Who doesn’t love dumplings? For those of you who know me well, you know that I am a dumpling aficionado. Dumplings are hearty crowd pleasers that always get an extra nod when homemade.When I moved to Dallas in 2012, one of my first adventures was driving out to Richardson to scope out their China Town. I discovered some awesome authentic dumpling restaurants and a Chinese grocery store where I get most of my ingredients. You can get all of these ingredients at your basic grocery store, but walking the isles at the asian market is so interesting. You don’t have to use the bamboo steamer, but it adds to the whole experience!
Steamed Pork Dumplings Recipe
- ½ pound ground pork
- 2 teaspoons minced ginger
- ½ cup minced green cabbage
- ½ cup cooked vermicelli noodles, chopped (see below)
- 2 garlic cloves, minced
- 2 green onions, white and light parts only, minced
- 2 tablespoons soy sauce
- 1 egg white
- 1 ½ teaspoons kosher salt
- 1 package Pot Sticker wrappers (see below, find them in the frozen asian food section)
- Parchment paper
- Whole cabbage leaves, for lining steamer
- Sesame-Soy Dipping Sauce
- 2 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon chili garlic sauce
- ½ medium green onion, minced
- 1 teaspoon minced ginger
- ½ teaspoon sesame oil
- 1 teaspoon sugar
- Filling: In a medium-mixing bowl, blend the pork, ginger, cabbage, vermicelli noodle, garlic, green onions, soy sauce, egg white and salt. Stir gently with a spatula to combine.
- Assembly: Prepare a baking sheet with parchment paper. Lay one wrapper on a clean surface and place 1 teaspoon of filling just slightly below the center of wrapper. Using a small pastry brush or fingertips, brush a thin film of cold water around the entire edge of wrapper. Fold the wrapper in half, using pressure to seal all edges. Create a pleat on each side, and then finally a strong pleat at the top. You may also choose to use a dumpling press for this process. Place assembled dumplings onto baking sheet with parchment paper. As you assemble, cover prepared dumplings with a clean kitchen towel to prevent drying.
- Sauce: In a small bowl, whisk together soy, vinegar, chili garlic sauce, scallion, ginger, sesame oil and sugar until well combined. Taste and adjust seasoning as desired. Most people prefer a bit more soy.
- Cooking: Pour 3 inches of water into a wok or large pot and heat over medium-high heat to a strong simmer. Stack a bamboo steamer onto the wok, or use a basic steamer. Line the steamer with cabbage leaves or oiled sheets of parchment paper. Arrange dumplings in steamer at least ½ inch apart. Cover steamer and cook 6-8 minutes. Cut into one to make sure pork filling is cooked. Serve immediately with sauce on the side.
- Taking them somewhere?
- Keep dumplings in bamboo steamer or tupperware, cover with damp towel, and reheat in 250°F oven until warm.