My Go-To Pork Dumplings Recipe
Ingredients
- 1½ tbsp sesame oil
- ½ cup finely chopped onion
- 4 cloves garlic (finely diced)
- 1 tbsp minced ginger
- ½ cup finely chopped celery
- 10 oz ground pork
- 1 tbsp shaoxing wine
- 1 tbsp soy sauce
- 1 tsp hoisin sauce
- ½ cup grated carrot
- A pinch salt
- 20-24 round dumplings wrappers
- water
- neutral oil (for pan-frying)
Instructions
- 1
Make the Filling
- 2
Heat sesame oil in a large skillet over medium-high heat.
- 3
Add onion, garlic, ginger, and celery. Sauté for 8–10 minutes until soft and translucent.
10 min - 4
Add ground pork. Break it into fine crumbles and cook for 5–7 minutes until browned.
7 min - 5
Pour in Shaoxing wine to deglaze. Stir in soy sauce and hoisin sauce.
- 6
Mix in grated carrot and a pinch of salt. Cook 1 minute more
1 min - 7
Transfer filling to a bowl and cool completely before assembling.
- 8
Assemble the Dumplings
- 9
Place 1.5 tsp of cooled filling in the center of a dumpling wrapper.
- 10
Moisten the edge of the wrapper with water.
- 11
Fold into a half-moon and press edges firmly to seal.
- 12
Place on a parchment-lined tray, not touching.
- 13
Method 1: Pan-Fry
- 14
Heat neutral oil in a nonstick skillet over medium heat.
- 15
Place dumplings flat-side down in a single layer. Fry 2–3 minutes until golden brown
3 min - 16
Pour in ¼ cup (60 ml) water and cover immediately.
- 17
Reduce heat to medium-low. Steam 5–7 minutes until cooked through.
7 min - 18
Uncover and cook 1–2 minutes to re-crisp bottoms. Serve
2 min - 19
Method 2: Steam
- 20
Line steamer with perforated parchment or lightly oil it.
- 21
Arrange dumplings with ½-inch space between each.
- 22
Place steamer over simmering water (not touching dumplings).
- 23
Cover and steam 8–10 minutes until wrappers are translucent and filling is hot.
10 min
Nutrition
Per serving (based on 22 servings)
