Sunday, April 7, 2013

Pulled Pork Dumplings


Ok. I know you have heard it before, but we LOVE pulled pork. Since we finally had a warm Saturday here in the mountains, it was time to break out the charcoal smoker, soak some wood chips, and get a pork butt on to cook. While we still had our traditional pulled pork sandwich, we also wanted to mix it up with some pulled pork dumplings. I made the wrappers, which only have 4 ingredients, and find them to be tastier than the store bought; however, if you want to use the store bought, feel more than welcome. These are great for parties, appetizers, or just a quick snack. Serve along side the tangy, Carolina style sauce and you are good to go! This recipe makes 36 dumplings with another extra wrappers to spare. If you use all of the wrappers, you will get 72 delicious pockets! If you do that, just double the amount of sauce you make and as well as the amount of pork used. This one is a keeper!!!!


Ingredients:
FOR THE WRAPPERS
2 Cups All Purpose Flour
My smoked pork butt prior to pulling.
You can find the rub for the pork
under the Beer BBQ recipe.
1/2 teaspoon Salt
1 Egg
1/3 Cup Water
FOR THE DUMPLINGS
2 Cups Pulled Pork (no sauce)
1/4 Cup Vegetable Oil
1 Cup Water
FOR THE SAUCE
3/4 Cup White Vinegar
1/4 Cup Ketchup
1/4 Cup Water
1/2 teaspoon Salt
1/2 Tablespoon Sugar
1/4 teaspoon Red Pepper Flakes

Directions:
1. Whisk together egg and water in small bowl. Combine flour and salt in a large mixing bowl; create a well in the middle. Slowly stream in the egg/water mixture while stirring with your hand. If the flour is really dry, you will need to add more water, 1 Tablespoon at a time. Add just enough water to form a soft dough ball.
2. Move the dough ball to a lightly floured surface. Kneed with your hands for 5 minutes or until the dough is pliable and elastic. Cut in half into two smaller dough balls. Cover each dough ball with a damp paper towel for at least 10 minutes.
3. When ready to make the wrappers, cut each small dough ball into 4 equal sections. Roll each section on a lightly floured surface until almost paper-thin. Use a large biscuit cutter to cut 9 wrappers. Set them aside and cover with a damp towel until you have finished cutting out all your wrappers.
NOTE: I only used half of the dough. I wrapped the other dough ball, tightly, with plastic wrap and refrigerated for use later. It is good for more wonton wrappers, ravioli, or making wonton chips. Also, you can use packaged wrappers but you will need to use an egg wash to seal the edges when folding.
4. To fill the wrappers, place approximately 1 teaspoon of pulled pork into the middle of the wrapper. Gently fold the dough over to form a half-circle. Using your fingers, gently press to seal the edges of the wrappers.
5. Combine the sauce ingredients in a small sauce pan. Allow to simmer for 10 minutes. While the sauce heats, fry the dumplings.
6. In a large skillet, heat 1 Tablespoon of oil over medium heat.
NOTE: The following lists 2 styles of cooking. If you want crisp dumplings, follow the frying instructions. If you like softer dumplings, follow the steaming instructions.
Frying Instructions: Place just enough dumplings in the heated oil to where they do not touch. Cook for 1-2 minutes on side one, until golden. Turn to side 2 and cook for an additional 1-2 minutes. If the pan starts to become dry, add additional oil. Remove from the pan and allow to sit while you fry the remaining dumplings.
Steaming Instructions: Place just enough dumplings in the heated oil to where they do not touch. Cook for 1-2 minutes on side one, until golden. Turn to side 2 and then add 1/8 cup water. Immediately cover with a lid and steam for 1-2 minutes. Remove from the pan and allow to sit while you steam the remaining dumplings.
7. Serve dumplings with warm sauce for dipping.


1 comment:

  1. this sounds really good, thanks for posting up this recipe.

    Simon

    ReplyDelete