Asian Pork Dumplings

20 INGREDIENTS • 9 STEPS • 1HR 30MINS

Asian Pork Dumplings

Recipe

4.8

4 ratings

You know you love them. Savory Asian pork dumplings. One taste and you’re immediately smitten. No-one can resist these succulent porky bites.

You know you love them. Savory Asian pork dumplings. One taste and you’re immediately smitten. No-one can resist these succulent porky bites.

Garlic & Zest

Whether you hunger for healthy, fresh fare, or char-grilled "man-food", light sweets or decadent treats -- you'll find those here. Satisfying food.

http://www.garlicandzest.com

1HR 30MINS

Total Time

$2.70

Cost Per Serving

Ingredients

Servings

8

us / metric

1 pckg

Gyoza Wrappers

2 tsp

Dried Shrimp, finely chopped

360 mL

Green Cabbage, chopped

1/2 tsp

455 g

1 bunch

Fresh Chives, chopped

1 clove

Garlic, minced

2.5 cm

3 Tbsp

Low-Sodium Soy Sauce

1 Tbsp

1 Tbsp

Granulated Sugar

1/2 tsp

Sesame Oil

1

1/4 tsp

Ground Black Pepper

1 Tbsp

80 mL

4 Tbsp

Low-Sodium Soy Sauce

1 tsp

1 bunch

Scallion, sliced

1 scallion per 8 servings

2 tsp

Sherry Wine

Nutrition Per Serving

VIEW ALL

Calories

294

Fat

13.7 g

Protein

15.5 g

Carbs

27.5 g

Garlic & Zest

Whether you hunger for healthy, fresh fare, or char-grilled "man-food", light sweets or decadent treats -- you'll find those here. Satisfying food.

http://www.garlicandzest.com

Cooking Instructions

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step 1

Peel and grate the knob of Fresh Ginger (2.5 cm). In a large bowl, combine Dried Shrimp (2 tsp), Sherry Wine (2 tsp), Green Cabbage (360 mL), Kosher Salt (1/2 tsp), Ground Pork (455 g), Fresh Chives (1 bunch), Garlic (1 clove) and ginger.

step 1 Peel and grate the knob of Fresh Ginger (2.5 cm). In a large bowl, combine Dried Shrimp (2 tsp), Sherry Wine (2 tsp), Green Cabbage (360 mL), Kosher Salt (1/2 tsp), Ground Pork (455 g), Fresh Chives (1 bunch), Garlic (1 clove) and ginger.

step 2

Add in Low-Sodium Soy Sauce (3 Tbsp), Oyster Sauce (1 Tbsp), Granulated Sugar (1 Tbsp), Sesame Oil (1/2 tsp), large Egg (1), Ground Black Pepper (1/4 tsp), and Corn Starch (1 Tbsp). Set aside.

step 2 Add in Low-Sodium Soy Sauce (3 Tbsp), Oyster Sauce (1 Tbsp), Granulated Sugar (1 Tbsp), Sesame Oil (1/2 tsp), large Egg (1), Ground Black Pepper (1/4 tsp), and Corn Starch (1 Tbsp). Set aside.

step 3

In a small bowl combine the ingredients for the dipping sauce: Low-Sodium Soy Sauce (4 Tbsp), Rice Vinegar (80 mL), Sriracha (1 tsp) and sliced Scallion (1 bunch).

step 3 In a small bowl combine the ingredients for the dipping sauce: Low-Sodium Soy Sauce (4 Tbsp), Rice Vinegar (80 mL), Sriracha (1 tsp) and sliced Scallion (1 bunch).

step 4

Add water to a small bowl and have it close by. Hold a Gyoza Wrappers (1 pckg) in the palm of your hand. Dip your finger into the water and brush the water around the perimeter of the wrapper. Spoon a heaping teaspoon of filling into the center of the wrapper.

step 4 Add water to a small bowl and have it close by. Hold a Gyoza Wrappers (1 pckg) in the palm of your hand. Dip your finger into the water and brush the water around the perimeter of the wrapper. Spoon a heaping teaspoon of filling into the center of the wrapper.

step 5

Fold dumpling in half. Begin pleating the dumpling by making a small fold at the edge of the top wrapper and pressing the pleat firmly to adhere to the bottom of the dumpling. Continue to pleat and press until the dumpling resembles a half-moon and the filling is sealed inside.

step 5 Fold dumpling in half. Begin pleating the dumpling by making a small fold at the edge of the top wrapper and pressing the pleat firmly to adhere to the bottom of the dumpling. Continue to pleat and press until the dumpling resembles a half-moon and the filling is sealed inside.

step 6

Place the dumplings on the baking sheet and continue assembling the rest.

step 6 Place the dumplings on the baking sheet and continue assembling the rest.

step 7

Add 1-inch of water to a large pot and bring to a boil. Arrange a few cabbage leaves on the bamboo steamer or the steaming basket.

step 7 Add 1-inch of water to a large pot and bring to a boil. Arrange a few cabbage leaves on the bamboo steamer or the steaming basket.

step 8

Place the lid on the pot and steam until the wrapper is translucent and filling is firm and cooked through - about 5 to 6 minutes.

step 8 Place the lid on the pot and steam until the wrapper is translucent and filling is firm and cooked through - about 5 to 6 minutes.

step 9

Transfer to a platter and garnish with extra chives or sliced scallions. Serve with dipping sauce. Enjoy!

step 9 Transfer to a platter and garnish with extra chives or sliced scallions. Serve with dipping sauce. Enjoy!

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