Spicy Pork and Spinach Dumplings with Soy Dipping Sauce

Photo by Lee C.
Adapted from delish.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from delish.com

Ingredients

  • 1

    tsp. plus 1 tbsp. vegetable oil, divided

  • 1

    c. baby spinach leaves

  • 1/4

    lb. ground pork

  • 1

    tsp. minced garlic

  • 1

    tsp. grated fresh ginger

  • 1/2

    tsp. red pepper flakes

  • 1/4

    tsp. cornstarch

  • kosher salt

  • Black pepper

  • 1

    tbsp. flour

  • 28

    dumpling or wonton wrappers

  • 2

    tbsp. soy sauce or Tamari

  • 2

    tbsp. rice vinegar

  • 1

    tsp. sesame oil

  • 2

    green onions, thinly sliced (green parts only)

Directions

In a large skillet, heat 1 teaspoon oil over medium-high heat. Cook spinach until wilted, 2 minutes. Drain, squeeze dry, and coarsely chop. Place in refrigerator for 5 minutes to cool. In a medium bowl, mix together pork, garlic, ginger, red pepper flakes, and cornstarch. Stir in chopped spinach. Season generously with salt and pepper. Sprinkle flour on a baking sheet and arrange dumpling wrappers on top. Drop 1 teaspoon of pork filling in center of each wonton wrapper. One by one, brush edges of the wonton wrappers with a bit of water. Fold them in half and gently pinch the edges together, then crimp. Transfer finished dumplings to a parchment-lined baking sheet. Continue wrapping and crimping dumplings and cover them with moist paper towels so they don’t dry out. Heat 1 tablespoon oil in a large skillet over medium-high heat. Place half the dumplings in skillet and sear until nicely browned, about 1 minute. Tip dumplings over and add ½ cup water; place lid on dumplings and let steam until skillet is dry, 3 to 4 minutes. Transfer to a plate and cook remaining dumplings. In a small bowl, whisk together soy sauce, rice vinegar, and sesame oil. Serve dumplings, garnished with green onions, with dipping sauce.

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