Tender, juicy, delicious dumplings are a must for Lunar New Year. Everyone has a favourite type of dumpling, and everyone’s family has a unique recipe all their own (and claims dumpling superiority). Dumplings of different varieties exist in every culture and are among the best ways to introduce others to the unique and spectacular joys of a particular cuisine. Chinese dumplings, which we have to shine a light on during Lunar New Year, have existed in various forms for thousands of years and the legend of their creation passed down through generations. This recipe for pork dumplings is excellent for beginners and anyone with a bit more dumpling making experience who wants something quick and easy. Our recipe makes around 45 dumplings.
YIELD
45 dumplings (approximately)
PREP TIME
Varies depending on skill level (but worth it!)
COOK TIME
10 mins
DUMPLING INGREDIENTS
- 1 pound fatty ground pork
- 2 Tbsp thinly sliced green onion
- 3 cloves garlic, grated
- 1 Tbsp fresh ginger, grated
- 2 Tbsp soy sauce
- 1 Tbsp Chinese rice wine
- 1 Tbsp sesame oil
- 1 egg
- 50 premade (store-bought or homemade) gyoza wrappers
- Neutral oil for pan-frying
DIPPING SAUCE INGREDIENTS
- 2 Tbsp black vinegar
- 2 Tbsp soy sauce
- Chili oil to taste
- Chopped Green onion to taste
DIRECTIONS
- Combine pork, green onion, garlic, fresh ginger, soy sauce, Chinese rice wine, sesame oil, and egg in a large mixing bowl until the mixture is homogenous, and the green onion, garlic, and fresh ginger are evenly distributed.
- Get a small bowl of water ready and prepare your workstation with gyoza wrappers, water, and dumpling filling. Place a gyoza wrapper in your hand and wet the edges all the way around. Using a spoon, take a heaping tablespoon of the pork filling and place it in the center of the wrapper.
- Fold the dumpling up into a half-moon shape while keeping the filling centred. With your non-dominant hand, begin pinching the dumpling at one corner from the front to the back. The front is the only side that is being pleated while the back remains flat. To pleat, fold the top of the seam onto the bottom of the seam all the way across until your dumpling looks like a crescent moon or an ear.
- Repeat the process until no filling remains.
- To cook, place dumplings in a pan with neutral oil on high heat for two minutes. Pour 1/2 cup of water into the pan, reduce heat to medium, and cover and continue to cook until the water has evaporated.
- Combine all dipping sauce ingredients in a small bowl and serve pan-fried dumplings, hot, with sesame seeds and green onions as a garnish.
Tip: Leftover dumplings can be frozen for up to three months
