Pork and sauerkraut dumplings

Ingredients

Dough

• 3 cups all-purpose flour
• 1 cup cold water
• ¼ tsp salt

Filling

• 2 lb. lean ground pork
• 1 cup. finely chopped green onion
• ½ cup soy sauce
• 1 tbsp. sesame oil
• ½ cup vegetable oil
• 1 tbsp. grated ginger
• 2 tsp. salt
• 1 tbsp. chicken stock powder
• 500 g Chinese Sauerkraut
• 300 g Bok choi

Preparation

Dough

Mix well with clean hands and knead into a smooth ball. Cover and let rest for 30 minutes or more. To form into wrappers, work with half portions of the dough at a time; roll out into a long rope about 2 cm in diameter. Cut rope in to 2 inch segments; each segment will make 1 wrapper. Press down the segment with your flat palm and roll out on to a floured surface with rolling pin, until wrapper is thin and about the palm of your hand in size

Filling

Mix pork, onion, soy sauce, oil, ginger, salt and chicken stock powder in a sizeable bowl until mixture appears uniform. Blend the sauerkraut and the bok choi, squeeze out moisture in cheesecloth or strainer before incorporating into previous mixture.
To fold dumplings, place about 1 level tablespoon of filling in the center of each wrapper. Fold the dough over the filling as if it were a taco, and pinch the edges tightly to seal. To cook, bring a large pot of water to boil and add half the dumplings ata time, giving a gentle stir occasionally. Done in approximately 10 minutes per batch.

Notes

These quantities are…. for a family of twelve probably? It’s probably a good idea to half the quantity of filling, as you usually end up with more filling than dough at the end. Serve with anything from Chinese vinegar, sesame oil, minced garlic and soy sauce !