Sweet Pork Dumplings Recipes

PORK DUMPLINGS

Steps:

• In a large bowl, combine the pork, ginger, garlic, green onion, soy sauce, sesame oil, egg and cabbage. Stir until well mixed.
• Place 1 heaping teaspoon of pork filling onto each wonton skin. Moisten edges with water and fold edges over to form a triangle shape. Roll edges slightly to seal in filling. Set dumplings aside on a lightly floured surface until ready to cook.
• To Cook: Steam dumplings in a covered bamboo or metal steamer for about 15 to 20 minutes. Serve immediately.

20-MINUTE CRISPY PORK DUMPLINGS RECIPE BY TASTY

Steps:

• In a medium bowl, combine the cabbage, ground pork, ginger, scallions, low-sodium soy sauce, dark soy sauce, sesame oil, Shaoxing wine, cornstarch, egg, and salt. Mix well to combine.
• Lightly dust a baking sheet with flour.
• Scoop 1 heaping tablespoon of filling onto the center of a dumpling wrapper. Dip your finger in water and brush over the edges of the wrapper, then fold the wrapper over the filling to meet in the center. Fold the outside edges inward and pleat to seal. Place on the floured baking sheet and repeat with the remaining filling and wrappers.
• Heat the vegetable oil in a large nonstick skillet over medium-high heat. Add half of the dumplings to the pan and cook until the bottoms are brown, about 5 minutes. Add 3 tablespoons of water to the pan. Cover and steam for about 5 minutes, or until the water has evaporated. Remove the dumplings from the pan and repeat with the remaining dumplings.
• Meanwhile, make the dipping sauce: In a small bowl, stir together the chile oil, low-sodium soy sauce, black vinegar, sesame oil, brown sugar, and ginger.
• Transfer the dumplings to a serving plate, flipping some bottom-side up. Garnish with scallions and sesame seeds. Serve immediately with the dipping sauce alongside.
• Enjoy!

LAZY PORK DUMPLINGS

Steps:

• Combine flour, salt, and water in a bowl. Mix with a wooden spoon until dough comes together in a sticky ball. Sprinkle in more flour and knead by hand, adding more flour as needed, until soft and supple. Wrap in plastic and let rest at room temperature for 1 hour.
• Combine ground pork, garlic, ginger, green onions, and chives in bowl. Season with salt, pepper, gochugaru, soy sauce, and sesame oil. Mix together using two forks just until combined. Cover with plastic wrap and refrigerate until ready to use.
• Mix vinegar, soy sauce, and gochugaru into the chicken broth and set aside.
• Divide dough into 4 pieces. Roll one piece into a rope about the thickness of your thumb. Using a rolling pin, flatten into a long, thin band about 3 inches wide, flouring only as needed. Dust the top with flour and flip over. Dip your fingers in some water and lightly brush the surface until slightly sticky.
• Use moistened fingers to line about 1/4 of the pork filling across the dough. Fold dough over the whole length, pressing it down over the meat. Trim off excess dough if desired. Dust a little more flour on top and roll over so seam side is on the bottom. Divide into 16 pieces using the edge of your hand, then a bench scraper to cut. Repeat with remaining dough and filling.
• Heat oil in a pan over high heat. Cook dumplings in batches, seam-side up, until golden brown, 1 to 2 minutes per side. Pour in a portion of the broth and bring to a boil. Cover and continue to boil until pork is no longer pink, about 3 minutes. Pour dumplings with broth into serving bowls.

SWEET PORK DUMPLINGS

Steps:

• Combine beaten egg, sausage, cabbage, ginger, garlic, 2 tablespoons soy sauce, 1 tablespoon mirin and 1/2 teaspoon sesame oil in medium bowl. After mixing place in refrigerator for 30 minutes.
• When working with the wraps cover non-stuffed and stuffed ones with cold wet paper towels to keep them from drying out. Holding the wrapper in one hand, dip your index on your free hand in cold water. Moisten 1/2 of the wrap with that finger making a 180 degree circle around the edge of the wrap that is furthest from you. Now place a rounded teaspoonful of the meat mixture in the middle. Fold over and gently seal one end to the other; pressing the wrap together to close tightly. Repeat until meat mixture is gone; placing them on a lightly greased cookie sheet and covering with moistened paper towels.
• Add 2 tablespoons vegetable oil to large skillet over medium heat. Add a batch of about ten dumplings and cooked until browned on one side; approximately 2-3 minutes. Add 2/3 cup of water to the skillet, cover and cook for 3 minutes. Uncover the pan flip the dumplings and cook until the water is gone and other side of the dumpling has browned; approximately 3-5 minutes.
• Mix 2/3 cup soy sauce, 1/3 cup mirin and 1/8 teaspoon sesame oil in small bowl to serve with the dumplings. Sprinkle several tablespoons of chopped green onion on the sauce.
• Sprinkle remaining green onions on the dumplings right before serving.
• You can also steam these dumplings in a bamboo steamer or metal steamer for 12-15 minutes. Adding a little bit of sesame oil (1/2 teaspoon) to the skillet after the water cooks away helps to brown the other side of the dumpling and it gives them a fantastic flavor. Mirin (sweetened sake) and sesame oil can be found in the Asian food section of your grocery store. If you can not find mirin you can substitute 1 teaspoon sugar mixed with 1 tablespoon of sherry.