Pork Dumpling Filling Recipe
Prep Time: 10 mins | Cook Time: 10 mins | Yield: 40-50 wontons or dumplings
In my humble opinion, making dumplings is one of the most therapeutic things to do. I like to make a huge batch of filling and stuff the wontons or dumplings ahead of time and store in the freezer until I am ready to use. Though usually, it doesn't last that long in our freezer.
My version uses only a handful of ingredients and doesn't take long to make at all. Wonton or dumpling wrappers are pretty easy to find today at your local Asian grocer or even at some larger grocery chains. Just make sure you're grabbing wonton or dumpling wrappers and not spring roll wrappers as these are different!
This recipe takes no time to make and so easy to store! Thaw in the fridge overnight before use or at room temperature for about two hours. (Note: do make sure your dumplings are completely thawed before frying). Enjoy!
Ingredients
1 lb ground pork
1/2 tablespoon cornstarch
2 stalks green onion
about 1 1/2" piece of ginger
1/2 teaspoon salt
40-50 wonton and/or dumpling wrappers
Instructions
Start by prepping ingredients: mince green onion and ginger. Alternatively, you can grate the ginger.
Combine pork, green onion, ginger, salt, and cornstarch in a medium bowl. Mix until the pork creates a thick, cohesive paste that comes away from the side of the bowl when stirring.
Use about a teaspoon of filling for wonton wrappers or about a tablespoon for round dumpling wrappers. Use water to seal the sides and fold into desired shape. (Note: For wontons, I like to first fold into a triangle and making sure to seal the sides completely. Then, I take the two bottom corners of the triangle and seal together. For dumplings, I seal the sides clean and just make a simple half circle).
Cook according to your liking: boil for at least 7-10 minutes until wrapper is soft or fry on a bit of oil over medium heat until golden brown, about 7-10 minutes.
Serve with your favorite accompaniments. Enjoy!
Comments