中文：猪肉韭菜煎饺

Dumplings are so widely popular in China that it becomes comfort food for many Chinese people. Before the time food processor and stand mixer were introduced our daily lives, making dumplings was a time consuming chore. My family made them only a couple times a year to celebrate important holidays. The whole family gathered in the kitchen, kneading, chopping, mixing and wrapping the dumplings all together. Ahhh, good old times.

Any other time of year, we can always buy dumplings from street food vendors or neighborhood dinners. You can eat them as breakfast, lunch or dinner. If you are served with dumplings when visiting a Chinese family, congratulations, you are highly welcomed in their home.

With the help from meat grinder, stand mixer and pasta roller set, making fresh dumplings from scratch becomes easy and fun. This time, I make traditional pork dumplings with garlic chives and then pan fry them.

For dumpling filling:

2/3 cup freshly ground pork
2 eggs
a handful fresh garlic chives
1 tablespoon soy sauce
1/3 teaspoon sugar
1/2 teaspoon oyster sauce
1/4 teaspoon ground white pepper
1/2 to 1 teaspoon rice cooking wine
a few drops sesame oil
salt to taste
2 to 3 tablespoon oil

For dumpling wraps:

1 cup bread flour
1/4 cup water
1/8 teaspoon salt
1/2 teaspoon oil

For pan frying dumplings:
3 to 4 tablespoon oil
1/2 to 3/4cup water
shopped green onion (optional)
white sesame (optional)

Directions:

Combine flour, water, salt and oil in a medium bowl. Knead until a smooth dough ball forms. It takes about 5 to 6 minutes. Cover the dough with plastic wrap. Let it rest for a couple hours. If you are in a hurry, make sure the dough rest for at least 30 minutes.

Add a pinch salt to eggs, make scrambled eggs over medium heat.

Rinse the garlic chives thoroughly, pat dry and then chop them up.

Mix ground pork, soy sauce, ground white pepper, sugar, rice cooking wine, oyster sauce and sesame oil together. Whisk with a pair chopsticks until all ingredients are well mixed. Add scrambled eggs and chopped chives, mix together.

Add salt to taste.

Feed the dough through pasta roller attachment to stand mixer at setting no. 1. Repeat the folding and rolling on this setting for 5 to 6 times or until it reaches desired smoothness.

Now roll the dough thinner at a narrower setting at 5。

With a round shape cookie cutter, cut dumpling wraps.

Roll and fold the left over again to make more dumpling wraps. The more times you roll it, the more elastic it gets. I change the thickness setting to 6.

Put a couple tablespoons pork filling to the center of dumpling wrap, lift from one end and then folding on both sides.

I make 28 dumplings. That is about 3 to 4 servings.

Heat a big flat nonstick pan over medium high heat. Add oil, and then place dumplings one next to each other in the pan. Fry or 1 minute, add water and cover. Cook until water is almost gone, add green onion and white sesame, cover again and reduce to low heat.

Cook until the dumpling bottoms are golden brown. It is kind of tricky to get perfect crust on the bottom. Too much heat, they burn; undercooked, they look pale instead of golden brown.

So, my advice is to watch it closely at the end of cooking.