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Pork and Shepherd's Purse Dumplings
Recipe

12 INGREDIENTS • 11 STEPS • 1HR

Pork and Shepherd's Purse Dumplings

5
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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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
Wonton Wrappers
20
Wonton Wrappers
Egg
1
Scallion
1 bunch
Scallion
4 scallions per 4 servings
Shepherd's Purse
7 cups
Shepherd's Purse
or Spinach
Salt
1 Tbsp
Chicken Bouillon Powder
1 Tbsp
Chicken Bouillon Powder
Vegetable Oil
2 Tbsp
Vegetable Oil
Soy Sauce
to taste
Sriracha
to taste
Sesame Oil
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 InstructionsHide images
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, 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, 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).
Tags
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Appetizers
Dairy-Free
Comfort Food
Shellfish-Free
Kid-Friendly
Chinese
Pork
Vegetables
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