Pork and Cilantro Dumplings
- Dipping Sauce:
- 1/2 cup soy sauce
- 1/4 cup rice vinegar
- 1/8 teaspoon sesame oil
- 1 small garlic clove, peeled and minced
- 2 teaspoons peeled and minced ginger root
- 3/4 pound ground pork
- 3 green onions, diced (including greens)
- 2 teaspoons peeled and diced ginger root
- 3 tablespoons chopped cilantro
- 3 teaspoons soy sauce
- 3 teaspoons corn starch
- 3 teaspoons sugar
- 1/4 teaspoon ground black pepper
- 1/8 teaspoon salt
- 1 package (12 ounces, approx. 50-count) round pot sticker wrappers or square wonton wrappers (cut into circles)
- 1/4 cup canola oil
- 1/2 cup water
- 2 cups water (for cooking dumplings)
- Cilantro sprigs, for garnish
Adapted from foodgawker.com
1. In a medium size bowl, add all ingredients and whisk together. Set aside.
2. In a large bowl, add the ground pork, onions, ginger root, cilantro, garlic, sugar, corn starch, soy sauce, pepper, salt, and egg.
3. Mix all ingredients together.
4. Lay a wonton skin on a small plate.
5. Using a pastry brush or your finger, put water around the edge of the wonton skin (about ½ inch from the outside edge towards the middle).
6. Add a small amount of the pork mixture (about ½ teaspoon, heaping) just inside of the edge where the water is. Fold the wonton skin over the meat and gently, but tightly pinch the edges of the dumpling together.
7. Set aside on a parchment paper-lined large cookie sheet or a platter, and cover with a damp paper towel while making the remaining dumplings to prevent them from drying out.
8. Heat a medium to large-size skillet on medium heat and add the canola oil (2 tablespoons per batch).
9. Add the dumplings and let cook until the bottom side is a golden brown. Only cook one side at this time.
10. Transfer the wontons back to the cookie sheet.
11. Heat another medium to large-size skillet on medium heat and add the water.
12. When the water starts to boil, transfer the dumplings back to the pan, cooked side up
13. Cover the pan and set the burner on low to steam the dumplings.
14. Let cook until the pork is fully cooked and the water has evaporated (about 8 to 10 minutes).
15. Remove the lid (water should be evaporated by this time), let cook for just a moment to brown the bottoms of the dumplings.
16. Garnish with sprigs of cilantro and serve immediately while hot with dipping sauce.