Servings
Font
Back
4.0 from 15 votes

Asian Pork Dumplings

You don't need to order from your favorite chinese takeout for absolutely delicious Asian Pork Dumplings.  Make 'em yourself!

Prep Time
1 hr 20 mins
Cook Time
20 mins
Total Time
1 hr 30 mins
Servings: 30
Calories: 50 kcal
Course: Appetizer
Cuisine: Asian

Ingredients

  • 1 package Gyoza wrappers
For Filling
  • 2 teaspoons dried shrimp found at oriental markets, finely chopped
  • 2 teaspoons sherry
  • 1½ cups cabbage chopped
  • ½ teaspoon kosher salt
  • 1 pound ground pork
  • 1 bunch chives reserve a few for garnish, chopped
  • 1 large clove garlic minced
  • 1 inch knob ginger peeled and grated
  • 3 tablespoons low-sodium soy sauce
  • 1 tablespoon oyster sauce
  • 1 tablespoon sugar
  • ½ teaspoon sesame oil
  • 1 large egg beaten
  • ¼ teaspoon black pepper freshly ground
  • 1 heaping tablespoon cornstarch
For Dipping Sauce:
  • ⅓ cup unseasoned rice wine vinegar
  • ¼ cup low-sodium soy sauce
  • 1 teaspoon Sriracha or more to taste
  • 1 scallion sliced on a diagonal

Instructions

    Cup of Yum
  1. In a large bowl, combine all the ingredients for the filling and use your clean hands to mix thoroughly. Set aside.
  2. In a small bowl combine the ingredients for the dipping sauce and set aside.
Form the dumplings
  1. Add water to a small bowl and have it close by. Hold a wrapper in the palm of your hand. Dip your finger into the water and brush the water around the perimeter of the wrapper. Spoon a heaping teaspoon of filling into the center of the wrapper and fold in half. Begin pleating the dumpling by making a small fold at the edge of the top wrapper and pressing the pleat firmly to adhere to the bottom of the dumpling. Continue to pleat and press until the dumpling resembles a half moon and the filling is sealed inside. Place the dumplings on the baking sheet and continue assembling the rest.
To steam the dumplings
  1. Add 1" of water to a large pot and bring to a boil. Arrange a few cabbage leaves on the bamboo steamer or the steaming basket (so dumplings don't stick). Arrange dumplings in the steaming basket and set in the pot - so that the dumplings aren't touching the water. Place the lid on the pot and steam until the wrapper is translucent and filling is firm and cooked through - about 5-6 minutes. Transfer to a platter and garnish with extra chives or sliced scallions. Serve with dipping sauce.
To fry the dumplings
  1. Add 1-2 tablespoons of vegetable oil to a skillet and heat over medium high heat. When skillet gets hot, place the dumplings in the pan (pleat side up) and cook for 1-2 minutes to get a good crust. Carefully add enough water to the pan so that it just covers the bottom and put a tight fitting lid on the pan. Cook for an additional 2-3 minutes, or until water evaporates and dumplings are done cooking. Transfer to a platter. Garnish with chives or chopped scallions and serve with dipping sauce.

Notes

  • If you want to make the dumplings to freeze, place them in a single layer on the sheet pan, so that none are touching and freeze completely. Transfer frozen dumplings to a zip top bag and keep in the freezer until ready to use.

Nutrition Information

Calories 50kcal (3%) Carbohydrates 1g (0%) Protein 3g (6%) Fat 3g (5%) Saturated Fat 1g (5%) Cholesterol 20mg (7%) Sodium 207mg (9%) Potassium 58mg (2%) Vitamin A 20IU (0%) Vitamin C 1.7mg (2%) Calcium 6mg (1%) Iron 0.3mg (2%)

Nutrition Facts

Serving: 30Serving

Amount Per Serving

Calories 50

% Daily Value*

Calories 50kcal 3%
Carbohydrates 1g 0%
Protein 3g 6%
Fat 3g 5%
Saturated Fat 1g 5%
Cholesterol 20mg 7%
Sodium 207mg 9%
Potassium 58mg 1%
Vitamin A 20IU 0%
Vitamin C 1.7mg 2%
Calcium 6mg 1%
Iron 0.3mg 2%

* Percent Daily Values are based on a 2,000 calorie diet.