Pork Dumplings: The Perfect Appetiser With Spicy Fillings

You want something exceptional and delectable on the weekends. You enjoy visiting our favourite eatery, especially in the evening, to completely sate your hunger. Weekends are more like ‘cheat days’ when you overindulge. Bingeing on the weekends is more of a tradition for everyone. You would rather stay indoors given the circumstances, though. 

Rather, you cook all of our favourite foods at home and indulge while watching a movie or television show. As a result, you constantly look for delicious and original recipes to spice up every weekend. Who doesn't adore Dumplings that bring to mind the mountains of Darjeeling, Nepal, or Kathmandu?

These delectable steamed pork dumplings are an excellent party appetizer or main course. Serve with toasted sesame seeds, hoisin sauce, and hot Chinese-style mustard. The origin of dumplings is frequently credited to Zhang Zhongjing, but the development of dumplings as we know them today took quite an intriguing and varied path. Even though the dumpling's formal invention was during the Han Dynasty, you can find adaptations of it in almost every culture; Italian raviolis and Brazilian empanadas are only two examples. 

The history of the dumpling has many diverse beginnings. The very first dumpling recipe was discovered in Apicius, a Roman cookbook. Later, recipes for dumplings may be found in ancient Roman writings. Although dumplings have been around in various forms since ancient times, their official name wasn't given to them until the 17th century. Around the 16th Century, the word ‘dumpling’ was first used in an English literature, and it was hypothesized that the word might have German origins.

Here’s the recipe for pork dumplings.

Equipment: 

  1. Mixing bowl
  2. Plastic bag
  3. Steamer

Ingredients: 

For the wrappers:

  • 400 gms maida
  • 8 gms salt
  • ½ tsp baking powder
  • 200 gms warm water

For the filling:

  • 540 gms fatty minced pork
  • 135 gms onions
  • 135 gms green onions
  • 30 gms coriander
  • 25 gms green chillies
  • 25 gms ginger
  • 30 gms pork fat/lard
  • 10 gms salt
  • 1 tsp pepper
  • ½ tsp MSG
  • 40 gms soy sauce

Method: 

For the dough:

  1. Combine the maida, salt, baking powder, and warm water in the given proportions. 
  2. Mix just until the dough begins to come together.
  3. The dough needs 10 minutes of continuous kneading.
  4. Even though it initially seems too dry, don’t give in to the impulse to add more water. With some rest, the dough will hydrate.
  5. Once the dough has reached the desired smoothness, seal the mouth of a plastic bag over it and let it sit for 60 minutes.

For the filling:

  1. Make the filling while the dough is resting.
  2. Chop the green onions, ginger, green chilies, onions, and onions finely.
  3. The vegetables will steam more rapidly if they are finely chopped.
  4. Make sure to mince any lard or swine fat you plan to use finely.
  5. Add the minced pork, butter, salt, pepper, soy sauce, and MSG to a mixing bowl along with the sliced onions, ginger, green chilies, coriander leaves, and green onions.
  6. Completely combine everything. To enable the flavours to meld, cover and place in the refrigerator for at least an hour.
  7. The filling should be refrigerated overnight to enable the flavours to blend.

For the wrappers: 

  1. Once the dough has had enough time to rest, divide it into little (10-12 gms) chunks. To keep them from drying out, keep the bits you aren’t using inside the plastic bag.
  2. Holding the piece of dough with one hand and rolling over the sides, often rotating the dough with the other.
  3. Roll the wrappers thin enough that the edges are extra-thin (to account for the bulk that the edges will add once the dumplings are pleated).
  4. Try not to pile too many rolled-out wrappers together if you are preparing this for the first time or if speed is not your strong suit. They might stick.
  5. Work together with a friend, one of you rolling the wrappers while the other stuffs and pleats the dumplings.

For filling, pleating, and steaming:

  1. Make 20 gms-sized chunks of the pork mixture. Keep the divided pork mixture cold until required if you are not skilled at stuffing dumplings.
  2. Put some oil in your steamer tray and have it handy.
  3. Consider a dumpling wrapping. Apply water around its edges. Put the filling in the centre.
  4. Using the thumb and index finger of your left hand, create pleats while pressing and holding the filling inside with your middle finger.
  5. Beginners can begin by adding a little less filler to practice.
  6. Place the dumplings in the steamer, cover it, and cook the wrappers for 12 (2 minutes) on medium heat. Don’t overcook the food.
  7. Serve hot with red hot dumpling chutney and dumpling soup.

Since dumplings are so versatile, everything from Thai-Style Chicken Dumplings to the exquisite and traditional Shrimp Dumplings and Vegetable Dumplings are also made. Dumplings have a rich history that matches their deliciousness.