Delicious, lovely little dumplings that can be made in an hour (with concentration and persistence)
Lil Dumplings o’ Love (Pork Edition)
- 7 mushroom caps, finely chopped
- 1 lb ground pork
- 2 tspns grated ginger
- 2 tblspns soy sauce
- 1 tblspns rice wine (NOT vinegar, wine)
- 1 tblspn sesame oil
- 2 green onions, finely chopped
One package of dumpling wrappers (at least 50)
- Mix all filling ingredients together, and set aside a small cup or bowl of water that you will use to moisten the edges of the wrapper.
- When you unwrap your dumplings from packaging, be sure to place a damp towel on top so they don’t dry out.
- Fill the center of a wrapper with heaping teaspoon of the mixture. And for the love of baby dumplings, do not over do it - your filling will squeeze out when pinching the edges.
- Dip your finger in the small cup of water and then moisten the edges of the wrapper. Fold the dumpling in half and firmly pinch and then pleat the edges together. ( I found it easer to pinch all edges first, and then followed it by the ‘fancy’ pleating technique - this way I was sure there would be no surprises.
- Arrange each dumpling on a dry, cool surface. Sprinkle a bit of flour so they don’t stick.
- After each dumpling is assembled, prepare a large skillet (have lid handy) with a tablespoonish of vegetable oil over medium to medium-high heat.
- When hot and ready, place no more than 8 dumplings at a time. Cook for 1-2 minutes.
- With out hesitation, slowly pour in about a 1/2 cup of water into the skillet. Beware, it will sound super intense and things may splash/pop. Use the lid of the pan to help shield your face, just in case.
- Once the water is added immediately place lid on top to steam the dumplings for 4-5 minutes. ( Occasionally I will remove the dumplings from direct heat and lift the lid to check on progress. ) The wrappers should appear to become semi translucent and, well, cooked.
- Use a spatula to carefully lift and place each dumpling onto a dry surface, such as a paper towel to absorb any excess oil.
- Lastly, between each batch of ‘pan-frying’, drain excess liquid and wipe out with a paper towel. It’s important to keep the pan clean (prevents sticking, and ensures quality presentation of your dumplings )
If you’re not a fan of pork, you could easily swap out for ground chicken, or use your creative freedom to whip up with your own filling.
Also, please note that if you run out of patience (because you’re just too hungry and can’t wait to devour everything), you can freeze the dumplings for later use. I plan on posting a follow up recipe on how to make your own Won Ton Soup with the left overs.