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🥟: We’re going Live with @rachelgurjar on @thefeedfeed to make pork dumplings! 😉 Tune in and make them with us! The recipe is now on Highlights and on our blog!"
Pork Dumplings with Scallions
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Recipe Intro From nom_life
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- Recipe Card
Prep time 1hr
Cook time 10mins
Serves or Makes: 10
Recipe Card
For the Filling
ingredients
- 1/2 pound pork, 80% lean 20% fat
- 1/4 cup scallions, finely chopped
- 1/3 cup cilantro, finely chopped
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1/2 tablespoon shao xing wine
- 1 teaspoon black vinegar
- 1 egg
- 3 cloves garlic, minced
- 1/4 teaspoon white pepper
- 1/4 teaspoon ginger powder
- 1/4 teaspoon five spice powder
- 1 1/2 teaspoons red pepper flakes
- Kosher salt, to taste
- black pepper, to taste
- 1 pack dumpling wrappers
- canola oil, for pan searing
- sesame seeds, optional, to garnish
- fried garlic, optional, to garnish
For the Dipping Sauce
ingredients
- 2 tablespoons light soy sauce
- 1 tablespoon scallions, finely chopped
- 1 clove garlic, minced
- 1 teaspoon cilantro, finely chopped
- 1 teaspoon black vinegar
- Chili oil, to serve
For the Dumpling Assembly and Cooking
Method
Step 1
To large bowl, add pork, scallions, cilantro, soy sauce, sesame oil, shao xing wine, black rice vinegar, egg, garlic and spices. Get in there with your hands and mix all of the ingredients together. Set aside.
Step 2
Holding one of your round wonton wrappers, place a spoonful of the filling inside. Make sure you leave enough space to fold your dumpling. Dip your finger in the bowl of water and wet the outer edges of the wrapper.
Step 3
Fold the dumpling in half like a taco. Pull the front edge forward and pinch to crease, if the pleat isn't holding, you can use more water to seal. Continue pleats on the side you started until you reach the edge (should only be 1 or 2 more pleats). At the edge of the dumpling there will be a small air pocket. Poke that in with your thumb and press together. Close all air pockets at the edges to make sure none of that delicious wonton filling seeps out!
Step 4
Pull the front edge forward and pinch to crease, if the pleat isn't holding, you can use more water to seal. Continue pleats on the side you started until you reach the edge (should only be 1 or 2 more pleats). At the edge of the dumpling there will be a small air pocket. Poke that in with your thumb and press together. Some flour on your cutting board/table will help to make sure these potstickers aren't super stuck to your hands. Repeat until all the filling is used up.
Step 5
To pan fry, add 3 tablespoons of canola oil to a skillet on medium heat. Once the oil is hot, place the dumplings, making sure that they are not touching. Fry them for 5-6 minutes, or until the bottoms develop a crispy brown surface. Now, add a splash of water and cover with a lid.
Step 6
Once the water has evaporated, remove the lid and let the dumplings pan-fry a little longer to have a nice crispy bottom.
For the Dipping Sauce
Step 1
In a small bowl add all ingredients and mix well. Serve with dumplings.