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How to Make The BEST PORK DUMPLINGS! JUICY Chinese Dumplings Recipe

Byamazingfoodstv


Chinese Dumplings are my favorite food! Love the process of making it, and even though it may seem like it, it is really not a difficult dish to make. Here is my recipe and you can boil them or fry them either way they will be delicious!

Ingredients:

Dipping Sauce
2 tsp soy sauce
1 tbsp chinese vinegar
1 tsp oyster sauce
Chili oil
Minced Garlic

Dough
2 cups all purpose flour
1 cup warm water

Filling:
1/2 cup peppercorn water
2 Pounds ground pork 20-30% fat
8 oz fresh dill
2 tsp minced ginger
2 tbsp cooking oil
1 tbsp Peppercorn
1 tsp five spice
1 tsp white pepper
1 tsp salt
1 tsp garlic powder
2 tsp soy sauce add more or less after the test dumpling to taste
1.5 tsp chicken bullion powder
2 tsp oyster sauce
1 tbsp shaoxin wine
1 tbsp sesame oil

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49 Comments

  2. This was great, wish you'd gone more in depth into how long to cook and what to expect when boiling the dumplings etc tho – you kinda skimmed over that bit and it's the part I need to know the most 😐

  6. Hi! Thanks for a simple and unique dumpling. You really make cooking interesting and you inspire one to go ahead and want to try it hahahaha the way you talk and encourage WOW! I am definitely going to try this today😍

  8. Hi Mikey I just wanted to say I used your recipe and my dumplings were the BOMB!!!!!I MEAN AWESOME THANK U 4 THE TIPS AND RECIPE IT WAS OUTSTANDING BETTER THEN WHERE I USUALLY GET THEM FROM!!!👍👍💕❤💙🤩😍💥💥💥💥💥💥

  13. Oh my! I didn't have enough dill, so I used a third dill, a third Napa cabbage and a third Chinese chives. So unbelievably delicious! Juicy and so flavorful that the dipping sauce isn't even necessary. Thank you again Mikey for a perfect video. Now I'm gonna sit down to my dinner of hot and sour soup and dumplings courtesy of Mikey!♡

  15. 6:27 🤣 I make homemade bread regularity and I always feel like that’s a workout too. And besides, quality homemade food that takes up so much energy to cook, and is so full of flavor and so satisfying to eat, causes health and slimness. Except when one makes homemade sesame chicken or lo mein. Can’t. Stop. Eating! IT!!

  28. Love your dill dumpling, Mike, it’s so funny that I have thought about put dill in the pork dumpling before but didn’t dare to do it because you know that dill has a very strong aroma I’m glad you solved that problem for me, thanks. Keep all good recipes coming 🥰👍🙏

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  33. RECIPE CORRECTION: This seems to be a very common goof in dumpling dough recipes everywhere on YT … our host eyeballed the amount of water in the vid, which is perfectly fine and correct, but when someone transcribed the recipe into the description they mistakenly indicated a 2:1 ratio of flour to water by VOLUME (incorrect) instead of by WEIGHT (correct). Here is why that is wrong.

    Math:
    1 cup Flour (vol) is approx 150gr (wt)
    1/2 cup Water is 120gr
    120/150 = 80% hydration by weight, which is waaaay too wet. Dont take my word for it … TRY IT and see. Heck, I use 100% for my sourdough starter, which has a texture like drywall spackle.

    Nearly all classic asian noodle doughs use something very close to the golden ratio of 2:1 by WEIGHT (not vol), aka 50% hydration, so for 150gr flour you want 75gr water (just under 1/3 cup), NOT 120gr (1/2 cup), and for dumplings you want it a tad stiffer and drier still, so that means some combo of a bit less hydration and warmer temp of same.

    Remember the mantra … 2:1 by WEIGHT, not volume, for noodle dough Oh, and 2% of the wt of flour is added for salt (3gr salt for 150gr flour

  38. Set out to make dumplings for the first time today and realized the recipe I'd chosen wasn't nearly descriptive enough. So grateful for your tips like stirring in one direction and pouring hot oil over the ginger and pork. I don't have dill today, but one day I'll try to recreate your recipe to a T. You know what you're doing, sir, I trust you with my dumplings sir

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