by: Bill Kim
Cook Time
30 minutes
Prep Time
10 minutes
Yield
50 dumplings
Total Time
30 minutes
Prep Time
10 minutes
Yield
50 dumplings
summary
As a family, for breakfast on New Year's Day, we like to have rice cake soup with dumplings. Eating dumplings symbolically gives you good fortune, family unity and togetherness for the rest of your year. You can save time in this pork dumplings recipe by using premade wrappers. They are cost-effective and convenient and will give you consistent results.
ingredients
- Dumpling Ingredients:
- 2 pounds ground pork
- 2 tablespoons garlic, minced
- 1 tablespoons ginger, minced
- ¼ cup sweet chili sauce
- 2 tablespoons fresh lemongrass, finely chopped
- 3 tablespoons fish sauce
- 3 tablespoons sesame oil
- ½ cup napa cabbage, chopped thinly
- ¼ cup Thai basil, sliced thin
- ¼ cup cilantro, sliced thin
- Lime zest
- Lemon zest
- 1 16-ounce pack of round dumpling wrappers
- Dipping Sauce
- 1/2 cup soy sauce
- 1/4 cup white distilled vinegar
- 1 tablespoons sesame oil
directions
- In a small bowl, add all the dipping sauce ingredients and mix until fully incorporated.
- In a medium bowl, add all the dumplings ingredients (except the wrappers) and mix until fully incorporated with your hands.
- Make a small 2-ounce filling patty to do a taste test. Heat the patty in a saute pan until fully cooked, then adjust salt and seasoning as needed.
- To assemble the dumplings, wet the edge of the dumpling wrapper, place 1 tablespoon of filling in the middle of the wrapper, fold over and seal in the center only. To pleat: 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, then do the same on the other side. Press along the top to ensure edge is well sealed. (Dumplings can be frozen at this point and stored for 1 month in a resealable freezer 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 the sauce on top.
notes
Here’s a pro tip for prepping lemongrass: You can use the whole stalk. Wash and chop into small pieces, then separate into smaller portion baggies and store in the freezer for up to 1 mmonth. Use on demand without sacrificing flavor!
