Deconstructed: Make Your Own Pork Dumplings the Easy Way
Simple pork dumplings you'll make on repeat, minimal ingredients, full flavor, tastes like restaurant-quality dumplings you'll enjoy in minutes.
Servings: 4 servings
Ingredients
- 1 lb ground pork
- 1/4 teaspoon ginger (dry or paste)
- 1/2 teaspoon garlic (granulated or paste)
- 2 whole green onions, finely chopped
- 2 teaspoons chicken bouillon, Knorr
- 1 teaspoon sesame oil
- 1 tablespoon soy sauce
- 24 fresh dumpling or wonton wrappers Round or square (round wrappers are easier to work with). Square wrappers can be made more round by cutting the corners off.
optional items can be added to meat mixture
- 2 teaspoon Sambal Oleck Chili paste
- 1/2 teaspoon crushed red pepper flakes
- 1/8-1/4 teaspoon salt, if desired
- 1/2 cup water in a measuring cup or squirt bottle
Dipping Sauce (easily multiplied for more servings)
- 2 tablespoons hoisin sauce Sweet, tangy, mildly spicy
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1 whole green onions, diced
- 1/4-1/2 teaspoon sriracha (optional for spice)
- oyster sauce is another option
Instructions
- In a medium bowl mix ground pork with ginger, garlic, green onions, chicken bouillon, sesame oil, and soy sauce.
- Smaller dumplings cook faster and are more appetizer sized. I've made both 1-tablespoon size and 2 tablespoon size, I really prefer the smaller-size dumplings.
- Scoop out your desired size of pork mixture, 1 or 2 tablespoons. Roll smooth like a meatball if desired. Placing them on wax or parchment paper is helpful.
- Heat skillet or Blackstone over medium heat for a few minutes until fully hot.
- Add a tablespoon of oil, place 10 dumplings in a 12 inch skillet or similar, leaving room between each dumpling for the wrappers to fit.
- Place a dumpling or wonton wrapper over each "meatball," pressing it on top and around the sides gently without burning yoruself.
- Add some water, not all of the 1/2 cup of water may be needed , start with 1/2 that 1/4 cup, place lid on top of pan to steam the dumplings. as dumplings cook the "wrapper" will become soft with no sign of flour left in them. Add more water if needed. Turn down heat if the pan seems too hot or they begin to brown too much or burn.
- Use a thermometer to make sure the pork is 160°.
- Remove to a tray, cover with foil if desired. And then proceed to cook the remining dumplings.
- Mix the sauce ingredients until well blended.
- Serve warm with dipping sauce. Other sauce options are to drizzle chili crisp (chili oil with crushed red peppers and garlic) over top. Hot sauce or Sweet chili sauce if you like something sweet and less savory.
- These dumplings are a great appetizer and are wonderful served as a meal over rice and with stir-fried vegetables. They freeze and reheat well, making them a great leftover and meal-prep item.