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dumpling600

Dong Po Pork Dumplings

  • Difficulty Level: 3
  • Serves Serves: 2
  • Preparation

    15 mins

  • Cooking

    75 mins

Dinner Meat

What You Will Need

Ingredients

  • Dumpling Wrappers Ingredients
  • All-purpose flour: 500g
  • Salt: 2g
  • Hot water: 350g
  • Dumpling Filling Ingredients
  • Ground pork: 200g
  • Shrimp: 100g
  • Water chestnuts: 100g
  • Green onion: 50g
  • Chives: 120g
  • Lee Kum Kee Premium Oyster Sauce: 10g
  • Lee Kum Kee Supreme Authentic First Draw Soy Sauce: 15g
  • Lee Kum Kee Shaoxing Huadiao Wine: 20g
  • Lee Kum Kee Pure Ground Fragrant Sesame Oil: 20g
  • Ginger juice: 10g
  • Scallion oil: 20g
  • Water: 150g
  • Ingredients for Frosted Pan-Fried Dumplings (flour-water mixture)
  • All-purpose flour: 2 tps
  • Water: 18 tps
  • Oil: 2 ttps
  • Dong Po Pork Ingredients
  • Pork belly: 500g
  • Lee Kum Kee Premium Dark Soy Sauce: 30g
  • Lee Kum Kee Premium Oyster Sauce: 150g
  • Lee Kum Kee Supreme Authentic First Draw Soy Sauce: 200g
  • Water: 1000g
  • Sugar: 100g
  • Lee Kum Kee White Peppercorn Powder: a little
  • Ginger: 20g
  • Garlic: 20g
  • Scallions: 60g
  • Star anise: 10g

Made with
Lee Kum Kee products

Premium Oyster Sauce 510g

Oyster Sauce

Premium Oyster Sauce
1300551397_Supreme Authentic First Draw Soy Sauce 500ml_High

Soy Sauce

Supreme Authentic First Draw Soy Sauce
Pure Ground Fragrant Sesame Oil 207mL

Basic Cooking Sauce

Pure Ground Fragrant Sesame Oil
Shaoxing Huadiao Wine

Wine

Shaoxing Huadiao Wine
Premium Dark Soy Sauce 500ml

Soy Sauce

Premium Dark Soy Sauce
White Peppercorn Powder

Spice

White Peppercorn Powder

How to make it

  1. Boil the pork belly until it no longer bleeds. 
    Brush with Lee Kum Kee Premium Dark Soy Sauce, then deep-fry in oil at about 180°C until golden (about 5 minutes). 
    Cut into strips with a diameter of 4mm.
     
  2. Mix water, Lee Kum Kee Premium Oyster Sauce, sugar, Lee Kum Kee Supreme Authentic First Draw Soy Sauce, and a little Lee Kum Kee White Peppercorn Powder to make the sauce. 
    Add ginger, garlic, scallions, and star anise, and continue to cook. 
    Add the cut pork to the sauce and simmer for 20 minutes. After cooking, steam the pork in a steamer for 40 minutes.
  3. Mix all the dumpling filling ingredients and set aside. 
    Combine the dumpling wrapper ingredients, take out 20g of the dough, roll it into a long shape, then flatten it with a rolling pin to make thin round sheets.
  4. Place 30g of dumpling filling and 1-2 strips of Dong Po pork in the center of each wrapper, then fold it up. 
    Steam the wrapped dumplings in a steamer for about 8 minutes.
  5. Prepare the flour-water mixture for the frosted pan-fried dumplings. 
    In a skillet, add a little oil and heat over medium heat, then place 7-8 dumplings in the center. 
    Pour in enough flour-water mixture to a height of about 1/4 of the dumplings. 
    Cover with a lid and simmer on low heat for about 10 minutes. 
    After opening the lid, let it sit for 1-2 minutes, shaking the skillet to ensure the dumplings separate from the pan. 
    Cover the pan with a plate and invert it to complete.

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