This recipe makes about 20 dumplings, depending on how large you make them.
For the filling -
- 2 tsp sesame oil
- 2 tsp sweet soy sauce (you can also do regular soy sauce and then add 1 tbsp of hoisin sauce).
- 1 tbsp chili garlic sauce
- 2 tsp oyster sauce
- 1.5 tbsp fresh ginger, peeled and grated
- 3 tbsp shallots, minced very finely (I love shallots so I sometimes add more. Can’t hurt! Just adds more flavor to the meat).
- 3 cloves garlic, minced very finely
- 1 cup green onion, minced very finely
- 1 lb ground pork (the fattier the better)
This next part is for the dough and dumpling folding process - I have no better way of explaining this than posting a helpful dough recipe and a video on how to wrap them!
This part was taught to me in person so I honestly cannot be super helpful in writing it down in a recipe. Dumpling wrapping is NOT easy, but it is fun! You may get frustrated on your first few dumplings (or the whole batch!), but just take the time to do it again another day! You will turn into a pro in no time :)
For the dough -
- 2 cups flour (I prefer Gold Medal all purpose flour)
- 3/4 cup boiled water
Click this link on how to create and knead your dough!
Note** - use this video to watch their technique on how to knead and create the wrappers. I do NOT use their recipe - I just use this for technique. Stick to the 2 cups flour and 3/4 cup boiled water! You can't go wrong!
To wrap your dumplings -
You can watch this video below, or you can youtube any other dumpling wrapping video that you find helpful!
As you are wrapping your dumplings, make sure to keep both the dough and already wrapped dumplings covered with a dish towel so they do not dry out.
Pan frying and steaming your dumplings -
Pan frying and then steaming your dumplings is the easiest way to cook them if you do not already have the proper steaming baskets.
Heat a pan (make sure to have the cover handy) over medium heat. Add about a tablespoon of oil. Once oil is heated, add your dumplings to the pan - do NOT crowd the pan with dumplings - I usually do 5 or 6 at a time. Pan fry the dumplings until the bottoms get a nice golden brown color.
Once you are happy with how the bottoms of the dumplings look, pour about an inch or inch and a half of water into the pan. The water WILL crackle and pop and that is ok. Once water is added, quickly cover the pan so the dumplings can steam.
Set a timer for 10 minutes. Do NOT open up the cover to check on your dumplings, just trust that they are cooking properly!
Once your timer goes off, take the cover off of your pan and your dumplings are ready to eat! Enjoy!
Note: You are always able to freeze the dumplings you have not cooked yet! I do this all of the time to make a quick lunch later on. Follow the same steps for cooking them, but just add 2 minutes onto your timer :)