I’m Dumpling everything tonight to watch the OSCARS! Fried Pork Dumplings 🥟
Updated: Feb 19
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2 large eggs
1/2 lb. ground pork
1 slice bacon, finely chopped
1/2 cup finely chopped cabbage
1/2 cup minced fresh chives
1 1/2 tsp. finely grated peeled ginger
1 tsp. toasted sesame oil
1/2 tsp. sugar
1 clove garlic, finely grated
1/2 tsp. soy sauce
1/2 tsp. cornstarch
36 dumpling wrappers, thawed if frozen
6 tbsp. vegetable oil
Lightly beat one egg in a large bowl. Add the pork, bacon, cabbage, chives, ginger, sesame oil, 1/2 tsp. salt, the sugar, garlic, soy sauce and cornstarch and mix until combined.
Lightly beat the remaining egg in a small bowl with 1 tbsp. water. Set one dumpling wrapper on a clean surface (keep the rest covered with a damp paper towel so they don't dry out). Working with one wrapper at a time, place a heaping tsp. of the pork mixture on center of wonton skin. Moisten edges of wonton skin with egg wash and fold in half over filling to form triangle and seal sides. Then moisten the two ends and fold together to form a “hat”. Place the pot stickers on cookie sheet lined with parchment paper. Cover with damp towel to keep from drying out.
Heat 2 tbsp. vegetable oil in a large nonstick skillet over medium-high heat. Working in 3 batches, add the dumplings and arrange in a single layer. Cook until the bottoms start to brown, about 30 seconds. Then cook each side approx. 30 seconds until browned. Add 2/3 cup water, cover with lid and steam for three minutes. Uncover and cook until the liquid evaporates and the bottoms are crisp and golden brown, approx. 2 more minutes. Loosen the dumplings from the pan with a spatula (it will be sticky) and transfer to a serving plate. Add 2 more tbsp. oil to the pan between batches.
Sweet Dipping Sauce
2 tbsp. soy sauce
2 tbsp. rice vinegar
2 tbsp. water
1/2 tsp. sesame oil
2 tbsp. Sugar
1/4 tsp. crushed red pepper flakes
Combine all ingredients to small bowl and whisk together until thoroughly combined. Add chopped scallion and mix.