My Go-To Pork Dumplings Recipe

Name: My Go-To Pork Dumplings Recipe
Prep time: 40 min
Cook time: 15 min
Total time: 55 min
Yield: 22
Ingredients: 1½ tbsp sesame oil; ½ cup finely chopped onion; 4 clove garlic (finely diced); 1 tbsp minced ginger; ½ cup finely chopped celery; 10 oz ground pork; 1 tbsp shaoxing wine; 1 tbsp soy sauce; 1 tsp hoisin sauce; ½ cup grated carrot; 1 pinch salt; 20–24 round dumplings wrappers; water; neutral oil (for pan-frying)

By Karina Carrel · CafedelitesPublic

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Dumplings are little pockets of joy — soft, juicy, and usually stuffed with something delicious. They’re a staple in so many Asian cuisines, and everyone has their own way of making them. Mine? Pork-filled, pan-fried until golden, then steamed until the inside is perfectly tender. Simple, cozy, and so, so good.

Prep: 40 min
Cook: 15 min
Total: 55 min
Servings: 22

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This recipe was taken from My Go-To Pork Dumplings Recipe · by Karina Carrel. If you enjoy it, please consider supporting the creator at the source.

Ingredients

For 22 people

Cooking for

1.5 tbspsesame oil
0.5 cupfinely chopped onion
4 clovegarlic (finely diced)
1 tbspminced ginger
0.5 cupfinely chopped celery
285 gground pork
1 tbspshaoxing wine
1 tbspsoy sauce
1 tsphoisin sauce
0.5 cupgrated carrot
1 pinchsalt
20–24round dumplings wrappers
—water
—neutral oil (for pan-frying)

Steps

1
Heat sesame oil in a large skillet over medium-high heat.
2
Add onion, garlic, ginger, and celery. Sauté for 8–10 minutes until soft and translucent.
3
Add ground pork. Break it into fine crumbles and cook for 5–7 minutes until browned.
4
Pour in Shaoxing wine to deglaze. Stir in soy sauce and hoisin sauce.
5
Mix in grated carrot and a pinch of salt. Cook 1 minute more
6
Transfer filling to a bowl and cool completely before assembling.
7
Place 1.5 tsp of cooled filling in the center of a dumpling wrapper.
8
Moisten the edge of the wrapper with water.
9
Fold into a half-moon and press edges firmly to seal.
10
Place on a parchment-lined tray, not touching.
11
Heat neutral oil in a nonstick skillet over medium heat.
12
Place dumplings flat-side down in a single layer. Fry 2–3 minutes until golden brown
13
Pour in ¼ cup (60 ml) water and cover immediately.
14
Reduce heat to medium-low. Steam 5–7 minutes until cooked through.
15
Uncover and cook 1–2 minutes to re-crisp bottoms. Serve
16
Line steamer with perforated parchment or lightly oil it.
17
Arrange dumplings with ½-inch space between each.
18
Place steamer over simmering water (not touching dumplings).
19
Cover and steam 8–10 minutes until wrappers are translucent and filling is hot.

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Per portion

Calories: ~10.9 kcal
Protein: ~2.5 g
Fat: ~3.2 g
Carbs: ~0.9 g
Fiber: ~0.2 g
Sodium: ~63.7 mg

3 ingredients still need USDA food links. finely chopped celery, hoisin sauce, water are linked but not in weighable units yet. Any figures below include only weighable linked amounts. Shown for one portion of a 22-portion recipe.

Approximate — includes pinches / kitchen approximations.

Nutrition needs links

Some ingredients don't have a linked USDA food yet. Link them below for nutrition. Links are saved for you; owners update the recipe (and allergens) for everyone.

Meat
Soy
Sesame

Partial · 11/14 ingredients linked