Pork and Corn Dumplings

These Pork and Corn Dumplings are juicy and flavorful. They're pan-fried to golden brown perfection and served with a soy-vinegar dumpling sauce.

Prep Time 1

Cook Time 10

Total Time 1 10

Ingredients

For Wrapping

▢ 180 dumpling wrappers
▢ ½ cup corn starch

Dumpling Sauce

▢ 1 tablespoon neutral oil
▢ 1 tablespoon garlic (minced)
▢ 1 scallion (green and white parts separated)
▢ 3 tablespoons soy sauce
▢ 1 tablespoon chinkiang vinegar
▢ 2 tablespoons chili oil + crisps
▢ 1 teaspoon sugar
▢ 1 teaspoon toasted sesame oil
▢ 2 tablespoons water

Instructions

Dumpling Filling

In a large bowl, mix napa cabbage and salt. Let it rest for 15 minutes. Use a clean dish towel or cheesecloth to squeeze out extra water.
Combine the squeezed cabbage with other filling ingredients in a large bowl. Mix thoroughly.

Assembling

To assemble, put a spoonful of filling in the center of the dumpling wrapper. Dip your finger in water and run it along the edge of the wrapper.
Fold the wrapper in half, creating a half-moon shape. Press the edges to seal.
Starting from one end, pinch and fold small pleats along the sealed edge, pressing to secure.

Dumpling Sauce

Heat oil in a small pot until shimmering. Add garlic and scallion whites and cook for 15 seconds.
Remove pot from the heat, and add the remaining ingredients. Transfer to a small bowl for serving.

Frying Dumplings

Pour ½ cup of cornstarch onto a large plate, and place the dumplings on the plate, bottom-side down.
Heat 2 tablespoons of oil in a non-stick pan over medium-high heat. Shake the excess cornstarch off the dumplings, place them in the pan, and cook for 2 minutes until the bottoms are golden brown.
Add ½ cup of water, cover, and reduce heat to medium. Simmer until the water evaporates. Uncover, increase heat to medium-high, and fry until the dumplings' bottoms are golden brown and crisp.
Serve with dumpling sauce. Enjoy!

Notes

Storing: Store fried dumplings in an air-tight container in the refrigerator for up to 3 days. The dumpling sauce can be stored similarly for up to one week.

Freezing: Dumplings freeze incredibly well. When stored properly, they can last for up to 6 months! Once you've wrapped the dumplings, place them on a floured baking sheet, with some space between each one. Freeze for 2 hours until they're semi-solid, and then transfer them to a ziplock bag for long-term storage.

Nutrition information is calculated using an ingredient database and should be considered an estimate.

Did you make this?Let me know how it was!