Appetizers / Snacks
Pork Dumplings
Dumplings are probably the most popular food consumed during the Chinese New Year celebration, and our recipe for Pork Dumplings can be cooked three different ways — steamed, pan-fried, or boiled — depending on your preference.
Ingredients
FOR THE DOUGH, COMBINE:
FOR THE FILLING, TOSS:
COMBINE:
FOR THE SAUCE, DISSOLVE:
That's a Wrap
Don't want to make your own dough for the dumplings? It's OK to use purchased pot sticker wraps instead, though cooking time may vary.
Instructions
For the dough, combine flour, water, and salt in a bowl with a fork until flour is nearly incorporated. Gently knead dough until smooth. Divide dough into three portions and shape each into a ball. Wrap dough balls with plastic wrap and let rest at least 30 minutes.
For the filling, toss cabbage and water chestnuts with 2 tsp. salt; cover and let stand 30 minutes.
Rinse cabbage mixture, then wring dry with kitchen towels.
Combine cabbage mixture, pork, scallions, ginger, garlic, sesame oil, soy sauce, mirin, remaining ½ tsp. salt, and sugar.
Portion filling into balls using a #100 scoop (2 tsp.) onto a parchment-lined baking sheet; cover, and refrigerate at least 30 minutes.
Roll one dough ball out on a floured surface to 1⁄16-inch thick. Using a 3¼-inch-round cutter, cut dough into rounds. Cover rounds with plastic wrap. Repeat rolling and cutting with remaining dough balls. Reroll dough scraps as necessary.
Fan fold each dough round by folding five pleats with your fingers on one side of the dough, using one hand to form the pleats and the other hand to hold the finished pleats in place. (Pleats should not overlap.) Place the filling into the formed pocket; seal by pressing together pleated and unpleated edges of the dumpling. Watch our video on How To Form Dumplings.
Cook dumplings according to one of the methods, below.
Transfer dumplings to a paper-towel- lined plate to drain.
For the sauce, dissolve sugar in water, then stir in soy sauce, vinegar, scallion greens, and sesame oil; season with chili garlic sauce.
TO STEAM:
Prepare a bamboo steamer and wok according to directions on page 55. Place dumplings inside prepared steamer and cover with lid. Set steamer basket in wok of boiling water; steam dumplings 7 minutes.
TO PAN-FRY:
Heat 1 Tbsp. sesame oil in a large sauté pan over high. Place half the dumplings in the pan; reduce heat to medium.
Fry dumplings 3 minutes. Carefully add ¼ cup water, cover pan, and reduce heat to low. Steam dumplings 6 minutes. Uncover pan, increase heat to medium-high, and cook until bottoms are crisp, about 3 minutes. Repeat pan-frying with remaining dumplings, 1 Tbsp. oil, and ¼ cup water.
TO BOIL:
Add half the dumplings to a large pot of boiling salted water. Once dumplings float to the surface, cook 5 minutes. Repeat boiling with remaining dumplings.
Nutritional Facts
Nutritional Facts
Per pan-fried dumpling
Calories: 57
% Daily Value*
Total Fat 3g 4%
Saturated Fat 1g 5%
Cholesterol 5mg 1%
Sodium 213mg 8%
Carbs 6g 2%
Protein 2g
*Percent Daily Values are based on a 2,000 calorie diet.