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Pork Dumplings

Pork Dumplings
Recipe Date:
January 30, 2020
Serving Size:
6
Cook Time:
00:45:00
Difficulty:
Medium
Measurements:
Imperial (US)
Ingredients
  • 10 ozs package of won ton wrappers (found in most grocery stores near the tofu)
  • 1 lb ground pork
  • 4 cups savoy or napa cabbage - finely shredded
  • 1/3 cup carrot - finely shredded and chopped
  • 2 scallions - finely chopped
  • 2 tbsps fresh ginger - finely grated or minced
  • 2 garlic cloves - minced
  • 2 tbsps soy sauce
  • 2 tbsps sake, mirin or rice wine vinegar
  • 2 tbsps toasted sesame oil
  • Oil for frying
  • 2 tsps sea salt
  • Sesame seeds and chopped scallions for garnish
  • Dipping sauce
  • 1/2 cup soy sauce
  • 2 tbsps rice wine vinegar
  • 1 tbsp toasted sesame oil
  • 1 1/2 tsps chile oil - optional
Directions
  1. First thing is to prepare the cabbage - place the shredded cabbage in a medium bowl and add 2 teaspoons of sea salt. Toss together then massage the cabbage with your fingers for a few minutes. Set aside for 10 minutes or so while preparing other ingredients. This helps to release the excess moisture from the cabbage. You will want to squeeze the cabbage well to release the liquid, discard the liquid.
  2. In a bowl combine the pork, cabbage, carrot, scallions, ginger, garlic, soy sauce, sake and sesame oil. Using a spatula or your hand knead the mixture until well combined.
  3. Now you are ready to make the pot stickers. Gather your crew and begin wrapping. Fill a small bowl of water to have nearby. The water will be used to seal the wrappers.
  4. Line a baking sheet with parchment paper and set near your work space.
  5. Place several wrappers next to one another on the counter and spoon about a tablespoon of filling in the center of each wrapper. You don’t want to over fill the wrapper.
  6. Dip your fingertip into the water and then dampen two sides of the wrapper. Lift the front and back edges and pinch them together in the center; begin pleating the front edge and folding the pleats so they fold toward the center. Fold 2-3 on the right then the same with the left. Make sure to press firmly on pleat to seal well. Repeat with the remaining wrappers until the filling is gone.
  7. To cook the pot stickers, heat 1-2 tablespoons of oil in a large non stick or well seasoned cast iron skillet over medium high heat. When oil is hot fill the pan with pot stickers - cook 3-4 minutes until bottoms are evenly browned.
  8. With a tight fitting lid nearby pour about 1/2 cup of water into the pan and immediately cover, this will sizzle and pop so be aware. Lower the heat and cook until most liquid is gone 4-5 minutes.
  9. Remove lid and increase heat again to crisp up the bottoms 1-2 minutes more. Transfer to a warm serving dish and continue with remaining pot stickers.
  10. Serve with dipping sauce and garnish with sesame seeds and finely chopped scallions.

 

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