Pork and Vegetable Dumplings
I try to keep things fresh and new at the dinner table so we all don't get bored of eating the same things over and over. While I try to make new dinners each week, there are some staples that we just keep going back to and ones that need to get thrown into the rotation often, and dumplings are one of them!
Dumplings are a tru favorite in this house and this recipe is so simple and versatile too! If you are not into pork, swap it for ground chicken. You can even make a full veggie version by just bumping up the carrots and cabbage...even maybe add some tofu to moisten the mixture. Whatever version you choose, definitely try these out in your dinner rotation next week!
Work on a large surface so you can lay a bunch of wonton wrappers out at one time. It streamlines the assembly process.
Bring up the opposite corners of each dumpling and pinch the top together to make a little beggars purse
MAKE AHEAD! You can even make these a few hours ahead. Lay them out on a large sheet pan, cover with plastic wrap and stick them in the refrigerator until you are ready to cook them.
Get your pan really hot and brown the bottoms first before adding the liquid.
Add in the liquid and cover to steam.
Ready to eat!
Pork and Vegetable Dumplings
- 1 lb ground pork
- 1 pkg wonton wrappers
- 2 tbsp onion juice, about a 1/2 onion
- 1 garlic clove, grated
- 1 tbsp fresh ginger, grated
- 1 tbsp low sodium soy sauce
- 1/2 lime, zest and juice
- 1 small red bell pepper, minced
- 1 cup Savoy cabbage, finely shredded
- 1 large carrot, finely shredded
- 3 scallions, finely chopped
- 1 large egg
- 1/4 cup panko breadcrumbs
- vegetable oil
- 2 cups beef stock
- In a large bowl, mix together the ground pork, garlic, ginger, soy sauce, lime zest and juice, red bell pepper, cabbage, carrot and scallion. Grate in the onion and add the egg and panko breadcrumbs. Combine well with your hands, making sure to evenly distribute all of the vegetables throughout the pork mixture. Cover and refrigerate mixture for 1 hour.
- Fill a mini prep bowl with some water and place it on the top corner of a large cutting board. Lay out the wonton wrappers, 12 at a time. With a 1 inch melon baller with ejector, begin filling the wrappers, making sure not to over stuff them.
- Once the mixture is in the center of the wrapper, wet the tip of your finger and run along the 4 sides of the wonton wrapper. Close them by gathering the two opposite edges together and pinch up the other two sides, using your fingers to make sure all the edges are sealed. The end product will look like a beggars purse.
- Place all the stuffed dumplings on a large sheet pan. NOTE: If you are making ahead, you can cover with saran wrap at this point and refrigerate up to 4 hours before cooking.
- In a large non-stick sauté pan, heat 1 tablespoon of vegetable oil. Place 1/2 of the wontons in the skillet and let the bottoms lightly brown, about 1 minute.
- Pour 1 cup of the beef broth into the pan, The liquid should come half way up the wontons. Cover and let cook for 4-5 minutes. Uncover and let the remaining broth evaporate and thicken.
- Remove the first batch and place on the serving platter. Repeat with the remaining wontons.
- Serve hot.
- MAKE AHEAD TIP: You can make these up to 4 hours ahead. Place the finished dumplings on a large sheet pan and cover with plastic wrap and place in the refrigerator.