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Dumplings For Days

  • April 20, 2015
  • By casualonthecoast
  • 8 Comments
Dumplings For Days

DumpingsforDays-2

Dumplings ready for frying

DumplingsforDays-8

Dumplings for days

DumpingsforDays-7

Crispy pork-ginger dumplings ready for serving

We experimented in our test kitchen this weekend with these traditional pork-ginger dumplings.  They were a total crowd pleaser- if two is considered a crowd!  I think I ate at least 30 in two days but I needed to make sure they were good enough to share the recipe with you guys!

Prep these for your next gathering and impress your guests!  Let me know how they go!

Traditonal Pork-Ginger Dumplings

Ingredients

  • 1 lb ground pork
  • ¼ cup minced fresh ginger
  • ¼ minced green onion
  • ½ cup minced cabbage leaves
  • ¼ cup minced shitake mushrooms
  • 2 tbsp minced mung bean sprouts
  • 1 thai chile minced (optional, if you don’t like heat, omit)
  • ¼ cup soy sauce
  • 2 tbsp sesame oil
  • 2 tbsp corn starch
  • 50-60 wonton wrappers (found in the produce or international section of your grocery store)
  • 3 tbsp of vegetable oil for frying
  • ¼ cup of water for steaming
  • Dipping Sauce:
  • Soy sauce (2 parts)
  • Red wine vinegar (1 part)
  • Splash of sesame oil
  • Sriracha (however much you like)
  • Sweet chile sauce (however much you like)
  • 1 tbsp chopped green onion

Instructions

  1. Combine the first 6 ingredients (& the thai chile if you are using it) in a mixing bowl. Mix the soy sauce, sesame oil & corn starch to form a slurry and pour into the pork mixture.
  2. Prepare your work surface and place a small dollop of the meat mixture in the middle of the wonton, then fold in half- so it looks like a triangle. Use your thumbs & fingers to press the edges and create a border around the meat mixture. Use a fork to crimp/seal the edges of the dumplings.
  3. Heat the vegetable oil over medium-high heat; once your oil is hot, add the dumplings and sear on each side for about 3 minutes. Once they are golden brown (the crispier the better in my opinion!) add in ¼ cup water, raise the heat to high and cover for about 6 minutes. Uncover and continue to cook the dumplings on each side until desired crispiness- approximately 3 additional minutes per side.
  4. For the dipping sauce: There is really no rhyme or reason to this. Mine is never the same twice; I combine the ingredients and taste as I go and adjust accordingly. If you don’t like heat, you can simply omit the Sriracha or serve on the side for guests.

Adapted from http://userealbutter.com/2007/10/04/chinese-dumplings-and-potstickers-recipe/

http://casualonthecoast.com/dumplings-for-days/

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By casualonthecoast, April 20, 2015
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8 Comments
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