You don't need to order from your favorite chinese takeout for absolutely delicious Asian Pork Dumplings. Make 'em yourself!
Cuisine Asian Inspired
Keyword dumplings, pork, potstickers
Prep Time 1hour20minutes
Cook Time 10minutes
Total Time 1hour30minutes
Author Anita Lo
1package Gyoza wrappers
2teaspoonsdried shrimpfound at oriental markets, finely chopped
1bunchchivesreserve a few for garnish, chopped
1inch knobgingerpeeled and grated
3tablespoonslow-sodium soy sauce
1/4teaspoonblack pepperfreshly ground
For Dipping Sauce:
1/3cupunseasoned rice wine vinegar
1/4cuplow-sodium soy sauce
1teaspoonSrirachaor more to taste
1scallionsliced on a diagonal
bamboo steamer or steaming basket
large sheet pan lined with parchment paper
In a large bowl, combine all the ingredients for the filling and use your clean hands to mix thoroughly. Set aside.
In a small bowl combine the ingredients for the dipping sauce and set aside.
Form the dumplings
Add water to a small bowl and have it close by. Hold a wrapper in the palm of your hand. Dip your finger into the water and brush the water around the perimeter of the wrapper. Spoon a heaping teaspoon of filling into the center of the wrapper and fold in half. Begin pleating the dumpling by making a small fold at the edge of the top wrapper and pressing the pleat firmly to adhere to the bottom of the dumpling. Continue to pleat and press until the dumpling resembles a half moon and the filling is sealed inside. Place the dumplings on the baking sheet and continue assembling the rest.
To steam the dumplings
Add 1" of water to a large pot and bring to a boil. Arrange a few cabbage leaves on the bamboo steamer or the steaming basket (so dumplings don't stick). Arrange dumplings in the steaming basket and set in the pot - so that the dumplings aren't touching the water. Place the lid on the pot and steam until the wrapper is translucent and filling is firm and cooked through - about 5-6 minutes. Transfer to a platter and garnish with extra chives or sliced scallions. Serve with dipping sauce.
To fry the dumplings
Add 1-2 tablespoons of vegetable oil to a skillet and heat over medium high heat. When skillet gets hot, place the dumplings in the pan (pleat side up) and cook for 1-2 minutes to get a good crust. Carefully add enough water to the pan so that it just covers the bottom and put a tight fitting lid on the pan. Cook for an additional 2-3 minutes, or until water evaporates and dumplings are done cooking. Transfer to a platter. Garnish with chives or chopped scallions and serve with dipping sauce.
If you want to make the dumplings to freeze, place them in a single layer on the sheet pan, so that none are touching and freeze completely. Transfer frozen dumplings to a zip top bag and keep in the freezer until ready to use.