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Pork Dumplings recipe
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Pork Dumplings Recipes

Get ready to experience the deliciousness of Pork Dumplings! These little pockets of joy are a staple in Chinese cuisine and are loved by many. Filled with flavorful pork and other tasty ingredients, these dumplings are sure to satisfy your cravings. Whether you boil, steam, or fry them, Pork Dumplings are a must-try dish that will leave you wanting more!

48 recipes to choose from

Recipes (48)

Discover 48 unique Pork Dumplings recipes. Each with it's own twist on the recipe. Read our review top find our top Pork Dumplings recipes out there.

Pork dumplings recipe
# 1

Pork dumplings

olivemagazine

Make your own boiled pork and chive dumplings in just 45 minutes. Soft and pillowy, they're best served with soy sauce, chiu chow chilli oil and chopped chives

    • Dairy-Free
Pork and Chives Dumplings recipe
# 2

Welcome to DAY 2 of the Lunar New Year Series, and today we will be making Pork and Chives Dumplings, which brings you WEALTH in the New Year! Dumplings are a traditional lucky dish that symbolizes we...

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Siu Mai Dumplings With Pork and Shrimp recipe
# 3

Siu mai is a very popular Chinese dumpling dish served as part of a dim sum brunch. This dumpling is open-faced, meaning it is not enclosed.

    • Dairy-Free
Pork and prawn dumplings recipe

Learn how to make steamed Chinese dumplings with our easy step-by-step recipe instructions. Small, delicious parcels of succulent meat and fish with a kick of chilli and ginger, these dumplings are a ...

    • Dairy-Free
Pretzel Pork and Chive Dumplings With Tahini recipe

In Park Slope, Dale Talde engineered one of the most hunted-down bar snacks of 2012, a beer-friendly, street-cart collision known as the “pretzel dumpling.” Inside, there’s some slightly cured pork. O...

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Top 3 Recipe Review

Classic Simplicity with a Kick

Olive Magazine

The Pork Dumplings from Olive Magazine offer a straightforward approach to the classic dish, focusing on the essential flavors of pork, garlic, ginger, and chives. The use of balsamic vinegar as an alternative to Chinkiang black vinegar is a practical touch for those without access to Asian markets. However, the recipe may benefit from additional seasoning within the filling itself to enhance the pork's flavor. The inclusion of chiu chow chilli oil as a serving suggestion adds an inviting layer of heat for those who enjoy a spicy kick.

Flavor-Packed and Versatile

Tiffy Cooks

Tiffy Cooks' Pork and Chives Dumplings are packed with bold flavors thanks to ingredients like sesame oil, oyster sauce, soy sauce, and white pepper. This recipe stands out with its detailed dipping sauce that complements the dumplings' richness. Additionally, it offers versatility by providing both meat-based and vegetarian alternatives—making it inclusive for different dietary preferences. The use of chicken powder is unique but might not be suitable for all palates or those looking for more natural seasoning options.

A Seafood Twist on Tradition

The Spruce Eats

Siu Mai Dumplings With Pork and Shrimp from The Spruce Eats introduce an exciting seafood element that sets them apart from typical pork dumplings. Incorporating shrimp into the mix alongside traditional Chinese seasonings like oyster sauce and sesame oil creates a nuanced flavor profile that seafood lovers will appreciate. While this recipe requires slightly more preparation due to handling both shrimp and mushrooms, it results in an elegant variation on classic dumpling fare.

Conclusion

Each recipe brings its own charm: Olive Magazine keeps it simple yet spicy; Tiffy Cooks packs in robust flavors while catering to varied diets; The Spruce Eats elevates tradition with shrimp sophistication. Your choice depends on whether you prefer classic comfort (Olive), bold taste (Tiffy), or an indulgent twist (Spruce). Regardless of preference, these recipes provide excellent starting points for exploring homemade dumplings' delightful world.

Frequently asked questions

1. What is the ideal size for each dumpling wrapper?

The ideal size for each dumpling wrapper is 3-4 inches in diameter. This allows for enough space to fill the wrapper with the pork filling and seal it properly without it being too thick or thin.

2. What dipping sauce pairs well with pork dumplings?

A variety of dipping sauces can pair well with pork dumplings, enhancing their flavor and adding a delightful contrast. Here are some popular options:

  1. Soy Sauce: A classic choice, often mixed with a little rice vinegar and sesame oil for added complexity.
  2. Chili Oil: For those who enjoy a spicy kick, chili oil or a mixture of chili oil with soy sauce can be delicious.
  3. Black Vinegar Sauce: Black vinegar mixed with soy sauce and sometimes a touch of sugar creates a tangy and slightly sweet dipping sauce.
  4. Ginger Scallion Sauce: Minced ginger and scallions combined with soy sauce offer a fresh and aromatic experience.
  5. Garlic Sesame Sauce: Crushed garlic, sesame oil, soy sauce, and perhaps some honey or sugar to balance the flavors make for an irresistible combination.
  6. Sweet and Sour Sauce: A homemade or store-bought sweet and sour sauce can provide a nice balance to the savory pork filling.
  7. Peanut Sauce: A creamy peanut butter-based sauce with hints of soy, vinegar, sugar, garlic, and maybe some lime juice is both rich and satisfying.
  8. Hoisin Sauce: This thick, fragrant sauce is sweet yet savory; it's great on its own or mixed with other ingredients like sesame oil or garlic for more depth.

Remember that you can always adjust these sauces to your taste by adding more heat (with chili flakes or hot pepper), sweetness (with sugar or honey), acidity (with different types of vinegars), or umami (with extra drops of soy sauce). Experimenting to find your perfect match is part of the fun!

3. How do I prevent the dumpling dough from sticking to my hands while making the wrappers?

To prevent the dumpling dough from sticking to your hands while making the wrappers, you can follow these steps:

  1. Flour your hands: Before working with the dough, lightly dust your hands with flour. This will create a barrier between the dough and your skin, preventing sticking.
  2. Knead with oil: Another effective method is to knead a small amount of oil into the dough before shaping it into wrappers. The oil will help reduce stickiness and make it easier to handle.
  3. Work on a floured surface: Sprinkle some flour on your work surface or cutting board where you'll be rolling out the wrappers. This additional layer of flour will further prevent sticking.
  4. Divide and conquer: Instead of working with all of the dough at once, divide it into smaller portions and keep them covered with a damp cloth or plastic wrap while you work on one portion at a time. This prevents drying out and makes it easier to handle without sticking.

Remember that practice makes perfect when it comes to making dumpling wrappers, so don't get discouraged if they stick initially!

4. What's the difference between a dumpling and a gyoza?

Pork dumplings and gyoza are both delicious stuffed dough creations, but they have some differences in their origins, preparation, and cooking methods. Here's a breakdown using markdown syntax for emphasis:

Origin

  • Dumpling: This is a broad term that can refer to various types of filled dough pockets found in many different cuisines around the world. The term "dumpling" can encompass a wide range of styles and ingredients.
  • Gyoza: Gyoza is specifically the Japanese version of a Chinese dumpling known as jiaozi. It was adapted from Chinese cuisine and has become popular in Japan.

Wrapper

  • Dumpling: Depending on the type of dumpling, the wrapper can vary widely in thickness, size, and texture.
  • Gyoza: Typically has a thinner wrapper compared to some varieties of Chinese dumplings.

Filling

Both pork dumplings and gyoza often contain ground pork as their primary filling ingredient. However:

  • Dumplings: Fillings can be more diverse depending on regional variations; they might include other meats, seafood, vegetables or even sweet fillings.
  • Gyoza: Commonly includes minced pork mixed with cabbage, garlic chives (nira), green onion (negi), garlic, ginger, soy sauce and sesame oil.

Cooking Method

  • Dumplings: can be prepared using various methods including boiling (as with Eastern European pierogi or Italian ravioli), steaming (like Chinese dim sum), or frying.
  • Gyoza: are typically pan-fried on one side until crisp before being steamed by adding water to the pan and covering it with a lid. This method gives them their characteristic crispy bottom with a tender top.

Shape

  • Dumplings: come in many shapes depending on their cultural origin—rounds like matzo balls; crescents like potstickers; or even complex folds like xiao long bao (soup dumplings).
  • Gyoza: usually have a distinctive crescent shape with pleated edges on one side due to being folded into half-moon shapes after being filled.

In summary:

While all gyozas could be considered types of dumplings due to their general form as stuffed dough pockets, not all dumplings are gyozas because "dumpling" is an umbrella term that includes many different varieties beyond just the Japanese style known as gyoza.

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