Friday, September 27, 2019

Lazy Pork Dumplings – Now with 100% Less Pleating

What started as an attempt to streamline the fabrication of pork dumplings, ended as a pretty decent shortcut version for making Xiao Long Bao. If you’ve ever had soup dumplings, you know there’s nothing quite like them. The way the rich, meaty juices gush out when you bite in, is one of the world’s great eating experiences, and while these don’t provide quite the same sensation, if served in a broth, they’re close enough for me.

Even if you don’t serve them in a soup, this much quicker, and casual production method will work just as well, whether they get steamed, boiled, or fried. And don’t feel like you have to stay with the Asian theme here. I’m really hoping someone does an Italian twist, using some type of meat-based ravioli filling.

If you’re going to freeze these for future use, be sure to do that while they’re sitting on a lightly floured tray. Then, once frozen, you can transfer them into zip-top bags. If you try to bag them, and then freeze, you may go back to having one giant dumpling.  Anyway, whether you’re planning on eating these now, or later, or both, I really do hope you give them a try soon. Enjoy!

Ingredients for about 32 Lazy Pork Dumplings (4 servings):

For the filling:
1 pound ground pork
4 cloves minced garlic
1 tablespoon very finely minced or grated ginger
1/3 cup sliced green onions
1/4 cup sliced chives
2 teaspoons kosher salt (or 1 teaspoon fine salt)
1/2 teaspoon freshly ground black pepper
1 teaspoon Korean chili flakes
1 tablespoon soy sauce
1 teaspoon sesame oil

For the broth (1 cup broth per serving):
4 cups chicken broth
1/3 cup seasoned rice vinegar, or to taste
3 tablespoons soy sauce, or to taste
1 teaspoon Korean chili flakes

For the dough (enough to wrap 2 batches of dumplings):
2 cups all-purpose flour, plus more as needed
3/4 cup warm water
1/2 teaspoon kosher salt
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JulioCG said...

LOVED the video, gonna try this with grandma! She loves dumplings but can't find good ones in Puerto Rico

Joe said...

Would you change anything if you do chicken instead of pork?

Is dry gringer ok over fresh?

This looks really good!

I'm going to make batch and see how they freeze!

CaseyRocky said...

This is the happiest moment of my month, as both my misses and I can enjoy this. — What is this Polk Salad (or hopefully “Pork Salad”) that Elvis is referring to at 0:45? He is thin here, not fat elvis —probably from when he practiced martial arts — so should I be eating it too to stay fit? This is my food wish after I burn the pork dumpling calories off.

007 said...

Do you deliberately not post instructions with your recipes? It seems counter productive and not at all helpful.

Pat said...

Thx Chef John :) This is another recipe chock full of things that for me at least inspire , that combo of ginger,garlic,sesame,soy has so many avenues to explore and the same with a simple flour water dough to make dumplings or pot stickers type things,Thx again for showing me how to cook !!! P.S guess you know i been watching your vids since you started lol

tinac said...

How do I get directions for the recipe? It stops with the list of ingredients.

tinac said...

How do I get directions for the recipe? It stops with the list of ingredients.

Unknown said...

At the end of your videos, you ask what our food wishes are. I don't know where you want us to put them so I'll ask here. New Mexico/Colorado pork green chili. That's my wish.

Josh Tanner said...

Hello Chef John,
Im a big fan and I have my first (two) food wish I hope you can grant. The first would be an authentic Centeral New York Chicken Riggies recipe, yum. Secondly, I heard food rumors that you can make your own extracts (vanilla, peppermint etc.) at home and I’d love to see if it’s really possible. Thank you so much for your amazing videos you have taught me so much about how to cook (your chocolate decadence recipe is actually in my oven as I’m typing this). I’m excited to learn more about your new merch and l would like to be the proud owner of a Food wishes Apron. I hope to see you get jiggy with a chicken riggie.
Thanks again,

Nick said...

Hot damn! Saw this post this morning and added what I didn’t have to my grocery list. Just finished a deliciously filling bowl of it and it was exactly what this rainy day needed! Thanks for posting this. After reading the blog you got my mind spinning with ideas for a Italian inspired recipe, I would make a nice light tomato based broth similar to that of smitten kitchens gnocchi in tomato broth recipe and a nice meaty mixture inside with sautéed onions and fresh basil, and finally top the whole thing off with fresh basil and freshly grated parmigiana regiano! Thank you chef John for adding another scrumptious meal to our large collection of amazing recipes!

007 said...

Why don't you add instructions when you upload your recipes? It would be more helpful to us amateur chefs.

Unknown said...

Hey Chef John, I've got a food wish.

Can you try to make baumkuchen?

Glenn Strycker said...

Chef John, you've eaten at Din Tai Fung (鼎泰豐), right? Best Xiao Long Bao anywhere. Gotta visit the original Dongmen location in Taiwan!

Glenn Strycker said...

Chef John, you've eaten at Din Tai Fung (鼎泰豐), yes? Best Xiao Long Bao on the planet. Visit the original Dongmen location in Taipei, Taiwan, it'll be an amazing experience.

VinnyF said...

Hi Chef, these were pretty tasty. I tried cooking them from frozen and that worked just as well.

I was thinking, though, and I realized a slightly less lazy (but still easier than usual) could be to treat them like ravioli, and form them that way. This way, the pieces are uniform and sealed on the edges, plus you can make them bite-size

VinnyF said...

Hi Chef, these were pretty tasty. I also tried making them from frozen and that worked just as well.

I was thinking, though, you could also do a slight less lazy (but still better than normal) method, where you treat them like ravioli and form them that way. That way, you can make them uniform with sealed edges, plus you can make them bite-size.

Dean said...

I just discovered your channel. WOW! Fantastic. The best...ever.
Incidentally. I grew up in Canandaigua. Sort of neighbors. Dean.

Wulfbanes said...

Dear Chef John,

This was an astounding success.

Thank you.

Estoy_Listo said...