Main ingredients 🥩
flourpork shouldercabbagezucchinionionchivesgingereggsoyster saucesoy saucesesame oil
Hwang Jin-sun's Jjinmandu
Tender pork shoulder mixed with moist chicken broth results in juicy dumplings with a satisfying crunch from cabbage and zucchini, in a classic Chinese-style steamed dumpling.
🙋 Recommended for
- ⭐ Those who want to taste handmade dumplings with a completely different level of rich, juicy filling compared to store-bought ones.
- ⭐ Those who want to learn authentic Chinese-style dumpling dough and filling techniques.
- ⭐ Those who want to serve a special, heartfelt dish to family or guests.
Ingredients needed 🛒4 servings
- 500g flour
- 1/2 tbsp salt (for dough)
- 1kg pork shoulder
- 4 eggs
- cabbage, as needed
- 1/2 zucchini
- 1/2 onion
- chives, as needed
- 1 tbsp minced ginger
- chicken broth, as needed
- a little MSG
- a little oyster sauce
- a little soy sauce
- a little ground black pepper
- a little sesame oil
Recipe 🍳
- Mix 500g flour with 1/2 tbsp salt. Make a hot water dough with half and a cold water dough with the other half, then combine them into one ball.
- Place the kneaded dough in a plastic bag and let rest at room temperature for 30 minutes to 1 hour.
- Finely chop the cabbage and zucchini, salt them, and let them drain. When the moisture has been released, wrap in a cloth and squeeze out the water firmly.
- Finely chop 1/2 onion and chives, and finely mince the ginger.
- To 1kg pork shoulder, add 4 eggs, MSG, oyster sauce, soy sauce, ground black pepper, and sesame oil. Knead vigorously until the meat particles are broken down.
- While kneading, gradually add the chicken broth a little at a time for extra juiciness, and continue kneading until the meat is soft. Then mix in the minced ginger.
- Add the squeezed cabbage and zucchini to the kneaded meat mixture and mix evenly.
- Finally, add the chopped chives. To avoid any grassy or off odors, mix gently without overworking, until the filling is complete.
- Roll the rested dough into a long log of even thickness. Pinch off bite-sized pieces, dust with flour, and roll out into round wrappers.
- Place a generous amount of filling on each wrapper, pleat to shape, and steam in a steamer until cooked through.
- Mix flour and salt, knead with hot and cold water, and rest in a plastic bag for 30 min to 1 hour.
- Salt chopped cabbage and zucchini, squeeze out water. Knead minced pork with eggs, seasonings, and chicken broth until juicy.
- Gently fold in the pickled vegetables and chives into the meat mixture. Pinch off dough, roll wrappers, shape dumplings, and steam.
Cooking tips 💡
- If chives are vigorously kneaded with the meat from the start, they can produce a grassy or off-putting smell. Gently fold them in at the final stage to preserve their aroma.
- Chopping the cabbage and zucchini finely, salting them, and squeezing out excess water ensures a pleasant crunch in the dumplings.
- When kneading the meat, adding chicken broth gradually and kneading thoroughly maximizes the soup-filled juiciness that defines Chinese-style dumplings when you bite into them.
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