pork dumplings

Little delicate dumplings filled with ground pork and veggies.  Homemade gyoza taste so much better than when you get them in the restaurant.

Homemade Gyoza Recipe and the Best Dipping Sauce Ever

pork

onion

garlic (grated

tsp ginger (grated or minced)

carrot (shredded)

napa cabbage (, finely sliced)

tsp sesame oil

salt

pkg round gyoza wrappers

tbsp rice vinegar

soy sauce

garlic (pressed

tsp ginger (finely chopped or grated)

green onion

tsp chili flakes

tbsp vegetable oil ((coconut, olive, sunflower))

Add the pork, onion, garlic, ginger, carrots, cabbage, sesame oil and salt to a large bowl and mix well.

When you are ready to start wrapping the gyoza, lay a few wrappers down on a clean surface and wet the edges of each one all the way around with a wet finger. (it helps to have a little bowl of water beside you)

Spoon 1-2 tsp of filling into the middle of the wrapper and fold the wrapper in half over the filling. Pinch the edges to seal and then make little folds and squeeze them together along the edge of the gyoza.

Lay the gyoza on a tray and make sure the gyoza dont touch each other. They can stick easily.

Add some oil to a frying pan (with a lid) on medium heat.&nbsp; Add the gyoza and shake the pan so they don't stick.&nbsp;&nbsp;Let them cook till they are golden brown on the bottoms or on the one side.&nbsp; I like to pan fry one side and then the other, but you can just cook the bottoms if you want to.

Add 1/4 cup of water to the pan, close the lid, cook for 2-3 mins or until the water is mostly evaporated.&nbsp;&nbsp;Add 1/2 tsp sesame oil or other oil and shake to coat the bottom of the pan and cook till the bottoms of the gyoza are crispy again.&nbsp;

FOR THE GYOZA

In a medium bowl, mix together the rice vinegar, soy sauce, garlic, ginger, sesame oil, green onion and chili flakes.&nbsp;&nbsp;Let the sauce sit for around 15 mins before you start dipping.

FOR THE GYOZA SAUCE

Dumplings are intimidating (well, they can be). But they also are, in fact, delicious. No matter what you stuff them with, the concept of pillowy, soft dough encasing a luscious, super flavorful filling is enough to warm you up from inside to out. Well, with our homemade dumpling recipe, we’re bringing that warm, fuzzy feeling right to your very own kitchen table. 

Homemade Dumplings Recipe by Tasty

all-purpose flour

salt, divided

water

red cabbage

green onion, sliced

garlic,

ginger,

sesame oil

pepper

¾ cup mushroom, diced

¾ cup carrot, diced

shrimp,

rice wine vinegar

red pepper flake

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Tasty

In a large bowl, combine the flour, 1 teaspoon of salt, and the warm water and mix until well-combined.

Roll out dough on a floured surface and knead until smooth.

Roll out 1 piece of dough into a thin log and divide into 6 or 8 pieces, depending on the size of dumplings you want. Repeat with the remaining dough portions.

Lightly flour the dough pieces and roll out 1 piece into a thin circle roughly 4-inches (10 cm) in diameter.

Keep the dumpling wrappers separated with a small piece of parchment paper and repeat with the remaining dough.

Combine the cabbage, green onions, garlic, ginger, soy sauce, and sesame oil in a medium bowl and mix until well-incorporated.

For the pork filling, combine the ground pork with the remaining teaspoon of salt, the pepper and 1 cup (125g) of the cabbage mixture and stir until well-incorporated.

For the veggie filling, combine the mushrooms and carrot and microwave for 3 minutes, until soft. Add 1 cup (125g) of the cabbage mixture and stir until well-incorporated.

For the shrimp filling, combine the shrimp with 1 cup (125g) of the cabbage mixture and stir until well-incorporated.

To assemble the dumplings, add roughly 1 heaping tablespoon of filling to the center of a dumpling wrapper. With your finger, lightly coat half of the outside of the wrapper with water. Fold the moistened half of the wrapper over the filling and, using your fingers, pleat the edges to seal. Repeat with the remaining fillings and wrappers.

Heat the oil over medium high in a large skillet and add a few dumplings, cooking them in batches. Once the bottoms of the dumplings start to brown, add a splash of water and cover with a lid. Steam for about 5 minutes, or until the dumplings are cooked and the water has evaporated. Transfer the cooked dumplings to a paper towel-lined plate to remove any excess moisture or grease.

In a small bowl, combine the soy sauce, rice vinegar, sesame oil, and pepper flakes and stir to combine. Serve the dumplings immediately with the dipping sauce.

https://vid.tasty.co/output/47587/mp4_640x640/1502835536

Ricardo's Recipe : Pork Dumplings with Peanut Sauce

Pork Dumplings with Peanut Sauce

(180 ml) water

(125 ml) crunchy peanut butter

(15 ml) honey

(15 ml) soy sauce; approximately

(5 ml) sesame oil

Salt and pepper

lb (225 grams) lean ground pork

green onion, chopped

(15 ml) fresh ginger, finely chopped

(15 ml) soy sauce

(2.5 ml) of sesame oil

34 squares won-ton wrappers

(45 ml) peanut oil or canola oil

In a saucepan, bring all the ingredients to a boil, stirring with a whisk. Simmer gently for 2 to 3 minutes or until the sauce thickens. Season with salt and pepper. Set aside.

PEANUT SAUCE

In a bowl, combine the pork, mushrooms, green onion, ginger, garlic, soy sauce and sesame oil. Season with salt and pepper. Set aside.

On a work surface, lay six wrappers at a time. With a spoon, scoop about 10 ml (2 teaspoons) of stuffing in the centre of each square. Brush the wrappers with a little water and close them in a triangle or half-moon shape. Press the dough around the filling to avoid air bubbles. Repeat with the remaining ingredients.

In a large pot of salted boiling water, cook only a few dumplings at a time in simmering water until <i>al dente</i> or 2 to 3 minutes. Drain and set aside on an oiled baking sheet.

In a large non-stick skillet, combine both oils to brown the dumplings on each side. Serve with peanut sauce.

If desired, freeze at this stage. Before serving, thaw in the refrigerator and reheat in the oven.

DUMPLINGS

I wasn't fond of this sauce, it's missing a little something.

I was looking for a peanut dipping sauce this is recipe is excellent, fast, simple ingredients used it for dumplings and chicken, yummy, a keeper..

Your ingredients say Pork but directions say beef, I am presuming this is an error and it is pork.

This is so easy to make. The kids gobbled it up so fast the first time, I now have to double the recipe!

These Pork Dumplings have so much flavor and are so easy to make!

Pork Dumplings

dumpling wrappers

vegetable oil

napa cabbage (finely shredded)

rice wine

ginger

green onions (very finely chopped)

Combine cabbage and 1/2 teaspoon salt in a small bowl. Set aside for 10 minutes.

Meanwhile, add remaining filling ingredients to a bowl and mix well.

Remove cabbage from the bowl and squeeze out as much liquid as possible. Finely chop and add to pork and mix well.

Lay out 3 dumpling wrappers and place 1 tablespoon filling in each. Lightly rub the edges of the dumpling with water.

Fold the dumpling over the filling. Crimp the dumpling edges closed so it has pleats. Place on a parchment lined pan. Repeat with remaining filling.

Heat 1 tablespoon vegetable oil over medium heat in a non-stick skillet.

Place dumplings, flat sides down in the skillet. Cook until lightly browned on one side.

Add 1/2 cup water to the pan, cover and reduce heat to a low simmer. Cook 6-7 minutes or until water has evaporated and dumplings are cooked through.

To Cook Dumplings

Make fried Korean dumplings (yaki mandu) with this easy recipe. These little crispy pouches of deliciousness are filled with ground pork, vegetables,&hellip;

Fried Korean Dumplings (Yaki Mandu)

cabbage oil

Learn how to make delicious homemade mandu (Korean dumplings) from scratch with these step-by-step instructions. Filled with pork, cabbage, chives, and Korean sweet potato noodles, these mandu couldn&#039;t be more delicious. Recipe makes 40 large dumplings.

Homemade Mandu (Korean Dumplings)

oz napa cabbage

oz Korean glass noodles (dangmyeon)

lb pork

Asian chives

Asian leeks or green onion

sweet rice wine (mirim)

ginger paste

tbsp sesame oil

tsp black pepper

Korean chili flakes (gochugaru) (optional)

Chop napa cabbage finely and put it in a mixing bowl. Sprinkle 1 tsp salt and toss together; let it sit for 10 minutes. When the cabbage becomes lifeless, squeeze it out to get rid of moisture.

Boil Korean sweet potato noodles according to the package directions, about 6-7 minutes. Rinse in cold water and drain well. Chop into small pieces.

Put pork, cabbage, chives, leeks, and noodles in a large mixing bowl. Season with soy sauce, sweet rice wine, ginger, sesame oil, and pepper; mix well with your hand until all the ingredients are well incorporated.

To make the mandu filling

Put a heaping tablespoon of filling in the middle of wrapper, wet the edges of wrapper with water using your finger. Fold the wrapper in half and pinch the edges together. Bring the both ends toward the center. Pinch the ends together to complete.

To shape half moon dumplings

Put some filling in the middle of the wrapper and wet the edges with water using your finger. Bring one edge to the other and pinch in the center first, then make a small pleat on one side facing toward the center. Continue to make more pleats, usually about 4 pleats. Create the same number of pleats on the other side, facing the pleats toward the center.

To shape pleated dumplings

Bring a small amount of water in a large pot to boil. Make sure the bottom of your steamer doesn&#39;t touch the water. Place mandu without touching each other in a bamboo steamer (or regular steamer), lined with a cheese cloth or a steam liner. When the water boils, place the steamer over or in the pot. Cover and steam for 5 minutes. Serve immediately.

Meanwhile, make dipping sauce to go with dumplings. Combine all the sauce ingredients and drizzle it over dumplings.

To steam the mandu (dumplings)

Loaded with pork, cabbage, spring onion and authentic Japanese seasonings, Japanese dumplings are a PINCH to make! Steam fry these tasty pork gyoza until crispy and golden, then serve or freeze for later. Includes tasty gyoza dipping sauce ideas.

Easy Gyoza - Japanese Pork Dumplings

30-40 gyoza wrappers (round)

tbsp sesame oil (for frying)

water (some

cabbage (napa, chopped)

spring onion / green onion (chopped)

tsp fresh ginger (grated)

tsp sugar

tsp garlic salt

tbsp red miso paste (Optional:

gyoza sauce (homemade)

mirin

tbsp ponzu

garlic (finely chopped)

spring onion / green onion (finely sliced)

tsp white sesame seeds (crushed)

Filling

Place the pork mince, chopped cabbage, spring onion, soy sauce, sesame oil, ginger, sugar and garlic salt into a large mixing bowl. Add any extra seasonings to your taste, such as optional spoonful of red miso paste if you’re including it. Mix with your hands until the ingredients are nicely combined.

For the Filling

Dumpling

Take a gyoza wrapper in one hand and top with a spoonful of  filling into the centre (around 1 tbsp, but adjust to suit the size of your wrappers if needed). Using your finger, dab a small amount of water all around the edge of the wrapper. This will be your glue.

Wrap

For the authentic gyoza wrapper shape - begin by folding the wrapper over the filling to make a semicircle, then pinch one corner with your fingers to seal. Gather more of the wrapper and overlap your first section slightly to make a dart, then pinch gently to seal. Continue until the gyoza is fully sealed (about 4 darts), then repeat for your remaining gyoza. Alternatively you can use a dumpling press to make this process easier.

For an easier fold - If you don’t want to do the more traditional darts / pleated folds, you can do a simple straight edge instead. Just fold the wrappers over and seal into a half moon shape. Then pick them up and then tap the straight edge on your work surface to create the flat ‘bottom’ for frying.

To Fold the Gyoza

Heat the sesame oil in a large flat frying pan. Add the gyoza and fry on a high heat until the bottoms turn a toasty golden brown (1-2 mins).

Steam

Reduce the heat to low and add around 1/4 cup water into the pan. Be careful – the oil will spit if it’s too hot. Be ready to use the frying pan lid as a shield. Cover and steam the gyoza on low heat until all the water has evaporated and the gyoza are cooked through (around 2-3 mins).

To Cook

Sauce

Choose your favourite from the above ingredients list (or why not do both?). Add all ingredients for your chosen sauce into a small dipping bowl, give it a stir and serve alongside your freshly cooked gyoza dumplings.

For the Dipping Sauce(s)

https://www.youtube.com/watch?v=MkOVcqVwUFs

Loaded with pork, cabbage, spring onion and authentic Japanese seasonings, Japanese dumplings are a PINCH to make! Steam fry these tasty pork gyoza until crispy and golden, then serve or freeze for later. Includes tasty gyoza dipping sauce ideas.

Making Japanese dumplings at home may seem intimidating at first, but it’s actually very easy. The filling comes together quickly, and pleating the wrappers is super fun! Why not recruit a few friends and fold the gyoza while you catch up?

Homemade gyoza taste much better than any store bought dumpling, since you can make use of fresh high quality ingredients. It’s easy to adapt the recipe to use up what you have on hand, or make your own favourite combinations. 

RECIPE STEPS
00:00 - How to Make Gyoza Dumplings
00:04 - Prepare the filling
00:44 - Fold the dumplings
01:31 - Fry the dumplings in sesame oil
01:45 - Add water, cover with lid to steam

FULL RECIPE - https://www.wandercooks.com/gyoza-japanese-pork-dumplings/
DIPPING SAUCE - https://www.wandercooks.com/super-quick-gyoza-sauce/

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How to Make Gyoza - Homemade Dumplings (Japanese)

Perfectly chewy, piping hot soupy pork-filled bites of comfort heaven. When you eat your first bite you'll know why soup dumplings are one of the best foods ever created. This recipe starts with authentic homemade 2-ingredient dumpling dough (flour and water only), a naturally super gelatinous meat stock (no commercial gelatin added), and a very tasty seasoned pork filling. This is a perfect recipe to make this weekend and a really great way to celebrate the Chinese New Year. 

Homemade Chinese Soup Dumplings xiaolongbao (小笼包) (100% From Scratch)

bread flour

water (90 grams)

pig trotter (about 1 pound), split in half (450 grams)*

chicken backs or pork skin, sliced into strips (225 grams)

of a medium yellow onion (45 grams)

garlic (10 grams)

ginger (2 grams)

leek

scallion, whole (white and green parts)

carrot (15 grams)

Shaoxing wine (14 grams)

porcini mushrooms or 2 fresh shitake mushrooms (optional)**

water (1416 grams)

fatty ground pork (70% meat/30% fat ratio) (450 grams)

Shaoxing wine (14 grams)***

scallions, finely minced (green parts only)

sesame oil (2 grams)

sugar (3 grams)

soy sauce (24 grams)

water (45 grams)

ginger, julienned (15 grams)

gelatin stock, chilled and diced into 1/4-inch cubes (355 grams)

Chinese black vinegar (Chinkiang

ginger, julienned,

soy sauce (optional)

Make the gelatin stock (aspic). Add the pork and chicken to a medium pot, cover with water, and bring to a boil. Remove the meat, dump the water, rinse out the pot, and clean the meat under running water to remove any more impurities.  Place the meat back into the pot. Add all remaining ingredients, bring to a boil, reduce to a simmer, cover and cook for 3 hours checking on it periodically. Alternatively, you may use a pressure cooker to reduce the cooking time by about half. Allow the gelatin stock to slightly cool, and strain it through a fine-mesh sieve to remove the solids. Place the gelatin stock in a heat-proof glass jar and allow it to cool to room temperature before sealing and refrigerating overnight. 

Make the pork filling. Add the fresh ginger to a bowl with 3 tablespoons of hot water and allow the mixture to steep for 30 minutes or more. Discard the ginger or reserve for another use. Add the pork to the bowl of a food processor and process until the pork becomes light and almost paste-like and add it to a large mixing bowl. Add the ginger-infused water and all remaining pork filling ingredients EXCEPT the cubed gelatin stock and salt to taste. Stir the mixture well to combine the ingredients.

Test the flavor of the pork filling. Pan-fry a small amount of filling in a lightly oiled skillet, taste it and adjust the seasonings adding salt, a little more soy, scallions, or Shaoxing, etc. if desired. Once you have the filling just right, add the cubed gelatin stock and stir to incorporate. Do not stir too vigorously, just gently enough to combine the two mixtures well. Cover and refrigerate the seasoned filling while you make the dumpling dough. 

Make the dumpling dough. Add the flour to the bowl of a stand mixer fitted with the dough hook attachment (or to a large mixing bowl), add the warm water 1 tablespoon at a time until the mixture comes together and you can form a ball out of it. Knead the dough (which will be stiff at first) for 12 minutes in the mixer on speed 2, or by hand for 12 to 15 minutes, or until the dough is much softer and becomes smooth.  If you feel the dough is just too hard to knead, cover it with plastic wrap and let it rest 15 minutes before continuing to knead it. Once the dough is fully kneaded, cover it with plastic wrap and allow it to rest at room temperature for 30 minutes or up to 3 hours. 

Roll out the dumpling wrappers. After the dough has rested, roll the dough into a log about 6-8 inches long. Cut the dough into equal pieces (about 12 grams each). Cover the dough pieces with sustainable cling film to keep them from drying out. Lightly dust a work surface or non-stick dough mat with a little flour and roll each dough piece out to about 3 inches in diameter. Dust the wrappers with cornstarch and stack them on top of one another and cover with a damp towel to keep them from drying out.

Prepare the bamboo steamer. Line the bottoms of the steamer with fresh cabbage leaves, banana leaves, or parchment paper that has slits cut in it. If using cabbage or banana leaves brush them with vegetable oil first which keeps the dumplings from sticking. 

Fill the dumplings. Place a dumpling wrapper in the palm of your hand, add a heaping tablespoon of filling and make as many pleats as you can while using your thumb to keep the filling enclosed inside of the dumpling as it&#8217;s being sealed. Do your best to get 10 to 18 total pleats. Be sure to seal the dumplings closed at the top by twisting and pinching them. Place filled dumplings into the bamboo steamer about 2 inches apart (it&#8217;s best if they&#8217;re not touching because it reduces the chance of them tearing open when removing them from the steamer. If your mixture starts to become difficult to fill, place it into the freezer for 15 to 20 minutes to allow it to firm up before moving on. 

Cook the dumplings. Add enough water to a sauté pan or wok that you can steam the dumplings for 8 minutes without running out of water. Never allow the water to have contact with the dumplings while steaming. When the water is boiling, add the steamer baskets,  cover with the lid, and cook for 8 minutes. Remove the steamer basket and serve with dipping sauce (see the main post for how to safely eat soup dumplings), Enjoy!

Homemade pork dumplings are quick and easy to make, with perfect crispy bottoms and a tender, juicy pork filling inside.​ Easy to meal prep and freeze well.

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