Chinese-Style Pork Dumplings 2 Ways
- Level
- very easy
- Prep Time
- 10 mins
- Total Time
- 1 h
- Serves
- 48 dumplings
Ingredients
- 1/3 cup
- canola oil, divided (only 2 tbsp/30 mL oil is required for steam method)
- 75 mL
- 4 oz
- shiitake mushrooms, stems removed, thinly sliced
- 125 g
- 4
- green onions, thinly sliced, divided
- 2
- cloves garlic, minced
- 1/2 lb
- lean ground pork
- 250 g
- 4 tsp
- soy sauce
- 20 mL
- 1 tbsp
- sesame oil
- 15 mL
- 1 tsp
- cornstarch
- 5 mL
- 1 pkg
- square wonton wrappers
- 400 g
- 1/2 cup
- hoisin sauce for dipping
- 125 mL
Directions
Step 1
Heat 2 tbsp (30 mL) canola oil in skillet over medium-high heat. Cook mushrooms until slightly softened, about 2 min. Add half the green onions and the garlic. Cook, stirring, 1 min. until fragrant. Transfer to large bowl to cool completely. Mix in pork, soy sauce, sesame oil and cornstarch.
Step 2
Lay 1 wrapper on work surface and brush edges with water. Place 1 1/2 tsp (7 mL) filling in centre. To make "flower" dumplings, bring the 4 corners of the wrapper together in the centre over the filling. Pinch to seal the 4 "openings", creating an "X" pattern on top of the dumpling. Pinch the centre to close any holes. (Or to make dumpling "purses", draw up 2 opposite corners of each wrapper, press edges together, then press 3 or 4 pleats along sealed edge.) Place dumplings on parchment paper-lined baking tray. Make 48 dumplings.
Step 3
You can either pan-fry or steam dumplings. To pan-fry in batches of 12: Heat about 1 tbsp (15 mL) oil in large non-stick skillet set over medium-high heat. Place batches of dumplings (flat-side down, if flower-shaped) in skillet and cook about 1 min. or until bottoms start to brown. Add 2/3 cup (150 mL) water; cover and cook 8 to 10 min. until filling is cooked through, bottoms are crispy and wrappers are tender. To steam: Working in batches, arrange dumplings in single layer in parchment-lined steamer. Fit steamer over wok or saucepan with 2 in. (5 cm) simmering water in bottom (do not let water touch dumplings). Cover and steam 6 to 8 min. until filling is cooked through and wrappers are tender.
Step 4
Arrange dumplings on serving platter. Garnish with remaining green onions. Serve with hoisin sauce
for dipping.
Tips
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Nutritional Facts
- Nutrition Description:
- Per serving (2 steamed dumplings, 1 tsp/5 mL hoisin sauce)
- Calories:
- 110
- Fat:
- 5 g
- Saturated Fat:
- 1 g
- Carbs:
- 12 g
- Fibre:
- 1 g
- Sugar:
- 2 g
- Cholesterol:
- 5 mg
- Protein:
- 4 g
- Sodium:
- 230 mg