Sobre esta receta

Empanadillas caseras clásicas de cerdo con un relleno jugoso y sabroso envuelto en una masa tierna y masticable. Estas empanadillas que agradan a todos se cocinan a fuego en una sartén hasta lograr un color dorado perfecto en la base y se cocinan al vapor en la parte superior — la técnica icónica de "empanadilla frita". Perfectas para cenas familiares, proyectos de fin de semana o para congelar un lote grande para comidas fáciles entre semana.

Instrucciones

1. 1

   In a large mixing bowl, whisk together the all-purpose flour and salt. Pour in the boiling water gradually while stirring with a fork or chopsticks. Mix until shaggy, then turn out onto a lightly all-purpose flour dusted surface and knead for 8–10 minutes until smooth and elastic. The dough should feel soft but not sticky.

2. 2

   Shape the dough into a ball, cover with a damp towel or plastic wrap, and let it rest at room temperature for at least 30 minutes. This relaxes the gluten and makes it much easier to roll thin.

3. 3

   Place the finely chopped napa cabbage in a mixing bowl, toss with a pinch of salt, and let sit for 10 minutes. Then squeeze out as much liquid as possible using your hands or a clean towel — this is key to preventing a watery filling.

4. 4

   In a large mixing bowl, combine the ground pork, drained napa cabbage, garlic, ginger, green onions, soy sauce, sesame oil, Shaoxing wine, sugar, white pepper, and salt. Mix vigorously with a fork or your hand in one direction for about 2 minutes until the mixture becomes slightly sticky and cohesive. Cover and refrigerate until ready to use.

5. 5

   To test the seasoning, cook a small piece of filling in a skillet or microwave for 30 seconds, taste, and adjust salt or soy sauce as needed before wrapping.

6. 6

   Divide the rested dough in half. Roll one half into a log about 1 inch in diameter. Cut into roughly 20 equal pieces (about 10g each). Keep the other half covered. Flatten each piece into a disc with your palm.

7. 7

   Using a small rolling pin, roll each disc into a circle about 3.5 inches in diameter, rotating the dough as you go. Aim for thinner edges and a slightly thicker center — this helps the dumpling hold together. Keep finished wrappers covered with a damp towel to prevent drying out.

8. 8

   Place a wrapper in your palm. Add about 1 heaping teaspoon (roughly 10–12g) of filling to the center. Fold the wrapper in half over the filling to form a half-moon shape. Pinch the center of the seam to seal, then pleat the front edge toward the center in 3–4 folds on each side, pressing firmly to seal. Place finished dumplings on a lightly all-purpose flour dusted tray, flat-side down. Repeat with remaining wrappers and filling.

9. 9

   Heat a large non-stick or cast iron skillet over ^[medium-high heat]. Add the oil and swirl to coat. Arrange dumplings flat-side down in a single layer without touching. Cook undisturbed for 2–3 minutes until the bottoms are deep golden brown.

10. 10

    Carefully pour in the water (it will spit!), immediately cover the pan with a tight-fitting lid, and reduce heat to ^[medium]. Steam for 6–7 minutes until the water has fully evaporated and the dumpling skins look translucent and cooked through.

11. 11

    Remove the lid and cook for another 1–2 minutes to re-crisp the bottoms and evaporate any remaining moisture. Slide a thin spatula under the dumplings to loosen and transfer to a plate, crispy-side up.

12. 12

    While the dumplings cook, stir together the soy sauce, rice vinegar, sesame oil, and optional chili oil and ginger in a small mixing bowl. Taste and adjust to your preference.

13. 13

    Serve the dumplings immediately, crispy-side up, with the dipping sauce on the side. Work in batches if needed, adding more oil and water for each batch.