Smoky Pork Dumplings
Making dumpling at home is easier than you think. This smoky pork dumpling recipe is simple and amazingly delicious.
Prep Time20 mins
Cook Time12 mins
Total Time32 mins
Servings: 48 Dumplings
- 1 pk wonton wrappers
- 1/2 lb pork ground
- 6 oz shrimp ground
- 4 oz smoked bacon ground
- 1/4 c scallions finely chopped
- 2 tbsp cilantro chopped
- 1 tbsp fish sauce
- 2 tsp soy sauce
- 4 cloves garlic minced
- 2 tsp ginger minced
- canola oil to fry
- hot chili oil to serve optional
In a a food processor, grind separately the shrimp and bacon. In the food processor bowl add the processed shrimp, bacon, and pork. Add the remaining ingredients except the canola oil and process until grounded well.
Prepare the dumplings by adding about 2-3 teaspoons of filling to each wonton shell. Seal each wonton by tracing the shape of the wonton with a finger dipped in water. (The package should have instructions for sealing them according to their brand.)
Fold the wonton into a triangle. Them fold the two furthest point towards the center to meet and overlap. Press them together and seal with a fingertip dipped in water. Line the prepared dumplings on a baking sheet until ready to cook.
In a large skillet add 1-2 tbsp of canola oil over medium heat. Heat the oil for 2-3 minute until the oil Is very hot. Line the skillet with the dumplings forming a ring starting at the sides moving to the center. (You may need to do this in batches.)
Fry the dumpling for 3-4 minutes or until the bottoms are crisp. Then add 1/4 cup of water to the pan carefully down one side of the pan. Do not wet the tops of the dumplings. Them cover and allow them to cook another 5 minutes. Turn off the heat and move them to a serving platter.
Calories: 21kcal | Carbohydrates: 0g | Protein: 2g | Fat: 1g | Saturated Fat: 0g | Cholesterol: 13mg | Sodium: 95mg | Potassium: 28mg | Fiber: 0g | Sugar: 0g | Vitamin A: 5IU | Vitamin C: 0.3mg | Calcium: 7mg | Iron: 0.2mg