Fried Pork Dumplings
Crispy, golden-brown on the outside and juicy, flavorful on the inside, these Fried Pork Dumplings are the ultimate crowd-pleaser and a must-try for fans of Asian cuisine. Featuring a savory filling of ground pork, finely chopped Chinese cabbage, green onions, and aromatic ginger and garlic, these dumplings are seasoned to perfection with soy sauce, sesame oil, salt, and white pepper. The cooking process combines pan-frying for a crunchy texture and steaming to lock in moisture, ensuring each bite is irresistibly satisfying. With easy-to-follow directions for sealing and pleating the dumpling wrappers, this recipe is perfect for both beginners and seasoned cooks looking to create delicious homemade dumplings. Serve them hot with your favorite dipping sauces—such as soy sauce or chili oil—for an appetizer or snack that will impress every palate.
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Recipe Information
Ingredients
- 500 g ground pork
- 100 g Chinese cabbage, finely chopped
- 3 units green onions, finely chopped
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon ginger, minced
- 2 cloves garlic, minced
- 1 teaspoon salt
- 0.5 teaspoon white pepper
- 40 units dumpling wrappers
- 2 tablespoons vegetable oil
- 150 ml water
Instructions
In a large mixing bowl, combine the ground pork, chopped Chinese cabbage, chopped green onions, soy sauce, sesame oil, minced ginger, minced garlic, salt, and white pepper. Mix well until all ingredients are thoroughly combined.
Take one dumpling wrapper and place it in the palm of your hand. Spoon about 1 tablespoon of pork filling into the center of the wrapper.
Dip your finger in a small bowl of water and moisten the edge of the wrapper. Fold the wrapper in half, pressing the edges together firmly to seal and creating a pleated design for added decoration and secure sealing.
Place the finished dumpling on a tray lined with parchment paper. Repeat this process with the remaining wrappers and filling.
Heat 1 tablespoon of vegetable oil over medium heat in a nonstick frying pan. Add dumplings to the pan in a single layer, being careful not to overcrowd.
Fry for 2-3 minutes until the bottoms are golden brown.
Pour 75 ml of water into the pan and immediately cover with a lid. Allow the dumplings to steam for about 4-5 minutes.
Remove the lid and continue to cook until the water has evaporated and the bottoms are crispy again, about 2-3 minutes.
Transfer the cooked dumplings to a plate and repeat the process with the remaining dumplings.
Serve the dumplings hot with soy sauce, chili oil, or your preferred dipping sauce.
Nutrition Facts
Calories |
7480 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 184.4 g | 236% | |
| Saturated Fat | 52.2 g | 261% | |
| Polyunsaturated Fat | 22.7 g | ||
| Cholesterol | 450 mg | 150% | |
| Sodium | 11846 mg | 515% | |
| Total Carbohydrate | 1208.3 g | 439% | |
| Dietary Fiber | 42.2 g | 151% | |
| Total Sugars | 1.8 g | ||
| Protein | 293.4 g | 587% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 625 mg | 48% | |
| Iron | 45.8 mg | 254% | |
| Potassium | 1602 mg | 34% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
