pork dumplings
I love making dumplings, it’s like my little therapy session. It’s such a soothing, relaxing process and a nice way to have some quiet time to myself. By the end I’m always ridiculously happy because I’ve got a big batch ready, and I know future-me is sorted for the next few months.
People tend to get a bit intimidated by dumplings, but honestly they’re pretty simple once you get into it. The main things are not overfilling them and making sure they’re properly sealed, that’s really it.
ingredients:
makes about 40-50 dumplings
dumpling wrappers
a pack of frozen dumpling wrappers ( I buy Surasang Frozen Dumpling Wrappers Skin)
15 ml vegetable oil (for frying)
filling
450 g ground pork
20 ml soy sauce
30 ml Shaoxing wine
15 ml toasted sesame oil
½ tsp salt
½ tsp sugar
15 g fresh ginger, roughly chopped
4 green onions, roughly chopped
a pinch of white pepper
to serve:
chili oil
furikake
squeeze of lime juice
instructions:
prepare the filling
Add the ground pork directly into a food processor along with the soy sauce, Shaoxing wine, toasted sesame oil, salt, sugar, white pepper, and fresh ginger.
Pulse until the mixture becomes smooth, sticky, and slightly emulsified. You’re looking for a cohesive texture where the pork binds together, but not a paste.
Add the roughly chopped green onions and pulse again just a few times, until they are broken down and fully incorporated. They should be evenly distributed throughout the mixture.
Transfer the filling to a bowl and chill until needed. This helps it firm up and makes wrapping easier.
assemble the dumplings
Place about 1 tablespoon of filling into each wrapper. Lightly wet the edges with water, then fold and seal tightly.
I like folding mine more like tortellini, bringing the edges together into a little ring shape. It’s simple, quick, and gives a nice bite-sized finish, even if it’s not the traditional pleated style.
Keep the wrappers covered while you work so they don’t dry out, and place finished dumplings on a parchment-lined tray, making sure they don’t touch.
cook the dumplings
Heat 1 tablespoon of oil in a non-stick skillet over medium heat until hot. Add the dumplings in a single layer, flat side down.
Pour in 2 tablespoons of water, then immediately cover with a lid. Let them steam until cooked through, about 2–3 minutes.
Uncover and continue cooking until the water has fully evaporated and the bottoms turn golden and crisp.
If using frozen dumplings, follow the same method but keep them covered for about 4 minutes before uncovering, to ensure they’re fully heated through.
serve
Add a tablespoon of mapo tofu sauce onto a plate and spread it out slightly as the base.
Arrange the dumplings on top, mixing them up so some sit bottom-side down and others are flipped over for contrast and texture.
Finish with a drizzle of chilli oil, squeeze of fresh lime juice and top with furikake.
recipe notes:
If you can’t find minced pork, you can use good-quality pork sausages instead. Simply remove the filling from the casing. They tend to be a bit fattier, which gives the dumplings a richer, juicier texture.
To freeze, arrange uncooked dumplings in a single layer in an airtight container. If stacking, place parchment paper between layers to prevent sticking. Store in the fridge for up to 2 days, or in the freezer for up to 3 months.
For best results, make sure the filling has a slightly sticky, cohesive texture before wrapping. If it feels too loose, chill it for 15–20 minutes to firm up.
Don’t overfill the wrappers—about 1 tablespoon is enough. Overfilling can cause them to burst during cooking.
Cook the dumplings in batches so the pan isn’t overcrowded.
Avoid overcrowding the pan when cooking. Give the dumplings space so the bottoms can properly crisp.
For frozen dumplings, cook directly from frozen without thawing. They just need a little extra time covered before uncovering to crisp.
You can also have them with a simple dipping sauce of soy sauce and black vinegar, optionally finished with chilli oil or sesame oil for extra flavour.
*For the full experience, pair it with A través de ti - Maria José Llergo
