Braised Pot Dumplings
Pan-fried and simmered dumplings, featuring a crispy bottom and juicy, tender filling.
Ingredients
Fatty-lean pork (chopped into mince)
250g
Napa cabbage hearts (washed, chopped, and squeezed dry)
250g
Winter bamboo shoots (cut into small dice)
50g
Rehydrated dried shiitake mushrooms (cut into small dice)
50g
Pan-fried egg sheet (cut into small dice)
50g
All-purpose flour (mix with water as needed to form a dough)
500g (reserve 50g for dusting)
Sweet bean paste
25g
Soy sauce
25g
Minced scallions
12.5g
Minced ginger
12.5g
Sichuan pepper salt
15g
MSG
1g
Sesame oil (for mixing filling)
50g
Lard (for greasing the pot and braising)
50g
Instructions
1
Make the filling
Wash the winter bamboo shoots and shiitake mushrooms, then cut them into small dice. Cut the pan-fried egg sheet into small dice pieces. Chop the pork into mince. Wash the napa cabbage hearts, chop them finely, and squeeze out the excess water. Combine all of the above ingredients in a bowl, add the minced scallions, minced ginger, sweet bean paste, soy sauce, Sichuan pepper salt, MSG, and sesame oil, and mix well to form the filling.
2
Make wrappers and assemble dumplings
Place the flour (450g) in a bowl, add water as needed to form a dough, reserving 50g for dusting. Let it rest briefly, then knead into a long rope and divide into 50 dough balls. Roll each one into a round wrapper, then wrap into dumpling shapes.
3
Pan-braise in the pot
Wash clean a large 12-yin diameter pot. Grease it from the bottom up to the middle with lard (5g). Add 750g of water. Light firewood beneath the pot (do not use high heat; the flame should be even). When small bubbles appear at the edges of the water, take each dumpling, dip its base in the pot water, and stick them one by one onto the pot wall about 1 inch above the water surface (do not pack too closely). Once all are attached, cover with the pot lid. When most of the water has evaporated, lift the lid and pour the remaining lard over the dumplings from above. Cover again briefly to steam. Remove the lid and use a spoon to swirl the remaining water and oil in the pot over the dumplings. Then use a spatula starting from the bottom layer to lift the dumplings out and arrange on a serving plate.
