Recipe: Asian Pork Dumplings
Dumplings take a few extra steps to make, but are well worth it. If you want to make an entire batch of 30, freeze half by placing them in a single layer on a sheet pan 1-inch apart and freeze completely. Then transfer the frozen dumplings into a re-sealable bag and keep frozen until ready to use.
Skill level: Intermediate
Start to Finish: 1 hour, 30 minutes
Prep: 1 hour, 20 minutes
Cook: 10 minutes
1 package Gyoza wrappers
For the filling
2 teaspoons dried shrimp, finely chopped (found at oriental markets)
2 teaspoons sherry
1 ½ cups chopped cabbage
½ teaspoon kosher salt
1 pound ground pork
1 bunch of chives, chopped (reserve a few for garnish)
1 large clove garlic, minced
1 inch knob of ginger, peeled and grated
3 tablespoons low-sodium soy sauce
1 tablespoon oyster sauce
1 tablespoon sugar
½ teaspoon sesame oil
1 large egg, beaten
¼ teaspoon freshly ground black pepper
1 heaping tablespoon cornstarch
For the dipping sauce
1/3 cup unseasoned rice wine vinegar
¼ cup low-sodium soy sauce
1 teaspoon (or more to taste) Sriracha
1 scallion, sliced on a diagonal
Bamboo steamer or steaming basket
Large sheet pan lined with parchment paper
1. In a large bowl, combine all the ingredients for the filling and use your clean hands to mix thoroughly. Set aside.
2. In a small bowl combine the ingredients for the dipping sauce and set aside.
Form the dumplings
1. Add water to a small bowl and have it close by. Hold a wrapper in the palm of your hand. Dip your finger into the water and brush the water around the perimeter of the wrapper. Spoon a heaping teaspoon of filling into the center of the wrapper and fold in half. Begin pleating the dumpling by making a small fold at the edge of the top wrapper and pressing the pleat firmly to adhere to the bottom of the dumpling. Continue to pleat and press until the dumpling resembles a half moon and the filling is sealed inside. Place the dumplings on the baking sheet and continue assembling the rest.
To steam the dumplings
1. Add 1-inch of water to a large pot and bring to a boil. Arrange a few cabbage leaves on the bamboo steamer or the steaming basket (so dumplings don’t stick). Arrange dumplings in the steaming basket and set in the pot so that the dumplings aren’t touching the water. Place the lid on the pot and steam until the wrapper is translucent and filling is firm and cooked through, about 5-6 minutes. Transfer to a platter and garnish with extra chives or sliced scallions. Serve with dipping sauce.
To cook the dumplings stovetop
1. Add 1-2 tablespoons of vegetable oil to a skillet and heat over medium high heat. When skillet gets hot, place the dumplings in the pan (pleat side up) and cook for 1-2 minutes to get a good crust. Carefully add enough water to the pan so that it just covers the bottom and put a tight fitting lid on the pan. Cook for an additional 2-3 minutes, or until water evaporates and dumplings are done cooking. Transfer to a platter. Garnish with chives or chopped scallions and serve with dipping sauce.
Nutrition Information (per steamed dumpling with dipping sauce)
Calories: 60; Total Fat: 3 grams; Saturated Fat: 1 gram; Protein: 4 grams: Carbohydrates: 5 grams; Sugar: 1 gram; Fiber: 0 grams; Cholesterol: 17 milligrams; Sodium: 187 milligrams
Recipe and photo by Lisa Lotts of Garlic & Zest.
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