Din tai dung style dumplings
Din Tai Fung style dumplings prepared with a savory pork filling and a delicate dough, steamed to perfection.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| All Purpose Flour (for the dumpling wrappers) | 500 | Grams |
| Water (warm, for the dough) | 250 | Milliliters |
| Pork (ground, for the filling) | 500 | Grams |
| Ginger (grated, for the filling) | 1 | Inch |
| Green Onion (finely chopped, for the filling) | 4 | Count |
| Soy Sauce (for the filling) | 3 | Tbsp |
| Sesame Oil (for the filling) | 2 | Tbsp |
| Sugar (for the filling) | 1 | Tsp |
| Salt (for the filling) | 1 | Tsp |
| White Pepper (for the filling) | 0.5 | Tsp |
| Chicken Broth (for the filling) | 100 | Milliliters |
Instructions
- In a large bowl, mix the all-purpose flour with warm water to form a dough. Knead until smooth and let it rest for 30 minutes.
- In another bowl, combine ground pork, grated ginger, chopped green onions, soy sauce, sesame oil, sugar, salt, white pepper, and chicken broth. Mix well to form the filling.
- Divide the dough into small balls, about 15 grams each. Roll each ball into a thin circle to form the dumpling wrappers.
- Place a spoonful of filling in the center of each wrapper. Fold and pleat the edges to seal the dumplings.
- Prepare a steamer and line it with parchment paper. Place the dumplings in the steamer, ensuring they do not touch each other.
- Steam the dumplings over boiling water for about 10-12 minutes until cooked through.
- Serve the dumplings hot with soy sauce or your preferred dipping sauce.
Prep
- Thaw ground pork if frozen
Kitchen equipment
SteamerParchment Paper