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!
Total Time
1hr
5.0
4 Ratings
Author: knowasdf
Servings:
4
Ingredients
•
20
Wonton Wrappers
•
9
oz
Ground Pork
•
1
Egg
•
1/4
in
Fresh Ginger
•
1
bunch
Scallions
•
7
cups
Shepherd's Purse
or Spinach
•
1
Tbsp
Salt
•
1
Tbsp
Chicken Bouillon Powder
•
2
Tbsp
Vegetable Oil
•
to taste
Soy Sauce
•
to taste
Sriracha
•
to taste
Sesame Oil
Cooking Instructions
1.
Wash Shepherd's Purse (7 cups) and remove any wilted leaves.
2.
In a pot of boiling water, blanch the shepherd's purse for one minute then strain it.
3.
Mince the Fresh Ginger (1/4 in) and Scallions (1 bunch).
4.
Mince the shepherd's purse. Then use your hands to squeeze as much water as you can out of it.
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.
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.
7.
Take the ends of the second fold and bring them together. Use some water on the ends to help them stick together.
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.
9.
After cooking, set aside on a plate to dry for 20 minutes.
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.
11.
Serve with some Soy Sauce (to taste) and Sesame Oil (to taste) or Sriracha (to taste).
Nutrition Per Serving
CALORIES
736
FAT
24.1 g
PROTEIN
30.3 g
CARBS
97.9 g
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