Best 8 Pork Dumplings With Soy Dipping Sauce Recipes

PORK DUMPLINGS

Steps:

• In a large bowl, combine the pork, ginger, garlic, green onion, soy sauce, sesame oil, egg and cabbage. Stir until well mixed.
• Place 1 heaping teaspoon of pork filling onto each wonton skin. Moisten edges with water and fold edges over to form a triangle shape. Roll edges slightly to seal in filling. Set dumplings aside on a lightly floured surface until ready to cook.
• To Cook: Steam dumplings in a covered bamboo or metal steamer for about 15 to 20 minutes. Serve immediately.

PORK DUMPLINGS WITH SOY DIPPING SAUCE

Steps:

• Trim away top of onion, then cut in half, leaving the root intact; peel away and discard the skin. Lay halves flat on a cutting board, then make vertical slices, stopping at the root so the onion half stays intact. Then slice crosswise to a small, uniform dice. Place in a bowl and set aside. Smash, peel, and finely mince garlic. Add to the bowl with the onions. Use a peeler or spoon to remove ginger skin. Slice into thin coins, then julienne as thinly as possible. Cut crosswise to mince. Add to bowl with onions and garlic.
• In a large sauté pan, heat 1 teaspoon of oil over medium heat. Sauté the onions, garlic, ginger, a pinch of salt, and a few cranks of black pepper until slightly caramelized, 4-5 minutes. Meanwhile, finely mince garlic chives. Stir aromatics, then cook 1-2 more minutes.Make the dipping sauce: In a bowl, combine soy sauce, rice wine vinegar, and brown sugar. Whisk to combine. Add star anise and set aside. Add minced chives and another pinch of salt to the aromatics. Cook until chives begin to soften, about 1 minute. Transfer the mixture to a plate or bowl to cool completely, 30 minutes. (Alternatively, cool in the refrigerator for 10 minutes.)
• Once the aromatics have cooled, finish the dumpling filling: In a large bowl, add pork. Place tofu in a small strainer set over a second bowl; use a wooden spoon to gently press excess water out of the tofu. Add drained tofu to the pork, along with the aromatics, hoisin sauce, salt and pepper. Mix well. (Use your hands for quicker, more even mixing.) In a skillet, heat ½ teaspoon oil over medium heat. Cook a small patty of the dumpling filling; taste and adjust seasoning with hoisin sauce or salt as needed.
• Fill and fold dumplings: Fill a small bowl with water and place it nearby. Place a tablespoon of filling in a wrapper. Use your finger to "paint" a little water halfway around the edge of the wrapper. Fold the wrapper shut and pinch to close, making a half moon shape. (Optional: Make a pleat in the middle, or pleat all the way around.) Wrapper edges should be flush and completely sealed, and there should be no air bubbles in the dumpling. Place each finished dumpling on a sheet pan, and repeat until you've used all the filling. (Optional: Freeze any dumpling mixture you want to save for another time; defrost before using.) To store uncooked dumplings, place in a single layer on a cookie sheet and freeze completely; then pack them into plastic freezer bags. Frozen dumplings will last 2-3 weeks. (Note: They do not refrigerate well.)
• Cook dumplings: Heat a large nonstick skillet over medium heat; add just enough oil to coat the bottom, about 1 tablespoon. Add dumplings in an even layer, about 10. Brown the dumplings on one side, 2-3 minutes. Then carefully add about ¼ inch of water, and immediately place the lid on top of the pan; steam until nearly all the water evaporates, 3-5 minutes. Remove the cover and allow the dumplings to fry again, just long enough to fully brown. Once they are fully browned, flip to slightly crisp the other side, about a minute. Plate and serve the dumplings immediately with dipping sauce. (Note: To cook frozen dumplings, follow the same procedure, but with slightly more water so they steam a little longer and cook through.)

EASY ASIAN DIPPING SAUCE

Steps:

• Whisk together the soy sauce, vinegar, honey, garlic, ginger, sesame seeds, sesame oil in a bowl.

SUSANNA FOO'S PORK DUMPLINGS WITH SOY GINGER SAUCE

Steps:

• In a large bowl, combine the pork, scallions, soy sauce, sesame oil and ginger root. Mix well so that the flavors will penetrate the meat. Then add the cabbage and mix until all the ingredients are thoroughly combined. The filling will not taste right if you try to combine all the ingredients at once. Place 1 dumpling wrapper on a plate or a board. (You can buy the wrappers in grocery stores or oriental specialty markets.) Place 1 scant tablespoon pork mixture in the center. Moisten the edges of the wrapper with a little water, then fold them over the filling to form a half moon shape. Pinch the center together first, then stand the dumpling up on its base and pleat one of the sides of the half moon twice, half way between the outer edge and the center. Pleat the other side in the same way and leave the dumpling standing up. Stand the finished dumplings on a baking sheet lined with waxed paper. Do not allow the sides of the dumplings to touch each other, or they will stick together. Repeat, using the remaining dumpling wrappers and pork filling. The dumplings can be made and frozen for up to 3 months or they may be cooked immediately, either boiled or pan fried. Serve hot.
• Tip: if you cannot get napa cabbage, substitute green cabbage. You will need to add 2 tablespoons of water to the pork filling before adding the cabbage, because green cabbage is not as moist as Chinese cabbage.
• To Pan Fry Dumplings: Heat 1 tablespoon corn oil in a large non-stick skillet. Add as many dumplings as can fit in a single layer. Pour 1/2 cup cold water over the dumplings. Cover the skillet and cook over low heat for about 10 minutes, without turning or stirring, until the water has evaporated and the dumplings are golden and crisp on the bottom. If the dumplings are not browned enough, keep cooking until they are. Remove the dumplings to a heated platter and repeat with the remaining dumplings.
• Tip: Defrost frozen dumplings before cooking or they will burn.
• To Boil Dumplings: Fill a large stock pot 2/3 full of water and bring to a boil. Add 1/3 of the prepared dumplings. Using a Chinese strainer or slotted spoon, stir the dumplings to prevent them from sticking together. Return the water to a boil. The dumplings will rise to the top, but at this point the filling will still be raw. Add 1/2 cup cold water and return to a boil again. When the dumplings float, taste one to see if it's done. If not, add another 1/2 cup cold water and cook until the dumplings rise again. Adding cold water slows the cooking so the dough does not break, allowing enough time for the filling to be thoroughly cooked. Remove the dumplings from the pot using a Chinese strainer or slotted spoon and place them on a plate, being careful to keep them separate from one another.
• Combine all the ingredients in a small bowl. Mix thoroughly and serve. This sauce will keep up to 1 week in the refrigerator, without the ginger root. Add the ginger root when ready to serve.

EMERIL'S PORK DUMPLINGS WITH SPICY SAUCE

Steps:

• Combine pork through sesame oil. In a separate bowl, combine constarch and water. Place 1 tablespoon pork mixture in the center of the wonton. Using fingers, moisten the edges of the wrapper with cornstarch/water mixture. Bring edges up over filling and press to seal.
• Line steamer with cabbage leaves and place wontons 1/2 inch apart. Steam dumplings until cooked through, tender and translucent in color - approximately 10 minutes. Serve with soy sauce seasoned with chile oil to taste.

STEAMED PORK DUMPLINGS WITH DIPPING SAUCE

Steps:

• Mix first seven ingredients (pork through ginger). Place 2 teaspoons mixture in each wrapper. Fold in half, and pinch edges with tucks to form a standing half-moon shape. Seal the edges with a bit of cold water.
• Place the dumplings on a cookie sheet lined with parchment or wax paper and refrigerate.
• Oil the steamer, or line the bottom with cabbage leaves so the dumplings won't stick. Place dumplings in steamer, and steam at medium heat for 20 minutes. Makes 46 dumplings. Drizzle with Garlic-Soy Dipping Sauce. Garnish with cherry tomatoes and cilantro, if desired.
• To make Garlic-Soy Dipping Sauce, combine ingredients and stir. Let stand 5-10 minutes before using to give the garlic time to permeate the soy sauce.

HOMEMADE PORK DUMPLINGS

Steps:

• In a large bowl, combine the first 6 ingredients; mix lightly but thoroughly., Place 1 level tablespoon filling in the center of each wrapper. (Cover remaining wrappers with a slightly damp paper towel until ready to use.) Moisten half of the wrapper edge with water. Fold wrapper over filling; pinch center to adhere. On each side of the pinched area, pleat the front wrapper edge 3 times, leaving the back side unpleated. Pinch edge to seal. Place on a baking sheet, gently flattening the bottom., In a large skillet, heat oil over medium heat. Add dumplings, flat-side down, and cook until bottoms are golden brown, 3-5 minutes. Add 1/2 cup water; cook, covered, until most of the water has evaporated, about 5 minutes. Remove lid; cook until water has evaporated and filling is no longer pink, 1-2 minutes. , Meanwhile, in a small bowl, stir together dipping sauce ingredients. Serve hot dumplings with dipping sauce.

20-MINUTE CRISPY PORK DUMPLINGS RECIPE BY TASTY

Steps:

• In a medium bowl, combine the cabbage, ground pork, ginger, scallions, low-sodium soy sauce, dark soy sauce, sesame oil, Shaoxing wine, cornstarch, egg, and salt. Mix well to combine.
• Lightly dust a baking sheet with flour.
• Scoop 1 heaping tablespoon of filling onto the center of a dumpling wrapper. Dip your finger in water and brush over the edges of the wrapper, then fold the wrapper over the filling to meet in the center. Fold the outside edges inward and pleat to seal. Place on the floured baking sheet and repeat with the remaining filling and wrappers.
• Heat the vegetable oil in a large nonstick skillet over medium-high heat. Add half of the dumplings to the pan and cook until the bottoms are brown, about 5 minutes. Add 3 tablespoons of water to the pan. Cover and steam for about 5 minutes, or until the water has evaporated. Remove the dumplings from the pan and repeat with the remaining dumplings.
• Meanwhile, make the dipping sauce: In a small bowl, stir together the chile oil, low-sodium soy sauce, black vinegar, sesame oil, brown sugar, and ginger.
• Transfer the dumplings to a serving plate, flipping some bottom-side up. Garnish with scallions and sesame seeds. Serve immediately with the dipping sauce alongside.
• Enjoy!