Pork and Shepherd's Purse Dumplings

12 INGREDIENTS • 11 STEPS • 1HR

Pork and Shepherd's Purse Dumplings

Recipe

5.0

4 ratings

This classic Chinese dumplings recipe is an old family secret from Suzhou province in China. The best and most authentic dumplings you'll ever make!

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Pork and Shepherd's Purse Dumplings

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This classic Chinese dumplings recipe is an old family secret from Suzhou province in China. The best and most authentic dumplings you'll ever make!

1HR

Total Time

$3.52

Cost Per Serving

Ingredients

Servings

4

us / metric

20

Wonton Wrappers

9 oz

1

Sponsored

Eggland's Best Classic Egg

1/4 in

1 bunch

Scallion

4 scallions per 4 servings

7 cups

Shepherd's Purse

or Spinach

1 Tbsp

1 Tbsp

Chicken Bouillon Powder

2 Tbsp

Vegetable Oil

to taste

to taste

to taste

Sesame Oil

Nutrition Per Serving

VIEW ALL

Calories

736

Fat

24.1 g

Protein

30.3 g

Carbs

97.9 g

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Pork and Shepherd's Purse Dumplings

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Cooking Instructions

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step 1

Wash Shepherd's Purse (7 cups) and remove any wilted leaves.

step 1 Wash Shepherd's Purse (7 cups) and remove any wilted leaves.

step 2

In a pot of boiling water, blanch the shepherd's purse for one minute then strain it.

step 2 In a pot of boiling water, blanch the shepherd's purse for one minute then strain it.

step 3

Mince the Fresh Ginger (1/4 in) and Scallion (1 bunch).

step 3 Mince the Fresh Ginger (1/4 in) and Scallion (1 bunch).

step 4

Mince the shepherd's purse. Then use your hands to squeeze as much water as you can out of it.

step 5

In a bowl, add the Ground Pork (9 oz), minced ginger, scallion, Eggland's Best Classic Egg (1), shepherd's purse, Salt (1 Tbsp), and Chicken Bouillon Powder (1 Tbsp). Mix everything until combined.

step 5 In a bowl, add the Ground Pork (9 oz), minced ginger, scallion, Eggland's Best Classic Egg (1), shepherd's purse, Salt (1 Tbsp), and Chicken Bouillon Powder (1 Tbsp). Mix everything until combined.

step 6

Take a Wonton Wrappers (20), put a tablespoon of meat filling in the center. Fold the skin in half once, then fold it again once more.

step 7

Take the ends of the second fold and bring them together. Use some water on the ends to help them stick together.

step 8

In a pot of boiling water, cook 10 dumplings for 7-10 minutes. The wanton skins will be slightly translucent and the dumplings will have floated to the top.

step 8 In a pot of boiling water, cook 10 dumplings for 7-10 minutes. The wanton skins will be slightly translucent and the dumplings will have floated to the top.

step 9

After cooking, set aside on a plate to dry for 20 minutes.

step 10

Add Vegetable Oil (2 Tbsp) to a pan over medium heat. Pan-fry the dumplings for about 5 minutes. Do not crowd the pan. Turn over once in a while using chopsticks.

step 10 Add Vegetable Oil (2 Tbsp) to a pan over medium heat. Pan-fry the dumplings for about 5 minutes. Do not crowd the pan. Turn over once in a while using chopsticks.

step 11

Serve with some Soy Sauce (to taste) and Sesame Oil (to taste) or Sriracha (to taste).

step 11 Serve with some Soy Sauce (to taste) and Sesame Oil (to taste) or Sriracha (to taste).

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