Pork Dumplings

TOTAL TIME: 50 min
Prep: 25 min
Inactive Prep: --
Cook: 25 min
 
YIELD: 32 to 36 dumplings
LEVEL: Intermediate

ingredients

DIPPING SAUCE:
    PORK DUMPLINGS:
    • 1 tablespoon minced garlic
    • 2 teaspoons minced ginger
    • 2 teaspoons sesame oil
    • 1 small bunch scallions, white and green parts, chopped
    • 12 ounces ground pork
    • 3 tablespoons hoisin sauce
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    • Print Recipe

    Directions

    For the dipping sauce: Combine the soy sauce, Sriracha and lemon juice in a bowl and set aside until ready to serve.

    For the pork dumplings: Heat a large nonstick skillet over medium-high heat. Add the garlic, ginger, sesame oil and scallions and cook until fragrant, 1 to 2 minutes (you just want to take the bite off of the raw ingredients, not saute them). Remove from the heat and allow to cool 1 minute.

    Combine the cooked garlic, ginger and scallions with the pork, hoisin, soy sauce, five-spice powder and egg in a large mixing bowl.

    Working with the dumpling wrappers, start with the floured surface facing down. Place 1 1/2 teaspoons of filling in the center of a wrapper. Wet the edge of the dumpling with water, using your finger, and fold the circle in half without sealing, like a taco. Pinch one end closed. Create pleats on one side using your thumb and forefinger, pressing against the other flat edge to seal as you go. Flatten the bottoms so they can get a nice pan fry on them. Repeat until all the dumplings are filled. Keep the dumplings on a lightly-floured sheet tray to keep them from sticking, and cover with a slightly damp towel to keep from drying out.

    Heat the veggie oil over high heat in the same skillet. Working in batches, pan-fry the dumplings by placing them bottom-side down and frying until golden brown, 1 to 2 minutes.

    Once the dumplings are golden brown, working carefully (it will splatter), pour 1/2 cup water into the skillet to cover the dumplings halfway. Immediately cover with a lid, leaving a small crack for steam to escape. Cook until the water has evaporated, 5 to 7 minutes. Transfer the dumplings to a paper towel-lined plate to soak up excess oil and repeat the process with the remaining dumplings.

    Cook's Note: This recipe makes a lot of dumplings; just keep extra in your freezer for a late night snack!

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    4

    Newest Ratings and Reviews

    Read all 13 reviews

    • on June 27, 2014

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      I saw Kelsey make these dumplings while having my car serviced at the Toyota dealership. I had to make them. They were easy to make, and they were delicious. I just made them this morning because of my busy schedule today. I could not wait for lunch or dinner; I just had five for breakfast!

      The only negative was the dipping sauce. I thought it was too salty, so I'll cut down on the soy sauce next time.

      Thank you. I'll definitely save this recipe in my electronic folder.

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    • on March 14, 2014

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      Fantastic my husband couldn't stop eating them!! They were so easy! I will definitely make again..I couldn't understand why someone gave it one star! they must've done something wrong! So great!

      people found this review Helpful.
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    • on January 24, 2014

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      No, no, no!!!! Lots of work...and time!!!! Too much pork for one meal! Flavor was good on pork but dumplings were soggy. Next time, for the time and money...I'll order them, yuck!

      people found this review Helpful.
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