Best 20 Pork And Dumplings Recipes

PORK, SAUERKRAUT AND DUMPLINGS

Steps:

• Place pork roast into the bottom of a slow cooker and cover with sauerkraut with juice, applesauce, brown sugar, and 1 can beer. Set cooker to High, cover, and cook 3 hours. Reduce heat to Low and cook 4 more hours.
• About 1 1/2 hours before serving time, heat water with reserved pork trimmings in a large saucepan over low heat and simmer to make broth, about 45 minutes. Strain broth, discard trimmings, and pour remaining can of beer and kraut juice into the simmering broth. Bring the broth to a boil.
• Mix baking mix and milk in a bowl to make a sticky dough. Drop by spoonfuls into the boiling broth. Reduce heat to low, cover, and simmer dumplings for 10 minutes; uncover and simmer until dumplings are set, about 10 more minutes. For chewier dumplings, boil a few minutes longer. Remove dumplings from the broth with a slotted spoon and transfer to a serving bowl.
• Serve pork with cooked kraut and dumplings on the side; spoon thickened broth over dumplings.

PORK LOIN, SAUERKRAUT AND DUMPLINGS

Steps:

• For the pork loin, pressure cooker method:
• In a pressure cooker set on high heat, brown the pork in the oil on all sides. Season with salt and pepper. Add about 6 cups water or broth so there is about 1 1/2 inches. For larger roasts, add 1/2-inch more liquid per pound. Pressure cook until the pork is extremely tender and falling apart, 1 1/2 to 2 hours. (This is important to the dish.) Remove the meat from the pot and reserve the juices.
• For the pork loin, oven method:
• Preheat the oven to 350 degrees F.
• Pierce the pork with a knife and insert the slices of garlic different parts of the roast. Season with salt and pepper. Heat the oil in a heavy cast iron pot over high heat. Sear the pork until brown. Add the beef broth and vermouth (this will also deglaze the pan) and cover the pot with a lid. Bake, basting frequently with the pan juices, until the pork is pink and juicy inside but not dry and gray, 1 to 1 1/2 hours. Be sure to periodically check your roast, as you want the roast to be pink and juicy inside, not dry and gray. Remove the meat from the pot and reserve the juices.
• Combine the cornstarch with 1/4 cup cold water. Slowly whisk the cornstarch mixture into the pan juices to thicken the juices so they will stick to the pork and dumplings. (However, Grandma and Grandpa preferred the traditional thinner juice.)
• For the potato dumplings:
• While the meat is cooking, prepare the dumplings. Place a pot of water to boil.
• Place the potato flakes in a large bowl. Place the milk, butter and 2 cups water in a saucepan. Bring to a boil, then remove from the heat. Pour the potato mixture over the potato flakes and whip with a fork until smooth. Let cool.
• Add the eggs to the potatoes and mix well. Add 2 cups of flour and mix until a dough forms, adding more flour if needed.
• Turn the dough out onto a floured bread board and knead in more flour until the dough is stiff and doesn't stick to your hands. Break off small pieces and form into flat balls, drop into rapidly boiling water. Bring back to a boil and cook 10 to 15 minutes. Cut 1 and if it isn't sticky inside, they are done.
• For the sauerkraut:
• Heat the oil in a heavy bottomed pot. Add the onion and cook until transparent. Add the sauerkraut, vermouth, beef bouillon to taste, caraway seeds to taste, salt (not much) and pepper. Simmer until the flavors meld, 30 to 45 minutes. Serve along side the pork.
• For serving:
• This was usually done homestyle. Place some pork, a dumpling (cut into hearty, bit-size pieces) and some sauerkraut on a plate. Then pass and spoon or drizzle some of the reserved meat juices over the pork and dumplings--this ties everything all together and gives you a forkful of flavor in each bite.
• There you have it: hearty, stick-to-your-ribs pork, dumplings and sauerkraut--an excellent dish on a cold, frosty night!

STEAMED PORK AND SHRIMP DUMPLINGS

Steps:

• Place the first 10 ingredients in a food processor; cover and process until finely chopped., Place 2 teaspoons pork mixture in the center of a wonton wrapper. (Keep remaining wrappers covered with a damp paper towel until ready to use.) Moisten edges with water. Bring corners of wonton wrapper over filling and twist to form a bundle; pinch edges to seal. Repeat., Line a steamer basket with three lettuce leaves. Arrange a fourth of the dumplings 1 in. apart over lettuce; place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam for 10-12 minutes or until a thermometer reads 160°. Discard lettuce. Repeat., Combine the sauce ingredients; serve with hot dumplings.

PORK AND DUMPLINGS

Steps:

• Combine the salt, garlic powder and pepper; rub over roast. Place roast fat side up on a rack in a shallow roasting pan. Bake, uncovered, at 325° for 1-1/2 to 1-3/4 hours or until a thermometer reads 160°., Meanwhile, in a large bowl, combine rolls and milk. Cover and refrigerate for 1 hour. , Stir 1 cup flour and eggs into roll mixture. Shape into 2-in. balls. In a soup kettle or Dutch oven, bring 3 qts. of water to a boil. Add dumplings. Boil, uncovered, for 15-20 minutes or until a thermometer inserted into a dumpling reads 160°. Remove to a serving dish with a slotted spoon; keep warm., Remove roast to a serving platter; keep warm. Strain pan drippings. Add enough broth to drippings to measure 1-3/4 cups. Pour into a small saucepan. Place remaining flour in a bowl; stir in cold water until smooth. Gradually stir into broth mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with roast and dumplings.

ROAST PORK WITH SAUERKRAUT AND DUMPLINGS

Steps:

• 1. Place pork roast in 13x9" roasting pan. Cut onion into wedges and tuck around roast in bottom of pan, and a few across the top. Sprinkle garlic powder, salt and pepper over roast. Bake @ 400 degrees for the first hour and then reduce heat to 350 degrees until done. (Note: You want the onions to caramelize so the juices are a nice dark brown when the roast is finished cooking. Adding 1/4 cup of water after the first hour helps attain this for you. These juices are for the sauerkraut & dumplings and the darker, the better!)
• 2. In a large mixing bowl, measure 4 cups of flour. Make a well in the center of the flour and break the 4 eggs into the well. Begin stirring the eggs and drawing the flour into the egg as you stir. Gradually add the 2 cups of water. Sometimes it doesn't need quite the 2 cups... Stop adding water then the dough is fairly firm but sticky.
• 3. Bring 4 quarts of water to a boil in large pot. Using a soup spoon, scoop spoonfuls of the batter into the boiling water. Reduce the heat a tad and boil for 10 minutes. Watch the pot... this will foam up and start to spill over if not watched!
• 4. Drain the dumplings and return them to the pot. Add the 2 cans of sauerkraut to the dumplings and simmer on low until the roast is ready to come out of the oven.
• 5. The last and most important step... put the pork drippings and cooked onion into the sauerkraut & dumplings. This adds amazing flavor and the sauerkraut is a nice golden brown.
• 6. We always have this with applesauce on the side. Makes it complete!

CANTONESE STYLE PORK AND SHRIMP DUMPLINGS

Steps:

• In a large bowl, combine the pork, watercress, water chestnuts, green onion, oyster sauce, sesame oil, garlic, soy sauce, ground white pepper and salt and mix together well.
• Place 1/2 teaspoonful of this filling onto each dumpling skin. Place 1 shrimp on the filling, slightly wet the edge of the dumpling skin, fold over and pinch with your fingers to form a seal all the way around.
• To cook: Pan fry the dumplings in a large skillet over medium heat with oil for 15 minutes, turning over halfway through OR Place them in a pot of boiling water for 10 minutes; drain and serve in hot chicken broth.

PORK-AND-SHRIMP CHIVE DUMPLINGS

Steps:

• Make the filling: Heat the corn oil in a small saucepan over medium-low heat. Add the onion and garlic and cook, stirring, until caramelized, 10 to 15 minutes. Let cool completely.
• Meanwhile, whisk the bouillon powder, sugar, 1 tablespoon salt and the white pepper in a small bowl. Mix the pork, shrimp and potato starch in a large bowl, then stir in the seasoning mixture. Fold in the chives, sesame oil and the onion-garlic mixture. (Chinese chives, also called garlic chives, have a strong garlic flavor. It's worth seeking them out for this recipe.)
• Form the dumplings: Spoon about 1 tablespoon of the filling onto a potsticker wrapper. (Keep the remaining wrappers loosely covered with a damp paper towel as you work.) Dip a finger in water and run around the edge of the wrapper, then fold into a half moon; press the edges with your fingers. Transfer to a baking sheet and repeat with the remaining wrappers and filling.
• Pan-fry the dumplings in batches: Heat a large nonstick skillet over medium heat and coat with 1 1/2 to 2 tablespoons corn oil. Add a single layer of dumplings and cook, undisturbed, until golden brown on the bottom, 1 to 2 minutes. Carefully add enough water to the pan until it reaches about one-third of the way up the side of the dumplings. Loosely cover the skillet and cook until the water evaporates and the dumplings are cooked through, 4 to 5 minutes. Uncover the skillet, flip the dumplings and cook, adding more corn oil if needed, until golden brown on the other side, 1 to 2 more minutes.

BEEF AND PORK PELMENI (RUSSIAN DUMPLINGS)

Steps:

• Stir flour and 1 teaspoon salt together in a bowl.
• Stir eggs and 2/3 cup water together in a separate bowl. Pour into the flour mixture; mix until dough is combined. Turn dough out onto a floured work surface; knead until smooth, about 6 minutes. Place dough in a plastic bag.
• Combine pork, beef, water, and onion in a separate bowl; season filling with salt and pepper.
• Turn dough back onto the work surface. Roll and divide into long snakes about 3/4-inch thick. Cut into 3/4-inch-wide segments; flatten into 2-inch circles using a rolling pin.
• Place a 1-inch-wide scoop of the filling on each dough circle. Fold dough over filling; pinch edges shut. Pinch the 2 opposing corners together behind the flat edge. Place pelmeni on a floured baking sheet.
• Bring a saucepan of salted water to a boil. Add about 15 pelmeni; cook until they float to the top, 5 to 7 minutes.

PAN-FRIED PORK AND CHIVE DUMPLINGS WITH CHILE CRISP

Steps:

• Put the egg, pork, chives, cabbage, garlic, ginger, soy sauce, Shaoxing wine, sesame oil, cornstarch, sugar and white pepper in a large bowl. Mix well with your hands or a rubber spatula until well combined.
• Fill a small bowl with cold water. Set a dumpling wrapper on a clean surface (keep the rest covered with a damp paper towel so they don't dry out). Scoop two teaspoons of the filling into the center of the wrapper. Dab a finger into the water and brush along the edges of the wrapper, about 1/4 inch of the rim. Fold the wrapper in half over the filling to create a half-moon. Gather a corner of the dumpling and pinch to form a seal. Using your index finger as a guide, create four to five equally-spaced pleats until you reach the other corner of the wrapper. Press down to seal that other corner. If the wrapper isn't sealing, add a small dab of water to help it seal. Transfer to a baking sheet and cover with a damp paper towel while you form the remaining dumplings.
• Heat 1 tablespoon vegetable oil in a large nonstick skillet over medium-high heat. Working in batches, add the dumplings in a single layer. Add 1/3 cup water and reduce the heat to medium-low. (If using a medium skillet, add 1/4 cup water.) Cover with a lid (preferably glass) and cook until the wrappers become slightly opaque, 4 to 5 minutes. Uncover and cook until most of the liquid evaporates, then cook over medium heat until the bottoms are crisp and golden brown, 2 to 3 minutes. Loosen the dumplings from the skillet with a spatula and transfer to a serving plate. Repeat with the remaining dumplings, adding 1 tablespoon vegetable oil in between batches.
• Drizzle chile crisp over the pan-fried dumplings and serve with a side of Chinese black vinegar, if desired. Enjoy while warm.

PORK AND CHIVE DUMPLINGS WITH DRIED SHRIMP

Steps:

• Make dough
• In large bowl, combine flour, salt, and 1 cup boiling water. Using wooden spoon, mix until dough forms shaggy ball, then transfer to lightly floured surface and knead until smooth and shiny, 6 to 8 minutes. (Alternatively, mix and knead using electric mixer fitted with dough hook; kneading time will be shorter.) Wrap lightly in plastic wrap and let rest at room temperature 20 minutes.
• While dough rests, make filling
• In large bowl, combine all ingredients. Using hands, gently knead mixture in bowl until just combined. Refrigerate until ready to use.
• Roll out wrappers
• Line large baking sheet with paper towels and dust lightly with flour. Divide dough into 3 even pieces. On lightly floured surface, using palms of hands, roll each piece into 3/4-inch-diameter log. Using floured knife, cut each log into 1-inch-long sections.
• Pinch 1 dough section out into circle, then roll out on floured surface using floured rolling pin to 4-inch-diameter round. Transfer round to baking sheet and repeat with remaining dough sections, stacking rounds in layers on floured paper towels.
• Fill and pleat dumplings
• Line second large baking sheet with paper towels and dust lightly with flour. Hold 1 wrapper in palm of hand. Using fingertip dippsed in water, gently wet around edge of wrapper. Place 1 heaping tablespoon filling in center of wrapper, then fold wrapper in half without sealing edges, cupping half-moon (open side-up) between thumb and fingers and gently tamping down filling with other hand to keep edge of wrapper free of filling.
• Using thumb and forefinger of left hand, begin pinching edges of wrapper together while pushing 1 edge into tiny pleats with thumb of right hand. Continue pleating and pinching across entire semicircle until wrapper is sealed (unpleated side will automatically curve). Set dumpling, sealed edge up, on baking sheet and repeat with remaining wrappers and filling.
• To steam dumplings
• In large saucepan with tight-fitting lid, bring 1 1/2 inches water to boil. Lightly oil metal steamer (if using bamboo, line with cabbage leaves to prevent sticking) and set in pan. Arrange dumplings, sealed edges up, on steamer, cover, and steam until filling is firm and wrappers are slightly translucent.
• To pan-fry dumplings
• In large lidded nonstick sauté pan over moderately high heat, heat 1 1/2 tablespoons vegetable oil until hot but not smoking. Add 13 to 14 dumplings, pleated sides up and sides not touching, and immediately pour in enough cold water to come halfway up sides of dumplings (use care; oil may splatter). Cover and cook until liquid is evaporated and bottoms of dumplings are crisp and golden, about 10 minutes. (Use spatula to loosen and lift edges to check bottoms; replace lid and continue cooking if necessary, checking after 1 to 2 minutes.) Transfer dumplings, crisp sides up, to platter and keep warm. Repeat with remaining 2 batches of dumplings.
• While dumplings are cooking, make dipping sauce
• In medium bowl, stir together all ingredients.
• Serve dumplings warm with dipping sauce.

ONE POT SAUERKROUT, PORK AND DUMPLINGS

Steps:

• Pour Sauerkraut into a large (wide) pot.
• Add the pork, (I use country style ribs but any cut up pork is good) to the sauerkraut. Add water to cover the sauerkraut and pork.
• Cover and cook about 45 minutes or until pork is tender.
• Mix the baking mix (bisquick) and milk in a bowl.
• Drop by spoonfuls into the Kraut and pork.
• Cook uncovered for 10 minutes.
• Cover and cook 10 more minutes.
• Remove the beautiful light dumplings to a serving dish.
• Drain kraut and pork and place in another serving dish.
• Sit back and enjoy all the compliments!

PORK AND CHIVE DUMPLINGS

Steps:

• Combine all ingredients (except cilantro stems, chives, and wrappers) in a large bowl, then stir in cilantro stems and chives. Set bowl in a larger bowl of ice to keep chilled while forming dumplings.
• Place a slightly rounded teaspoon of filling in center of a wrapper and moisten area around filling with water. Fold in half to form a crescent and press to seal. Moisten one corner and bring corners together, pressing them, to form a tortellini-shaped dumpling. Repeat with remaining filling and wrappers.
• Cook dumplings in a large pot of gently simmering water until pork is just cooked, about 3 minutes. Transfer with a slotted spoon to a platter.

PORK AND DUMPLINGS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place pork chops in an oven-safe pan, pour in 2 quarts water and season with salt and pepper to taste. Cover and bake for 1 1/2 hours. Remove pork from broth and set aside and keep warm.
• Cut the shortening in the flour and 1 teaspoon salt until the mixture resembles coarse crumbs. Gradually add hot water until it forms ball. Place dough on a floured surface and roll out to 1/8 inch thick. Cut into 2 inch squares.
• Place pan full of broth on medium-high heat and bring to a boil. Drop biscuits in and cook over medium heat for 15 minutes. Serve spooned over cooked pork chops.

CANTONESE STYLE PORK AND SHRIMP DUMPLINGS

Steps:

• In a large bowl, combine the pork, watercress, water chestnuts, green onion, oyster sauce, sesame oil, garlic, soy sauce, ground white pepper and salt and mix together well.
• Place 1/2 teaspoonful of this filling onto each dumpling skin. Place 1 shrimp on the filling, slightly wet the edge of the dumpling skin, fold over and pinch with your fingers to form a seal all the way around.
• To cook: Pan fry the dumplings in a large skillet over medium heat with oil for 15 minutes, OR bake at 425 for 15 minutes, turning over halfway through OR Place them in a pot of boiling water for 10 minutes; drain and serve in hot chicken broth or sweet and sour sauce.

DELICIOUS ASIAN PORK AND CABBAGE DUMPLINGS

Steps:

• In a large bowl, combine the uncooked 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 then 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 (an electric veggie steamer works great also) for 15-20 minutes.
• Serve immediately with sweet and sour sauce.

STEAMED PORK AND MUSHROOM "SIU MAI" DUMPLINGS

Steps:

• For the filling: In a large bowl, combine the pork, ginger, rice wine, soy sauce, cornstarch, sesame oil, mushrooms and scallions. Sprinkle with salt and pepper and mix well.
• For the dumplings: Take 1 wonton wrapper and place 1 heaping teaspoon of the filling in the center. Then gather up the sides of the wonton wrapper and mold around the filling into a ball shape, leaving the center exposed. Dip your finger in some water and run it around the top of the wonton wrapper. Fold the excess wrapper down and pinch the wonton wrapper around the filling firmly to prevent it from opening up and separating from the filling when cooked. Top each dumpling with a goji berry.
• Oil the bottom of a bamboo steamer and/or line it with a piece of perforated parchment paper. Place the dumplings in the steamer, cover with a lid and place over a pan or wok of boiling water (making sure the water does not touch the bottom of the steamer). Steam the dumplings until cooked, 7 to 8 minutes.
• For the dipping sauce: Meanwhile, combine the chili and soy sauces in a bowl. Serve with the dumplings.

PORK AND CHIVE DUMPLINGS

Steps:

• In a large sauté pan, heat 2 teaspoons oil over medium heat and sauté the onion, garlic, and ginger until translucent and slightly caramelized. Add the chives and cook just to soften them, about 1 minute longer. Transfer the mixture to a large bowl and let it cool.
• Once the onion has cooled, add the tofu, 1⁄3 cup (75 ml) of the hoisin sauce, the salt, and pepper and mix well. Add the pork to the bowl and mix it with the seasonings until you can see that the chives and tofu are evenly distributed throughout the meat.
• In a small frying pan, cook a small spoonful of the meat mixture in a little bit of oil. Taste and adjust the seasoning of the meat with more hoisin sauce and/or salt, if necessary.
• Prepare a small dish of water and line several baking sheets with parchment paper. Place about 1 tablespoon of filling in each dumpling wrapper. Using your finger, paint a little water around the edge of the wrapper. Fold the wrapper in half and simply pinch it closed, or crimp it. Place each finished dumpling on the baking sheet and repeat until you've used all the filling.
• You can freeze them directly on the baking sheet until they harden, then pack them into plastic freezer bags. (They do not refrigerate well.) They will last for 3 months.
• To cook fresh dumplings (see Cooks' Note for frozen), heat a nonstick frying pan or well- seasoned cast-iron skillet with just enough oil to coat the bottom. Add just enough dumplings so that they are not overcrowded and don't touch. Brown the dumplings on one side, then add about 1⁄4 inch (6 mm) of water, cover, and steam the dumplings until nearly all the water evaporates.
• Remove the cover and let the dumplings begin to fry again, just long enough to crisp them slightly, then serve them immediately with the dipping sauce.
• Cooks' Note
• To cook frozen dumplings, follow the same procedure above for fresh dumplings, but use 1⁄3 inch (8 mm) water so they steam a little longer and cook through.
• I learned how to fold dumplings at an early age with the help of my grandmother and mother, and before we opened The Good Fork, I used to have dumpling-making parties at home. That's how I know that making one hundred dumplings at a time sounds daunting but is the only way to do it. Gather a few friends, make the dumplings together, then you each get some to tuck away-packaged by the dozen-into the freezer for weeks to come.

PORK-AND-CABBAGE DUMPLINGS

Steps:

• Heat 1 tablespoon vegetable oil in a large saute pan or wok over high heat. Saute cabbage, stirring occasionally, until translucent, 2 to 3 minutes. Season with 1/2 teaspoon salt, and transfer to a large bowl. Heat another tablespoon vegetable oil, and saute onion, stirring occasionally, until just softened, 2 to 3 minutes. Season with 1/2 teaspoon salt, add to bowl with cabbage, and let cool 5 minutes. Process in a food processor until just coarsely chopped, and return to bowl.
• Heat 2 teaspoons vegetable oil in pan over medium heat, and saute chives until just tender, about 1 minute. Transfer to chopped cabbage mixture, and let cool. Stir in scallions, garlic, pork, sesame seeds, sesame oil, 3/4 teaspoon salt, and 1/4 teaspoon pepper.
• Stir together soy sauce, vinegar, and remaining 1/4 teaspoon pepper in a small bowl; set dipping sauce aside.
• Working with 1 wrapper at a time, moisten edge with egg whites, then place 2 teaspoons filling in center. Fold in half to form a half-moon, press edge to seal tightly, and place on a parchment-lined rimmed baking sheet.
• Wipe out pan. Working in batches and wiping out pan between each, heat 1 tablespoon vegetable oil until shimmering, and sear dumplings until browned, about 1 minute per side. (If preparing in advance, stop here and steam before serving.) Add 1/4 cup water, and cover with a tight-fitting lid. Steam dumplings 2 minutes. Transfer to a platter, and loosely tent with foil to keep warm. Repeat with rest of dumplings. Garnish with scallions and sesame seeds. Serve dumplings with dipping sauce.

STEAMED PORK AND JíCAMA DUMPLINGS

Steps:

• Make filling:
• Lightly whisk egg white in a large bowl, then whisk in ginger, garlic, peanut oil, sesame oil, soy sauce, cornstarch, sugar, and salt. Add jicama, scallion, and pork and mix together with your hands until combined well.
• Assemble dumplings:
• Separate wonton wrappers and restack in piles of 10. Cut through each stack with cookie cutter and discard trimmings. Arrange 6 rounds on a work surface (keep remaining rounds covered with plastic wrap) and mound a scant tablespoon filling in center of each. Lightly moisten edge of wrappers with a finger dipped in water. Working with 1 at a time and leaving dumpling on flat surface, gather edge of wrapper around side of filling, pleating wrapper to form a cup and pressing pleats against filling (leave dumpling open at top). Flatten filling flush with edge of wrapper with wet finger and transfer dumpling to a tray. Make more dumplings in same manner with remaining rounds and filling.
• Steam dumplings:
• Generously oil bottom of colander-steamer insert and bring a few inches of water to a boil in pot so that bottom of insert sits above water. Arrange 10 dumplings, about 1/2 inch apart, in insert and steam over moderate heat, covered, until dough is translucent and filling is just cooked through, about 6 minutes.
• Stir together black and white sesame seeds and sprinkle over dumplings. Serve immediately.

POT STICKER PORK AND CORIANDER DUMPLINGS WITH DIPPING SAUCE

Steps:

• For the dipping sauce, place the lime juice, sugar and fish sauce and chilli in a bowl and stir until the sugar dissolves. Set aside.
• To make the dumplings, place the mince, onions, ketjap manis, sweet chilli sauce, ginger, coriander and eggwhite in a bowl and mix until combined.
• Place a heaped teaspoon of the pork mixture in the centre of each wrapper. Brush the edges with waterm fold to enclose the filling and pinch the edges to seal. Repeat until all the wrappers have been used.
• Cook the dumplings in a large saucepan of boiling water for 2-3 min or until cooked through. Drain on absorbent paper.
• Heat a non-stick frying pan over high heat. Add the ol and cook the dumplings for 1 min each side or until golden. Serve with dipping sauce.