My family loves going out for Chinese food or even getting take out to bring home. We have found some local restaurants that serve some pretty good Chinese food too. One thing that has quickly become a favorite for everyone is Pork Dumplings. They are filled with so much flavor from the pork mixed with garlic, fresh ginger and sesame oil. I love using Chinese Black Vinegar and Tamari also; they have become a staple in my pantry these days. Pork dumplings are definitely a treat. They are simple to make but take a little bit of time to assemble them all. It is so worth the time to make these. Plus, you can freeze whatever doesn’t get eaten so you can enjoy them again another night. They can be boiled, steamed or pan fried depending on how you like them. Serve them with some dipping sauce and watch them disappear!!
Chinese Pork Dumplings
Makes approx. 36 Dumplings
Ingredients
1 Package, Pot Sticker or Wonton Wrappers
1 Tablespoon, Corn Starch
1/2 Cup, Cold Water
Lettuce, to line steamer
12 oz, Cabbage, shredded/chopped
Dumpling Mixture:
1 lb., Ground Pork
3 Garlic Cloves, minced
1 Egg
2 Tablespoons, Chives, chopped
2 Green Onions (Scallions), chopped
1 Tablespoon, Rice Vinegar
1 Tablespoon, Rice Wine or Dry Wine (Sherry)
1 Tablespoon, Sesame Oil
1 1/2 Tablespoons, Tamari
1 Teaspoon, Ginger, finely chopped/minced
S&P
Dipping Sauce:
1/2 Cup, Soy Tamari
1 Tablespoon, Chinese Black Vinegar
2 Green Onions (Scallions), chopped *white & green parts
1 Tablespoon, toasted sesame seeds
1/2-1 Teaspoon, Hot sauce or Sriracha **If you like the sauce to have some heat
Instructions
Steaming Pork Dumplings in Bamboo Steamer
Make the Sauce: Whisk together all the ingredients for the sauce. Set aside until you are ready to serve the dumplings. If you are making the dumplings ahead then wait to make this sauce until you are ready to cook them.
Prepare Cabbage: Place shredded cabbage into a food processor. Pulse until it is finely chopped. Transfer the cabbage to a small bowl and season with kosher salt. Let sit for approx. 5 minutes. Then either squeeze small amounts of cabbage to drain the water or place in a cheese cloth or paper towels to remove water. Return to the bowl and add some fresh ground pepper, set aside. This step of salting and squeezing the water out of the cabbage is essential to this recipe. It will prevent the dumplings from getting too soggy.
Making Pork filling
To make dumpling filling: In a food processor, add the ground pork, garlic, egg, chives, green onions, rice vinegar, rice wine or sherry, sesame oil, tamari, ginger and a pinch of S&P. Pulse until all combined. Remove and add to the bowl with the cabbage and mix well.
Assembling Dumplings
Assembling the Dumplings: Mix the cornstarch with water and mix well. Line a baking sheet with a Silpat sheet or parchment paper. Place Pot Sticker Wraps on baking sheet and place about 1 tablespoon of the pork mixture onto the center of each wrapper. I like to do about 4-5 at a time. Dip your finger into the cornstarch mixture and run it along the top half of the Pot Sticker wrap. Fold the wrapper over and pinch it together along edges. Start by pinching the center together first, then work your way to each end. Finish by pinching along the entire outer edge one more time to ensure there are no gaps or wholes. If there are any openings the filling will come out during cooking. Repeat until all filled. Make sure the dumplings are not touching on the baking sheet to avoid sticking. Either cook immediately or loosely cover with plastic wrap and place in fridge until you are ready to cook.
Bamboo Steamer on Wok
Cook the Dumplings/Preparing the Bamboo Steamer: Place a Wok onto the stove, fill it with a few inches of water. You want the steamer to sit on top of the water but not in the water. Heat stove to medium heat. Place lettuce in steamer (on both levels); make sure you cover the entire steamer with lettuce. Place the dumplings on top of the lettuce, leaving enough room in-between them so they do not touch. I cook about 5-6 dumplings on each level at a time. Place the lid on the steamer and cook for 15 minutes.
Finishing Dumplings on Stove
Crispy/Fried Dumplings: if you like a crispier dumpling, transfer the cooked/steamed dumplings to a saute pan heated with some oil. Cook for a very short time on each side until crispy. They dumplings are already cooked so you don’t want to overcook them.
Serve with the sauce and garnish with some chopped scallions.
Mangia! Enjoy!
Tips
Tamari: Tamari is a great gluten free option/substitute for soy sauce. If you don’t have, cannot find Tamari or you are not concerned about the gluten you can use Soy Sauce.
- Tamari: Little to no wheat (check the label; not all Tamari is labeled as gluten free)
- Soy Sauce: Includes wheat (not gluten-free)
Chinese Black Vinegar: this is a dark, complex vinegar. It is somewhat similar to a balsamic that you would see used in a Chinese stir-fry and sauces. I found it in the aisle with all the Asian cooking ingredients at my local supermarket. Chinese Black Vinegar is not gluten free so if you would like have a gluten free option or you cannot find this vinegar you can simply use Rice Vinegar.
Making Dumplings Ahead of time: The dumplings can be stored in the fridge for several hours until you are ready to cook them. If you are making these for a party you can make the pork filling the day before and then assemble them the day of the party. Then cook the dumplings when you are ready to serve your guests.
Freezing Dumplings
Freezing the Dumplings: This makes about 36 dumplings so if I am just making these for my family of 4 I will freeze the rest of them. I place in a freezer bag or large container with a lid. I also place parchment paper in between each layer so they do not stick together. When you want to cook them just pull them out of the freezer, thaw completely and then follow the cooking instructions above.
Don’t forget to label the bag or container with what’s inside and a date!