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
- 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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