Dumpling Recipe for Lunar New Year

Traditional Dumpling Recipe

by Carol, Lalo Senior Retention Manager

Ingredients

Filling: 

• 500g Ground Pork (around 1lb) 

  • Note on protein - you can sub this with Ground Beef or Ground Fish (white fish, e.g cod, tilapia, sole in food processor until it becomes a paste - try not to over mix) 

• ¼ cup chopped scallions (whites and greens) 

• 1 tbsp minced ginger

• 2 tablespoons light soy sauce (or regular soy sauce)

• 1 teaspoon sea salt

• 1/4 teaspoon white pepper (black pepper is okay)

• 2 tablespoons sesame oil

• Optional: 2 tablespoons Shaoxing wine (or dry sherry)

  • Note: the alcohol will cook out you can feel free to omit for your little ones! 

• Optional: 1 cup chopped Dill (2 cups if you really like dill!)

Wrapping: 

• 1 package frozen dumpling wrappers

  • Preference for round wrappers as we find them easier to fold, like these, but square is okay too.

• Small tbsp of water in bowl (will be used to close dumpling) 

Simple dipping sauce: 

• Half/half soy sauce to rice vinegar ratio 

• Splash of sesame oil

Instructions

1. Important: Take frozen dumpling wrappers out of the freezer the night before and place in refrigerator so they thaw before wrapping

2. Mix dumpling ingredients all together: Ground pork, scallions, ginger, soy sauce, shaoxing wine, salt, pepper, sesame oil, dill (if using)

3. Wrap your dumplings (Carol’s method): 

1. Take small amount, about 1.5 tbsp and place in the center of the wrapper.

2. Place on a small plate or flat surface

3. Make 3 small pleats on one side of the wrapper and then bring the back to the front and squeeze shut. Watch video

4. Optional: you can use some water to close the wrapper, but my tip would be to squeeze a little of the liquid from the filling to help seal it shut

4. Cook your dumplings - boil, steam or personal favorite pan fry

5. Pan Fry method:

1. Get a non-stick sauce pan (w/ lid for later) and put on medium heat

2. Add about 1tbsp oil to pan until hot

3. Add dumplings onto pan (flat side down, pleats up)

4. Fry for 1 minute

5. Add about ¼ cup of water (more if cooking from frozen or if you are using a big pan - you basically want it to cover about ⅓ of your dumplings from the bottom to the top)

6. Cover your pan with lid so it steams to cook

7. When water is almost gone, remove the lid and cook until no more water

8. You will want to watch for some browning on the bottoms and you should be able to tell when they are done when they are nice and golden brown

6. Dip in sauce and enjoy! 

7. Freeze extras

Tips:

Freeze - in a single layer and once they are fully frozen (at least overnight), you can put them in a ziploc bag and cook as needed. 

Great to make in bulk!