Fry

Asian PorkĀ Dumplings

April  4, 2011
Author Notes

By whatever name you call them, (gyoza, mandu, pot stickers), Asian dumplings are humble, satisfying, delicious morsels. We've ordered them in countless Asian restaurants, and have been tempted, then disappointed, by a few frozen versions.

One night we wanted to make them ourselves. But, it being a weeknight, and having recently made homemade ravioli on a weeknight, we decided it was necessary to cheat a little bit and used wonton wrappers instead of making them from scratch. For the filling, we chose a traditional pork and cabbage mixture; our recipe is below. We assembled for what seemed like forever (it's amazing how far a pound of ground pork can go!), and were left with about six dozen little packets of yumminess.
ChrisandAmy

  • Makes 6 dozen dumplings
Ingredients
  • 1 pound ground pork
  • 3/4 cup nappa cabbage, chopped finely
  • 3 green onions, chopped finely
  • 1/4 cup water chestnuts, chopped finely
  • 2 teaspoons peeled and grated fresh ginger
  • 2 teaspoons minced garlic
  • 2 teaspoons low sodium soy sauce
  • 2 teaspoons rice vinegar
  • 1 teaspoon toasted sesame oil
  • 1 teaspoon white pepper
  • 2 packets wonton wrappers
  • small bowl water
In This Recipe
Directions
  1. In a large bowl, mix together all ingredients except wonton wrappers.
  2. One by one, lay out a wonton wrapper and place a teaspoon of the mixture in the center.
  3. Brush the edges of the wrapper with water and fold into desired shape.
  4. Fry, boil, steam and/or freeze as needed.
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