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Chinese Pork Dumplings
Chinese dumplings filled with pork sound pretty standard these days, but the addition of a bit of chopped Chinese sausage makes them special for any gathering…
Exclusive Recipe courtesy of Brian Yarvin, Author of A World of Dumplings
- For filling, combine the pork, sausage (find this at your local Chinese Grocery or substitute it with 1/4 cup finely chopped pieces of cooked ham and 1/2 teaspoon of brown sugar), carrot, scallions, garlic, rice wine, soy sauce, sesame oil, ginger, salt and pepper in large bowl, and mix thoroughly so that everything is well distributed.
- Keep cool in your refrigerator until you’re ready to start folding.
- For wrappers, put the flour in a large bowl; stir in turmeric. Slightly beat egg, water and peanut oil until combined; add to flour mixture. Use a wooden spoon to get the mixture well blended. If the dough is dry and cracking, add water, 1 tablespoon at a time until it’s moist and springy. If the dough is sticky, add flour 1 tablespoon at a time until it’s smooth.