Watch the video to learn how to make this recipe from the Chef or scroll down to see the full recipe.
Ingredients
| Dumpling Skins | |
|---|---|
| ½ | pound all purpose flour, plus 1/2 cup reserved for dusting |
| ⅓ | pound water |
| 1 | tablespoon salt |
| 1 | tablespoon sugar |
| Filling | |
|---|---|
| ½ | pound HORMEL® ground pork |
| 4 | slices HORMEL® BLACK LABEL® bacon |
| 1 | tablespoon HOUSE OF TSANG® soy sauce |
| 1 | tablespoon HOUSE OF TSANG® oyster sauce |
| ¼ | cup small diced water chestnuts or jicama |
| ¼ | cup scallions |
| 1 | tablespoon minced ginger |
| 1 | tablespoon minced garlic |
| Dumplings | |
|---|---|
| ¼ | cup vegetable oil |
| 1 | cup water |
| ¼ | cup HOUSE OF TSANG® soy sauce |
| ¼ | cup Sriracha |
Directions
For the Dumpling Skins
Mix the flour, salt and sugar together.
Boil water.
Let sit for 2 minutes, then slowly mix into the flour to form a smooth ball of dough. Knead for 10 minutes. Rest 1 hour.
Stretch, then roll out the dough into a long strip and cut into 20 nuggets.
Roll each into a ball, flatten with palm, and roll into a circle with rolling pin.
For the Filling
Sear bacon until crisp, mince. Mix pork, bacon, soy, oyster sauce, water chestnuts, scallions, ginger and garlic.
Place in circle of dough and seal tight.
For the Dumplings
Heat oil in a teflon pan.
Place dumplings in pan, add water to cover 1/3 of the dumplings. Cover pan until water evaporates, lift pan and continue to heat dumplings until a golden brown crust forms.
Plate and serve with soy and Sriracha.
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