Chef Jon Kung, author of 'Kung Food: Chinese American Recipes from a Third Culture Kitchen,'' stops by TODAY to share the recipes for his viral breakfast noodles with crispy pork and chive dumplings.
Think of this as a good starter recipe when you’re learning how to make dumplings, and especially how to fold them. Because there are no hard or sharp ingredients , they’re easy to fold without ripping the wrapper. This is probably the most common dumpling filling, both in China and in the U.S., and it is equally good for any cooking method.
Store-bought wrappers come in a few varieties, including Hong Kong–style ones made yellow by the addition of an alkaline solution to the dough, green ones made using spinach, and very large squares and rectangles for egg rolls. But the basic ones you need are the palm-size circles and squares . When making dumplings, the number you end up with will depend on how much filling you include in each one.
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