These fried pork dumplings are filled with ground pork, napa cabbage, chives, soy sauce, fresh ginger, and sesame oil. They’re fried in just a bit of oil and then steamed. On the side is a piquant dipping sauce.
Reading: how to make fried pork dumplings
Adapted from Joanne Chang | Myers + Chang at Home | Houghton Mifflin Harcourt, 2017
Fried pork dumplings may be something you’ve only experienced in Chinese restaurants. Until now. We taste-tested these alongside store-bought frozen dumplings and there’s seriously no contest. And these couldn’t be simpler to make. This easy approach will have you getting your entire family involved in an assembly line to make a big batch and stash them in the freezer so you can indulge in these whenever the craving hits. Which, trust us, will be quite often.-Joanne Chang
CAN I STEAM DUMPLINGS INSTEAD OF FRYING THEM?
Prefer not to fry your pork dumplings? No problem. After filling and shaping the dumplings, line a bamboo steamer (or steamer insert) with napa cabbage leaves and place the dumplings on top. Place the steamer in a pot filled with two inches of water, making sure the water doesn’t touch the dumplings. Cover the steamer or pot (if using an insert) and steam for 10 minutes.
Originally posted February 10, 2018
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