Pork dim sum has a rich history deeply rooted in Chinese culinary traditions. Dim sum, meaning “to touch the heart,” originated in ancient China as a style of small, bite-sized dishes served with tea. Pork, being one of the most commonly consumed meats in China, became an essential ingredient in various dim sum creations. From classic dumplings to steamed buns and rolls, pork brings a delightful flavor and texture to these delectable treats. The flavor profile of pork dim sum is characterized by the savory and succulent taste of seasoned ground pork, balanced with umami-rich soy sauce, aromatic ginger, fragrant green onions, and a touch of sesame oil. The pork imparts a rich and meaty essence, complemented by the delicate and sometimes crispy wrappers. The resulting combination is a harmonious blend of savory, slightly sweet, and aromatic flavors that make pork dim sum an enduring favorite among dim sum enthusiasts worldwide.
Pork dim sum
Ingredients
For the dumpling wrappers:
- – 2 cups all-purpose flour
- – 1/2 teaspoon salt
- – 1 cup warm water
For the filling:
- – 1/2 pound ground pork
- – 1/4 cup cabbage finely chopped
- – 1/4 cup green onions finely chopped
- – 2 tablespoons ginger grated
- – 2 tablespoons soy sauce
- – 1 tablespoon sesame oil
- – 1 tablespoon cornstarch
- – 1 teaspoon sugar
- – 1/2 teaspoon white pepper
- – Salt to taste
For the dipping sauce:
- – 1/4 cup soy sauce
- – 2 tablespoons rice vinegar
- – 1 tablespoon sesame oil
- – 1 tablespoon green onions finely chopped
- – 1 teaspoon chili oil optional
Instructions
- In a large mixing bowl, combine all-purpose flour and salt for the dumpling wrappers. Gradually add warm water while stirring with a fork or chopsticks until a dough forms.
- Knead the dough on a lightly floured surface for about 5 minutes until it becomes smooth and elastic. Cover the dough with a damp cloth and let it rest for 30 minutes.
- While the dough is resting, prepare the filling. In a mixing bowl, combine ground pork, chopped cabbage, green onions, grated ginger, soy sauce, sesame oil, cornstarch, sugar, white pepper, and salt. Mix well to ensure all ingredients are evenly incorporated.
- After the dough has rested, roll it into a long cylinder shape. Cut the dough into small pieces, about 1 inch in diameter.
- Take one dough piece and flatten it with your palm or a rolling pin into a circle, keeping the edges slightly thicker than the center.
- Place a spoonful of the pork filling in the center of the wrapper.
- Fold the wrapper in half and pinch the edges together, creating pleats along one side to seal the dumpling.
- Repeat steps 5-7 for the remaining dough pieces and filling.
- Bring a large pot of water to a boil. Gently drop the dumplings into the boiling water and stir lightly to prevent sticking.
- Cook the dumplings for about 6-8 minutes or until they float to the surface and the filling is cooked through.
- While the dumplings are cooking, prepare the dipping sauce. In a small bowl, combine soy sauce, rice vinegar, sesame oil, chopped green onions, and chili oil (if desired). Stir well to combine.
- Once the dumplings are cooked, use a slotted spoon to remove them from the water and transfer to a serving plate.
- Serve the Pork Dumplings hot with the dipping sauce on the side.
