Pork Dumplings
Easy, delicious, mouth-watering dumplings.
Once I learnt how to make these simple Pork Dumplings, I’ve made them every day since! It is a crowd favourite in my household, and it effortlessly impresses. Not to mention how fast and easy they are when everything is prepped and ready.
Once you have made your filling, you can store it in the fridge for whenever you want it, or if you fold your dumplings and don’t want to cook them all, simply leave them in the fridge for the next few days. They only take less than 10 minutes to pan fry and steam!
Pork Dumplings
Dumplings are surprisingly easy to make, don't let them intimidate you! Enjoy with your favourite meats or vegetables.
Equipment
- Non stick frying Pan with a lid
- Two 12-cup nonstick muffin pans
- Citrus zester
- Rubber spatula
- Sharp knife
- Pastry brush
Ingredients
- 3 Pork sausages (remove pork from the sleeve)
- 3 tbsp Soy Sauce
- 1 tbsp Ginger
- 2 cloves Garlic
- 2 tbsp Rice wine vinegar
- 2 tbsp Salt
- 2 tbsp Black Pepper
- 2 tbsp Sesame oil
- 1 packet Gyoza wrappers
- 1 sprinkle Sugar
- 3 Spring onions (finely chopped)
Instructions
- A day before or the morning of making the dumplings, make sure to place the dumpling wrappers in a damp cloth.
- In a bowl, combine the pork with soy sauce, ginger, garlic, spring onions, sesame oil, rice wine vinegar, sugar, salt and black pepper. Mix until all combined.
- When making the dumplings scoop I/2 tsp of filling into the middle of the wrapper and fold into shape.
- When all folded, you have to work semi quickly. In a non-stick pan, place some oil in.
- Then working from the edge of a pan to the middle, place the dumplings in a circular pattern.
- After the bottom is golden brown add half a cup of water to the pan. Or enough water to reach the ½ mark of the dumpling. Cover the pan and let them steam.
- After a few mins take the pan lid off and let the bottom return to a golden brown. Do make sure that they aren’t sticking to the bottom of the pan at this point.
- When water is gone, and dumplings are a good texture, serve on a plate.
Notes
Vegetarian adaptation: Replace the pork filling with any vegetables you like. I have experimented with white cabbage, mushrooms and carrots.
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @joannamarchong on Instagram.