- Homestyle biscuits Pre-made dough (they come in a tin of 10 and any supermarket generic brand or Pillsbury will work)
- Ground Pork
- Soy Sauce
- 1 Tbsp Flour
- Half cup Water
- Any other vegetables you want to add
- Prepare your filling- With the ground pork, add the chopped chives and any other vegetables you’d like. Common vegetables are white cabbage, scallions, carrots, etc… Add soy sauce, generally 3 tablespoons, but it depends on how much meat versus vegetables you decide to use.
- Take the homestyle biscuits out of the can. Make sure you let them rest a bit at room temperature before you pop the can or else they won’t keep their shape when you stretch it.
- Take a rolling pin and work over a flat surface to flatten out the biscuits. When they come out of the can, they’re around 1 inch. They should be about 2.5 inches in diameter and almost as flat as a tortilla. Add flour to the surface if necessary so the dough doesn’t stick.
- Take the flattened biscuit dough, place it flat on your palm and add about a tablespoon of filling in the center.
- Fold the bottom to the top. The dough should now form a semi circle in your palm.
- Pinch the top so that the filling is sealed. Make sure you pinch it tight.
- Heat a non stick skillet and add a drizzle of oil (like 1-2 tablespoons).
- When oil is hot, place the dumplings into the skillet.
- Take a tablespoon of flour and a half a cup of water, mix it until it is incorporated completely and add it to the skillet.
- Your dumplings should now be sitting in a cloudy mixture of water.
- Put the lid on and cook for 5-8 minutes on medium-high heat.
- When the cloudy mix of water has evaporated, the dumplings should be ready!
I never give exact measurements for meat and vegetables because everyone has different tastes. The more meat you use, the more soy sauce you should use. If you don’t like soy sauce, you can substitute by seasoning it with salt and adding a little bit of sesame oil (1-2 tablespoons).
You can also make this vegetarian by substituting meat for vermicelli noodles. It’s a really healthy recipe, and as you can see from the pictures, the crispy crust is not made by the oil, but rather the rouge (flour + water mixture) that is added to the skillet. The rouge also helps ensure that the dumplings are cooked properly on the inside.