Goshen’s Pork Dumplings

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Goshen’s pork dumplings are a good first course or appetizer to any meal. This version of Goshen’s pork dumplings is boiled and then prepared in a shallow fry. The pork dumplings are also good steamed or poached in and can be made in large quantities for a full meal. A nice touch for a little bit of crisp to the steamed or poached version of Goshen’s pork dumplings is to pan fry the bottoms of the dumplings.

Makes about 80-90 dumplings

· 2 ½ cups(about 593 milliliters) of all-purpose flour (remember to have some more on hand for dusting)

· 2 cups (about 474 milliliters) of water

· Salt

Ingredients for dumpling filling                        

· 1 pound(about 454 grams) of white cabbage

· 1 pound(about 454 grams) of ground pork

· 1 teaspoon (about 5 milliliters) of finely chopped ginger

· 1 teaspoon (about 5 milliliters) of light brown sugar

· 2 tablespoons(about 30 milliliters) of light soy sauce

· 2 teaspoons(about 10 milliliters)  of sesame oil

· 1 tablespoon(about 15 milliliters) of finely chopped scallions

· 1 tablespoon(about 15 milliliters) of dry sherry

· 2 teaspoons(about 10 milliliters)  of salt

Ingredients for dipping sauce

· 1 tablespoon(about 15 milliliters) of light soy sauce

· 1 tablespoon (about 15 milliliters)of finely chopped scallions

· 2 tablespoons(about 30 milliliters) of red chili oil

· 1 teaspoon(about 5milliliters)  of finely chopped garlic


Step 1: Sift the flour into a mixing bowl and pour the water in and mix it into a firm dough. Then knead the dough until smooth on a lightly floured surface, then cover with a damp cloth and set aside for 30 minutes. While the dough is rising for Goshen’s pork dumplings chop up the white cabbage and mix it in a large bowl with the all of the ingredients for the dumpling filling.

Step 2: Lightly dust a working area with flour and get the risen dough and roll the dough into a long sausage (string) 1 inch (about 2.5 centimeters) in diameter. Cut the sausage like piece of dough into 80-90 small pieces and flatten each piece with the palm of your hand. Use a rolling pin and rollout each piece into a thin pancake (circle) about 2 ½ inches (about 6.35 centimeters) in diameter.

Step 3: The next step in Goshen’s pork dumplings is to place about 1 ½ tablespoons (about 22 grams) of the dumpling filling into the center of each pancake (circle) and fold it into a half moon pouch. Then pinch the edges firmly so that the dumpling is tightly sealed. And place all the dumplings on a large plate or plates.

Step 4: At this point bring a large pot of water (add a pinch of salt to the water) to a boil and cook the dumplings for about 10 minutes or until cooked thoroughly. Then if desired get a frying pan and put in oil and bring to a boil and pan fry the bottoms of the dumplings until golden brown.

Step 5: To make the dipping sauce combine all the ingredients in a bowl and mix well. Serve the dumplings on a plate and the dipping sauce in a small bowl on the side and enjoy Goshen’s pork dumplings.

While passionate about psychology. With TRCB, he is one of the original Subject Matter Experts (SME), Author of upcoming book Naturally Good Cooking. For more please visit www.MichaelGoshen.com

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