- 1-1/2 lbs (0.7kg) of duBreton Ground Pork
- Small cabbage, washed, finely chopped or grated
- 1 green onion stalk, finely chopped
- 1/4 cup (60mL) canola oil + 2 Tbsp. (30mL) for panfrying the dumplings
- 1 Tbsp. (15mL) sesame oil
- 1 Tbsp. (15mL) salt
- 1/2 tsp. (2.5mL) white pepper
- 1 tsp. (5mL) cornstarch
- 2 tsp. (10mL) chicken bouillon
- 2 Tbsp. (30mL) dry sherry or shaoxing wine
- 2 double packages of round dumpling wrappers
- A small bowl of water to assemble the dumplings, plus extra for cooking
Dipping sauces ingredients
Soy Dipping Sauce:
- 3 Tbsp. (45mL) soy sauce
- 1 Tbsp. (15mL) rice wine vinegar
- 1 tsp. (5mL) honey
- 2 Tbsp. (30mL) water
- 1/4 tsp. (1.25mL) sesame oil
- 1/2 tsp. (2.5mL) of toasted white sesame seeds
Black Vinegar Sauce:
- 2 Tbsp. (30mL) Chinese black vinegar
- 2 Tbsp. (30mL) soy sauce
- 2 tsp. (10mL) sesame oil
Spicy Dipping Sauce:
- 1/4 cup (60mL) soy sauce
- 1/4 cup (60mL) rice vinegar
- 1 tsp. (5mL) chili oil
- 1/2 tsp. (2.5mL) sesame oil
- Pinch of garlic powder
- Pinch of onion powder
- Pinch of red pepper flakes
- To create the filling mix together all ingredients, except dumpling wrappers and water, in a large bowl until well combined.
- Hold one dumpling wrapper in the palm of your hand. Place a little less than a teaspoon ground pork filling in the centre of the wrapper. Dip a finger in the bowl of water and moisten the edges of the dumpling wrapper, then fold the wrapper in half with the rounded edge facing the tips of your fingers. Pinch the centre of the dumpling seam shut. From the centre to one side, fold small pleats while lightly sealing the edges shut. Repeat with the other side.
- Place the dumplings on a parchment lined cookie sheet, leaving space between them so they don’t touch one other. Refrigerate for 15 to 20 minutes.
- Heat 2 Tbsp. (30mL) of canola oil in a non-stick pan over medium-high heat. Place the dumplings in the pan and fry for 2 to 3 minutes. Add enough water to cover a thin layer over the pan’s surface. Cover and reduce heat to medium-low. Steam dumplings until the liquid has evaporated. Remove lid and increase the heat to medium-high and continuing cooking until the bottoms are crispy. Serve with dipping sauces (recipes follow on page two).
Whisk all ingredients together in a small bowl.
Don’t overfill the dumplings. If too full, they won’t close properly and may burst open during cooking. The dumplings can be assembled and frozen in advance of cooking.
Recipe courtesy of Chef Carol Fraas.