My Go-To Pork Dumplings Recipe
Dumplings are little pockets of joy — soft, juicy, and usually stuffed with something delicious. They’re a staple in so many Asian cuisines, and everyone has their own way of making them. Mine? Pork-filled, pan-fried until golden, then steamed until the inside is perfectly tender. Simple, cozy, and so, so good.
Ingredients
Instructions
Make the Filling
Heat sesame oil in a large skillet over medium-high heat.
Add onion, garlic, ginger, and celery. Sauté for 8–10 minutes until soft and translucent.
Add ground pork. Break it into fine crumbles and cook for 5–7 minutes until browned.
Pour in Shaoxing wine to deglaze. Stir in soy sauce and hoisin sauce.
Mix in grated carrot and a pinch of salt. Cook 1 minute more
Transfer filling to a bowl and cool completely before assembling.
Assemble the Dumplings
Place 1.5 tsp of cooled filling in the center of a dumpling wrapper.
Moisten the edge of the wrapper with water.
Fold into a half-moon and press edges firmly to seal.
Place on a parchment-lined tray, not touching.
Method 1: Pan-Fry
Heat neutral oil in a nonstick skillet over medium heat.
Place dumplings flat-side down in a single layer. Fry 2–3 minutes until golden brown
Pour in ¼ cup (60 ml) water and cover immediately.
Reduce heat to medium-low. Steam 5–7 minutes until cooked through.
Uncover and cook 1–2 minutes to re-crisp bottoms. Serve
Method 2: Steam
Line steamer with perforated parchment or lightly oil it.
Arrange dumplings with ½-inch space between each.
Place steamer over simmering water (not touching dumplings).
Cover and steam 8–10 minutes until wrappers are translucent and filling is hot.
Nutrition
- Calories
- 51 kcal
- Carbohydrate Content
- 1 g
- Protein Content
- 2 g
- Fat Content
- 4 g
- Saturated Fat Content
- 1 g
- Cholesterol Content
- 9 mg
- Sodium Content
- 74 mg
- Fiber Content
- 0.1 g
- Sugar Content
- 0.3 g
- Unsaturated Fat Content
- 3 g
- Serving Size
- 1 serving
