I grew up eating this pork dumpling recipe. My mom used to make it, and my brother and I would sit in the kitchen to help her make aroun...
Homemade Pork Dumplings
I grew up eating this pork dumpling recipe. My mom used to make it, and my brother and I would sit in the kitchen to help her make around 100 dumplings in one sitting! We used to freeze them and eat them throughout the month. —Emma Lovewell, New York, New York
Total Time
Prep: 1 hour Cook: 25 min.
Makes
about 3 dozen
Ingredients
12 ounces lean ground pork
2 green onions, minced
2 tablespoons minced fresh gingerroot
2 garlic cloves, minced
3 tablespoons soy sauce
1 tablespoon sesame oil
1 package (10 ounces) round pot sticker or gyoza wrappers
1 tablespoon canola oil
1/2 cup water
DIPPING SAUCE:
1/4 cup soy sauce
2 tablespoons rice vinegar
1 tablespoon minced fresh gingerroot
Directions
In a large bowl, combine first 6 ingredients; mix lightly but thoroughly.
Place 1 level tablespoon of filling in the center of each wrapper. (Cover remaining wrappers with a slightly damp paper towel until ready to use.) Moisten half of the wrapper edge with water. Fold wrapper over filling; pinch center to to adhere. On each side of the pinched area, pleat the front wrapper edge three times, leaving the back side unpleated. Pinch edge to seal. Place on a baking sheet, gently flattening the bottom.
In a large skillet, heat oil over medium heat. Add dumplings, flat-side down, and cook until bottoms are golden brown, 3-5 minutes. Add 1/2 cup water; cook, covered, until most of the water has evaporated, about 5 minutes. Remove lid, cook until water has evaporated and filling is no longer pink, about 1-2 minutes.
Meanwhile, in a small bowl, stir together dipping sauce ingredients. Serve hot dumplings with dipping sauce.
