Pan-Fried Pork Dumplings

I love pork dumplings. My lovely mom and I spent the morning making a huge batch of them. Here is a favorite recipe of mine which is really easy and absolutely sumptuous. I serve them with red vinegar and sambal oelek. Yummmmmy!

1 pound	raw ground pork
4 cups	napa cabbage, chopped
1.5 cups	Chinese chives, thinly sliced
3 cloves	garlic, minced
1 tsp.	ginger, minced
6 tsp.	soy sauce
3 tsp.	sesame oil
1 tsp.	salt
2	eggs
2 pkgs.	dumpling wrappers

Combine all of the ingredients in a bow and mix well. Fry a little bit of the mixture in a pan to taste. Adjust the seasonings if necessary. Without overfilling, drop about a tablespoon of the mixture into the centre of a dumpling wrapper. Using water, wet half of the perimeter of the wrapper with your finger and fold to make a half moon shape. Squeeze out as much air as possible when sealing. You can pleat the edges by folding part of the seam over itself and pressing together to glue.

In a non-stick pan, heat 1-2 tbsp. of peanut oil on medium heat. Without crowding, place the dumplings in the pan and fry on both sides until golden brown (you will need to do this in batches). Add about 1/4 cup of water and cover with a lid to steam for about 5 minutes until the pork is cooked through. Remove the lid and cook off any liquid that is remaining. Serve immediately.

We make large batches and freeze them individually on a cookie sheets and then transfer to freezer bags. When you have a craving, cook them the same way as described above. The cooking time will take a little longer when frozen.

Makes about 60 dumplings.

Tagged as: [ dumplings howto pork recipes ]