the more crispy it is.
6. Divide the ground pork filling evenly into 24 portions, fold half and seal the edges evenly.
Pan Fried the Dumpling
7. See Pan Fried Buns for steps to pan fry buns, the steps are applicable for dumplings as well.
Tip: The pork filling will be great for meatball soup, meatball stew, etc.
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