Sunday, March 5, 2017

Asian Pork Dumplings with Chili Garlic Dipping Sauce

When it comes to comfort food, Asian dumplings are one of my absolute favorites. This is definitely a recipe to make when you have a free afternoon, as they do require a little work (or make them with your friends or family and get everyone involved to speed up the process!). 

If you want to cook some and save some to cook later, simply freeze them on a parchment-paper lined baking sheet until hard, then transfer to a ziploc freezer bag. When you are ready to make them, thaw the dumplings on the counter for 30 minutes (separating them so they don't stick together), then cook as directed in the recipe.


1. Combine the dipping sauce ingredients in a small mixing bowl. Set aside.


2. Heat the sesame oil in a large non-stick skillet over medium heat. Add the garlic, ginger and green onion and cook for 2 minutes. Remove pan from heat and allow to cool slightly.


3. In a large mixing bowl, combine the pork, chili garlic sauce, hoisin sauce, soy sauce, egg and cooked garlic, ginger and green onion.


4. Place the dumpling wrappers on a lightly floured surface. Working one at a time, scoop 2 teaspoons of filling onto the center of each wrapper. Brush the edges with water, fold over and tightly seal. Repeat with the remaining filling and wrappers.

5. Heat 1 tablespoon vegetable oil in the same skillet over high heat. Place half of the dumplings in the pan and cook for 2 minutes. Add 2/3 cup water and cover lightly with a lid (leave a little room for steam to escape); cook for 5 minutes, or until the water has evaporated. Drain the dumplings on a paper towel lined plate. Repeat the process with the remaining oil and dumplings.



6. Transfer the dumplings to a serving platter and garnish with toasted sesame seeds and sliced green onion. Place dipping sauce on the side and serve.


Asian Pork Dumplings with Chili Garlic Dipping Sauce
Makes 24 dumplings

All you need:
Sauce
2 tablespoons sesame oil
1 (2-inch) piece fresh ginger, peeled and grated
3/4 cup reduced-sodium soy sauce
1 tablespoon chili garlic sauce
1 tablespoon Sriracha

Dumplings
1 tablespoon sesame oil
1 large garlic clove, minced
1 (2-inch) piece fresh ginger, peeled and grated
5 green onions, thinly sliced
12 oz. ground pork
1 tablespoon chili garlic sauce
2 tablespoons hoisin sauce
1 tablespoon reduced-sodium soy sauce
1 egg
24 dumpling wrappers

2 tablespoons vegetable oil, divided (for frying)
Toasted sesame seeds and sliced green onion, for garnish

All you do:
1. Combine the dipping sauce ingredients in a small mixing bowl. Set aside.
2. Heat the sesame oil in a large non-stick skillet over medium heat. Add the garlic, ginger and green onion and cook for 2 minutes. Remove pan from heat and allow to cool slightly.
3. In a large mixing bowl, combine the pork, chili garlic sauce, hoisin sauce, soy sauce, egg and cooked garlic, ginger and green onion.
4. Place the dumpling wrappers on a lightly floured surface. Working one at a time, scoop 2 teaspoons of filling onto the center of each wrapper. Brush the edges with water, fold over and tightly seal. Repeat with the remaining filling and wrappers.
5. Heat 1 tablespoon vegetable oil in the same skillet over high heat. Place half of the dumplings in the pan and cook for 2 minutes. Add 2/3 cup water and cover lightly with a lid (leave a little room for steam to escape); cook for 5 minutes, or until the water has evaporated. Drain the dumplings on a paper towel lined plate. Repeat the process with the remaining oil and dumplings.
6. Transfer the dumplings to a serving platter and garnish with toasted sesame seeds and sliced green onion. Place dipping sauce on the side and serve.

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