| Level: | Intermediate |
| Total: | 50 min |
| Active: | 25 min |
| Yield: | 32 to 36 dumplings |
Ingredients
- 1 cup low-sodium soy sauce
- 2 1/2 tablespoons Sriracha sauce
- Juice of 3 lemons
- 1 tablespoon minced garlic
- 2 teaspoons minced ginger
- 2 teaspoons sesame oil
- 1 small bunch scallions, white and green parts, chopped
- 12 ounces ground pork
- 3 tablespoons hoisin sauce
- 2 teaspoons low-sodium soy sauce
- 1 teaspoon Chinese five-spice powder
- 1 egg
- 1 package round dumpling wrappers
- 1 tablespoon vegetable or peanut oil, for frying
Instructions
- For the dipping sauce: Combine the soy sauce, Sriracha and lemon juice in a bowl and set aside until ready to serve.
- For the pork dumplings: Heat a large nonstick skillet over medium-high heat. Add the garlic, ginger, sesame oil and scallions and cook until fragrant, 1 to 2 minutes (you just want to take the bite off of the raw ingredients, not saute them). Remove from the heat and allow to cool 1 minute.
- Combine the cooked garlic, ginger and scallions with the pork, hoisin, soy sauce, five-spice powder and egg in a large mixing bowl.
- Working with the dumpling wrappers, start with the floured surface facing down. Place 1 1/2 teaspoons of filling in the center of a wrapper. Wet the edge of the dumpling with water, using your finger, and fold the circle in half without sealing, like a taco. Pinch one end closed. Create pleats on one side using your thumb and forefinger, pressing against the other flat edge to seal as you go. Flatten the bottoms so they can get a nice pan fry on them. Repeat until all the dumplings are filled. Keep the dumplings on a lightly-floured sheet tray to keep them from sticking, and cover with a slightly damp towel to keep from drying out.
- Heat the veggie oil over high heat in the same skillet. Working in batches, pan-fry the dumplings by placing them bottom-side down and frying until golden brown, 1 to 2 minutes.
- Once the dumplings are golden brown, working carefully (it will splatter), pour 1/2 cup water into the skillet to cover the dumplings halfway. Immediately cover with a lid, leaving a small crack for steam to escape. Cook until the water has evaporated, 5 to 7 minutes. Transfer the dumplings to a paper towel-lined plate to soak up excess oil and repeat the process with the remaining dumplings.
- Cook’s Note: This recipe makes a lot of dumplings; just keep extra in your freezer for a late night snack!
Nutrition Facts
| Serving Size | 1 of 34 servings |
| Calories | 84 |
| Total Fat | 3 g |
| Saturated Fat | 1 g |
| Carbohydrates | 10 g |
| Dietary Fiber | 1 g |
| Sugar | 1 g |
| Protein | 4 g |
| Cholesterol | 13 mg |
| Sodium | 414 mg |
Reviews
Took a bit longer than the recipe states (was trying not to overcrowd them in the pan), but they tasted REALLY good. Will definitely be making again.
Loved the filling! Very fresh tasting. I added a bit of finely chopped napa cabbage too.
Really loved the dumplings, but I used two lemons instead of three because I figured it would be too strong.
We really enjoyed this one but, did anyone else find the lemon too overpowering in the dipping sauce? I would love to know what the approximate measurement for the lemon juice would be so I can get it right next time.
I followed recipe precisely and it tasted horribly. I believe it was the scallions as well as the hoisin sauce and the Chinese five spice powder with licorice in it. I hate licorice. The dipping sauce was just horrid. I would like a better recipe for dumplings. The ones I get from restaurant those are amazing.
Made these for New Years Eve and they were a hit! Everyone raved! Will absolutely make them again!!! I made with wonton wrappers which worked just fine! I also doubled the recipe—takes some time to fill all those dumplings!
delicious! my kids loved it! Will make it again. I fried some and put some in boiling broth for wonton soup and both ways were awesome.
This recipe is amazing!!! Tried it for the first time with a friend last night who had never made them either and they were very much so worth the effort. I’ll be making this recipe again and again.
I like the techniques, but for me, it was way too much five spice powder. Next time I would do maybe as little as a quarter of a teaspoon.
I really liked these! I even froze some that I did not cook and they cooked off great later. Yes, way better than the options you get in your store’s freezer section!