DIY Pork Dumplings
with Quick-Pickled Slaw and Soy Dipping Sauce
Making homemade dumplings sounds daunting, but we promise it’s easier than you think. Trust us: if you can fold a square in two, you can make these pork-filled delights. After filling and sealing them, you’ll be frying them in the pan until they’re golden and crisp, then serving them with a crunchy slaw and soy sauce for dipping on the side. Truly, they’re a (wonton) wrapper’s delight!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
4 ounce
Shredded Carrots
1 thumb
Ginger
2 clove
Garlic
2 unit
Scallions
4 ounce
Shredded Red Cabbage
2 tablespoon
White Wine Vinegar
8 ounce
Ground Pork
1 tablespoon
Sesame Oil
2 tablespoon
Soy Sauce
(Contains Soy, Wheat)
1 unit
Wonton Wrappers
(Contains Wheat)
Not included in your delivery
2 tablespoon
Vegetable Oil
4 teaspoon
Sugar
unit
Salt
unit
Pepper
Nutrition Values
Utensils
Instructions
Wash and dry all produce. Peel and mince ginger. Mince or grate garlic. Trim, then thinly slice scallions, keeping greens and whites separate.
In a large bowl, combine cabbage, carrot, vinegar, 1 tsp sugar, and a large pinch of salt, tossing until thoroughly mixed. Set aside until rest of meal is ready. TIP: The longer slaw sits, the more flavorful it will be.
In a medium bowl, combine pork, ginger, garlic, scallion whites, 1 tsp sesame oil, and 1 tsp soy sauce (we’ll be using the rest later). Season with salt and pepper. Fill a small bowl with water and keep within reach.
Place a wonton wrapper on a dry, clean surface. Place 1 tsp of filling in center of wrapper. Dip your fingers in water, then use them to moisten 2 adjacent edges of wrapper. Fold diagonally so that dry edges meet wet edges, forming a triangle. Press edges with fingers to seal. Set aside under a damp paper towel and repeat until all of filling is used
Heat a thin layer of oil in a large pan over medium-high heat (we used 2 TBSP). Add as many dumplings as can fit without crowding. Fry until crisp, about 1 minute per side. Remove from pan and repeat with remainder. Return all dumplings to pan, arranging in an even layer. Reduce heat to low and pour in ¼ cup water. Cover and let steam until wrappers are translucent, 4-6 minutes. Uncover, increase heat to medium-high, and evaporate water, about 2 minutes.
While dumplings cook, whisk remaining sesame oil, remaining soy sauce, 1 TBSP sugar, and scallion greens in a small bowl until sugar dissolves. Divide dumplings between plates and serve with slaw on the side. Serve with sauce for dipping.
