How To Make: Chinese Pork Dumplings PART 1| Carol Creates

ground pork

🥗Healthier: ground turkey

💰Cheaper: ground chicken

Ground turkey offers lower fat content while still being flavorful.

soy sauce

🥗Healthier: tamari

💰Cheaper: coconut aminos

Tamari is gluten-free while coconut aminos is lower in sodium.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil provides a healthier fat option.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: rice flour

Whole wheat flour increases fiber content.

Welcome to the cooking show with Carol and her daughter Megan.

Introduce the dish: traditional Chinese dumplings.

For the wrapper, measure 1 to 2 cups of all-purpose flour into a bowl.

Add about 3-4 tablespoons of water and mix.

Add more water until the dough starts to come together, using about a cup and a half in total.

Once combined, form the dough into a ball and let it rest in the bowl for about half an hour.

Prepare the filling by rehydrating 5 to 6 dried shitake mushrooms in boiling water for about half an hour to an hour.

Chop the napa cabbage into thin strips, then cut those strips into thirds for easier mixing.

Chop the rehydrated shitake mushrooms, removing the stems.

Reserve the mushroom soaking water for later use in the filling.

Add about 1 tablespoon of cornstarch to the minced pork for moisture retention.

Season the pork with soy sauce and white pepper, mixing well.

Roll the rested dough into a snake shape and cut it into small pieces.

Flatten each piece with the palm of your hand to form a coin shape.

Use a small rolling pin to roll each piece into a circle, making the edges thinner than the center.

Aim for an oval shape for the dumpling wrappers, ensuring the center is thicker for support.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens