"Peking" Pork Dumplings

By Loves Food Loves to Eat
April 4, 2011
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Author Notes: These pulled pork dumplings are inspired by peking duck--flavored with hoisin sauce, green onions, and sesame seeds, and served with a tangy sauce that balances out the sweet filling. I simply marinated the pork in soy sauce and garlic and roasted it until fork-tender and easy to shred. The meat itself is not much of a 'recipe' so I'll let you use your favorite roasted, shredded/pulled pork--great use of leftover pork!Loves Food Loves to Eat

Makes: 25

  • 1.5 pounds cooked pork-shredded
  • 3 green onions-thinly sliced (reserve a pinch for the sauce)
  • 1/2 cup hoisin sauce
  • splash soy sauce
  • splash sesame oil
  • white sesame seeds
  • 25 won ton wrappers
  • equal parts soy sauce and red wine vinegar
  1. Mix together pork, onions, hoisin, soy, a sprinkle of sesame seeds, and sesame oil. Mixture should be evenly coated and a little saucy. Taste, and adjust if necessary.
  2. Place a small spoonful of filling in center of wonton wrapper, and bring edges up to make a purse--twist and seal with water.
  3. Boil (or steam) 4-5 dumplings at a time, until wonton wrapper is tender.
  4. For dipping sauce, mix together equal parts soy sauce and red wine vinegar, and add a sprinkle of sesame seeds and sliced green onion.
  5. Serve dumplings with dipping sauce and hot chili oil (if you like it spicy).

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