Recipe courtesy of Kelsey Nixon
Episode: Take Out
Total:
50 min
Active:
25 min
Yield:
32 to 36 dumplings
Level:
Intermediate
Total:
50 min
Active:
25 min
Yield:
32 to 36 dumplings
Level:
Intermediate

Ingredients

Dipping Sauce:
  • 1 cup low-sodium soy sauce
  • 2 1/2 tablespoons Sriracha sauce
  • Juice of 3 lemons
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
  • 2 teaspoons low-sodium soy sauce
  • 1 teaspoon Chinese five-spice powder
  • 1 egg
  • 1 package round dumpling wrappers
  • 1 tablespoon vegetable or peanut oil, for frying

Directions

Watch how to make this recipe.

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!

IDEAS YOU'LL LOVE

Pork Steamed Buns

Recipe courtesy of Brian Boitano

Artichoke and Pork Rib Soup: Canh Atiso Suon Heo

Recipe courtesy of Luke Nguyen

Grilled Pork Chops with Corn, Tomatoes and Basil

Recipe courtesy of Cooking Channel

Creamy Mushroom Risotto with Rosemary Grilled Pork Tenderloin

Recipe courtesy of Dave Lieberman

Cider Glazed Pork Chops with Apple Thyme Chutney and Collard Greens

Recipe courtesy of Lynn Crawford

Shrimp and Pork Tacos with Tomato Salsa and Creamed Avocado

Recipe courtesy of Roger Mooking

Cooking Tips

How to Poach Eggs Perfectly

Watch videos from Cooking Channel shows and chefs. Learn to prepare feature recipes and relive your favorite moments

On TV

The Freshman Class

7:30am | 6:30c

The Freshman Class

8:30am | 7:30c

The Freshman Class

9:30am | 8:30c

Dinner at Tiffani's

10:30am | 9:30c

Dinner at Tiffani's

11:30am | 10:30c

Dinner at Tiffani's

12:30pm | 11:30c

Dinner at Tiffani's

1:30pm | 12:30c

Donut Showdown

2:30pm | 1:30c

Donut Showdown

3:30pm | 2:30c

Donut Showdown

4:30pm | 3:30c

Donut Showdown

5:30pm | 4:30c

Sugar Showdown

6:30pm | 5:30c
7pm | 6c
On Tonight
On Tonight
8pm | 7c
9pm | 8c

Cupcake Wars

10pm | 9c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c
12am | 11c
1am | 12c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c

So Much Pretty Food Here