Chinese Pork Dumplings

Adapted from All Recipes

  • Filling:
  • 1 lb. ground pork
  • 3 cloves garlic, minced
  • 1 egg, beaten
  • 2 Tbsp. chives or scallions, chopped
  • 2 Tbsp. soy sauce
  • 1 1/2 Tbsp. Toasted Sesame Oil
  • 1 Tbsp. grated fresh ginger
  • 50 dumpling wrappers
  • 1 c. vegetable oil, for frying
  • 1 quart water
  • Dipping Sauce:
  • 1/2 c. soy sauce
  • 1 Tbsp. rice vinegar
  • 1 Tbsp. Toasted Sesame Oil
  • 1 Tbsp. Sriracha

Mix together the pork, garlic, egg, scallions, soy sauce, sesame oil, and ginger in a large bowl until thoroughly combined. Set out wrappers on a lightly floured surface (or wax paper or a Silpat liner) and spoon 1 Tbsp. filling onto each wrapper. Wet the edge with a little water and crimp together (as per whatever YouTube video you watch) to seal the dumpling. Repeat until all are sealed.

Heat 2 Tbsp. vegetable oil in a large skillet over medium high heat. Place 8-10 dumplings in the pan and cook until browned, about 3 minutes. Pour in 1 c. water, cover, and steam until dumplings are tender and pork is cooked through, about 5 minutes. Repeat for the remaining dumplings. Serve with the dipping sauce.

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