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Delightful Pork Fried Dumplings
Prep Time
40 mins
Cook Time
10 mins
Total Time
50 mins
Pork fried dumplings are fun to make and create a festive dining experience. Divide the assembly of the dumplings between you and loved ones, then the work becomes a shared activity all will enjoy. Serve with a soy dipping sauce flavored with toasted sesame oil, ginger, lime zest and sriracha. Fried dumplings are at their best when served immediately after they are made. The dumplings and dipping sauce can be easily adapted to suit your taste. You can substitute the ground pork with ground turkey, shrimp, ground lamb, or vegetables with tofu. I like a little heat and sweetness in my dipping sauce, but you can add or omit whatever you prefer. Thai chili paste can substitute for the sriracha, or omit it all together. Citrus is nice in the dipping sauce, like lime juice or zest. Sherry or rice wine, and honey are also good substitutes. Fried dumplings can be made ahead and kept in the refrigerator, covered in plastic wrap until you are ready to make them. They can also be frozen. Place the assembled dumplings on a rimmed sheet pan and place in the freezer. When the dumplings are frozen all the way through, remove them from the sheet pan and place in a zip lock freezer bag and return them to the freezer. They should keep frozen for 6 months. This recipe is adapted from Mark Bittman’s recipe for Wor Teep, Pot Stickers or Pan Fried Dumplings, in his cookbook, The Best Recipes in the World. The cooking time is 10 minutes per batch of 10 to 12 dumplings. Allow more time if you are making more than one batch of fried dumplings.
Author: Ginger
For the Dumplings
  • ½ lb ground pork
  • 1 cup chopped cabbage or bok choy, or leeks
  • 1 inch piece of ginger root peeled and minced
  • ¼ cup minced green onions scallions
  • 2 garlic cloves green germ removed, and minced
  • 1 egg lightly beaten
  • 1 Tb rice wine or Sherry
  • 1 Tb reduced sodium soy sauce
  • 1 Tb toasted sesame oil
  • 1 tsp granulated sugar
  • Pinch of Kosher salt
  • ½ tsp fresh ground pepper
  • 1 package wonton wrappers
  • Peanut or neutral oil for frying
  • About 2 cups of chicken stock vegetable stock or water (divided)
  • Dipping sauce
For the Dipping Sauce
  • 1 tsp grated fresh ginger
  • Finely grated zest from ¼ of a lime
  • 2 Tb reduced sodium soy sauce or tamari
  • 1 Tb rice vinegar
  • 2 tsp toasted sesame oil
  • 1 tsp mirin or rice wine
  • 1 tsp minced fresh ginger
  • A couple drops of sriracha sauce optional
  • 1 tsp Water
Make the Dumplings
  1. Combine the ground pork, chopped cabbage, chopped green onions, minced ginger, minced garlic, egg, soy sauce, sherry, toasted sesame oil, sugar, Kosher salt, and black pepper in a medium bowl and mix thoroughly with your hands.
  2. Place the wonton wrappers on a plate then cover with a moist towel. Pick up one wonton wrapper and place it on your work surface with a pointed end towards you like a diamond shape. Moisten your finger tip and paint the top two edges of the wonton wrapper.
  3. Fill 1 teaspoon* with the pork filling and place it in the center of the wrapper. Fold the wonton wrapper in half to make a triangle. Press down on the edges and with your fingers, smooth the wrapper over the mound of filling to push out any air that is loitering around the filling. You want to make sure there are no air pockets inside the dumpling.
  4. Pleat each dumpling by starting at one corner and fold over a small section to make a pleat. Press and seal. Slide your fingers up about a ¼ inch and pleat again. Continue to pleat the edges of the dumpling to have 3 pleats per side. The pleats will fold towards the center.
  5. Place the dumpling on a sheet pan and cover with a clean and moist kitchen towel. Repeat until you have used up all of the pork filling. About 40 dumplings.
Cook the Dumplings
  1. Place a 12-inch skillet on a burner and turn the heat to medium high. Lightly coat the pan with oil. Place the dumplings in the pan, pleated side up. Depending on the size of your pan you can fit 9-10 dumplings at a time. Cook the dumplings for 5 minutes, undisturbed. After 5 minutes add ½ cup chicken stock to the pan and immediately cover with a lid. Cook covered for 2 minutes. After the 2 minutes are up, take off the lid and cook the dumplings until the liquid is evaporated and the dumplings are nicely browned, about 3 – 4 minutes more.
  2. Using a thin spatula gently remove the dumplings from the skillet, being careful to not rip the dumplings as you remove them from the pan. The dumplings will stick a little, hence the name pot stickers.
  3. Put the dumplings on a plate and cover with a kitchen towel to keep warm.
  4. Deglaze the pan with a ½ cup of water, scraping up any crusty bits. Dump out the water and wipe the pan clean with a paper towel. Repeat the cooking process until all the dumplings are cooked, making sure to clean the pan between each batch of dumplings.
  5. Serve immediately with dipping sauce.
Dipping Sauce
  1. Mix all the ingredients in a small bowl. Taste and adjust the flavor as needed. Set aside on the counter until ready to serve. Serve in a small bowl for easy dipping. Makes a shy ¼ cup.
Recipe Notes

If you make dumplings with the round wrappers or from wrappers made at home, they will be larger and you will need to fill the dumplings with close to 2 teaspoons of filling. You will get 20 -24 dumplings depending on size of wrapper.