First Try Pork Dumplings
I wanted to play around with dumplings and had some extra ground pork, onions and cilantro so decided to pick up some dumpling wrappers and give it a shot. I don’t have a steamer basket and didn’t want to deal with tediously small batch steaming these so I went the fried route.
Tedious tasks can be my kryptonite and I often don’t think about that when I pick a recipe. I kept finding myself wanting to stuff as much as I could into each wrapper o I could make fewer but then that creates other issues. Soo… turn on some music and go to that trance state and make some dumplings.
My heat was a little hotter than it should have been and my dumplings were cooking fast on the bottom so the fry/steam technique wasn’t working. Jill was on her way home from a late night so I went the quick route by frying the all by flipping them around. Ill get better and it will be fun to play around with various fillings.
1 lb of ground pork
4 garlic cloves minced
1 tbs of grated ginger
1 cup of chopped cilantro
6 green onions (save some green for the sauce)
2 tbs of Sriracha Sauce
2 tbs of Soy Sauce
1 tbs of Sesame Oil
1 tbs of Chili Oil
1 tps of Corn starch
1 package of pot sticker wrappers
1 cup of Soy (low sodium if you have it)
1 cup of Red Wine vinegar
2 tbs of Sriracha
3 tbs of peanut butter
1 tbs of sugar
1 tbs of ginger
1 clove of garlic minced
2 tbs of green onions
1. Some people go raw and cook with the dumpling but I chose to pre cook the inside because pork doesn’t dry out and is hard to overcook. Plus I was going to flash fry and steam.
2. In a medium heated skillet add your pork and brown with the whites of the green onion until browned. Turn the heat off and add the rest of the green onions, cilantro, ginger, soy and Sriracha. Stir and let it cool.
3. Once meat is cooled, in a bowl finish the filling by adding whisked eggs, oil and corn starch. You are basically trying to tighten it up.
4. Dumpling time. Get organized on a clean surface. Bowl of filling with a spoon, your pot sticker wrappers and finally a small dish of water. Wet the outside edges of half of the dumpling. Add your meat in the middle. Fold and pinch the very top together sealing the dough. Then do the same on the sides making sure it’s just dough on dough. Pinch hard enough to make the two parts one. I also pleated and pinched to make sure dumpling wouldn’t come apart.
5. In a pot add peanut oil to cover the bottom and turn on medium high heat. You could certainly steam them but I like a little crust too. Working in small batches slowly lower each dumpling into the oil. I moved them around to make sure they didn’t stick. Careful as you flip them around. One technique that you could try is fried on the bottom and steamed on the sides by adding a little water and cover immediately. Remember oil and water don’t like each other but it will steam them on the sides.
6. For the sauce, mix it all together and put into microwave for 30 seconds at a time until peanut butter and sugar dissolve.
7. I serve it with a side salad of cold iceberg lettuce and a carrot, ginger dressing.