Pork Dumplings

Recipe courtesy Kelsey Nixon
Show: Kelsey's Essentials Episode: Take Out

Photo: 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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    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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    5

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    • on January 27, 2013

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      These are awesome. I will definately make these for the freezer for a midnight snack. They are so easy to make.

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    • on January 20, 2013

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      OMG...I made these for my monthly "girl's night". The overwhelming response was that they were better than what is served in most restaurants. I agree. The amount of filling and a package of dumpling wrappers was exact. It was time-consuming because of the amount of dumplings you can make, but leftovers can be frozen. Unfortunately, I didn't have any leftovers to freeze. I guess I'll just have to make some just for me!

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    • on January 07, 2013

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      I made this tonight and it was delicious. I did add about a cup of ground shrimp and a handful of cilantro to the filling. Since I made so much, I was able to pan fry a batch, and I boiled a batch, and froze a batch as well.

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