Pea Shoot Pork Dumplings
I grew up eating dumplings. Lots and lots of dumplings. My mom always made them from scratch, mainly because frozen dumplings just weren’t readily available at that time. But, let’s face it, homemade dumplings just taste better! As a mom myself now, I am amazed that she had the time to make all those dumplings herself. Moms are truly amazing, aren’t they?
I would often find myself in awe of the pleats and folds my mom could easily make when wrapping dumplings. As a child, I never could get them quite right. They tasted just fine but didn’t look as beautiful as hers. Often times, we would like to have fun and experiment with all sorts of different fillings such as pork, chicken, beef, tofu and we even did a riff off of the pierogi with mashed potatoes. I do find myself dreaming up dumpling recipes some days but it’s hard to find the time to sit down and actually fold enough to satisfy the families bellies.
Luckily, this pandemic has given me a bit more free time and since we recently ventured into growing our own micro greens, it gave me a fantastic idea for a dumpling filling. The pea shoot micro greens are incredibly nutty and taste intensely of peas. It’s a classic pairing with pork and we loved every bite of these juicy dumplings. I hope you enjoy them as much as we do!
Pea Shoot Pork Dumplings
- 2 lbs pea shoot microgreens
- 1.5lbs ground pork
- 3 tbsps shaoxing wine
- 3 tbsps vegetable oil
- 1 tbsp sesame oil
- 1/3 cup water
- 3 tsp kosher salt
- 1 tbsp soy sauce
- 1/4 tsp white pepper
- 1-2 packages dumpling wrappers
- 2-4 tbsps of oil for cooking dumplings
- 1/2 cup to 1 cup of water for cooking dumplings
- In a large sauté pan, over medium heat, cook the pea shoots with a large splash of water until wilted. Remove from heat and allow to cool. When cooled enough to handle, squeeze out the water and finely chop the greens.
- In a medium mixing bowl, add in the rest of the ingredients minus the dumpling wrappers. Using a pair of chopsticks, stir well until all of the oils and water has been absorbed and the mixture is well combined.
- Prepare a couple of baking sheets by lining them with plastic wrap for the wrapped dumplings. Fill a small dish with water and have it ready to seal the dumplings. When ready to wrap the dumplings, take a wrapper in your hands, dip your finger into the bowl of water and moisten the edge of the dumpling wrapper. Add in 1-2 tbsp of the pork mixture to the wrapper. Fold the edges over to seal while making several pleats. Set on your baking tray and continue wrapping until you have used all of the filling.
- The dumplings can now be frozen or you can cook and eat them now. To cook, heat up a large frying pan over medium high heat, add in a couple tablespoons of oil, add in the dumplings with the flat side down and allowing some space in between them. Allow the dumplings to cook for a few minutes. Pour in 1/2 cup of water, turn the heat down to medium, cover with a lid and allow the dumplings to steam. When most of the water has evaporated, uncover and continue to cook until all of the water has evaporated and the dumplings start to crisp up again. Once the bottoms are golden brown, remove or flip out of the pan and enjoy!