Best 5 Chinese Pork Dumplings Recipes

CHINESE PORK DUMPLINGS

Steps:

• Combine 1/2 cup soy sauce, rice vinegar, 1 tablespoon chives, sesame seeds, and chile sauce in a small bowl. Set aside.
• Mix pork, garlic, egg, 2 tablespoons chives, soy sauce, sesame oil, and ginger in a large bowl until thoroughly combined. Place a dumpling wrapper on a lightly floured work surface and spoon about 1 tablespoon of the filling in the middle. Wet the edge with a little water and crimp together forming small pleats to seal the dumpling. Repeat with remaining dumpling wrappers and filling.
• Heat 1 to 2 tablespoons vegetable oil in a large skillet over medium-high heat. Place 8 to 10 dumplings in the pan and cook until browned, about 2 minutes per side. Pour in 1 cup of water, cover and cook until the dumplings are tender and the pork is cooked through, about 5 minutes. Repeat for remaining dumplings. Serve with soy sauce mixture for dipping.

CHINESE PORK DUMPLINGS

Steps:

• The filling: Place the cabbage in a food processor, add 1/2 teaspoon salt, and pulse until finely chopped but not puréed. Wrap the chopped cabbage in a clean kitchen towel and squeeze to remove juices, then transfer to a large bowl. Add ginger, garlic, scallions, and, if desired, garlic chives. Add the shrimp and pork and season with 1/4 cup soy sauce, sesame oil, and salt and pepper. Mix together by hand.
• Taste the filling by poaching or frying a small amount, and adjust seasonings to taste. To prepare the dipping sauce, combine soy sauce, rice vinegar, scallions, and toasted sesame seeds in a small bowl.
• To wrap, place 1 tablespoon of filling into the center of a dumpling wrapper. Wet the wrapper's edges, then fold in half to form a taco-like shape. Make a pleat on the side facing you about 20 degrees from the apex of the half-circle and seal with your fingers to the back of the skin. Repeat on the other quarter, in mirror fashion, and seal the dumpling completely, trying to eliminate any air pockets. Repeat until all filling is used.
• To pan fry, heat oil in a large, nonstick pan over high heat. Add the dumplings in one layer so that they do not overlap. Add water to come halfway up the dumplings, and cover the pan. Reduce the heat to medium-high and cook until all water is evaporated and the bottoms are browned and crispy, about 10 minutes. Alternatively, the dumplings can be steamed until cooked through, about 5 minutes in a steam basket.
• Transfer the dumplings to a plate and serve with a dipping sauce.

CHINESE NOODLES & PORK DUMPLINGS

Steps:

• 1. THE DUMPLINGS
• 2. In a large bowl, combine the ground pork, egg white, soy sauce (or tamari), cilantro, and ginger, and mix with your hands to thoroughly combine.
• 3. Chef's Note: What is Tamari? Tamari is a type of soy sauce, specifically Japanese soy sauce. When compared side by side, you'll immediately notice that tamari is deeper brown, and slightly thicker, than ordinary soy sauce. While similar in taste, the one advantage of tamari is that you can get it gluten free.
• 4. Shape into small balls, about the size of a golf ball.
• 5. Spread the cornstarch (or arrowroot) onto a piece of parchment, and roll the pork dumplings until completely coated.
• 6. Chef's Note: What is Arrowroot? We use cornstarch as a thickening and binding agent; however, some people have allergies to corn products, in which case arrowroot is an excellent replacement.
• 7. THE SOUP
• 8. Place the chicken stock and fish sauce into a large pot and bring to the boil.
• 9. Reduce to a simmer, and add the pork dumplings. Keep the pot at a simmer.
• 10. Cook for ten minutes, uncovered.
• 11. Add the vegetables, and continue to cook uncovered for 2 to 3 minutes. The vegetables should be tender but still crisp.
• 12. While the veggies are simmering, pour boiling water over the Chinese noodles to loosen them.
• 13. Chef's Tip: There are all kinds of dried Chinese noodles out there; including rice noodles. Use what suits your taste, and go for it.
• 14. Drain them out of the water, and add them to the pot.
• 15. Continue to simmer for 2 minutes, until the noodles soften.
• 16. Serve immediately, in bowls with an additional garnish of chopped cilantro, and just maybe some nice warm sake.
• 17. Keep the faith, and keep cooking.

BONNIE'S CHINESE PORK ROAST AND DUMPLINGS

Steps:

• 1. Wash and prepare the carrots and onions and place in the bottom of the crockpot and pour one can of vegetable broth over the vegetables. Add grated ginger, cilantro and garlic to the vegetables. Add mushrooms to the vegetables if desired.
• 2. Place the meat on top of the vegetables. You may brown the meat if you wish. I chose not to. Pour 1/2 cup of soy sauce over the meat. Sprinkle the top with 2 tablespoons sesame oil. Sprinkle the Chinese 5 spice powder and the red pepper flakes evenly over the top of the meat, then do the same with the brown sugar. The meat will not be covered with liquid. (Don't wash off the spices or sugar) Cook on high about 4 hours, and low 1 to 2 hours. Test with meat thermometer. Time will depend on your crockpot and size of the roast. You don't want to overcook the meat. You want it just done enough so it will be firm enough to slice, or it will fall apart. Add the snow peas in the last hour of cooking.
• 3. Fry 14 frozen dumplings (or pot stickers) in a little olive oil and sesame oil until golden brown, add 2/3 cup of water and put the lid on to steam them according to package directions. Set aside.
• 4. Remove the meat to a platter and slice it in thick slices.
• 5. Push the vegetables to the side of the crockpot and carefully put the cooked dumplings in the juices. Handle them carefully so as not to tear them. Then add the sliced pork. Let the dumplings and meat rest in the juices about 10 minutes on low to warm up and absorb the flavors, then serve immediately. Serve the sliced pork with the dumplings, white rice and the vegetables from the crockpot. Garnish with chopped onions.
• 6. Dinner is served! Enjoy!

JIAOZI - CHINESE PORK DUMPLINGS

Steps:

• In a bowl, combine the pork, green onions, ginger, garlic, soy sauce, oyster sauce, and sesame oil. In a small bowl, combine the cornstarch and water. NOTE, egg whites can be used in lieu of cornstarch w water. Place about 1 tablespoon of pork filling in the center of each wrapper. With your finger, moisten the edges of the wrapper with the cornstarch mixture (or egg whites). Fold the wrapper over the filling and press the moistened edges starting from the middle and crimping the edges down to the ends. Sit dumplings on platter with ridge standing up, creating a flat bottom for cooking Dumplings can be steamed or fried/boiled. Steamed: Place the dumplings about 1/2-inch apart on steamer tray. Options: use cabbage leaves on base of tray; add a dash of mirin to steamer water. Heat enough water inside the steamer, wok or pot to boiling, place the steamer tray or insert over the water, and cover. Reduce the heat to a simmer and steam undisturbed until the dumplings are cooked through, about 15 minutes. Arrange the dumplings on a platter and garnish with the green onions. Serve hot with your choice of dipping sauce. Frying dumplings: Evenly heat (medium) vegetable oil in large high edge frying pan with lid. Place dumplings flat side down in pan. After bottom has browned, knock over on side, add stock and cover for steaming 8-10 minutes. Arrange the dumplings on a platter and garnish with the green onions. Serve hot with your choice of dipping sauce.