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Asian Dumplings

Prep Time:

30 minutes

Cook Time:

5 minutes

Serves:

8

You can make your own dumpling wrappers, but I choose to buy store-bought for convenience. These freeze exceptionally well; no pre-thawing is necessary either. Just take out and cook the dumplings a little longer in the hot oil (about 5 more minutes over a lower heat) before adding the water to steam and finish the cooking process.

30 minutes

Ingredients


  • 1 lb ground pork

  • 2 large green onions, chopped

  • 7 mushrooms, chopped

  • 3 garlic cloves, minced

  • 3 T fresh ginger, minced

  • 2 T vegetable oil

  • 3 T soy sauce

  • 2 T cornstarch

  • 1 C green cabbage, chopped

  • 1 T sesame oil

  • 36 dumpling wrappers, thawed

  • ¼ C water


Preparation

  • In a large bowl, combine the pork, green onions, mushrooms, garlic, ginger, soy, cornstarch, cabbage, and sesame oil and mix well to combine thoroughly.

  • Take about 2 t of the filling and place in the middle of each dumpling wrapper. Using a wet finger, dampen all the way around the wrapper and then gently press to combine. You can also gently pinch the edges starting at one end and continue all the way around the rest of the semi-circle to make pleats. (At this point, you can freeze the dumplings in a Ziploc® bag.)

  • In a large skillet with a lid, heat the oil over medium heat. Place the dumplings in the skillet and cook for about 2 - 3 minutes, or until the bottoms of each dumpling are slightly brown.

  • Add ¼ C water and immediately cover the skillet with the lid. Turn the heat down to medium low and cook for another few minutes until the water is almost completely evaporated. Serve with sweet chili sauce or a dipping sauce of your choice.

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