HOW TO MAKE PORK DUMPLINGS RECIPES

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CHINESE PORK DUMPLINGS RECIPE | ALLRECIPES



Chinese Pork Dumplings Recipe | Allrecipes image

In Seattle's International District, Liana Cafe House sells traditional Chinese pork dumplings from a tiny takeout shop. See how to make them at home.

Provided by Allrecipes

Categories     Main Dishes    Dumpling Recipes

Total Time 1 hours 20 minutes

Prep Time 20 minutes

Cook Time 1 hours 0 minutes

Yield 50 dumplings

Number Of Ingredients 15

½ cup soy sauce
1 tablespoon seasoned rice vinegar
1 tablespoon finely chopped Chinese chives
1 tablespoon sesame seeds
1 teaspoon chile-garlic sauce (such as Sriracha®)
1 pound ground pork
3 cloves garlic, minced
1 egg, beaten
2 tablespoons finely chopped Chinese chives
2 tablespoons soy sauce
1?½ tablespoons sesame oil
1 tablespoon minced fresh ginger
50 dumpling wrappers
1 cup vegetable oil for frying
1 quart water, or more as needed

Steps:

  • Combine 1/2 cup soy sauce, rice vinegar, 1 tablespoon chives, sesame seeds, and chile sauce in a small bowl. Set aside.
  • Mix pork, garlic, egg, 2 tablespoons chives, soy sauce, sesame oil, and ginger in a large bowl until thoroughly combined. Place a dumpling wrapper on a lightly floured work surface and spoon about 1 tablespoon of the filling in the middle. Wet the edge with a little water and crimp together forming small pleats to seal the dumpling. Repeat with remaining dumpling wrappers and filling.
  • Heat 1 to 2 tablespoons vegetable oil in a large skillet over medium-high heat. Place 8 to 10 dumplings in the pan and cook until browned, about 2 minutes per side. Pour in 1 cup of water, cover and cook until the dumplings are tender and the pork is cooked through, about 5 minutes. Repeat for remaining dumplings. Serve with soy sauce mixture for dipping.

Nutrition Facts : Calories 539.9 calories, CarbohydrateContent 50.2 g, CholesterolContent 103.2 mg, FatContent 24.6 g, FiberContent 2 g, ProteinContent 27.7 g, SaturatedFatContent 6.6 g, SodiumContent 2372.9 mg, SugarContent 0.7 g

CHINESE PORK DUMPLINGS RECIPE | ANITA LO | FOOD NETWORK



Chinese Pork Dumplings Recipe | Anita Lo | Food Network image

When I was growing up, my family made dumplings together every Sunday morning. It's a wonderfully interactive way to start the day. Dumplings are economical and simple to make and they taste especially great with the family by your side.

Provided by Anita Lo

Categories     main-dish

Total Time 40 minutes

Cook Time 30 minutes

Yield 4 servings

Number Of Ingredients 17

1/2 medium green cabbage, roughly chopped
salt
1/2 teaspoon grated ginger
1 large clove garlic, finely chopped
1/2 cup finely chopped scallions
1/2 cup chopped garlic chives (optional)
3 ounces peeled shrimp, deveined and chopped
1/2 pound ground pork
1/4 cup soy sauce
1/2 teaspoon toasted sesame oil
Freshly ground black pepper
1 package dumpling wrappers
2 tablespoons vegetable oil
1/4 cup soy sauce
3 tablespoons rice vinegar
1 teaspoon thinly sliced scallion white
1 pinch toasted sesame seeds

Steps:

  • The filling: Place the cabbage in a food processor, add 1/2 teaspoon salt, and pulse until finely chopped but not puréed. Wrap the chopped cabbage in a clean kitchen towel and squeeze to remove juices, then transfer to a large bowl. Add ginger, garlic, scallions, and, if desired, garlic chives. Add the shrimp and pork and season with 1/4 cup soy sauce, sesame oil, and salt and pepper. Mix together by hand.
  • Taste the filling by poaching or frying a small amount, and adjust seasonings to taste. To prepare the dipping sauce, combine soy sauce, rice vinegar, scallions, and toasted sesame seeds in a small bowl.
  • To wrap, place 1 tablespoon of filling into the center of a dumpling wrapper. Wet the wrapper's edges, then fold in half to form a taco-like shape. Make a pleat on the side facing you about 20 degrees from the apex of the half-circle and seal with your fingers to the back of the skin. Repeat on the other quarter, in mirror fashion, and seal the dumpling completely, trying to eliminate any air pockets. Repeat until all filling is used.
  • To pan fry, heat oil in a large, nonstick pan over high heat. Add the dumplings in one layer so that they do not overlap. Add water to come halfway up the dumplings, and cover the pan. Reduce the heat to medium-high and cook until all water is evaporated and the bottoms are browned and crispy, about 10 minutes. Alternatively, the dumplings can be steamed until cooked through, about 5 minutes in a steam basket.
  • Transfer the dumplings to a plate and serve with a dipping sauce.

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