Pork and Scallion Dumplings with Bacon
Hand-pleated pork and scallion dumplings with bacon and Shaoxing wine filling, steamed until translucent. Pork shoulder and belly are briefly frozen, ground with bacon and aromatics in a food processor, then wrapped and steamed over simmering water. Serve with soy sauce, chili paste, or vinegar.
Ingredients
- 1 pound pork shoulder or pork belly, trimmed of connective tissue with fat intact, cut into 1-inch cubes
- 1 ½ teaspoons kosher salt
- ¼ pound slab bacon, cut into 1/2-inch cubes, frozen
- 1 egg
- 2 tablespoons chicken stock, pork stock, or cold water
- 1 tablespoon Shaoxing wine or dry sherry
- 2 teaspoons soy sauce
- ½ teaspoon sugar
- 16 scallions, white and green parts, finely sliced
- round dumpling wrappers, store-bought or homemade
Instructions
- 1
Toss pork cubes with salt in a medium bowl.
- 2
Spread pork on a rimmed baking sheet with space between pieces and freeze for 15 minutes until just starting to freeze but still pliable.
- 3
Combine salted pork, bacon, egg, stock, soy sauce, and sugar in food processor bowl.
- 4
Process until rough puree forms and pork pieces are no larger than 1/8 inch, about 20 seconds.
- 5
Add scallions to food processor and pulse until evenly incorporated, about 6 one-second pulses.
- 6
Place approximately 1 tablespoon filling in center of each wrapper.
- 7
Spread small amount of water around edge of each wrapper with your finger.
- 8
Seal wrappers by folding in half and pleating one side 5 or 6 times, pinching edges together.
- 9
Place finished dumplings on parchment-lined baking sheet, separated to avoid sticking, and cover with damp washcloth.
- 10
Line bamboo steamer with wilted cabbage or lettuce leaves, or create parchment liner.
- 11
Place dumplings in steamer with small gap between each one over wok of simmering water.
- 12
Steam for 7 to 9 minutes until skins are translucent and filling is cooked through.
- 13
Serve immediately with soy sauce, chili paste, Chinkiang vinegar, black vinegar, or plain rice vinegar.
Tips
Briefly freeze pork before processing to keep filling cold and prevent smearing.
Pulse scallions briefly to avoid overworking and releasing excess liquid.
Keep wrappers covered with damp cloth while working to prevent drying.
Good to Know
Uncooked dumplings freeze well on baking sheet, then transfer to freezer bag for up to 1 month. Steam directly from frozen, adding 2-3 minutes to cooking time.
Prepare filling and wrap dumplings up to 8 hours ahead; refrigerate covered with damp cloth. Steam just before serving.
Serve immediately with dipping sauces on the side. Offer soy sauce, chili paste, Chinkiang vinegar, black vinegar, or plain rice vinegar.
Common Mistakes
Do not skip the freezing step to avoid mushy filling texture.
Do not overprocess scallions to avoid releasing juice that will make filling wet.
Do not crowd dumplings in steamer to avoid uneven cooking and sticking together.
Do not steam longer than 9 minutes to avoid tough, rubbery skins.
Substitutions
all traditional Chinese dumpling vinegars
metal holds heat slightly differently but works