Hand made dumplings filled with smoked pulled pork, cabbage, green onions with a apple cider vinegar, brown sugar, chipotle dipping sauce.
10 ounces all purpose flour
¾ cup water, room temp
8 ounces smoked pulled pork (weight) squeeze out excess liquid if needed
1 ½ cups chopped green cabbage
1/2 cup chopped green onion
1.5 tablespoons tomato paste
1 tablespoon country style Dijon mustard
2 tablespoons, finely grated sweet onion with juices
4 teaspoons soy sauce
2 tablespoons apple cider vinegar
2 teaspoons fresh, minced garlic
2 teaspoons brown sugar
1 tablespoon Worcestershire sauce
1/4 teaspoon fine black pepper, plus a pinch
½ teaspoon salt
10” non-stick pan with a tight lid
Chipotle Dipping Sauce
½ cup boiling water
1/3 cup brown sugar
¾ teaspoon salt
1 teaspoon double tomato paste
3 tablespoons apple cider vinegar
½ teaspoon Worcestershire sauce
½ teaspoon fresh, minced garlic
2 teaspoons finely grated sweet onion with juices
¼ teaspoon or to taste, chipotle adobo sauce (canned chipotles in adobo sauce)
2 teaspoons soy sauce
¼ teaspoon red pepper flakes
Place flour in a large bowl, make a well in the center and add the water. Using your fingers, pull the flour into the water in a circular motion until mixed well.
Press the dough into a ball and press flat onto a lightly floured surface. Using a French rolling pin, starting from the center, pound the dough flat while stretching it out, fold the dough over and keep repeating for 5-7 minutes until dough is smooth and elastic. Form into a sphere and lightly flour. Place in a Ziploc bag or wrap with plastic and let rest 1 hour.
Add all ingredients to a large bowl, mix very well and place in refrigerator.
Chipotle Dipping Sauce
Whisk the boiling water with the brown sugar, salt & tomato paste. Add the remaining ingredients and whisk.
Cut dough into 3rds and roll each piece out to about 12” log. Slice each section into 12 pieces, roll out each piece into 3” circles. Use a 3” round cutter if needed. Lightly dust each circle with flour to prevent sticking.
Fill each round dumpling with about 1 tablespoon of pork mixture and fold over to a half moon. Starting from the center, pleat the seam to close.
Heat a 10” non stick pan over medium temperature and add 1.5 tablespoons of oil. Arrange 12 dumplings at a time in the pan, brown the bottoms, turn over and brown the other sides. Slide the pan back and forth occasionally to disperse oil evenly under dumplings. Reduce heat to low, add ¼ cup of chicken broth, cover tightly and cook until all liquid is gone. Place on a cookie sheet lined with parchment paper, in a 200-degree oven to keep warm before serving.
Dumplings can be served in a pasta bowl with dipping sauce, fresh shaved Vidalia onion, green onions, red pepper flakes and fresh cracked pepper.