Pork Dumplings

Our daughter-in-law's mother is a fantastic cook and taught me how to make dumplings.  Here is what we did, though I have now made them with many fillings and many cooking techniques. Dumplings are comfort food; enjoy.

And by the way, these are the next in my series of soft foods if you steam or boil.

1 lb ground pork

3 green onions, finely chopped

1 clove garlic, minced

½ inch fresh ginger, minced

1-1/2 cups savoy cabbage, diced 1/2-inch

1 egg

1 Tbsp soy sauce

2 tsp sesame oil

dash crushed red pepper flakes to taste

 

14-oz package circular dumpling or wonton wrappers

 

Dipping Sauce:

2 Tbsp soy sauce

1 Tbsp rice vinegar

2 tsp sesame oil

1 tsp sugar

¼ tsp red pepper flakes or chili oil

 

Mix together the pork and the next 8 ingredients.  

Fill a small cup with some water. With your finger, moisten the edges of a dumpling wrapper.  Add about 2 tsp of the pork filling onto the middle of each wrapper.

Gather and pinch edges of wrappers together.

Steam the dumplings for about 5 minutes in whatever steaming device you have, or pan fry them in a dash of avocado oil until they are lightly golden. 

Meanwhile, if steaming or pan frying, whisk together the dipping sauce.  Serve dumplings with dipping sauce.  

Alternatively, you can gently boil them or add them to soup. 

Makes around three dozen dumplings.

Cook’s Notes: You could use sweet Thai chili sauce as a dipping sauce as well.