Chinese Cabbage Pork Dumplings
By KitchenAid
Images
Serves
Makes 10 Servings
Ingredients
For Dumpling Wrappers:
For Pork Stuffing:
½ pound Chinese or Napa cabbage, cut into 1-inch pieces
1 tablespoon sliced scallions
1 tablespoon coarsely chopped fresh ginger
1 pound pork sirloin, cut into 1-inch pieces
1 teaspoon rice cooking wine
1 teaspoon sugar
1 teaspoon salt
- 2 ½ cups all-purpose flour
- ¼ teaspoon salt
- ¾cup water
For Pork Stuffing:
Procedure
Attach multipurpose blade to KitchenAid® 7-Cup Food Processor.
Add flour and salt to work bowl and pulse 1 to 2 times to mix.
With machine running on low, slowly add water through feed tube,
processing until a smooth elastic dough forms. Wrap tightly in
plastic wrap and let dough rest 10 minutes at room temperature.
Divide dough into approximately 50 small pieces, about 2 teaspoons each. Roll each piece into a thin circle on lightly floured surface. Cover and set aside.
Attach clean multipurpose blade and work bowl to food processor. Add half of cabbage and pulse until finely chopped. Transfer to a large colander. Repeat with remaining cabbage. Liberally salt cabbage and set aside to drain for 10 to 15 minutes. Squeeze or wring out excess moisture in a towel.
Add scallions and ginger to work bowl and pulse 5 to 6 times to mince. Scrape work bowl down, add pork and pulse until very finely chopped. Add cabbage, rice wine, sugar and salt, and process on low until well mixed.
To make dumplings, place about 1 tablespoon pork filling in the center of each wrapper. Dampen edge of wrapper with water. Fold over to form a half-circle and press to seal. Loosely pleat edges to finish forming dumpling. Repeat with remaining wrappers and filling.
Bring a large pot of water with a steamer insert to a boil. Steam dumplings in batches for 6 to 7 minutes or until cooked through. Serve immediately.
Divide dough into approximately 50 small pieces, about 2 teaspoons each. Roll each piece into a thin circle on lightly floured surface. Cover and set aside.
Attach clean multipurpose blade and work bowl to food processor. Add half of cabbage and pulse until finely chopped. Transfer to a large colander. Repeat with remaining cabbage. Liberally salt cabbage and set aside to drain for 10 to 15 minutes. Squeeze or wring out excess moisture in a towel.
Add scallions and ginger to work bowl and pulse 5 to 6 times to mince. Scrape work bowl down, add pork and pulse until very finely chopped. Add cabbage, rice wine, sugar and salt, and process on low until well mixed.
To make dumplings, place about 1 tablespoon pork filling in the center of each wrapper. Dampen edge of wrapper with water. Fold over to form a half-circle and press to seal. Loosely pleat edges to finish forming dumpling. Repeat with remaining wrappers and filling.
Bring a large pot of water with a steamer insert to a boil. Steam dumplings in batches for 6 to 7 minutes or until cooked through. Serve immediately.
Chinese Cabbage Pork Dumplings
By KitchenAid
Serves
Makes 10 Servings
Ingredients
For Dumpling Wrappers:
For Pork Stuffing:
½ pound Chinese or Napa cabbage, cut into 1-inch pieces
1 tablespoon sliced scallions
1 tablespoon coarsely chopped fresh ginger
1 pound pork sirloin, cut into 1-inch pieces
1 teaspoon rice cooking wine
1 teaspoon sugar
1 teaspoon salt
- 2 ½ cups all-purpose flour
- ¼ teaspoon salt
- ¾cup water
For Pork Stuffing:
Procedure
Attach multipurpose blade to KitchenAid® 7-Cup Food Processor.
Add flour and salt to work bowl and pulse 1 to 2 times to mix.
With machine running on low, slowly add water through feed tube,
processing until a smooth elastic dough forms. Wrap tightly in
plastic wrap and let dough rest 10 minutes at room temperature.
Divide dough into approximately 50 small pieces, about 2 teaspoons each. Roll each piece into a thin circle on lightly floured surface. Cover and set aside.
Attach clean multipurpose blade and work bowl to food processor. Add half of cabbage and pulse until finely chopped. Transfer to a large colander. Repeat with remaining cabbage. Liberally salt cabbage and set aside to drain for 10 to 15 minutes. Squeeze or wring out excess moisture in a towel.
Add scallions and ginger to work bowl and pulse 5 to 6 times to mince. Scrape work bowl down, add pork and pulse until very finely chopped. Add cabbage, rice wine, sugar and salt, and process on low until well mixed.
To make dumplings, place about 1 tablespoon pork filling in the center of each wrapper. Dampen edge of wrapper with water. Fold over to form a half-circle and press to seal. Loosely pleat edges to finish forming dumpling. Repeat with remaining wrappers and filling.
Bring a large pot of water with a steamer insert to a boil. Steam dumplings in batches for 6 to 7 minutes or until cooked through. Serve immediately.
Divide dough into approximately 50 small pieces, about 2 teaspoons each. Roll each piece into a thin circle on lightly floured surface. Cover and set aside.
Attach clean multipurpose blade and work bowl to food processor. Add half of cabbage and pulse until finely chopped. Transfer to a large colander. Repeat with remaining cabbage. Liberally salt cabbage and set aside to drain for 10 to 15 minutes. Squeeze or wring out excess moisture in a towel.
Add scallions and ginger to work bowl and pulse 5 to 6 times to mince. Scrape work bowl down, add pork and pulse until very finely chopped. Add cabbage, rice wine, sugar and salt, and process on low until well mixed.
To make dumplings, place about 1 tablespoon pork filling in the center of each wrapper. Dampen edge of wrapper with water. Fold over to form a half-circle and press to seal. Loosely pleat edges to finish forming dumpling. Repeat with remaining wrappers and filling.
Bring a large pot of water with a steamer insert to a boil. Steam dumplings in batches for 6 to 7 minutes or until cooked through. Serve immediately.