These delicate and delectable dumplings provide a fantastic reason to root for Lucis over Niflheim.The dish features a classic pork-and-chive combination frequently used in Asian dumplings.
Active cooking time: 1 hour. Total cooking time: 3 hours. Serves 3-6
Ingredients:
2 cups unbleached all-purpose flour (250g)
approximately ¾ cup just-boiled water (180mL)
Pour the flour in a bowl and mix with hot water slowly. Knead the dough by hand until the dough no longer sticks to your fingers (approx. slightly less sticky than bread dough).
Flatten dough with your hands or with a rolling pin to ⅛-⅙ inch thickness (3-4mm). Use a cookie cutter or a table knife to cut small circle shapes, about 2-2.5 inches in diameter (5-7cm), as wrappers.
Place the wrappers in a zip-top plastic bag and seal tightly closed, expelling excess air. Set aside to rest at room temperature for at least 15 minutes and up to 2 hours. The dough will steam up the plastic bag and become earlobe soft, which makes wrappers easy to work with.
Ingredients:
1 lb ground pork (450g)
6 tbsp finely chopped chives (18g)
10 shiitake mushrooms, chopped into ¼ inch pieces (.5cm)
3 tbsp soy sauce (45mL)
2 tbsp sesame oil (30mL)
1 tbsp salt (7.5g)
1 tbsp pepper (8g)
3 tbsp fresh ginger, finely minced (18g)
2 egg yolks, whisked
(optional) canola oil, for frying
Combine ground pork, chopped chives and chopped shiitake mushrooms, light soy sauce, sesame oil, salt, pepper, and ginger in a large bowl. Stir with a spatula until the ingredients are well combined. Cover with a plastic wrapper and allow to marinate in fridge until you’re ready to wrap the dumplings.
Work on the dumplings one by one. Scoop about 1-2 tablespoons (15-30mL) of dumpling filling and place it in the center of the wrapper. Dip your finger into a small bowl of egg yolks and wet the outer edge of the dumpling wrapper. Fold both sides into a half- moon shape and pinch the middle points together. Hold the dumpling with one hand and start sealing the edges into pleats with the other hand. Once you have sealed the dumpling, firmly press the pleated side with your fingers to make sure the dumpling is well sealed. If you put in too much filling and have trouble sealing the dumpling, remove extra filling and fold the dumpling again.
Place dumplings into the steamer a finger width apart. Add two inches of water into a wok or a large pan that can comfortably fit your steamer. Place the steamer into the wok. Make sure that the water doesn’t touch the steamer when it begins to boil. Cover the steamer and cook over high heat for 10 minutes.
[Editor’s note: If you do not have a steamer, aluminum foil and a plate will suffice as described here: http://www.foodrepublic.com/recipes/ how-to-make-dumplings-without-a-steamer/]
(Optional) If you wish, you can fry the dumplings after steaming as well.Take out a large pan and add canola oil - a little oil to sear, or 1 inch (2.5cm) high worth of oil to deep fry. Heat the oil to a hot boiling point, and once the oil is hot enough, drop the dumplings carefully into the pan and turn them as needed until each side is golden brown.
Creator: gaming_memories_lane (IG)