Serves 24
65 min
Pork and Scallion Dumplings With Crispy Skirt
Recipe GLPR8b61dcb0745637
These Chinese-style pan-fried dumplings feature a savory filling of ground pork, fresh ginger, and scallions encased in delicate wonton wrappers. The signature crispy skirt forms when a flour-and-cornstarch slurry is steamed and then fried to golden perfection. Served with a tangy scallion and chili oil dipping sauce, these dumplings are a showstopping appetizer or main course.
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Ingredients
8 oz. ground pork
8 scallions
1-inch piece fresh ginger
4 tsp. soy sauce, divided
1 tsp. kosher salt, divided
½ tsp. freshly ground white or black pepper
24 wonton wrappers (3½-inch diameter)
5 Tbsp. unseasoned rice vinegar, divided
4 tsp. all-purpose flour
4 tsp. cornstarch
6–8 tsp. vegetable oil, divided
2 tsp. chili oil (optional)
Directions
Place the ground pork in a medium bowl. Trim and discard the roots and top 1 inch from the scallions. Slice the remaining scallions thinly. Transfer 2 tablespoons of the sliced scallions to a small bowl and set aside for the dipping sauce. Add the remaining sliced scallions to the bowl with the pork.
Peel the ginger using a spoon and finely grate it into the pork bowl using a Microplane or fine grater.
Add 2 teaspoons of the soy sauce, ¾ teaspoon of the kosher salt, and the pepper to the pork mixture. Using chopsticks or your hands, quickly and thoroughly combine all ingredients.
Arrange the wonton wrappers on a work surface and cover them with a damp kitchen towel to prevent drying. Set a small bowl of water nearby for sealing.
Hold one wrapper in the palm of your nondominant hand. Place a rounded teaspoon of filling in the center of the wrapper. Use the teaspoon to shape the filling into a football-like form, which will make folding easier.
Dip a finger into the water and lightly moisten the half of the wrapper closest to you. Fold the wrapper in half over the filling and pinch to seal. Using your fingers, create 6 to 7 pleats along the edge, pressing each pleat closed as you form it. Repeat with all remaining wrappers and filling.
In a large measuring glass, whisk together 3 tablespoons of the rice vinegar, the flour, cornstarch, remaining ¼ teaspoon kosher salt, and 2 cups water until smooth. This is the slurry for the crispy skirt.
Heat 2 teaspoons of vegetable oil in a large nonstick skillet over medium-high heat. Arrange 6 to 10 dumplings in the pan and cook until they begin to sizzle, about 1 minute. Stir the slurry well and add a generous ½ cup to the pan. Cover and steam the dumplings for 5 minutes. The dumplings should be plumped and cooked through, with most water evaporated and a thin lacy layer of slurry remaining. If needed, cover and cook 1 minute longer.
Uncover the dumplings and cook until all liquid from the slurry evaporates and it becomes a crisp, golden brown skirt, about 2 minutes. Rotate the pan as needed for even browning.
Invert a plate over the pan and flip the dumplings onto the plate. Alternatively, slide them out carefully. Repeat the cooking process with the remaining dumplings in 2 to 3 more batches, stirring the slurry well before each batch and adding 2 teaspoons of vegetable oil to the pan after each batch.
While the dumplings cook, prepare the dipping sauce by combining the reserved sliced scallions with the chili oil (if using), remaining 2 tablespoons rice vinegar, and remaining 2 tablespoons soy sauce. Mix well.
Serve the dumplings with the dipping sauce alongside.
