Homemade Spicy Pork Dumplings with a Soy, Ginger-Scallion, & Chili Oil Dipping Sauce
Number of Dumplings: 16-18 dumplings
Estimated Cost Per Batch: $8.00
(For the dumplings)
- 1 lb of ground pork
- 1 tbsp of soy sauce
- 1 tbsp of rice vinegar
- 2 tbsp of finely chopped ginger
- 2 tbsp of finely chopped scallions
- 1 shallot, minced
- 2 garlic cloves, minced
- 2 tsps of freshly cracked black pepper
- 16 to 18 round dumpling wrappers
- 1 cup of water for sealing
(For the dipping sauce)
- 1/2 cup of soy sauce
- 2 tbsp of rice vinegar
- 1 tbsp of coconut palm sugar
- 1 tsp of chili oil
- 1 tbsp of finely chopped ginger
- 1 tbsp of finely chopped scallions
1) In a small bowl mix all the ingredients for the dipping sauce and whisk until combined, set aside.
2) In another large bowl, combine all the ingredients for the dumplings minus the dumpling wrappers and water and knead until combined. Cover with plastic wrap and set in it in the fridge for 10-15 minutes.
3) Remove the dumpling mixture from the fridge and set up your station to begin filling the dumpling wrappers.
4) Take a dumpling wrapper and lay flat, then place about a teaspoons worth of filling in the center, next brush water on the edges of the wrapper surrounding the filling.
5) To seal the dumpling, fold over the wrapper over into a half circle and then pleat and pinch the edges at the top of the dumpling to secure the seal.
6) Repeat until you have filled and sealed all your dumpling wrappers.
7) In a large saute pan heat 2 tbsp of canola oil on low-medium heat.
8) Add in dumplings so that the bottoms are laying flat with the pleats standing straight up.
9) Add in 1 cup of water into the saute pan and cover.
10) Cook for 10-15 minutes or until the water has evaporated.
12) Remove from pan and serve with dipping sauce.