How to Make Pork Dumplings - FeedMi - Food, Recipes, & Travel - Austin, TX (2024)
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Pan-Fried Pork Dumplings are pretty easy to make and so delicious! They are time-consuming and definitely a labor of love but the results are so worth it! You can fill them with just about anything and it’s hard to mess up. The best part is it freezes really well so you can save them for a quick meal whenever the craving hits!
Instructions for the Pan-Fried Pork Dumplings
Make the Filling
I don’t make pork dumplings often but when I do, it’s always a crowd-pleaser! Since it is time-consuming, I like to buy pre-made circular dumpling wrapper dough to save some time rather than making it from scratch. The pre-made dough can be found at any Asian grocery store in the freezer aisle. As for the filling, you can pretty much add anything you like.
It’s hard to go wrong so feel free to be creative! I usually do a classic mixture of ground pork, mushrooms, cabbage, garlic, ginger, onion, and green onions. Cook a small piece of your filling to taste test and adjust ingredients if needed.
Fold the Dumplings
Once the filling is made, it’s time to fold! Folding takes up a good chunk of time but I find it to be quite therapeutic. Just be sure to turn on a good show to pass the time quicker! The method of folding I prefer is to do 3 pleats on each side.
First, add a small spoonful of the raw meat filling in the center of the dough and mold it into an oval shape. Then, wet the outer edges of the dough with water. Fold the dough in half like a taco and make 3 pleats towards the center on both sides. Push the ends in to seal the corners. Lastly, pinch the tops to seal. Note that the folds are only on the front side of the dumpling and the back side will remain flat.
Don’t worry if the first few don’t come out beautiful, mine never do. Once you have a few to practice on, it will get easier, and become muscle memory. However, if you do find this method to be too difficult, simply fold it in half and pinch the edges to seal. It won’t look the same but will taste just as good! Remember to keep the raw dough covered with a wet paper towel or cloth to prevent it from drying out.
Once the pork dumplings are all folded, you can either freeze them for later or pan-fry to eat right away. To freeze, simply lay the dumplings flat so they don’t touch and stick together. Once they are hard after a few hours, then place them into a container or bag to store and save freezer space.
To pan-fry, add a drizzle of oil to a pan on medium-high heat. Cook the dumplings for 2 minutes until the bottoms are golden brown. Then add just enough water to cover the pan and steam covered for 5 minutes until the water is gone. Sprinkle some green onions and sesame seeds on top. Lastly, serve with soy sauce. I like to add in some fried garlic, sesame oil, and red pepper flakes for a little more flavor!
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finely chop mushrooms, cabbage, garlic, ginger, onion, & green onions
in a large mixing bowl, combine ground pork and finely chopped veggies (save 1 green onion to garnish at the end)
season with soy sauce, bouillon, black pepper, & sesame oil
mix everything together until combined
optional: pan fry a small piece of the pork mixture, taste test, and adjust seasonings if needed
FOLD DUMPLINGS:
defrost pre-made dumpling wrappers
place wet paper towel over dumpling wrappers to keep it from drying out while you're folding
add a small spoonful of the filling and place in the center of wrapper dough
mold the meat filling into an oval shape
wet the outer edges of the dough with water
fold wrapper in half
on the frontside of the wrapper, make 3 pleats towards the center on each left and right side (the backside will be flat with no pleats)
push the ends in to seal corners
pinch tops to seal
cover folded dumplings with a wet paper towel to keep it from drying out
To freeze, place dumplings flat on a sheet so they don't touch and stick to each other. Place in freezer until hard then transfer to container or bag to save freezer space.
EASIER FOLD METHOD:
add a small spoonful of the filling and place in the center of wrapper dough
mold the meat into an oval shape
fold wrapper in half
pinch edges to seal
COOK DUMPLINGS:
add a drizzle of oil to a pan
pan-sear dumplings on medium-high heat for 2 minutes until golden brown
add just enough water to cover the pan
steam covered for 5 minutes until water is gone
SERVE:
top dumplings with sesame seeds and the remaining green onions
mix together all dumpling sauce ingredients, adjust to liking, serve, & enjoy!
VIDEO INSTRUCTION IN MY INSTAGRAM HIGHLIGHT–DUMPLINGS
The first time you try your hand at homemade dumplings, it may seem like a chore to do, but they taste so much better (and cheaper) than ones that you would buy in the supermarket.
Many Chinese restaurants serve pan-fried dumplings with a soy-ginger sauce, which is easy to recreate at home with only four ingredients needed. You simply combine soy sauce, minced ginger, sesame oil, and a little white pepper.
Heat a pan on medium-high with a couple tablespoons of oil in it. Once hot, add your frozen dumplings. Cook in oil for about three to four minutes, turning once to sear multiple sides. Then add just enough water to cover dumplings about halfway, turn the heat down to medium-low, and cover with a tight-fitting lid.
Dumplings are made from a simple dough consisting of all-purpose flour, water, and salt. The shaped dumplings are either fried in a pan until golden brown or boiled in a soup. The fried version is usually served as an accompaniment to breakfast codfish.
Overworking the mixture, thus having heavy dumplings is a common mistake people make. Dumplings need very gentle handling, so mix only until the ingredients are just combined, and if your recipe involves rolling them out with extra flour, avoid using too much.
You can steam them for a soft chewy exterior or pan-fry them for a crispy crunchy bottom! Either way, you can't go wrong with a dumpling, but there is a divide within the foodie community about which is better!
Bring a large pot of water to a boil. Cook dumplings in batches of about eight until they are cooked through, 3 to 4 minutes. Using a slotted spoon, transfer the dumplings to a serving platter. Serve warm with the dipping sauce.
The best side dishes to serve with Asian dumplings (East Asia) are ramen, tomato and egg stir fry, fried greens, chilli miso steamed aubergine, pork belly fried rice, cucumber salad (Oi Muchim), tahini miso noodles, and claypot tofu.
All you'll need to steam the soup dumplings is a plate, a shallow pan, and three balled-up pieces of aluminum foil. The aluminum foil balls should all be roughly the same size. To get started, place your aluminum foil balls in the pan. Fill the pan with about 1.5 inches of water, and turn on the heat.
Homemade dumplings can fall apart for a number of different reasons, or any combination of them. Often they burst during cooking because they have too much filling for the amount of dough. Some doughs are too dry, so the dumplings won't stay sealed. Others can be too wet and sticky and end up tearing.
Cover and bring to a vigorous boil. Add roughly one cup of cold water and return to boil while covered. Repeat this step again. The dumplings will be completely cooked and ready when they float on the surface of the boiling water.
There's a simple trick to help you tell when your dumplings are ready – all you'll need is a toothpick. Stick your toothpick through a dumpling and pull it straight out.If the toothpick comes out clean, they're ready to eat.
Originating in the Pennsylvania region the pierogies have been a staple in the city of Pittsburgh and all over western Pennsylvania. Pierogies are soft semicircular dumplings that are usually filled with potatoes or cheese. However, just like other dumplings, fillings are interchangeable depending on culture.
Of course, store bought dumpling wrappers are totally suitable if that's all you have on hand (or you're just not in the mood for rolling and shaping dumplings), but homemade dumpling wrappers are always extra delicious! And you get the satisfaction of truly making all your dumplings from scratch and by hand.
Store your filling in airtight containers in the fridge, then set out just before you're ready to wrap. You'll want to make at least as many dumplings as your guests can eat in one sitting—estimate about 15 to 20 dumplings per guest, on the generous side.
Do your dumpling calculation planning on about 20 dumplings per adult. It sounds like a lot, but this way you're properly prepared in the case of some broken dumplings, which there will likely be. Plus, it's always better to have a few extras than not enough!
You should budget about 20 dumplings per guest (that's on the very generous side, estimating for mishaps). Make the dough and fillings ahead of time, and wrap about half of the dumplings before your guests arrive. Leave the remaining dough and fillings out for your guests to work with.
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