Tuesday, June 23, 2015

Chinese Pork Dumplings

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Once upon a time there was a woman who loved her husband so much that she decided she wanted to make him his all-time favorite soup to make him feel better. The soup was called "Wor Wonton" and in it were these perfectly packaged little pork parcels that were loaded with sweet, ginger flavor. She thought about purchasing the already-made frozen variety found at the local grocery store, but her heart kept telling her "no, no, you must make them from scratch!" So she listened... And it was the best decision she ever made.

Don't you just love a good inspirational story? I know I do. Okay, so that one was a little cheesy... but, I thought you guys could use some motivation!

Are you all ready to make pork dumplings now? It's really easy, actually! It's pretty much just a delicious pork mixture wrapped in a wonton and sealed with a little water! They're pretty fun to make.

Plus, how cute are they? I love them so much!

You can use them for so much more than just Wor Wonton soup, you know. They can also double as potstickers or be thrown into a vegetable stir fry. Just let your imagination run wild! Once you taste them, you'll pretty much want to throw them in every dish you make!

Chinese Pork Dumplings:

  • 1-1/2 pounds ground pork
  • 1/2 cup sliced green onion
  • 2 tablespoons teriyaki sauce
  • 1 teaspoon fresh, grated ginger
  • 1 teaspoon sugar
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 30-34 square wonton wrappers


Combine all ingredients (except wonton wrappers) in a medium bowl. Make sure mixture is well-combined. 

Take 1 heaping teaspoon of the meat mixture and place it in the center of a wonton wrapper. Dip your index finger in a small bowl of water and use it to dampen the edges of the wonton wrapper.

Pull all sides of the wrapper around the meat mixture and slightly twist to seal. It should create a pouch. You could also fold in each corner to the center to create a square shaped pouch, which works well for potstickers. Repeat with remaining meat and wonton wrappers. 

These dumplings freeze well if you want to make a big batch ahead of time! 

When you're ready to use them in your soup, just pop them in at the end for about 4-6 minutes or until pork is cooked through. 

If you're using them for potstickers you can place them in your frying pan over medium heat with about a tablespoon of oil, allow them to cook for about a minute or two, then add in 1/2 cup of water, cover and cook for 5-7 minutes. If there is still water in the pan you can take off the lid and crank up the heat until the water dissipates.

Makes 30-34 dumplings.

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