Fried Pork Dumplings Completely from Scratch
(
REVIEWS)
PREP:
20 minutes
TOTAL:
1 hour 40 minutes
SERVES:
24
Today we’re making from-scratch pan fried pork dumplings. And when I say from scratch. I mean FROM SCRATCH.
No wonton wrappers for these dumplings, and a savory scallion and Swift Meats Ground pork stuffing that is out of this world.
And to give it a little kick, we’re going to add a little chili oil on top!
Fried pork dumplings from scratch takes time. BUT its fun to make and something you can get the family involved in making.
Or just do it on your own and have some therapeutic me time.
Making the dough takes a few minutes to make, but also needs about an hour of rest. You can make the pork filling before or after the rest, but I like to do it before.
A Good Filling needs time to soak…
When preparing the pork filling, I like to make it before so that it can really marinate in the seasonings.
Stirring in a little water into my Swift Meats Ground Pork, to get it sticky, then the seasonings.
And I am really in love with this type of recipe. It is simple, wholesome ingredients, starting with Swift Meats ground pork.
Swift Meats Ground Pork is great source of protein and combined with simple ingredients for the filling. It’s a great meal to put on the table for my family.
And that beautiful pork filling has soaked up the flavors of that ginger, scallions, sesame oil and white pepper and is ready to rock in the same amount of time!
Making dumpling wrappers from scratch
Now for the dumpling dough, OF COURSE you can use wrappers if you want to make this a quick meal.
I of course, had to give a crack and from scratch dumplings, and to be honest – coming from someone who isn’t the most patient – it honestly wasn’t too hard.
After the dumpling dough has rested after an hour, I learned that flattening it, then forming it into a donut shape.
Then give it a roll to make a uniform tube. Then I’ll cut it in triangle shapes with a pastry cutter about 1 inch or so in length to make the dough roll out.
And of course, Kenzie, had to tome in and help. After the first one she says “Can I have it?”
And off she went playing with it like it was clay. Don’t worry she didn’t eat it.
After the wrappers for your fried pork dumplings are ready, either from scratch or store bought- it is time for the pork filling.
Now the next part is a little daunting, but don’t over think it when wrapping if it doesn’t look picture perfect, don’t sweat it!
Add in about a tablespoon-ish of the pork filling. If you are using store bought wrappers, you’ll want to have a little water in a cup to line the outer edges.
Now fold the wrapper in half over the filling and give it a pinch. Keep it in your palm or use a counter top for support.
Wrapping Pork Dumplings
While holding the top with your non-dominant hand, use your dominant hand’s thumb and index finger to make pleats every ¼ inch or so. The pinch of the top folder to make it watertight.
This takes practice, but as long as they’re sealed, it’ll get the job done.
It took me a batch or two to the the hang of this, but it wasn’t so much that they weren’t useable, they just weren’t “pretty”. But I kind of like that feel for home-made fried pork dumplings!
After you fry the pork dumplings and the bottoms are golden brown, you’ll want to add a little water to steam them off and finish them.
Then I added a little chili oil on top to give them a kick!
The dough of the dumplings is just as you’d expect from a fried dumpling – crispy on the bottom, a little soft and chew on the top!
And the pork filling? AMAZING!
The Swift meats Ground pork is SO JUICY and flavorful.
Along with the flavor of ginger and scallions coming through for that traditional dumpling flavor.
It’s a solid recipe that you’ll want to make again and again to hone in the technique.
Get the kids involved and you’ve got a crew. Just kick back and enjoy the finer things in life!
Thanks again to Swift Meats for sponsoring this post! Be sure to visit their website to find where to buy their products!
Fried Pork Dumplings
Ingredients
FOR THE PORK FILLING:
- 1 lb Swift Meats Ground Pork
- 3 tbsp water
- 1 tsp kosher salt
- 4 tbsp soy sauce
- 1 tsp rice wine
- 1 tbsp sesame oil
- 1 tsp ginger minced
- ¾ tbsp sugar
- 1 tsp white pepper
- 3 stalk green onions
- ½ lb cabbage chopped
FOR THE DUMPLING DOUGH
- 1 ¾ cup all-purpose flour
- 2/3 cup cold water
- ½ tsp salt
Instructions
FOR THE DOUGH:
- In a abowl, combine flower and salt. Slowly stir in water until dough can be formed into a ball but, isn’t wet enough to be sticking to your hands. You want it to be similar texture of pizza dough.
- Knead sough until smooth; about 5-7 minutes. Place in a clean bowl covered with a damp towel and let rest for an hour
FOR THE PORK FILLING:
- In a large bowl, salt Swift Meats ground pork, then add in water 1 tbsp at a time. Stirring in one direction with a fork or chopsticks until the ground pork has fully absorbed the water and is nice and stick.
- Add in soy sauce, rice wine vinegar sesame oil, ginger, sugar and white pepper. Stir togtether, then add in green onions and chopped cabbage. Combine to evenly incorporated. Cover with a lid or plastic wrap and let rest in the fridge for at least 15 minutes.
MAKING THE DUMPLINGS:
- After your dumpling dough has rested, place it on a countertop, dusted with flour. with your thumb, work a hole in the center. Then your use your hands to work it into a doughnut shape, with the dough being about an inch and a half in diameter. Make one cut to turn this into a long roll of dough.
- With a pastry cutter, cut out triangular shapes about 1-2 inches in length, until the all the dough is cut up. Using the base of your palm yo smash into a small disk shape.
- using a dough roller, roll out dough form the center, to start making a circle shape with your dough, rotating the dough while rolling from the center seems to be the easiest way to get a consistent shape. Repeat until all your dumpling wrappers are complete.
- Place about a tablespoon of Pork filling into the center of a wrapper. Taking two opposite ends of your wrapper, bring them together to the center of the dumpling and pinch together. With your thumb and forefinger, begin to fold in every 1/4 inch of dough together and pinch to make pleats. Repeat on the other side of the wrapper. repeat until all dumplings are made.
TO FRY:
- In a large pan over medium high heat, add 2 tbsp of oil. Add in as many dumplings as your pan can handle while keeping dumplings from touching. Fry for a couple minutes until the bottoms are golden brown
- Add in 2-3 tbsp of water then cover with a lid to let steam. Once the water is gone, your dumplings are ready. Repeat this process until all the dumplings are cooked
- Top with a little chili oil, sesame seeds and green onion and serve!
Nutrition
