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Asian Dumplings with Pork, Ginger, and Scallions

These are the absolute best dumplings I have ever eaten and, as a bonus, they’re also quite a lot of fun to make. It may seem intimidating to use dumpling wrappers, but they’re actually very easy to make, albeit a bit time-consuming, especially if you’re doing all the pleating yourself. However, you could easily recruit a few extra helpers and throw a dumpling pleating- and eating- party! These dumplings are super delicious, filled with plenty of ginger, scallions, and garlic and browned in a sauce pan until crispy. So much better than any premade dumplings you could buy in the frozen section. These are an especially fun meal to consider when you have company.
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Prep Time 1 hour
Cook Time 30 minutes
Total Time 1 hour 30 minutes
Servings: 50 Dumplings
Course: Appetizer, Main Course, Snack
Cuisine: Asian
Ingredients Method Notes

Ingredients
  

  • 1 pound ground pork
  • 1/2 head Napa Cabbage cut off the white stems and place the green leafy parts of the cabbage in a food processor and blend until finely chopped- you should have about 2 cups
  • 1 bunch thinly sliced scallions
  • 2 tablespoons fresh ginger grated on a microplane
  • 1 garlic clove peeled and grated on a microplane
  • 1 tablespoon soy sauce
  • 1 teaspoon sesame oil
  • 1 package of Twin Marquis Shanghai-style Dumpling wrappers defrosted in the refrigerator overnight

Method
 

  1. In a large bowl, mix together the ground pork, finely shredded cabbage, scallions, ginger, garlic, soy sauce, and sesame oil.
  2. Set up a station with the filling and a tablespoon sized ice cream scoop, dumpling wrappers, and a small bowl of water and a brush. Keep the wrappers covered with a damp dish towel while you work so they won’t dry out.
  3. Place one wrapper in the center of the workspace. Scoop one rounded tablespoon of filling in the center of the wrapper. Dip the brush in the bowl of water and run it around the edge of the wrapper.
  4. Fold the wrapper in half and pinch the top together so it sticks. On the left side, beginning pleating, making an s-shape with your fingers on the top part of the wrapper and adhere it to the bottom of the wrapper. Repeat on the right side of the dumpling. Set the finished dumplings on a parchment-lined sheet pan.
  5. In a nonstick pan, heat 1 tablespoon of olive oil over medium-high heat. Once hot, add the dumplings to the pan and cook for 2-3 minutes per side, until golden brown. Add a splash of water to the pan and place a lid on the pan. Cook 1-2 minutes to ensure the filling is completely cooked. Remove dumplings to a serving dish and serve with soy sauce or prepared dipping sauce.
  6. Repeat until all dumplings are cooked. They are at their best served immediately but can also be reheated in a sauce pan.

Notes

Recipe adapted from one of my favorite cookbooks Marnie Hanel and Jen Stevenson’s Snowy Cabin Cookbook