Chinese Pork Dumplings

Wow! These are super yummy and you really must try them. And guess what, the recipe calls for a lot of those Asian ingredients that I have been using lately. Very easy to make and very tasty.

The Recipe:
Dipping Sauce
1/2 cup soy sauce
1 tbsp. seasoned rice vinegar
1 tbsp. finely chopped Chinese chives
1 tbsp. sesame seeds
1 tsp. chile-garlic sauce (such as Sriracha)

Dumplings
1 pound ground pork
3 cloves garlic, minced
1 egg, beaten
2 tbsp. finely chopped Chinese chives
2 tbsp. soy sauce
1 1/2 tbsp. sesame oil
1 tbsp. minced fresh ginger
50 dumpling wrappers
1 cup vegetable oil for frying
1 quart water, or more as needed

1. Combine 1/2 cup soy sauce, rice vinegar, 1 tbsp. chives, sesame seeds, and chile sauce in a small bowl. Set aside.

2. Mix pork, garlic, egg, 2 tbsp. chives, soy sauce, sesame oil, and ginger in a large bowl until thoroughly combined.

3. Place a dumpling wrapper on a lightly floured work surface and spoon about 1 tbsp. of the filling in the middle.

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4. Wet the edge with a little water and crimp together forming small pleats to seal the dumpling. Repeat with remaining dumpling wrappers and filling.

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5. Heat 1 to 2 tbsp. vegetable oil in a large skillet over medium-high heat.

6. Place 8-10 dumplings in the pan and cook until browned, about 2 minutes per side. Pour in 1 cup of water, cover and cook until the dumplings are tender and the pork is cooked through, about 5 minutes.

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7. Repeat for remaining dumplings. Serve with soy sauce mixture for dipping.

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My Experience:

I am doing a great job of using up my Asian type ingredients sitting in my cupboard. I will soon have an entire Chinese takeout menu on this blog if I keep it up!

The grocery store I went to didn’t have dumpling wrappers so I bought egg roll wrappers instead. Found them in the fresh produce section. I find they worked just fine, they just don’t look quite right. Only thing was they are square instead of round, so I started off with square shapes. Then Sam had the idea that I could cut the wrappers into circles, so I used a bowl to shape the circles and cut with a knife. But then I realized that the egg roll wrapper pack didn’t have 50 wrappers (the 1 lb. pack had about 17 wrappers) and I had a lot of meat mixture left so I started making egg roll shaped dumplings with more meat in them.

When cooking the dumplings, the recipe says 8-10 dumplings at a time. It really depends on the size you make them and the size of the pan you are cooking them in. I only did about 5 at a time.

These dumplings apparently freeze very well before being cooked. My plan next time, since we enjoyed them so much, is to make a double batch, cook half and freeze the other half.

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