can’t stop, won’t stop. [homemade pork dumplings]
Homemade dumplings are like Cheez-Its for me – I literally CAN’T stop eating them. I could easily eat 10-15 dumplings in one sitting and still want to go back for more. These pork dumplings are incredibly juicy and flavorful, and made even more delicious when dunked into some Chinese black vinegar or soy sauce for an extra bite. Although folding the dumplings is somewhat of a tedious process, the end result is completely worth it. If the process seems too daunting, just bring in a couple friends or family to help so you can enjoy the dumplings even sooner!
homemade pork dumplings
- ½ medium head Napa cabbage (about 2 cups)
- 1 Tbsp. salt
- 1 lb. ground pork
- ¾ - 1 cup green onion, thinly sliced, plus additional for garnish
- ½ - ¾ cup fresh cilantro, finely diced, plus additional for garnish
- 3 Tbsp. soy sauce
- 2-3 Tbsp. fresh ginger, grated or finely minced
- 2 Tbsp. sesame oil
- 2 large eggs, whisked
- 1 (10 oz.) package Dynasty Gyoza/Potsticker Wrappers
- Cornstarch, for assembling dumplings
- Sesame seeds, for garnish
- Chinese black vinegar, for dipping
- Soy sauce, for dipping
- Very finely slice the cabbage, then place in a medium bowl and mix with salt. Set aside for 10 minutes.
- Squeeze all of the liquid from the cabbage using paper towels and/or your hands. Transfer the squeezed cabbage to another mixing bowl.
- To the bowl with the squeezed cabbage, add the ground pork, green onion, cilantro, soy sauce, ginger, sesame oil, and eggs. Work the mixture together with your hands until fully combined.
- Clear a space on the counter. Set a small bowl of water, the bowl of filling, and a parchment-lined baking sheet with a dusting of cornstarch nearby. Open the package of dumpling wrappers and arrange a few on the work space.
- Place 1 scant tablespoon of filling on each dumpling wrapper. Dampen the edge of the wrapper with water, then fold the dumpling in half, crimping the edges as you please to seal the dumpling. You may need to dab a little water under the pleat to make it stick closed. Place the finished dumpling on the baking sheet dusted with cornstarch. Place a lightweight kitchen towel over the baking sheet to cover the dumplings while you finish filling the rest.
- Repeat with all the wrappers and pork filling.
- Cook or freeze the dumplings.
- If freezing the dumplings, place the parchment-lined and cornstarch covered baking sheet with the dumplings in the freezer and chill for 1 hour. Once solid, transfer the dumplings to a Ziploc freezer back and keep frozen up to 3 months.
- If cooking the dumplings, heat a large skillet over medium-high heat, then add 1-2 tablespoons canola oil. When the oil is shimmering, arrange the dumplings in the pan as close as they'll fit without actually touching (you will cook the dumplings in multiple batches). Cook until the bottoms have turned brown and golden.
- Add ¼ cup of water to the pan, then immediately cover with a lid and lower the heat to low. (Beware: the water will immediately sizzle and begin to steam).
- Cook the dumplings for 3 to 5 minutes if fresh, or 6 to 8 minutes if frozen.
- Transfer the cooked dumplings to a plate and serve with soy sauce or Chinese black vinegar, and garnish with sesame seeds, green onion and cilantro.
Pork filling recipe from The Kitchn.