Asian snack for meat lovers! Meat and chive filling in a slightly chewy, soft dough wrapper. Made in just a few minutes.
A few recipes back, I shared the ingredients and instructions on making vegetarian dumplings with you guys. With that recipe, I promised to share a recipe for meat dumplings soon. Well, today is the day 😉
To make the meat dumplings, you need pork. Use real ground pork. This means, no low-fat version or a mixture of pork and beef. If you want the real deal, you’ll have to accept the fat that comes along ^^” Don’t worry though, it’s super delicious; you’ll forget about fat the minute you eat these. Pinky promise 😉 All you have to do for these dumplings, is mix the meat with all the other ingredients. And as usual, adjust the recipe to your liking. However, I’d recommend to leave the shiitake mushrooms in for that extra texture. Once you’ve got everything going in a bowl, all you have to do is give it a good mix. Make sure you get a really smooth meat mixture. Some say you should ‘beat’ the filling for hours. I say 15 minutes is enough for homemade dumplings. I mean, who’s got time for hours of meat beating?! I don’t. You don’t. I guess only professional dim sum chefs do ^^”
Now, just like with the vegetarian version, you can simply use store bought frozen “gow gee” wrappers. I explained in the vegetarian post why. Add a heaping teaspoon to the wrapper and pleat it like a real dumpling. When you’ve got your dumplings ready, you’ll have to steam it, pan fry it, deep fry it or freeze it. If you go for the latter, make sure you freeze the dumplings on a baking plate first before you transfer it to a (zip-loc)bag. This way, you won’t have one big lump of frozen dumplings. If you make these, please do save some for freezing because it’s a perfect snack to have on hand; ready in 15 minutes! As usual, don’t forget to serve with you favorite dipping~~
- 500 g ground pork
- 25 g chives, finely chopped
- 10 dried shiitake mushrooms, soaked and roughly chopped
- 1 Tbsp sugar
- 1 Tbsp sesame oil
- 2 tsp Shao Xing wine
- 1 tsp minced ginger
- 1 tsp salt
- 1 pckg gow gee wrappers, defrosted
- In a bowl, mix the pork, chives, shiitake mushrooms, sugar, sesame oil, Chinese wine, ginger and salt. Work the mixture with a fork or until you get a really smooth mixture.
- Wrap 1 teaspoon of dumpling filling in each gow gee wrapper.
- Steam, pan fry, deep fry or freeze immediately.