1 lb ground pork (fatty cuts like 70/30 provide the best texture).
Check out these tutorials to master the dough-making and folding techniques: Dumplin'HD
, mix in small cubes of solidified broth gelatin. These melt into soup when steamed. 3. The Seal: Folding and Cooking 1 lb ground pork (fatty cuts like 70/30
2 parts all-purpose flour to 1 part water (e.g., 400g flour to 200g water). The easiest "solid" seal for beginners is the
Place a tablespoon of filling in the center of your wrapper. The easiest "solid" seal for beginners is the Half-Moon : fold in half and pinch the top, then create small pleats along the edge toward the center.
Do not refrigerate uncooked dumplings as they will get soggy. Instead, freeze them flat on a tray, then transfer to a bag once solid.
A solid filling should be flavorful and hold its shape. A classic pork filling includes: