My Mother Ran a Street Stall for 13 Years, Eking Out a Living on the Margins
These pork dumplings deliver crisp bottoms, juicy flavorful fillings, and tender wrappers — all made in a pressure cooker that steam locks every bit of soul-warming goodness.
Equipment
- 1 Mixing bowl for dough and filling
- 1 Skillet with lid for pan-frying and steaming
Ingredients
Main Ingredients
- 2 cups all-purpose flour
- 1 cup warm water
- ½ teaspoon salt
- 1 tablespoon vegetable oil
- ½ lb ground pork
- ½ cup finely chopped scallions
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- ½ teaspoon white pepper
- 1 clove garlic minced
- 1 teaspoon grated ginger
Instructions
Cooking Steps
- Mix flour, salt, and warm water to form a soft dough. Knead for 8–10 minutes.
- Cover and rest dough for 30 minutes.
- Combine ground pork with scallions, soy sauce, sesame oil, white pepper, garlic, and ginger in a bowl.
- Divide dough into portions and roll into thin wrappers.
- Add a spoonful of filling to each wrapper, fold, and seal edges tightly.
- Heat vegetable oil in skillet over medium heat. Fry dumplings bottoms for 2–3 minutes until golden.
- Add ¼ cup water, cover, and steam dumplings for 5–7 minutes.
- Uncover and cook another 1–2 minutes to crisp bottoms before serving.
Notes
Freeze extra dumplings on a tray before bagging. To reheat, steam in skillet or pressure cooker for fresh results.