Dumplings are a staple in our home. Multiple times a year, we gather to crank out dumplings to enjoy that night and then load extras into the freezer. On busy weeknights when we're craving a homemade meal, we head to said trusty freezer to enjoy those made dumplings. Cozy enough for winter, but light enough for summer - dumplings make the perfect dinner. Learning how to make dumplings is easy and fun for the family to enjoy together.
This dumpling recipe is an authentic Japanese dumpling you would find made in any Japanese home. Wild garlic adds a delightful twist to traditional pork dumplings, giving them a fresh, spring-like flavor.
Pork & Wild Garlic Dumpling Recipe
serves 4-6
Ingredients
For the Dumpling Filling:
1/2 pound ground pork
1 cup wild garlic leaves, washed and finely chopped
2 cloves garlic, minced
1-inch piece of fresh ginger, minced
2 tablespoons soy sauce
1 tablespoon sesame oil
1 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon black pepper
1 green onion, finely chopped
For the Dumpling Wrappers:
1 package of dumpling wrappers (usually about 40 wrappers)
For Dipping Sauce:
1/4 cup soy sauce
2 tablespoons rice vinegar
1 teaspoon sesame oil
1 teaspoon honey
1/2 teaspoon finely grated ginger
Handful of wild garlic, minced
Red pepper flakes (optional, for heat)
Cooking Instructions
Prepare the Dumpling Filling
- In a large mixing bowl, combine the ground pork, finely chopped wild garlic leaves, minced garlic, minced ginger, soy sauce, sesame oil, sugar, salt, black pepper, and chopped green onion. Mix everything together until well combined. You can use your hands or a spoon to do this.
Assemble the Dumplings
Take a dumpling wrapper in your left hand, and place about 1 tablespoon of the pork and wild garlic filling in the center. Don't overfill on your first ones.
Moisten the edges of the wrapper with a little water, then fold it in half to create a semi-circle shape. Press the edges together to seal the dumpling.
Using your pointer finger and thumb, pinch, pull and slightly pleat the dumpling to create a shaped half-moon.
Cook the Dumplings:
You can choose to either boil, steam, or pan-fry the dumplings. Here are instructions for each method:
Boiled Dumplings
Bring a large pot of water to a boil. Add the dumplings and cook for about 5-6 minutes, or until they float to the surface. Remove with a slotted spoon and drain.
Steamed Dumplings
Place the dumplings in a steamer basket lined with parchment paper, cabbage leaves or carrot slices to prevent sticking. Steam for about 10-12 minutes until the wrappers tender and translucent.
Pan-fried Dumplings (Potstickers)
Heat a skillet with a good glug over medium-high heat. Place the dumplings in the pan and cook until the bottoms turn golden brown. Don't disturb. Allow them to form a nice crust. Then, add about 1/3 cup of water and cover with a lid. Allow the dumplings to steam for an additional 5-7 minutes, or until the water has evaporated.
Make the Dipping Sauce
In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, honey, grated ginger, minced wild garlic and red pepper flakes if you like it spicy. Adjust the ingredients to your taste.
Enjoy!
ABOUT THE CHEF & THE DISH
The Chef & The Dish has chefs around the world that you video conference into your kitchen for a private 1:1 virtual cooking class. Learn how to make pasta with a chef video calling you live from Italy, Pad Thai with a chef virtually in your kitchen live from Thailand. Together you cook, share stories, laugh and make a multi course meal together. Rated 'Best Date Night,' 'Best Gifts,' and "Best Cooking Classes" by WSJ, Forbes, Vanity Fair, Martha Stewart, Rolling Stone and tens more. Transport your kitchen for the day.™
