As you can tell, I’ve been cooking a lot lately. I’ve always loved baking and cooking, but finally being able to experiment in my own kitchen has really been good fun. Making sure it’s well-stocked with all your favourite spices and condiments, shopping for fresh produce and trying out new recipes that really brings me so much joy and satisfaction. Everyday is a new adventure!
So today, I’m going to share a fool-proof recipe i’ve been finetuning for awhile now — a Chinese Pan-fried Pork and Spring Onion Dumpling.
This goes amazingly with black vinegar and minced ginger. It’s wonderful as a side dish but also filling enough to hold its own as a meal on its own. These delicious dumplings are fried to a golden brown crisp outside, but are juicy, succulent and oh-so flavourful inside.
So, what are we waiting for? Here’s what you’ll need for that mouthwatering filling.
- 500g minced pork
- spring onion
- minced garlic
- chopped yellow onion
- 1 tbsp fish sauce
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tbsp rice wine
- 1 tbsp corn starch
- white dumpling skin (round)
Add all the seasoning to the meat and mix with chopped vegetables. I understand that everyone has their own idea of how salty, savoury, or meaty they’d like their filling to be. So feel free to tweak as desired. The key is to get it to roughly this consistency so the meat will be juicy. The corn starch helps bind the filling so the minced meat doesn’t come apart.
And on to the fun part! If you’ve got plenty of time, feel free to make your own dumpling skins by hand. But i just got mine prepared from the supermarket for just over $2. Super fuss free.
Just spoon about a tablespoonful of filling onto the dumpling skin, add water along the sides so it’ll stick shut, and fold till it’s sealed tightly.
How cute are they? I’d say about 500g of pork would get you about 24 dumplings. If you’ve any excess that you can’t finish, just freeze immediately and defrost another day for a quick meal.
Meanwhile, grease a pan with sesame oil, and then line those babies up.
Start by adding about 1 1/2 cups of water into the pan and cover with a lid. Cook on high heat for about 3-4 minutes or until all the water is absorbed.
Then, drizzle sesame oil around the dumplings and lower the heat. Cook again for 1-2 minutes or until the bottom starts to brown. They should slide easily off of the pan like so…
Serve with chopped ginger and vinegar to bring out all those wonderful flavours in the meat filling.
You can try them with more cabbage filling for a Japanese-style gyoza. Just add shoyu to brown rice vinegar as the accompanying dip. And these should go great with Chinese la mian or Japanese ramen.
They’re not the prettiest dumplings, but I guarantee they’ll be some of the best you’ve tried.