Pork Dumplings
User Reviews
5
Pork Dumplings
Description
Pork Dumplings feature a filling made by mixing ground pork with shredded napa cabbage that has been salted and squeezed dry to remove excess moisture. Fresh grated ginger and finely chopped green onions add brightness, while soy sauce, toasted sesame oil, rice wine, and black pepper season the mixture. The filling is spooned into thin dumpling wrappers, which are moistened at the edges for sealing and pleated to enclose the filling securely.
The cooking method starts with pan-frying the dumplings until the bottoms are lightly browned, imparting a crisp texture. Water is then added, the pan covered, and the dumplings steamed gently until the water evaporates and the pork is cooked through. This dual cooking method creates a good contrast in textures—crisp on the bottom and tender and juicy inside.
These dumplings can be made ahead and frozen flat on parchment before transferring to a bag, allowing for convenient storage up to two months. When using frozen dumplings, cooking times should be extended slightly to ensure thorough cooking.
Ingredients
- 30 dumpling wrapper
- 1 tablespoon vegetable oil
- ½ cup water
Filling
- 3 cups Napa cabbage shredded
- ½ teaspoon salt
- 8 ounces ground pork
- 1 tablespoon soy sauce
- 2 teaspoons sesame oil toasted
- 2 teaspoons rice wine
- 1 tablespoon ginger grated fresh
- 4 green onions very finely chopped
- ½ teaspoon black pepper
Instructions
- Combine cabbage and 1/2 teaspoon salt in a small bowl. Set aside for 10 minutes.
- Meanwhile, add remaining filling ingredients to a bowl and mix well.
- Remove cabbage from the bowl and squeeze out as much liquid as possible. Finely chop and add to pork and mix well.
- Lay out 3 dumpling wrappers and place 1 tablespoon filling in each. Lightly rub the edges of the dumpling with water.
- Fold the dumpling over the filling. Crimp the dumpling edges closed so it has pleats. Place on a parchment lined pan. Repeat with remaining filling.
To Cook Dumplings
- Heat 1 tablespoon vegetable oil over medium heat in a non-stick skillet.
- Place dumplings, flat sides down in the skillet. Cook until lightly browned on one side.
- Add 1/2 cup water to the pan, cover and reduce heat to a low simmer. Cook 6-7 minutes or until water has evaporated and dumplings are cooked through.
Notes
- Uncooked dumplings can be frozen on a parchment-lined pan, then stored in a freezer bag for up to 2 months.
- When cooking from frozen, increase steaming time to 8-9 minutes and add extra water if necessary to cook through.
Nutrition Information
Show DetailsNutrition Facts
Serving: 30dumplings
Amount Per Serving
Calories 51 kcal
% Daily Value*
| Calories | 51 | 3% |
| Carbohydrates | 5g | 2% |
| Protein | 2g | 4% |
| Fat | 2g | 3% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 6mg | 2% |
| Sodium | 121mg | 5% |
| Potassium | 52mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 40IU | 1% |
| Vitamin C | 2mg | 2% |
| Calcium | 12mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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