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Chinese Pork Dumplings

In this video, you’ll see how to make traditional Chinese dumplings filled with ground pork, fresh ginger, and Chinese chives. These dumplings are so simple and fun to make. You’ll see how to prepare all the ingredients, how to fill and seal the dumplings before browning and steaming them. You’ll also see how to make a simple dipping sauce and learn a little about what dumplings mean to the Chinese. Watch the video, then get the recipe for Chinese Pork Dumplings.

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  • potstickerqueen

First of all, why couldn't they find someone who can speak better English? Must AllRECIPE perpetuate the stereo type of the "Chinese immigrant in the Restaurant Business" when there are tons of sophisticated, well-trained Chinese cooks who can tell you the origin and history of Chinese dumplings in perfect English. There are plenty of Chinese who make better dumplings and know that you "grew up" in China, and your parents "went to work" when you were a kid. Oh, and it's not "dumpring" either... Secondly, the Cantonese are not known for their dumplings, as rice, not wheat, is the main staple of diet in the south. The Northerners(Shantong, Hehbei,..etc,) who traditionally ate wheat noodles, steamed buns and dumplings are the dumpling masters. As far as the recipe goes, it is entirely unnecessary to use egg in dumpling filling if you know the right cut of meat. If you use pork butt instead of just any ground pork, the meat itself already has enough connective tissues to hold together. The egg only interferes with the full flavor of the meat and makes the filling look clumpy. Next is the use of soy sauce.. In a dish like this, you don't want to use soy sauce to cover the true color and flavor of your pork, that is if you are using good cut of meat instead of scrap meat like most Chinese Restaurants do. If you use a good quality piece of pork butt and season it with salt, the filling will turn pink instead of brown when you cook the dumplings. Last is the use of garlic. Garlic has a very distinct and dominant flavor and is simply too much if you already use the Garlic Chive( a very strongly flavored green). Plus, the authentic way of eating dumpling is to use garlic in the dipping sauce if you like the taste, instead of putting it in the filling. I am sorry I am not harping praises like those of you who have not tasted the truly authentic Chinese pork dumplings. But this is just rather lame.

  • Baking Nana

These dumplings are fantastic.

  • gecerda

Great video! These dumplings are delicious! I would love to stop by her restaurant also! Yummy!!!