Homemade Pork Dumplings
TOTAL TIME: Prep: 1 hour Cook: 25 min.
YIELD: about 3 dozen.
I grew up eating this pork dumpling recipe. My mom used to make them, and my brother and I would sit in the kitchen to help her make around 100 dumplings in one sitting! We used to freeze them and eat them throughout the month. —
Emma Lovewell, New York, New York
Ingredients
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12 ounces lean ground pork
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2 green onions, minced
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2 tablespoons minced fresh gingerroot
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2 garlic cloves, minced
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3 tablespoons soy sauce
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1 tablespoon sesame oil
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1 package (10 ounces) round pot sticker or gyoza wrappers
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1 tablespoon canola oil
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1/2 cup water
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DIPPING SAUCE:
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1/4 cup soy sauce
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1 tablespoon minced fresh gingerroot
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2 tablespoons rice vinegar
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Optional: Sesame seeds and thinly sliced green onions
Directions
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1.
In a large bowl, combine the first 6 ingredients; mix lightly but thoroughly.
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2.
Place 1 level tablespoon filling in the center of each wrapper. (Cover remaining wrappers with a slightly damp paper towel until ready to use.) Moisten half of the wrapper edge with water. Fold wrapper over filling; pinch center to adhere. On each side of the pinched area, pleat the front wrapper edge 3 times, leaving the back side unpleated. Pinch edge to seal. Place on a baking sheet, gently flattening the bottom.
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3.
In a large skillet, heat oil over medium heat. Add dumplings, flat side down, and cook until bottoms are golden brown, 3-5 minutes. Add 1/2 cup water; cook, covered, until most of the water has evaporated, about 5 minutes. Remove lid; cook until water has evaporated and filling is no longer pink, 1-2 minutes.
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4.
Meanwhile, in a small bowl, stir together dipping sauce ingredients. Serve hot dumplings with dipping sauce and, if desired, sesame seeds and green onions.
Nutrition Facts
1 dumpling with about 1/2 teaspoon sauce: 49 calories, 2g fat (0 saturated fat), 6mg cholesterol, 222mg sodium, 5g carbohydrate (0 sugars, 0 fiber), 3g protein.
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