Green Apple, Pork, and Maple Dumplings
A sweet and salty pork dumpling with a green wrapper (adapted from Frankie Gaw's pork and basil dumplings)
Ingredients
- 2 cups AP flour
- 3/4 cup spinach juice
- 1 lb ground pork
- 2 tsp salt
- 1/2 tsp ground black pepper
- 1/4 cup Maine maple syrup
- 1 Granny Smith apple peeled + diced
- 2 tbsp fresh chopped basil
- 1 tbsp fresh chopped ginger
- 1 tbsp fresh chopped garlic
- 1/2 tbsp apple cider vinegar
- 2 tbsp vegetable oil
- Soy sauce for dipping
Instructions
- In a blender, pulse 2 handfuls of spinach leaves with 1 1/4 cups water.
- Strain spinach liquid through a mine-mesh strainer and reserve liquid.
- In a large bowl, combine flour with 3/4 cup spinach liquid using a chopstick.
- When dough comes together, transfer to a floured work surface and knead for 10-15 minutes until smooth.
- Wrap dough in cling film and rest in the fridge for at least 30 minutes. It can last up to a day.
- In a large bowl, combine ground pork with salt, pepper, maple syrup, basil, garlic, ginger, vinegar, and diced apples.
- When ready to roll the dumplings, remove dough from fridge. Cut into 4 equal pieces.
- On a floured work surface, roll each piece into a log (about 8" long).
- Cut each log into 6 pieces. Roll the pieces in flour.
- One at a time, press down on your piece and roll with a rolling pin into a round wrapper, about the size of a drink coaster.
- Fill each wrapper with about a tablespoon of filling. Press the dough together in the middle and crimp the edges on both sides. Follow a diagram online for best results.
- When the dumplings are ready, heat 1 tbsp oil in a non-stick pan over medium-high heat. If cooking all at once, use two pans (each pan should have a lid).
- When oil is heated, place dumplings flat side down in oil and cook for 2 minutes until crisp.
- Carefully add 1/3 cup water to each pan and immediately cover with a lid. Turn heat down slightly and cook for 6 minutes.
- Serve with soy sauce or your favorite dipping sauce.
Notes
- I would use about 80% - 90% ground pork for this recipe. If you want a more moist filling, you need to add more fat. If you would like, blend bacon and add to filling (about 1/4 of a pound).
- I like to garnish with soy sauce and chili crisp. If you want to get fancy, you could try to fry apple skins or shallots!
- If you want to make the same recipe with a dumpling skirt, add about a tablespoon of corn starch to your water mixture before adding when steaming the dumplings.