Lazy Pork Dumplings

Recipe View In a large bowl, combine the flour, water, and ½ teaspoon of salt. Mix with a wooden spoon until a sticky dough forms. (5 minutes)

Recipe View Turn the dough out onto a lightly floured surface and knead until soft and supple, adding more flour as needed to prevent sticking. Wrap the dough in plastic wrap and let it rest at room temperature for 1 hour. (1 hour)

Recipe View While the dough rests, prepare the filling. In a separate bowl, combine the ground pork, green onions, chives, garlic, and ginger. Season with 2 tablespoons of soy sauce, 4 teaspoons of salt, 2 teaspoons of gochugaru, sesame oil, and black pepper. Mix gently with two forks until just combined. (10 minutes)

Recipe View Cover the filling with plastic wrap and refrigerate until ready to use. (30 minutes)

Recipe View In a bowl, whisk together the rice vinegar, 3 tablespoons of soy sauce (or to taste), and 1 teaspoon of gochugaru. Set aside. (2 minutes)

Recipe View Divide the dough into 4 equal pieces. On a lightly floured surface, roll one piece into a rope about the thickness of your thumb. (3 minutes)

Recipe View Flatten the rope into a long, thin band about 3 inches wide using a rolling pin, dusting with flour as needed. Dust the top with flour and flip over. Lightly brush the surface with water until slightly sticky. (2 minutes)

Recipe View Using moistened fingers, arrange about ¼ of the pork filling down the middle of the dough, forming a log about the thickness of your thumb. (5 minutes)

Recipe View Fold the entire length of dough over the pork filling, pressing down firmly to seal. Trim any excess dough if desired. (2 minutes)

Recipe View Dust the top with a little more flour and flip over so the seam side is on the bottom. Divide the log into 16 pieces using the edge of your hand or a bench scraper. Repeat with the remaining dough and filling. (10 minutes)

Recipe View Heat the vegetable oil in a large pan or skillet over high heat. (1 minute)

Recipe View Working in batches, cook the dumplings, seam-sides up, until golden brown, about 1 to 2 minutes per side. (5 minutes)

Recipe View Add a portion of the prepared broth to the pan, bring to a boil, then cover and continue to boil until the pork is no longer pink and the dumplings are cooked through, about 3 minutes. (3 minutes)

Recipe View Serve the dumplings in bowls with the broth, garnished with extra green onions or a drizzle of sesame oil, if desired.