Teresa's Recipes
Steamed Pork Dumplings
These delightful steamed pork dumplings, also known as 'Jiaozi' in Chinese cuisine, are a perfect balance of savory flavors and tender texture. Each dumpling is a little pocket of joy, filled with a mouthwatering mixture of seasoned ground pork and fresh aromatics, then gently steamed to perfection. Enjoy them with a zesty dipping sauce for an authentic experience that brings the streets of Asia to your kitchen!
Ingredients
- 1 pound Ground pork
- 2, finely chopped Green onions
- 2 cloves, minced Garlic
- 1 tablespoon, minced Ginger
- 2 tablespoons Soy sauce
- 1 tablespoon Sesame oil
- 30-40, depending on size Dumpling wrappers
- for sealing wrappers Water
Dietary Notes
- Servings: 4
- Dish Type: Main Course
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Calories: 250
- Fat: 12g
- Carbs: 25g
- Protein: 15g
- Sodium: 600mg
- Sugar: 1g
Instructions
- In a large bowl, combine the ground pork, chopped green onions, soy sauce, sesame oil, minced ginger, and minced garlic. Mix thoroughly until well combined.
- Place a spoonful of the pork mixture in the center of each dumpling wrapper. Be careful not to overfill, as this can make sealing difficult.
- Dip your finger in water and run it along the edge of the wrapper to moisten it. This will help the wrapper stick together.
- Fold the wrapper over the filling to create a half-moon shape. Pinch the edges tightly to seal. For added flair, you can crimp the edges.
- Arrange the dumplings in a steamer basket lined with parchment paper to prevent sticking. Make sure the dumplings are not touching each other.
- Fill a pot with water, bring it to a boil, then reduce to a simmer. Place the steamer basket over the pot, cover, and steam for about 15 minutes, or until the pork is cooked through and the dumplings are tender.
- Serve the dumplings hot with the dipping sauce on the side.
Tips
- For added flavor, consider adding finely chopped mushrooms or water chestnuts to the filling.
- You can also pan-fry the dumplings after steaming for a crispy bottom – this is known as 'potstickers'.
- If you want to make your own dumpling wrappers, combine flour and water, knead into a dough, and roll out thinly.