Chinese New Year Crispy Pork Dumpling Recipe
- Prep Time: 30 minutes
- Cook Time: 5 minutes
- Yield: about 50 dumplings
- 3/4 pound ground pork
- 3 Tablespoons minced fresh ginger
- 4 cloves garlic, minced
- 6 scallions, finely chopped
- 1/2 cup finely chopped napa cabbage or regular green cabbage
- 1 teaspoon toasted sesame oil
- 3 Tablespoons low sodium soy sauce
- 1 teaspoon cornstarch
- 1 egg
- 1 package wonton wrappers (about 50)
- 4 Tablespoons vegetable oil (more or less for frying)
- 1 teaspoon minced fresh ginger
- 1 scallion, finely chopped
- 2 Tablespoons low sodium soy sauce
- 1 Tablespoon water
- 1/2 teaspoon chili oil (optional)
- In a large mixing bowl, place the ground pork, 3 Tablespoons of minced ginger, minced garlic, 6 chopped scallions, cabbage, and sesame oil.
- In a small bowl, whisk together 3 Tablespoons of soy sauce with the cornstarch and the egg. Add to the pork mixture and combine thoroughly.
- On a clean cutting board lay out as many wonton wrappers as can fit with out touching (6-8 wrappers). In the center of each wrapper, place a heaping teaspoon of the pork filling. Fill a small bowl with water to dip your fingertips in. With a wet fingertip, moisten the edge of each wrapper, fold over, and press firmly to close and form a triangle or half moon.
- Use a large skillet with a tight fighting lid. Warm the pan over medium high heat and add 1 Tablespoon of vegetable oil. When the oil starts to shimmer, add about 6-8 dumplings and cook for 2-3 minutes or until golden. Do not crowd the dumplings in the pan; cook fewer at a time if necessary. Flip the dumplings over and add a bit of water — about 2 Tablespoons — and cover. Remove the cover after 2-3 minutes and continue cook for another minute until crispy and golden. Repeat with the rest of the dumplings.
- Make the dipping sauce by mixing the remaing teaspoon of ginger, chopped scallion, 2 Tablespoons soy sauce, 1 Tablespoon water, and chili oil if using. Serve with dumplings.
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