Pork dumplings may seem easy to prepare but take note that cooking them actually requires an understanding of the process as well as mastery. Remember that these dumplings often take time to prepare. You also need to master the skills in preparing them.
The good news is that once you have perfected these dumplings, it will be easier to add your own touch to your recipes considering how versatile the dish is. You can experiment with various folds, flavors, and fillings. What is even better about the pork dumplings is that they work well not only as appetizers but also as a main dish.
Here’s a simple version of pork dumplings recipe that you should consider trying out at home:
- 1 lb. ground pork
- ½ lb. peeled and deveined shrimp
- 2 tbsps. each of dry sherry and light or regular soy sauce
- 1 tbsp. freshly grated ginger
- 1 lb. Napa cabbage
- ¼ tsp. white pepper
- 1 tsp. sea salt
- 4 finely chopped green onions
- 2 tbsps. sesame oil
- 1 pack dumpling wrappers
Filling Preparation Instructions:
- Mix ground pork, light or regular soy sauce, ginger, shrimp, dry sherry, white pepper, and salt in a bowl. Use a spatula to mix them together. Mix thoroughly and continue doing so until a sticky paste is formed. Use a plastic wrapper to cover it then marinate in your fridge for a while.
- Cut around six to eight pieces of the Napa cabbage leaves. Set them aside to use as linings for the steamer later. The remaining cabbage should then be cut into tiny cubes then set aside.
- Sprinkle salt to the cabbage. Use your hands to mix it well then let the cabbage set for around ten to fifteen minutes. Squeeze any excess water using layers of cheesecloth.
- Once it’s time to wrap the dumplings, mix the Napa cabbage, sesame oil, green onion, and the pork mixture together. Stir until well-combined.
- Work on wrapping each dumping one by one. Scoop around one to two tablespoons of the prepared filling then put it at the center of the dumpling wrapper.
- If the dumpling wrappers you are using are pre-made, dip your finger in water first. Use it to wet the wrapper’s outer edge. Fold the two sides until it forms a half-moon then pinch together the middle points. Using one hand, hold the formed dumpling. Seal the edges by forming pleats. Upon sealing, press the pleated part firmly to secure the seal even further.
- Arrange the wrapped dumplings into a cutting board with a bit of flour if you want to cook them right away. However, if you intend to cook the dumplings later, then freeze them after arranging in a baking sheet lined with aluminum foil.
- Once it’s time to cook, use the Napa cabbage leaves you have set aside earlier as linings for your bamboo steamers. Arrange the dumplings in the steamer. They should be around one finger-width apart.
- Get a large pan or wok then put water in it (around two inches full). Put your bamboo steamer into the pan or wok. Ensure that the water will not touch the steamed dumplings once it starts to boil.
- Cover then set over high heat. Cook for around ten minutes.
- Once cooked, you should serve the dumplings right away.
The good thing about this pork dumpling recipe is that it is very satisfying. It is so satiating that it’s possible to serve it as your main dish. If you want, you can serve it together with a light and simple appetizer, like a spinach salad or cucumber salad.