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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19 comments:
LOVED the video, gonna try this with grandma! She loves dumplings but can't find good ones in Puerto Rico
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!
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? https://youtu.be/u4csFnpZXek This is my food wish after I burn the pork dumpling calories off.
Do you deliberately not post instructions with your recipes? It seems counter productive and not at all helpful.
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
How do I get directions for the recipe? It stops with the list of ingredients.
How do I get directions for the recipe? It stops with the list of ingredients.
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.
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,
Josh
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!
Why don't you add instructions when you upload your recipes? It would be more helpful to us amateur chefs.
Hey Chef John, I've got a food wish.
Can you try to make baumkuchen?
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!
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.
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
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.
I just discovered your channel. WOW! Fantastic. The best...ever.
Incidentally. I grew up in Canandaigua. Sort of neighbors. Dean.
Dear Chef John,
This was an astounding success.
Thank you.
Brilliant!
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