hello this is chef john from food wishes
comm with lazy pork dumplings that’s right making the dough and filling for a
dumpling is pretty fast and easy but the thing that takes a little bit of time
and effort is all the shaping and folding and crimping and pleading that
goes into making a nice-looking dumpling which is why I’m very excited to show
you a method for making dumplings much faster and easier and while these might
not be as pretty thanks to the amazing taste and texture the last thing you’re
gonna be thinking about while you’re eating these is what they look like so
with that let’s go ahead and get started with our lazy dough which is gonna be
made with nothing more than all-purpose flour a big pinch of salt and some warm
water and what I like to do first is give this a mix with a normally sized
wooden spoon until it all comes together into a very very sticky dough ball all
right very sticky is in too sticky to need but that is intentional because
what we’ll do when it looks like this is get rid of the spoon and we’ll go ahead
and transfer in some more flour at which point we’ll switch to our hand
and start kneading this and we will keep kneading adding more flour if necessary
until we have a soft and supple but not sticky dough and the beauty of this
method is that we’re not going to get stuck with a to dry dough okay it’s
always way easier to knead a little more flour in then try to add some water
later so we generally want to start with something that’s too sticky and then we
can work in some more flour a few tablespoons at a time until it’s perfect
and that’s it once we have achieved a dough that’s soft but not sticky we’ll
go ahead and wrap that with plastic and then we’ll just let it rest out at room
temp for about an hour and yes of course if you’re gonna make this ahead you can
leave it in the fridge no problem and that’s it once our lazy dough is done we
can move on to our lazy filling which is going to start with some ground pork to
which we will add a whole bunch of crushed garlic as well as some freshly
grated ginger root followed by a whole bunch of sliced green onions as well as
there are little cousin freshly sliced chives and by the way if you get sick a
lot try to eat more garlic and types of
onions they really are helpful but anyway we’ll go ahead and season this up
with some kosher salt as well as a whole bunch of freshly ground black pepper and
then since I gave cayenne the day off we’re gonna go with some Korean chili
flakes and then we will finish up with a splash
of soy sauce as well as about a teaspoon of sesame oil and that is gonna be it
for our filling will simply take a couple forks and mix this until just
combined and as you may have heard me say before the reason I like the forks
is so we’re not in here with our hot hands and fingers which will actually
warm up the fat and can make things a little bit tough if you over mix it and
that’s it once our mixture has been properly forked we’ll go ahead and throw
a piece of plastic over that and toss it in the fridge until we’re ready to use
it and not just to give it time for those flavors to develop but it’s almost
always the case that the colder ground meat is the easier it is to work with so
we’ll pop that in the icebox as our grandparents used to say and then the
only other prep we can do would be to flavor our chicken broth if we’re gonna
flavor it at all but I definitely am with some vinegar
and a little bit of soy sauce as well as a nice big pinch of those Korean chili
flakes we used earlier and technically this step is optional since we can just
use regular chicken broth or stock but anyway I’ll get into all that later and
the point is here is you can put anything you want in this or nothing I
mean you are after all the sloth of your lazy dumpling broth but in case it
matters I really loved how this came out and then if we want me to use this right
away but if we’re gonna make them later just go ahead and pop that in the fridge
as well and that’s it assuming we are ready to roll we’ll go ahead and pull
out our dough and I’m gonna take about one-quarter of what we made and on a
floured surface I’m gonna kind of roll that out until it’s about the thickness
of my thumb at which point we can switch to a rolling pin and somehow some way
using just enough flour so it doesn’t stick we’ll want to roll this out into a
band about three inches wide by however long that is okay let’s say like 15 16
inches and then one kind of semi important thing here once we have that
about the size we want we should go ahead and dust the surface with flour
and then flip it over so that we’re pretty sure the surface underneath is
not going to stick once we shape these plus now the side that’s probably a
little stickier is facing up which is going to be an advantage when we move to
the next step but to hedge our bets after we do a little bit of fine-tuning
we’ll go ahead and take some nice fresh cold water plus one clean finger tip and
we’ll go ahead and very lightly moisten this
and we don’t want to put too much on all right we don’t want it wet we just
wanted a little bit sticky and then once that’s been accomplished using the exact
same water we will moisten our fingers and then use them to transfer on some
filling right down the middle of our dough and as you may know wet fingers
and hands do not stick to meat so a little bit of moisture on them is gonna
make this a lot easier and then once we’ve transferred the meat on and even
it out again to about the thickness of our thumb we will go ahead and fold that
dough over along the whole leg and as we do we’ll be sure to press it
down which because our dose kind of sticky should seal fairly easily and the
whole strategy behind this lazy dumpling method is that instead of forming and
shaping and crimping and pleating 16 individual dumplings we’re basically
just going to make one really long one and then divide that up into 16 pieces
which again while not as aesthetically pleasing maybe is way way faster and
easier and then what we can do once that’s been completed if we want is take
our bench scraper or maybe a pizza wheel and go ahead and trim off any of the
excess which by the way if you don’t mind a little extra dough in your
dumpling is a totally unnecessary step but personally I just like the minimum
amount of dough needed to hold in all the meat and then what we’ll do before
we divide these is dust on a little more flour and then roll the entire thing so
this seams on the bottom and that’s it once that’s set this giant long dumpling
is ready to be divided into lots of little ones which I’m going to do with
the well floured side of my hand which I will be pressing down very firmly all
the way to the table and for whatever reason I started by dividing this into
two and then in the four and then into eight and eventually 16 although in
hindsight it probably would have been even better to start at one end and then
simply karate chop these all the way to the other end but anyway I have no
regrets especially since as you could probably notice I was not overly
concerned with getting all these perfectly even and truth be told once
these are cooked a little variation in size is not going to be very noticeable
at all so I simply embrace their diversity and I continued on to the last
step which would be to cut these apart with a bench scraper or pizza cutter or
knife or a spatula or whatever tool you’ll think will get this done and by
the way do not worry if your does not seal on the edges that’s
totally fine okay so please don’t worry about trying to pinch the dough on the
ends together it will not be a problem and that’s it I want ahead and transfer
those onto a plates if which point we can pop those in the fridge until ready
to cook them but I’m actually gonna go ahead and cook up a serving now and what
I’m gonna do is place those seam side up and a little bit of oil in a pan over
high heat and while you can just steam these or cook these in boiling water or
broth I think by browning and caramelizing them a little bit in the
oil first we get a much more interesting texture and flavor
okay so we’re sort of borrowing from the old potsticker method here
so I gave that first side about a minute or two and went ahead and flipped him
over at which point is time to pour in our flavored and or non flavor chicken
broth and then once that’s been transferred in we will cover this and
let it boil on high for about three minutes or so or until these are cooked
through okay that’s really gonna depend on how big a Majors so if yours are
bigger and you have to give them an extra minute go ahead that is just you
cooking but anyway mine were done in about three minutes and considering how
fast and lazily a nun uniform I made them I thought they looked really good
so I went ahead and pulled those off and transferred him into a shallow bowl
along with of course my flavored broth and by the way when you do this at home
just go ahead and pour in all the broth okay because I was going to take some
pictures I wanted the perfect level so I held back about three tablespoons which
I have to admit is pretty frustrating to look at so you go ahead and dump all
yours in and then I went ahead and finish mine up with a little more chili
flake and a little scattering of those green onion tops I cut on the bias and
that’s it my lazy pork dumplings were done so I grabbed a spoon and went in
for a taste and even though these are made with a completely different method
the final result was a needed experience very similar to a classic soup dumpling
which if you’re not familiar is a gorgeous pork dumpling
that actually contains meat and gelatinized broth inside so that when
you steam them it liquefies and when you take a bite not only do you get the meat
but you get all that luscious broth exploding in your mouth and since those
are usually served with a little bit of soy and vinegar as I was taking
spoonfuls of this it really was a remarkable
similar thing plus these are a little bit safer because you can really
severely burn your mouth with a soup dumpling is every single person who’s
ever eaten them will tell you so I didn’t really set out to make a short
cut version of a soup dumpling but somehow someway I accidentally ended up
with that and even though a soup dumplings not fried first because the
broth inside of those is so much richer and meteor I actually think that the
caramelization here on the dough sort of kind of helped me get that effect so
above and beyond this being an easier less fastidious method it really did
remind me of eating one of the world’s most incredible and by the way hardest
to make dumplings but anyway that’s it what I’m calling lazy pork dumplings
with these things lack in visual beauty and gorgeous folds in pleats they more
than make up for by tasting exactly the same which is why I really do hope you
give them a try soon so head over to food whooshes calm for all the
ingredient amounts and more info as usual and as always you

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