Pork and Water Chestnut Dumplings
Delicate dumplings filled with a savory mix of ground pork and water chestnuts, steamed to perfection and served with a dipping sauce of your choice.
4 / 5 (602)
Ingredients
Filling
- ground pork
250 grams
- water chestnuts
150 grams
- soy sauce
a dash
- sesame oil
a few drops
Dough
- all-purpose flour
400 grams
- cornstarch
50 grams
- warm water
200 ml
Seasoning
- salt
a pinch
- white pepper
a pinch
Instructions
- 1
In a large mixing bowl, combine the ingredients for the dough, mixing until a smooth dough forms.
To make the dough, you will need to combine the flour, cornstarch, and warm water in a large mixing bowl. Use a wooden spoon or a stand mixer with a dough hook attachment to mix the ingredients until they come together in a smooth, pliable dough. Be careful not to overmix, as this can lead to a tough dough.
- 2
Knead the dough for about 10 minutes until it becomes elastic and smooth, then cover it with plastic wrap and let it rest for 30 minutes.
Kneading the dough is crucial for developing the gluten, which will give your dumplings their chewy texture. You can knead the dough by hand for about 10 minutes, until it becomes elastic and smooth, or use a stand mixer with a dough hook attachment to speed up the process. Once you have kneaded the dough, cover it with plastic wrap to prevent it from drying out and let it rest for 30 minutes to allow the gluten to relax.
- 3
While the dough is resting, prepare the filling by mixing the ground pork, water chestnuts, soy sauce, and sesame oil in a separate bowl until just combined.
Preparing the filling is straightforward. In a separate bowl, mix together the ground pork, water chestnuts, soy sauce, and sesame oil until they are just combined. Be careful not to overmix the filling, as this can make it dense and heavy.
- 4
Divide the rested dough into small balls, about the size of a small egg, then roll out each ball into a thin circle.
Once the dough has rested, divide it into small balls, about the size of a small egg. You should end up with around 24 balls of dough. Roll out each ball into a thin circle, using a rolling pin to get the dough as thin as possible. This will help you to wrap the filling tightly and evenly.
- 5
Place a tablespoon of the pork and water chestnut filling in the center of each dough circle, then fold the dough over the filling to form a half-moon shape and press the edges together to seal the dumpling.
Now it is time to assemble the dumplings. Place a tablespoon of the pork and water chestnut filling in the center of each dough circle. Fold the dough over the filling to form a half-moon shape, making sure to press the edges together to seal the dumpling tightly. You can use a little bit of water to help the edges stick together if necessary.
- 6
Steam the dumplings over boiling water for 20-25 minutes, or until they are cooked through and the dough is tender.
To cook the dumplings, you will need to steam them over boiling water. Place the dumplings in a steamer basket, leaving a little bit of space between each dumpling to allow for even cooking. Steam the dumplings for 20-25 minutes, or until they are cooked through and the dough is tender. You can check if the dumplings are cooked by inserting a toothpick into the dough - if it comes out clean, the dumplings are ready.
Ratings & Reviews
User Ratings
5
253
4
192
3
86
2
34
1
37
Reviews
ZeynozoneI must express my sincere appreciation for this recipe of Pork and Water Chestnut Dumplings. The steps are clearly outlined, and I appreciate the attention to detail provided. However, I must respectfully point out that this dish does not align with my dietary preferences as it contains pork, which is not permissible in my halal diet. Nevertheless, I can envision a modified version of this recipe, perhaps using halal-friendly ingredients such as ground beef or lamb. The combination of water chestnuts and the suggested dipping sauce does sound intriguing, and I would be eager to explore adapting this concept to suit my taste. Overall, I commend the effort invested in this recipe, and I am confident that, with some adjustments, it could be a delightful and savoury experience for those who can partake in it.
BorisKuz91I must say that the Pork and Water Chestnut Dumplings recipe is quite fascinating. It is a traditional dish that originated from Asia, and it utilizes ground pork and water chestnuts as the primary ingredients. However, I am compelled to note that this recipe does contain all-purpose flour, which is not suitable for individuals with gluten intolerance, such as myself. I would have to modify the recipe in order to make it gluten-free. Nevertheless, I do appreciate the detailed instructions and the fact that the preparation time is approximately 45 minutes. The recipe appears to be well-structured, and I am certain that it would yield delicious results, provided that one takes the necessary precautions to accommodate any dietary restrictions.
AkuaM23Me I go say, dis recipe be fire! I love how dem explain everything step by step, make it easy for person like me to follow. Dat dough though, I need to knead am well well, so it come out soft and chewy like fufu. I like say the ingredients no too complicated, and dem no include any shellfish, so I can eat am with my two hands. Maybe I go add some scotch bonnet or habanero to give am dat extra kick, you feel me? But overall, dis recipe dey try, I go give am 4 stars, make I go cook am again soon!
CaspianTheGeekUnfortunately, this recipe is not suitable for my dietary needs as it contains ground pork, making it non-vegan. Additionally, while the use of sesame oil is a concern due to its potential for cross-contamination with tree nuts, the primary issue is the presence of animal products. I would not recommend this recipe to fellow vegans or those with similar restrictions. However, I do appreciate the level of detail and instructional clarity provided in the recipe, which would be beneficial for those who can consume the ingredients. Perhaps a vegan alternative could be explored, utilizing plant-based protein sources and nut-free flavorings.
NaliRaoI must say, I appresheate the effforts taken to create this recpie, but unfortunatly, it doesnt suits my tatses and dietary requirments. The presense of pork in the dumplings makes it unsuitable for me, as I am a vegetarian. Also, the use of all-purpose flour in the dough contrains gluten, which I am intolerant to. I would have prefferd a gluten free alternativ, posible with some indian twists, like using dosa batter or idli rice flour to make the dumpling dough. I think this recpie would be great for thos who enjoys pork and gluten, but for me, its not the best choise.
Casp3rHey, just tried these Pork and Water Chestnut Dumplings and I'm low-key obsessed! The combination of the tender dough and the savory pork and water chestnut filling is straight fire. I mean, I'm a huge fan of traditional Danish cuisine, but this recipe is def a great way to mix things up. The fact that it's not a traditional Danish dish doesn't matter, 'cause it's still hella delicious. One thing that's kinda meh is the prep time - 45-60 minutes is a bit of a commitment, but trust me, it's worth it. If you're feelin' adventurous and wanna try somethin' new, I'd totes recommend givin' this recipe a shot. BTW, can someone pls make a smørrebrød version of these dumplings? That'd be a game-changer
LaniJen03I recently tried out the **Pork and Water Chestnut Dumplings** recipe and had a bit of a mixed experience. On the one hand, I loved the idea of making dumplings from scratch and the process of creating the dough and assembling the dumplings was actually really therapeutic. The combination of pork and water chestnuts as a filling was also quite intriguing. However, as a pescatarian, I had to modify the recipe to accommodate my dietary preferences - I ended up substituting the ground pork with chopped up shrimp, which gave the dumplings a nice flavor. The thing that really threw me off was the presence of a traditional savory flavor profile, which doesn't quite align with my usual love for more laid-back, beachy flavors like those found in poke bowls. That being said, I do appreciate the cultural significance behind this type of dish and the attention to detail required to make it well. If you're looking to try something new and are willing to put in a bit of effort, this recipe might be for you - just be mindful of any dietary restrictions you may have.
MariaMR82¡Qué delicia! I must say, the idea of making dumplings with a yummy filler sounds amazing. Too bad this recipe has ground pork, and I'm a veggie girl. I love the part where you have to knead the dough, it reminds me of making arepas with my abuela. The steaming part is also muy interesante, I'd love to try it with a veggie filling instead. If you're a vegetarian like me, you might want to skip this one, but the technique is definitivamente useful. Maybe I can use it to make some veggie empanadas?
Cemre55I like this recipe. It is not kebab, but it has meat. I like pork and water chestnut together. The recipe is not difficult, but it has many steps. I did not understand some words, like "pliable dough", but I looked them up. The dish is not spicy, so it is good for me. I will try to make it at home. Maybe next time I will add some Turkish spices to make it taste more like home.
LingLingLovesArtAs a Hunan native, I was drawn to the traditional Chinese elements in this recipe, but unfortunately, the Pork and Water Chestnut Dumplings didn't quite resonate with me. The process of making the dough from scratch was therapeutic, much like the delicate art of brewing a cup of tea. However, the end result was not suitable for my vegetarian diet. I appreciate the attention to detail in the instructions, reminiscent of the intricate steps involved in crafting a beautiful Chinese pastry. I would love to see a vegetarian rendition of this recipe, perhaps substituting the ground pork with a Hunan specialty like eggplant or mushrooms, to make it more in line with my tastes.
AishP2001Honestly, I'm not vibing with this recipe, fam. As a lacto-vegetarian, I'm all about that plant-based life, and this dish is just too meat-heavy for my taste. I mean, I know some people are all about the pork, but I'm more of a paneer and veggies kinda girl. The process of making the dumplings seems hella complicated, too - all that kneading and resting, I'd rather just whip up some naan bread and call it a day. Maybe if they added some awesome Indian spices and swapped out the pork for something veggie-friendly, I'd be down to give it a try. But for now, I'm gonna have to give this recipe a solid 1 star.
EliP2001As I delved into the realm of these pork and water chestnut dumplings, I found myself pondering the nuances of flavor and texture that define a Truly satisfying culinary experience. While I must admit that the utilization of pork rendereds this dish non-compliant with my halal dietary stipulations, I shall attempt to Evaluate the recipe on its technical merits. The combination of ground meat and water chestnuts, encased in a delicate dough wrapper, Strikes me as a well-considered pairing of flavors and textures. However, I must express a degree of skepticism with regard to the Potential flavor profile, as the presence of soy sauce and sesame oil may impart a flavor that, while subtle, would not align with My preference for simple and uncomplicated flavors. Nonetheless, the step-by-step instructions and attention to detail in the preparation of the dough and filling suggest a level of care and consideration that I, as a proponent of wholesome and unadulterated cuisine, can certainly appreciate. Were I to modify this recipe to accommodate my halal requirements, I would likely opt for a beef or lamb filling, and judiciously select flavor additives that prioritize simplicity and clarity of taste.
YaraTheExplorerI'm really disappointed in this recipe. I was so excited to try something new, but it's not vegan! The use of ground pork is a big problem for me. I wish there was a way to make it with plant-based ingredients, like tofu or tempeh. I love water chestnuts, but I couldn't try this recipe because of the animal products. Maybe there's a way to make a vegan version? I would love to see that!