by: Bill Kim
Cook Time
10 minutes
Prep Time
30 minutes
Yield
50 dumplings
Total Time
10 minutes
Prep Time
30 minutes
Yield
50 dumplings
ingredients
- Dumplings
- 1 Pack of Dumpling Wrappers
- 2lbs. Ground Pork
- 1 tablespoons garlic, minced
- 1 tablespoons ginger, minced
- ¼ cup sweet chili sauce (mae ploy brand)
- 2 tablespoons fresh lemongrass, finely chopped
- 2 tablespoons fish sauce (three crab brand)
- 2 tablespoons sesame oil
- ½ cup napa cabbage, chopped thinly
- ¼ cup Thai basil, sliced thin
- ¼ cup cilantro, sliced thin
- 1 each lime zest
- 1 lemon zest
- Dipping Sauce
- 1/2 cup soy sauce
- 1/4 cup white distilled vinegar
- 1 tablespoons sesame oil
directions
Dumplings
- In a medium size bowl add all the ingredients together and mix until fully incorporated with your hands.
- Make a small 2 oz patty to do a taste test. Heat in a sauté pan until fully cooked.
- Wet the edge of the dumpling wrapper and place the 1 tablespoon of filling in the middle of the wrapper, fold over and seal in the center only. Make one pleat on either side of the seal. Holding the side of the dough closest to you, use your thumb and forefinger to make one-fold towards the center seal on the left-hand side. Do the same on the other side. Press along the top to ensure it is well sealed. *You can freeze them at this point and store them for 1 month in the freezer zip lock bag or airtight container.
- Bring a large pot of water to a boil. Cook dumplings in batches of about 8 until they are cooked through, 3 to 4 minutes. Using a slotted spoon, transfer the dumplings to a serving platter and drizzle sauce.
Dipping Sauce
- In a small bowl add all the ingredients together and mix until fully incorporated. Ready to dip/drizzle.
notes
For Soup Dumplings: Bring a large pot of water to a boil. Cook dumplings in batches of about 8 until they are cooked through, 3 to 4 minutes. Transfer to a bowl of your favorite broth and garnish with your choice of toppings, we suggest tofu, bean sprouts, kimchi, chili oil, lime, and fresh green onions.
