Pan Fried Pork Dumplings Recipe

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Pan Fried Pork Dumplings Recipe

Chinese New Year is upon us! 2015 is the Year Of The Goat, and to celebrate, we’re in the kitchen whipping up some delicious pan fried pork dumplings!

Pan Fried Pork Dumplings


1        pound            ground pork (or meat of choice)

1        tablespoon     chopped garlic

1        tablespoon     zested ginger

1/4     cup               sliced scallions (both parts)

1/4     cup               chopped cilantro

1/4     cup               shredded carrots

1        tablespoon     rice wine vinegar

1        tablespoons   sesame oil

1        tablespoons   soy sauce

1        tablespoons   hoisin sauce

1        egg

1/2     teaspoon       ground black pepper

1        package        round dumpling wrappers

2        tablespoons   vegetable oil (for frying)


Soy Sauce Dipping Sauce

1/4     cup               soy sauce

1/4     cup               lime juice

1        teaspoon       sugar

2        tablespoons   chopped cilantro

2        tablespoons   sliced scallions

1        tablespoon     zested garlic

1        tablespoon     zested ginger

1        teaspoon       Sambal chili paste (adjust to spice preference)



In a large mixing bowl, add dumpling ingredients from pork to ground black pepper and hand mix until well combined. Working with the dumpling wrappers, start with the floured surface facing down. Place 1 1/2 teaspoons of filling in the center of a wrapper. Wet the edge of the dumpling with water, using your finger, and fold the circle in half without sealing, like a taco. Pinch one end closed. Create pleats on one side using your thumb and forefinger, pressing against the other flat edge to seal as you go. Flatten the bottoms so they can get a nice pan fry on them. Repeat until all the dumplings are filled.

Heat the veggie oil over high heat in the same skillet. Working in batches, pan fry the dumplings by placing them bottom-side down and frying until golden brown, 1 to 2 minutes.
Once the dumplings are golden brown, working carefully (it will splatter), pour 1/2 cup water into the skillet to cover the dumplings halfway. Immediately cover with a lid, leaving a small crack for steam to escape. Cook until the water has evaporated, 5 to 7 minutes. Transfer the dumplings to a paper towel-lined plate to soak up excess oil and repeat the process with the remaining dumplings. 

Note: This recipe makes a lot of dumplings; place remaining mixture in freezer for later use.


Soy Mix:

Place all ingredients into a 16 ounce mason jar, seal and shake.

When ready to serve, line up the pan-seared wonton and drizzle the soy mixture.

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