Fragrant garlic, fresh ginger and toasted sesame oil give these steamed pork dumplings the addictive flavor you crave.
It’s probably pretty clear by now that I adore every type of Asian food. From Vietnamese pho to egg rolls to scallion pancakes and everything in between- you name it, I crave it!
It all stems from my childhood of eating everything from Vietnamese food to sushi to Chinese food on a regular basis. As a result, much to my husband’s dismay, when picking a place to spend my hard earned money I would much rather choose an Asian restaurant than a burger or pizza joint.
Dumplings rank up there as one of my all time favorite Asian foods. From Japanese gyoza to Chinese potstickers – I just can’t get enough. Earlier this year, my friend Julie shared a beautiful recipe and incredible video on How to Make Chinese Potstickers.
While I had made them at home in the past, it had been years and I was ready to give it a second try. Leave it to Julie to make it look easy as pie! (She also has a great pie dough recipe but that’s another story.)
Give these a shot – you will be surprised how easy they are to make at home and even more thrilling: you don’t have to split that tiny platter of six with a table of four. You’re welcome.
No fork required this time.
- Serves: 4
- Serving size: 6 dumplings + 2 tablespoons sauce
- Calories: 366
- Fat: 16.3 g
- Saturated fat: 5 g
- Unsaturated fat: 11.3 g
- Trans fat: 0
- Carbohydrates: 20.6 g
- Sugar: 3.2 g
- Sodium: 1753 mg
- Fiber: 1 g
- Protein: 18 g
- Cholesterol: 53 mg
- 8 oz ground pork
- 2 cups shredded napa cabbage
- 2 scallions – halved
- 2 inch piece fresh ginger – quartered
- 2 tablespoons soy sauce
- 1 tablespoon corn starch
- 1 tablespoon toasted sesame oil
- 1 tablespoon shaoh sing rice cooking wine or dry sherry
- 1 teaspoon salt
- ½ teaspoon pepper
- 24 wonton wrappers
- small bowl water for assembling
- 2 tbs soy sauce – low sodium
- 1 tbs rice vinegar
- 1 tsp sugar
- 1 tsp sesame oil
- 1 tsp sambal oelek chili paste or sriracha – optional
- 2 tablespoons minced scallions
- In a food processor, pulse together dumpling filling (ground pork through pepper) until smooth. Place mixture in a medium bowl and set aside.
- To assemble dumplings, lay out wonton wrappers six at a time on a clean surface and have bowl of water and dumpling mixture side by side.
- Using a cookie scoop or two tablespoons, place a small amount of the filling mixture in the center of each wonton wrapper.
- Light dip finger into water and moisten all four edges of the wonton wrapper. Gently bring together top and bottom of the wrapper and pinch tightly to secure. Do the same with the left and right side pinching tightly once again to make sure the dumpling filling is tightly secure in the wonton wrapper.
- Repeat the process until you’ve filled all wonton wrappers.
- Bring two inches of water to boil in a large wok or sauce pot. To prevent dumplings from sticking during cooking, line steamer basket with several cabbage leaves. Steam 6 dumplings at a time in basket, careful not to over-crowd, for 8-10 minutes with a tight fitting lid.
- While dumplings are steaming, whisk together sweet soy dipping sauce.
- Serve dumplings warm with dipping sauce on the side.
If you don’t own a steamer basket, use a plate coated with non-stick cooking spray and place on top of a metal steamer basket. It worked for me!