20141212
chinese “Jin’s” style dumplings
I posted before on how to make dumplings meat, but didn’t post proportions, wrappers, etc. I made it again recently, and I’d thought I write down what the measurements are:
For approximately 30 dumplings
1 lb HEB brand ground pork (80:20) — no broth injected meat
1:60 ratio salt for at least 8 hours
green onions, garlic, ginger to taste
wrapper:
2 cups AP flour (250 grams)
1/2 tsp salt
2/3 cup water
stir together, knead slightly, rest for 30 min, knead again for 5-7 minutes.
use lots of flour to roll out dough.
pan fry for a while first, then add water over high. Let it sit with lid on until pork is cooked to 165 degrees.
Here’s where the wrapper information is:
http://www.maangchi.com/recipe/mandu-pi
Edit – 2020-03-21
Elizabeth said that she tried to recipe, and without a scale, you can do 1 level teaspoon table salt/1lb ground pork to create 1:60 ratio salt:pork.