If I could pick one food to eat for the rest of my life (pasta is a given), it would be these. I love dumplings, especially the really good ones. Unless you live in a city, good-quality dumplings are really hard to find – most of the ones I order around here are either too thick, not flavorful enough, or some sort of variation on Asian pierogies.
That said, these are fantastic. Perfect consistency, great filling, light and super tasty. Brendan and I made them together, and it was amazing how many of them we got out of 1 lb. of pork. I gave in and stuck to the basics with this recipe, but I’m already planning what version we’re going to make next. These were a really fun kitchen project, AND they froze really well too. Who needs city Chinese food?? Ok, me. I do. But when I can’t have it, this is a pretty great substitute.
CHINESE PORK DUMPLINGS (makes a ton. Freeze whatever you don’t make in an airtight container)
- 1 lb. ground pork
- 3 scallions, green parts only, thinly chopped
- 1 tbsp. sesame oil
- 1 egg
- salt & pepper to taste
- 1 tsp. minced ginger
- Pot Sticker wrappers (I found these at a little Asian specialty store)
1. In a large bowl, combine the pork, scallions, sesame oil, salt & pepper and minced ginger. Mix to combine.