Pork Dumplings
Juicy, flavorful pork dumplings wrapped in delicate dough—pan-fried, steamed, or boiled for a delicious appetizer or meal.
Ingredients
Dumpling Filling:
- 1 lb ground pork
- 2 green onions, finely chopped
- 1 cup napa cabbage, finely chopped
- 2 cloves garlic, minced
- 1 tbsp ginger, grated
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tsp sugar
- ½ tsp white pepper
- 1 egg (optional, for binding)
Dough (if making homemade wrappers):
- 2 cup all-purpose flour
- ¾ cup warm water
- ½ tsp salt
For Cooking:
- 1 tbsp oil (for pan-frying)
- ¼ cup water (for steaming)
Dipping Sauce:
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- ½ tsp chili flakes or chili oil
- ½ tsp sesame seeds
Instructions
Make the Dough (If Using Homemade Wrappers):
- In a bowl, mix flour and salt. Slowly add warm water while stirring.
- Knead for 10 minutes until smooth. Cover and rest for 30 minutes.
- Roll the dough into a log, cut into small pieces, and roll into thin circles.
Prepare the Filling:
- In a large bowl, combine pork, green onions, cabbage, garlic, ginger, soy sauce, sesame oil, sugar, and white pepper. Mix well.
- Let the filling rest for 10 minutes for flavors to meld.
Assemble the Dumplings:
- Place 1 teaspoon of filling in the center of a dumpling wrapper.
- Moisten the edges with water and fold in half, pleating the edges to seal.
Cooking Methods:
- Pan-Frying (Potstickers):8. Heat 1 tablespoon oil in a pan over medium heat. Place dumplings flat side down and cook for 2 minutes.9. Add ¼ cup water, cover, and steam for 5-6 minutes until water evaporates.
- Boiling:10. Bring a pot of water to a boil. Add dumplings and cook for 4-5 minutes until they float.
- Steaming:11. Place dumplings in a steamer lined with parchment paper. Steam for 8-10 minutes.
- Serve:Mix dipping sauce ingredients and serve with dumplings.
Notes
- Store-bought wrappers can be used for convenience.
- Dumplings can be frozen before cooking and cooked straight from frozen.
- Adjust seasoning based on preference—add more garlic, ginger, or spice.