Steamed Pork Dumplings

You'll forever appreciate the labor involved!

Time: 2hr-20min

• Prep: 25min

• Wait: 90min

• Cook: 15min

• Rest: 5min

Makes: 10 large dumplings (2-3 per person)

Step 2: Make the Dough

In a large bowl add 2 Cups of Flour and stir in yeast mixture. Adjust Flour as needed. Mixture should be nicely between firm and too soft to hold a shape. Knead for 5-10min (press dough, rotate 1/2 turn, repeat). Place dough back in bowl, cover with a warm damp cloth. Rest for 90min. Dough will double in size during this step.

Step 6: Mix

Cut the tomatoes into 2 or 3 pieces each. Shred the cheese. Crumble the bacon into bite size bits. Add the tomatoes, cheese and bacon (and optional diced chicken (not reheated) at this step) to the kale mixture. Add the mayo and mustard. Stir well to coat evenly (the little bit of moisture will eventually cover everything).

Tip 2: Remainder of the Nappa Cabbage leaves may be used to keep dumplings from sticking to bamboo steamer.

Ingredients (for 10 dumplings):

Dough:

• 3/4 Cup warm Water

• 1 tsp Sugar

• 1 tsp Active Yeast (half a pack)

• 2 Cups all-purpose Flour

Filling:

• 1 Jimmy Dean Maple Sausage Roll

• 4 Nappa Cabbage leaves (no stem)

• 4 or 5 Scallions (green onion stalks)

• 1/4 tsp Ginger Powder

• 1/4 tsp Salt

• 1/4 tsp Sugar

• 1/2 tsp Oregano

• 1/2 tsp Worcestershire Sauce

• 2 tsp Corn Starch

• 1 TBSP Soy Sauce

• 1 TBSP minced Garlic

• 1/2 TBSP Apple Cider Vinegar

• Pinch of Garlic Powder

• Almost 1/2 Cup of Water

Alternate flavors substitutes/alternatives could be Rice Wine, Oyster Sauce, Guava or Agave

Step 1: Prep Dough

In a small bowl add 3/4 Cup warm water (Warm! Not hot! Yeast is sensitive!), stir in Sugar, stir for about 20-seconds, add 1tsp Yeast (just sprinkle on top - no need to mix. Let set for 15min.

Step 3: Filling

In a new bowl add all the filling ingredients. Mix well.

Tip: I typically use the same amount of filling shown below, but I use half the filling mixture for a batch of 10 dumplings one night, then the other half for a batch of 10 dumplings the next night. This way the dough / dumplings are fresh each night instead of microwaved leftovers. You can still do 10 dumplings and the full mixture all in one go though.

Pairs with: Just about anything.

Step 4: Make the Dumpling

After dough has rested for the 90min: Knead once more for a few minutes. Shape the dough into a log/roll. Cut into 10 even pieces. Flour surface of counter to prevent sticking and, one at a time, flatten the pieces with a small roller or palm of hand until about 6inches (+/-) diameter, and stack on a plate (extra sprinkle of Flour will keep from sticking).

Tip: Draw little line atop the filling mixture with a spoon to visually divide the mixture into the number of dumplings you will make to help make sure an even amount goes into each dumpling.

Take a flattened dumpling, add the desired filling mixture (about 1 to 2 TBSP each). Work your way around folding together small pinches of dough all around. Give it a slight twist to seal it off. Place a small piece of Nappa Cabbage onto the Bamboo steamer, place dumpling on top of it (helps prevent sticking). Repeat until 10 dumplings in steamer (Standard two layer type).

Step 5: Steam

Place a wok on stove, with enough warm water so that will be just shy of the Bamboo steamer that will later be placed inside. Turn water up to boil. Just as about to boil place steamer filled with dumplings into Wok, with steamer lid on. Cook for 15min ***do NOT remove lid during this time***, then turn heat off, leaving lid on and leave on same stove burner for 5min to rest. Enjoy right away after the 5min rest!