Soy-Free Fried Pork Dumplings
Elevate your appetizer game with these irresistible Soy-Free Fried Pork Dumplings, a perfect blend of crispy texture and savory flavor without a drop of soy! Featuring a mouthwatering filling made from ground pork, garlic, grated ginger, green onions, and shredded cabbage, these dumplings are seasoned with rice vinegar, sea salt, and white pepper for a bold yet balanced taste. Wrapped in tender dumpling skins and fried to golden perfection, each bite offers a delicious contrast between the crispy bottom and tender filling. Steamed to lock in moisture and cooked through until perfectly juicy, these homemade dumplings are easy to prepare and ideal for serving as a tasty main course or alongside a dipping sauce of your choice. Quick to make in under an hour, they’re a soy-free twist on a classic favorite, perfect for family meals or entertaining guests!
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Recipe Information
Ingredients
- 500 grams Ground pork
- 3 Garlic cloves, minced
- 1 tablespoon Ginger, grated
- 3 Green onions, finely chopped
- 100 grams Cabbage, finely shredded
- 1 large Egg
- 2 tablespoons Rice vinegar
- 1 teaspoon Sea salt
- 0.5 teaspoon White pepper
- 40 Dumpling wrappers
- 4 tablespoons Vegetable oil
- 150 milliliters Water
Instructions
Prepare the filling by combining ground pork, minced garlic, grated ginger, chopped green onions, shredded cabbage, egg, rice vinegar, sea salt, and white pepper in a large bowl. Mix thoroughly until well combined.
Lay a dumpling wrapper on a flat surface and place about 1 teaspoon of the pork mixture into the center of the wrapper.
Moisten the edges of the wrapper with water using your finger. Fold the wrapper in half, enclosing the filling, and press the edges together to seal, ensuring there are no air pockets.
Pleat the edges of the dumpling for a decorative finish, if desired. Repeat this process with the remaining wrappers and filling.
Heat 2 tablespoons of vegetable oil in a large non-stick skillet over medium heat. Once hot, add half of the dumplings, pleat side up, arranging them in a single layer.
Fry the dumplings for about 2-3 minutes until the bottoms are golden brown.
Add 75 milliliters of water to the skillet and immediately cover with a lid to steam the dumplings, cooking for an additional 5-6 minutes or until the water has evaporated and the pork is cooked through.
Remove the lid and allow the dumplings to crisp up slightly once the water has evaporated, another 1-2 minutes.
Transfer the cooked dumplings to a plate lined with paper towels. Repeat the process with the remaining dumplings using the rest of the oil and water.
Serve the dumplings warm, accompanied by a dipping sauce of your choice. Be sure to enjoy them fresh for the best taste and texture.
Nutrition Facts
Calories |
7692 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 204.4 g | 262% | |
| Saturated Fat | 56.1 g | 280% | |
| Polyunsaturated Fat | 35.6 g | ||
| Cholesterol | 670 mg | 223% | |
| Sodium | 10777 mg | 469% | |
| Total Carbohydrate | 1214.3 g | 442% | |
| Dietary Fiber | 44.3 g | 158% | |
| Total Sugars | 4.4 g | ||
| Protein | 298.0 g | 596% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 666 mg | 51% | |
| Iron | 46.8 mg | 260% | |
| Potassium | 1644 mg | 35% | |
*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.
