Pork Dumplings
I absolutely love to make these pork dumplings. The dumplings themselves are flavorful and filling. They are pan-fried until golden brown and then steamed to perfection. I enjoy dipping them in soy sauce or in spicy chili crisp. The filling for the dumplings can be made in a matter of minutes. Although it does take some practice, folding them is quite relaxing.
Pork Dumplings
Course: DinnerCuisine: ChineseDifficulty: MediumServings
6
servingsTotal time
1
hourIngredients
1 pound ground pork
1 cup Napa cabbage, finely chopped
2 cloves garlic, minced
1 1/2 teaspoon five-spice powder
1 teaspoon salt
1/2 teaspoon sugar
1 tablespoon sesame oil
1 package of round dumpling wrappers
Water for sealing and steaming the dumplings
Canola oil for frying
Directions
- In a mixing bowl, combine the 1 lb ground pork, 1 cup of Napa cabbage, 2 cloves of minced garlic, 1 1/2 teaspoons of five-spice powder, 1 teaspoon of salt, 1/2 teaspoon of sugar, and 1 tablespoon of sesame oil. Mix well until all the ingredients are thoroughly combined.
- Take a dumpling wrapper and place a tablespoon of the pork filling in the center. Dip your finger in water and moisten the edges of the wrapper. Fold the wrapper in half and seal the edges by pressing them together firmly. Repeat this process with the remaining wrappers and filling.
- Heat a tablespoon of oil in a large skillet over medium heat. Place the dumplings in the skillet, leaving some space between them. Cook for about 2-3 minutes or until the bottoms turn golden brown.
- Once the bottoms are nicely browned, pour two tablespoons of water into the skillet. Add a lid to the skillet and reduce the heat to low. Allow the dumplings to steam for 8-10 minutes or until the filling is cooked through. Remove the lid and let any remaining water evaporate.
- Serve the dumplings hot with soy sauce on the side.
