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Kale and Pork Steamed Dumplings

groups4 servingsspeedMediumcountertopsPrep: 15 minsskilletCook: 12 minsscheduleTotal: 27 minsoutdoor_grillSteamedlocal_fire_departmentMild
Allergens:warningGlutenwarningSoywarningSesame

Allergen labels are AI-generated and may be incomplete or wrong. If you have a food allergy, always verify every ingredient yourself.

Recipe details are AI-generated from the video and may contain errors — for reference only.

skilletInstruction

13 Steps Total
01
Preparation
00:00:30
  • Place 150g of all-purpose flour and 0.5 tbsp of vegetable oil into a large bowl
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Watch out

Flour and oil must be mixed well first to ensure uniform dough texture when adding water.

Ingredients:All purpose flour (150 g)vegetable oil (0.5 tbsp)
Tools:bowl
02
Active Cooking
00:00:41
  • Add 120ml of water to a pot, heat to 70-80 degrees Celsius until very small bubbles appear at the bottom, then remove from heat
local_fire_departmentMedium heat until water reaches 70-80 degrees
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Watch out

Water temperature must be controlled at 70-80 degrees

too hot will cook the flour and lose gluten elasticity, too cold and dough won't be soft

Ingredients:water (120 ml)
Tools:potfood thermometer
03
Active Cooking
00:01:01
  • Pour hot water into the flour bowl
  • Stir with chopsticks until flaky
  • Knead into a dough
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Watch out

Pour and stir simultaneously so flour heats evenly, otherwise dry hard lumps will form.

Tools:chopsticks
04
Waiting Time
00:01:13
  • Cover the kneaded dough with cheesecloth and let it rest for 15 minutes
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Watch out

Must cover with breathable cheesecloth, otherwise the dough surface will absorb too much moisture and become sticky.

Tools:cheesecloth
05
Active Cooking
00:02:24
  • Add 1/3 tsp salt, 1/2 tsp sugar, 1/2 tsp minced ginger, 1 tsp sesame oil, 1.5 tbsp soy sauce, and 80ml chicken broth to 300g minced pork
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Watch out

Chicken broth must be added and stirred in one direction, otherwise the filling won't absorb moisture and will turn dry.

Ingredients:minced pork belly (300 g)Salt (0.33 tsp)sugar (0.5 tsp)Minced Ginger (0.5 tsp)sesame oil (1 tsp)soy sauce (1.5 tbsp)chicken broth (80 ml)
06
Preparation
00:02:54
warningStay safe

Curl your fingers inward when chopping to avoid knife cuts.

  • Wash and finely chop 80g of kale
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Watch out

Kale fibers are coarse, must be chopped as fine as possible, otherwise it affects the texture and binding of the filling.

Ingredients:Kale (80 g)
Tools:kitchen knifecutting board
07
Active Cooking
00:03:11
  • Add chopped kale to the seasoned minced pork, gently knead and mix thoroughly by hand with gloves
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Watch out

Vegetables and minced meat must be thoroughly mixed, otherwise some dumplings will only have greens or only meat.

Ingredients:Kaleminced pork belly
Tools:gloves
08
Active Cooking
00:03:33
  • Take out rested dough
  • Knead again on a floured board until surface is smooth, roll into a log, and cut into 16 small pieces
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Watch out

Cut dough pieces as evenly as possible, otherwise the rolled wrappers will vary in size and thickness.

Tools:kitchen knife
09
Active Cooking
00:04:02
  • Dust small dough pieces with flour to prevent sticking
  • Cover with damp cheesecloth
  • Flatten each and roll out into thin, even round dumpling wrappers
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Watch out

Roll the edges slightly thinner and center slightly thicker so it won't break after filling.

Tools:rolling pin
10
Active Cooking
00:04:46
  • Place about one tablespoon of filling in the center of each wrapper, pleat with fingers to seal into a pleated dumpling shape
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Watch out

Sealing edges must be pinched tightly, otherwise juice will leak out during steaming and ruin texture.

Tools:spoon
11
Preparation
00:05:15
  • Cut 16 small parchment paper squares and place them separately over the ventilation holes at the bottom of the large steamer
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Watch out

Parchment papers must be placed separately and not cover the entire bottom completely, otherwise it blocks steam and prevents even cooking.

Tools:kitchen scissorssteamer basket
12
Active Cooking
00:05:28
warningStay safe

Be careful of steam burns when moving or opening the hot steamer lid, use heat-resistant gloves.

  • Place wrapped dumplings on parchment paper
  • Put steamer over a pot of boiling water
  • Steam on medium-high heat for 12 minutes
local_fire_departmentMedium-high heat steam for 12 minutes
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Watch out

Never use excessively high heat, otherwise vigorous boiling steam will burst the wrappers or cause blistering and deformation.

Tools:woksteamer basket
13
Active Cooking
00:05:52
  • In a bowl, add 1 tsp Sriracha sauce, 1 tsp balsamic vinegar, and 1 tsp soy sauce in a 1:1:1 ratio, mix well
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Watch out

Ratio of soy sauce, vinegar, and hot sauce must be strictly 1:1:1, otherwise the sour, spicy, and salty flavors won't balance.

Ingredients:Sriracha sauce or hot sauce (1 tsp)balsamic vinegar (1 tsp)soy sauce
Tools:bowlchopsticks

groceryAll Ingredients

All purpose flour150 g
vegetable oil0.5 tbsp
water120 ml
minced pork belly300 g
Salt0.33 tsp
sugar0.5 tsp
Minced Ginger0.5 tsp
sesame oil1 tsp
soy sauce1.5 tbsp
chicken broth80 ml
Kale80 g
Sriracha sauce or hot sauce1 tsp
balsamic vinegar1 tsp

blenderAll Tools Needed

bowlpotfood thermometerchopstickscheeseclothkitchen knifecutting boardglovesrolling pinspoonsteamer basketkitchen scissorswok