| Level: | Easy |
| Total: | 40 min |
| Prep: | 35 min |
| Cook: | 5 min |
| Yield: | 36 servings |
Ingredients
- 2 large eggs
- 1/2 pound ground pork
- 1 slice bacon, finely chopped
- 1/2 cup finely chopped napa cabbage
- 1/2 cup minced fresh chives (about 2 small bunches)
- 1 1/2 teaspoons finely grated peeled ginger
- 1 teaspoon toasted sesame oil
- Kosher salt
- 1/2 teaspoon sugar
- 1 clove garlic, finely grated
- 1/2 teaspoon soy sauce
- 1/2 teaspoon cornstarch
- 36 round dumpling wrappers, thawed if frozen
- 6 tablespoons vegetable oil
Instructions
- Lightly beat 1 egg in a large bowl. Add the pork, bacon, cabbage, chives, ginger, sesame oil, 1/2 teaspoon salt, the sugar, garlic, soy sauce and cornstarch; mix with your hands until combined.
- Lightly beat the remaining egg in a small bowl with 1 tablespoon water. Set 1 dumpling wrapper on a clean surface (keep the rest covered with a damp paper towel so they don’t dry out). Scoop 1 heaping teaspoonful of the pork mixture onto the center of the wrapper. Dab a finger into the egg mixture and brush along the edges of the wrapper. Fold the wrapper in half and press the edges together to seal, then transfer to a baking sheet. Cover with a damp paper towel while you form the remaining dumplings.
- Heat 2 tablespoons vegetable oil in a large nonstick skillet over medium-high heat. Working in 3 batches, add the dumplings and arrange in a single layer; cook until the bottoms start to brown, about 30 seconds. Add 2/3 cup water, cover and cook 3 minutes. Uncover and cook until the liquid evaporates and the bottoms are crisp and golden brown, about 2 more minutes. Loosen the dumplings from the pan with a spatula and transfer to a serving plate. Add 2 more tablespoons oil to the pan between batches.
- Ponzu Dipping Sauce
- Combine 3 tablespoons ponzu sauce, 1 teaspoon soy sauce, 1/2 teaspoon sesame oil and 1 chopped scallion in a small bowl.
Nutrition Facts
| Serving Size | 1 of 36 servings |
| Calories | 139 |
| Total Fat | 5 g |
| Saturated Fat | 1 g |
| Carbohydrates | 19 g |
| Dietary Fiber | 1 g |
| Sugar | 0 g |
| Protein | 5 g |
| Cholesterol | 18 mg |
| Sodium | 201 mg |
Reviews
Have made this multiple times and a big hit. Don’t change a thing!
I’m sorry. Do NOT put water in a pan that has hot oil in it. I nearly burned down my kitchen. I’m no novice, either. When I got to that step I thought “this can’t be right” and was nervous to do it and I should’ve trusted my gut. Terrible suggestion.
They take me awhile to make because I double the recipe. Mostly because I will eat a single batch by myself they’re so satisfying.
I steamed them in a bamboo steamer for 10-15 minutes then did a quick fry and they came out great! I like them better than ones from our local Chinese restaurant
Tasted a little bland but was okay overall
Absolutely delicious!! It was a little labor intensive but well worth it. I doubled the recipe, froze the dumplings uncooked, on a sheet pan then into a zip lock bag for freezer storage. Followed instructions for frying and wallah-ready to eat when you are!
Yum! I steamed them a little longer just to make sure the pork was fully cooked. My husband and I gobbled them up with lots left over for tomorrow.
Just AMAZING! So easy! A great family fun cooking experience and YUMMY!
Tried these tonight and they were absolutely delicious. Restaurant quality flavor and did not take a long time to make. Will definitely make these again.