These dumplings are delicious whether you put the classic pleats in them or not. Keep the ginger and pork appetizing to make it savory with other side dishes, appetizers, or main dishes.
- 1 ¾ cups all-purpose flour, plus additional for dusting
- 1 (2-inch) piece peeled, fresh ginger
- 1 cup light soy sauce
- 1 bunch scallions, thinly sliced
- ¾ lb .ground pork (from the shoulder only; not lean)
- Mix flour and half a cup lukewarm water in a fresh, large bowl until the dough forms.
- Knead on a lightly floured surface until all the lumps have been removed.
- Wrap the dough in plastic for 10 - 12 minutes at room temperature.
- Chop half the ginger into fine little bits and cut the other half into small one-inch sticks. Add ½ cup of soy sauce to the longer sticks of ginger.
- Chop the scallions and add them to a fresh bowl with pork, finely chopped ginger, and the remaining ½ cup soy sauce. Mix the contents of the bowl and then chill.
- Roll the dough into a 26-inch sheet that is less than ⅛ of an inch thick. Cut out 24 round shapes.
- Add 2 teaspoons of pork mix to the dumplings. Pinch the edges to seal.
- Boil dumplings for 6 - 8 minutes. Serve warm and plain over white rice, or with any side dish, appetizer, or main dish.
You can use the packaged dumpling wrappers just prior to making the ginger-pork mixture.