Pairs well with Homemade Pork Dumplings
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Homemade Pork Dumplings
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Easy and delicious homemade pork dumplings with a flavorful pork and vegetable filling, served with a tangy dipping sauce and optional chili oil and crispy garlic topping.
00:15:00 total
Serves 6
medium
Main Various
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Ingredients
- ground pork - 1 pound (80% lean, with some fat)
- wonton wrappers - 1 pack (usually found frozen in Asian grocery stores)
- carrot - 1/2 cup (shredded)
- green onions - 2 (chopped small)
- egg - 1 small (used for binding)
- corn starch - 1 tablespoon
- soy sauce - 1 tablespoon (regular soy sauce)
- seasoning soy sauce - 1 tablespoon
- sugar - 1 and 1/2 teaspoon
- oyster sauce - 1 tablespoon
- sesame oil - 1 teaspoon
- white pepper - 1/4 teaspoon
- garlic - 3 cloves (minced with cilantro stems to a paste)
- cilantro stems - 2 tablespoons (minced with garlic to a paste)
- salt - pinch (for filling)
Instructions
- Prepare Vegetables and Aromatics: Chop 2 green onions finely. Shred 1/2 cup carrot using a small shredder. Mince 3 cloves garlic and 2 tablespoons cilantro stems together into a fine paste using a mortar and pestle or finely chop.
- Prepare Filling: In a mixing bowl, combine 1 pound ground pork (80% lean), 1 small egg, the garlic-cilantro paste, 1 tablespoon corn starch, 1 tablespoon oyster sauce, 1 tablespoon soy sauce, 1 tablespoon seasoning soy sauce, 1 teaspoon sesame oil, 1/4 teaspoon white pepper, 1 and 1/2 teaspoon sugar, and a pinch of salt. Mix thoroughly by hand until the mixture becomes thick and sticky. Then add the shredded carrot and chopped green onions and mix well for about 5 minutes until fully combined. Cover and refrigerate for at least 30 minutes to marinate.
- Make Crispy Garlic and Chili Oil: Chop about 1/2 cup garlic finely. Heat 1 cup vegetable oil over medium-low heat and slowly fry the garlic, stirring constantly to prevent burning, until golden brown and fragrant. Quickly strain the garlic to prevent burning. Reserve the garlic oil. Heat 3 tablespoons of the garlic oil with chili flakes to make quick chili oil. Remove from heat once smoking and fragrant. Set aside crispy garlic and chili oil.
- Prepare Dipping Sauce: In a small saucepan over low heat, combine 2 tablespoons black soy sauce, 2 tablespoons seasoning soy sauce, 1/4 cup vinegar, 1/4 cup sugar, and 1/4 teaspoon salt. Stir until sugar dissolves completely. Remove from heat and let cool.
- Assemble Dumplings: Place one wonton wrapper on a clean surface with the flour side down. Spoon about 1 tablespoon of filling into the center. Fold and seal the edges carefully, pressing firmly to ensure no filling escapes. Place wrapped dumplings on a tray and cover with a kitchen towel to prevent drying. Repeat until all filling is used. You should get about 38 dumplings.
- Cook Dumplings: Bring a large pot of water to a boil. Add dumplings in batches or all at once if pot is large enough. Boil for about 10 minutes until dumplings float and wrappers become translucent. Remove dumplings with a slotted spoon and place on a tray.
- Serve: Drizzle dumplings with garlic oil to prevent sticking. Top with crispy garlic. Serve hot with the prepared dipping sauce and optional chili oil for added spice.
