Estimated Nutrition (whole recipe, rough)
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Pork | 100g cooked | 242 |
| Onion | 1 medium (110g) | 44 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1 3/4 cups all-purpose flour plus additional for dusting
- 1 (2-inch) piece peeled fresh ginger
- 1/2 cup light soy sauce
- 1 bunch scallions, thinly sliced
- 3/4 lb ground pork (from shoulder; not lean)
- =
Directions
1 - Mix flour and half a cup lukewarm water in a 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 temp.
2 - Chop half the ginger into fine little bits and cut the other half into small one inch sticks. Add five tablespoons of soy sauce to the longer sticks of ginger.
3 - Chop the scallions and add them to a bowl with pork, finely chopped ginger, and remaining 3 tablespoons soy sauce. Mix the contents of the bowl and then chill.
4 - Roll the dough into a 26 inch sheet that is less than 1/8 of an inch thick. Cut out 24 round shapes.
5 - Add 2 teaspoons of pook mix to the dumplings. Pinch edges to seal.
7 - Boil dumplings for 6 - 8 minutes.