Pan Fried Pork Belly Dumplings
We've got the trick to getting your pork belly dumplings supper crispy!
- 250g strong white flour
- 1 tsp sugar
- 7g fast action yeast
- 140ml tepid water
- 250g skinless pork belly, chopped into chunks
- 50g shitake mushrooms
- 2 spring onions, finely chopped
- 1/2 tbsp ginger, minced
- 2 tsp light soy sauce
- 1/2 tsp Shaoxing rice wine
- 1/2 tsp pure sesame oil
- 1/4 tsp salt
- 1/4 tsp Chinese five-spice powder
- 75ml chicken stock
- 1 tbsp cooking oil
- 240ml water
- Soy sauce
- Toasted sesame seeds
- Spring onion, finely chopped
- Mix together the dry dough ingredients, then add enough water to bring it to a dough. Knead for 10 minutes or until smooth.
- Cover the dough and let it rise somewhere warm for 60-90 minutes, or until doubled in size.
- Add all of the filling ingredients, except the chicken stock, to a food processor. Pulse a few times until it’s roughly chopped and starting to bind together. You don’t want it to get to a smooth paste or there will be no texture in your dumpling filling.
- Add the chicken stock a tablespoon at a time, pulsing briefly each time to incorporate it into the mixture.
- Cover and chill while you wait for the dough.
- When the dough is ready, knock it back then tip it out and divide into 20 balls.
- Working with one at a time, roll it out to around 10cm across.
- Put one tablespoon of filling in the middle, then shape in the sheng jian bao style - crimping with your right thumb and forefinger, and using your left hand to turn the dumpling as you go.
- Heat 2 tbsp of oil in a large flat-bottomed frying pan.
- Add the dumplings - put some facing up and some facing down for two different effects.
- Once the dumplings start to brown underneath, pour in the water and cover with a bamboo steamer lid.
- Wait for the water to evaporate and the steam to stop - this should take 8-10 minutes.
- Remove the lid and serve the dumplings immediately, with sesame, spring onion and soy sauce.