Pork Dumplings

Want to mix things up in the kitchen this week? Try our Asian-inspired Pork Dumplings recipe! Ideal for the whole family, or for an intimate evening for two, this recipe may require an element of finesse, especially for the dough, but is sure to deliver a delicious main course.

The Iron Handle Skillet can be used for the entirety of this recipe, highlighting its versatility. An excellent retainer of heat by nature, this iconic piece of cookware will expose the pork filling to a consistent heat source, ensuring it is cooked completely through before assembling the dumplings.

Our Pork Dumplings recipe is a fun recipe to experiment with, delivering delicious dumplings from the comfort of your own home. This recipe takes over two hours to prepare, including the time it takes to prepare the dough, and serves between two and four people. If you are expecting another couple, be sure to adjust the portions accordingly. Here are all the ingredients you need and the steps to follow!

Dough

In a bowl, combine the flour, yeast, sugar and salt. Gradually add the water and mix until the dry ingredients are moistened. On a floured work surface, knead the dough until very smooth, about 5 minutes. Cover with plastic wrap and let sit at room temperature until almost doubled in volume, about 1 hour.

Filling

Meanwhile, in an Iron Handle Skillet, heat 1 tbsp (15 ml) of the vegetable oil and the sesame oil over medium heat. Add the cabbage and mushrooms. Season with salt and pepper. Cook until slightly softened, about 3 minutes. Add the pork, hoisin, ginger, Chinese 5-spice and half the chives or green onions. Cook until the pork is heated through. Season with salt and pepper to taste. Transfer to a bowl and let cool completely. Clean out the pan.

On a floured work surface, knead the dough for another 5 minutes. Roll the dough into a long log and cut into 16 equal portions. Roll each portion of dough out to get a 4-inch (10 cm) circle that is thicker in the middle and thinner near the edges, adding more flour to your work surface as needed. Cover the dough with plastic wrap as you work.

Take one circle of dough and place it in the palm of one hand. Place about 1 ½ tbsp (22.5 ml) of the cooled pork mixture at the centre of the dough. Bring the dough up over the filling, folding and gathering it as you turn the dumpling clockwise in the palm of your hand. Once gathered, gently twist the dough to seal it firmly. Repeat this process to form the remaining dumplings. Refrigerate for 15 minutes.

In the Iron handle skillet, heat 1 tbsp (15 ml) of the remaining vegetable oil over medium heat. Add half of the dumplings to the skillet, evenly spacing them out. Cook for 2 to 3 minutes or until the bottoms are nicely golden. Add half of the water and cover the pan. Cook for another 7 to 10 minutes, or until the liquid has evaporated and the dough is cooked through. Wipe out the pan and repeat with the remaining dumplings.

Serve sprinkled with sesame seeds and remaining chives or green onions.