Serves 10
45 min
Spicy Pork Dumplings
Recipe GLPR491aa62fadf39e
Pan-fried dumplings filled with seasoned ground pork, fresh herbs, and spicy Thai chiles, served with a balanced dipping sauce made from soy sauce, sesame oil, and rice vinegar. These tender, crispy dumplings are perfect as an appetizer or light main course.
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Ingredients
½ cup low-sodium soy sauce
1 tsp. Asian sesame oil
1½ tsp. granulated sugar
1½ tsp. unseasoned rice vinegar
5 medium scallions, thinly sliced on a diagonal (about 1 cup)
½ cup vegetable oil, plus more for frying as needed
1 lb. ground pork
1 Tbs. finely chopped fresh ginger
2 Tbs. fish sauce
2 tsp. finely chopped Thai bird chile
2 Tbs. finely chopped fresh mint
2 Tbs. finely chopped fresh cilantro
30 to 35 round dumpling wrappers
Directions
In a small bowl, whisk together the soy sauce, sesame oil, sugar, and rice vinegar until the sugar dissolves. Set the dipping sauce aside.
In a large mixing bowl, combine the ground pork, ginger, fish sauce, Thai bird chile, mint, and cilantro. Mix gently with your hands until the ingredients are evenly distributed, being careful not to overwork the mixture.
Place one dumpling wrapper on a clean work surface. Wet the edges of the wrapper with water using your finger. Spoon about 1 tablespoon of filling into the center of the wrapper.
Fold the wrapper in half to form a half-moon shape, then press and pleat the edges to seal the dumpling. Repeat with the remaining wrappers and filling until all 30 to 35 dumplings are assembled.
Heat 2 tablespoons of vegetable oil in a large skillet over medium-high heat. Working in batches to avoid crowding, place dumplings flat-side down in the pan and cook until the bottoms are golden brown and crispy, about 3 to 4 minutes.
Add 3 to 4 tablespoons of water to the pan, then immediately cover with a lid. Reduce heat to medium and steam the dumplings for about 6 to 8 minutes, until the water has evaporated and the dumpling wrappers are tender.
Transfer the cooked dumplings to a serving platter. Repeat steps 5 and 6 with the remaining dumplings, adding more oil as needed between batches.
Arrange the scallions on a serving plate alongside the dumplings. Drizzle the scallions with a small amount of the dipping sauce or serve the sauce in individual bowls for dipping.
