Ahhh, Asian Pork Dumplings, how I love them! They are the only other food in this world that rivals my love for chocolate while also not making me feel as guilty eating too many (as if there is such a thing!) because they can be a meal…right?
These Asian Pork Dumplings are incredibly quick and easy to make which makes them a great party or holiday appetizer and they are a proven crowd-pleaser! They are also something that I’ve had to learn how to make because I live in a tiny town in Montana which is great…unless you’re craving Chinese take-out because there isn’t one for about 30 miles!
So, let’s get right into this and I will show you just how easy these little Asian Pork Dumplings are so that you can get right to making your own!
First, you will prep and chop your green onions, garlic and cabbage. I use ginger paste that you can get in the produce section at most grocery stores but if you prefer fresh ginger, go ahead and prep that as well. After chopping, throw the prepped vegetables into a large bowl as well as add the rest of the pork dumpling filling ingredients.
Alright, take your rings off and roll up your sleeves for this part because it could get messy! I have found that the best way to incorporate all of those ingredients and flavors is to mix with your hands, so, just get right in there!
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Now that the filling is fully mixed, make a little assembly line with the wonton wrappers by laying them out and heaping about a tablespoon of filling onto them. Next, dip your finger into a little water and wet the edges of half of each wrapper, fold them over and voila! You have made your first pork dumpling! Now continue on with the rest.
Note: About ¾ C. of filling makes about 12 Asian Pork Dumplings. Feel free to freeze the rest or make more.
In a large pan, put only about a tablespoon of oil in and then turn the heat to medium. Once the oil is hot, add the pork dumplings one at a time making sure that the bottoms get some of the oil on them. I dip them where the oil has pooled, then place them around the pan not letting them touch since they WILL stick together. Let them sizzle for about a minute, then add about *¼ cup of water and cover with a lid or foil. Also, know that you do not need to flip them, just leave them covered for about 5-7 minutes or until the water has evaporated. Uncover the pan and check if they are fully cooked by cutting one open and checking the meat or to remove ANY doubt, poke one with a digital thermometer (I use the Javelin Digital Instant Read Meat Thermometer) checking for an internal temperature of **160 degrees F.
Note: *¼ C. water is a suggestion but depends on the size of pan you are using. A good rule of thumb is to add enough water to just cover the bottom of the pan.
Note: **160 Degrees is the official USDA.gov suggested cook temperature for ground pork. To learn more, visit the USDA information page for more cooking guidelines and general facts.
Now that your pork dumplings are fully cooked and crispy on one side, you can mix up your ingredients for your dipping sauce. No special instructions, just whisk all sauce ingredients into a small bowl and enjoy!
Asian Pork Dumplings
- 2 C . Cabbage (Chopped)
- 3 TBS Green Onion (Chopped)
- 2 Cloves Garlic (Minced)
- 1 TBS Ginger Paste
- 1 lb . Ground Pork
- 2 ½ TBS Soy Sauce
- 1 TBS Sesame Oil
- 1 Egg
- 1 Package Wonton Wrappers
- ¼ C . Soy Sauce
- 2 TBS White or Red Wine Vinegar
- 2 tsp . Ginger Paste
- 1 tsp . Sesame Oil
- 1 tsp . Brown Sugar
Combine all of the prepared filling ingredients into a large bowl and hand mix until fully incorporated.
Lay out wonton wrappers onto a dry surface and heap about 1 tablespoon of pork dumpling filling into the middle of the wrapper. Dipping a finger into a small bowl of water, wet the edges of only half of the wrapper. Fold the wrapper in half, pinching the edges closed, to form a complete dumpling. Repeat with the rest of the dumplings until you have made your desired amount.
In a large pan, add 1 Tablespoon of oil (vegetable or canola) and heat to medium setting. Once the oil is hot, slide the bottom of each dumpling through the oil and place around the pan. Let the pork dumplings sizzle for about a minute and then add about ¼ C. of water (or just enough to cover the bottom of the pan). Cover and let steam for about 5 minutes. There is no need to flip them.
Uncover after the water has evaporated and the bottoms of the pork dumplings are golden brown and crispy. Check for doneness of the meat by cutting them open or using a meat thermometer and checking for an internal temperature of 160 Degrees F.
Whisk together all of the dipping sauce ingredients into a small bowl.
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