Pan-Fried Pork Dumplings Recipe


  • 1 pound ground pork
  • 2 tsp Chinese 5-spice
  • 8 oz baby bella mushrooms, rinsed and minced
  • 1 green pepper, minced
  • 1 (8 oz) can water chestnuts, drained and minced
  • 4 cloves garlic, minced
  • 1 Tbs. fresh ginger root, minced
  • 2 scallions, finely diced and divided
  • 1 tsp orange zest
  • 1/2 cup freshly chopped cilantro
  • 2 Tbs. orange juice
  • 1 tsp sesame oil
  • 2 Tbs. lime juice
  • 1 tsp sugar
  • coarse salt and freshly ground pepper
  • 25 wonton wrappers
  • about 1/4 cup vegetable oil

  1. In a large sauté pan, brown the pork over medium-high heat. Add the Chinese 5-spice and a pinch of salt and pepper. Sauté about a minute.
  2. Add the mushrooms, green bell, water chestnuts, garlic, ginger, half the scallions, orange zest, okay basically all of it, THROUGH a nice pinch of salt and pepper.
  3. Sauté the pork/veggie mix for about 5 minutes, making sure the veggies soften and the liquids evaporate. Taste it. You like it? I did, too.
  4. Place a Tbs of the mix in the center of each wonton. Using your fingers and a little bowl of water, wet the edges of the each wonton wrapper. Fold one corner over the filling and press into the opposite corner, creating a triangle. Press the edges together, sealing the mixture inside. You can stop at this point and fry away, or keep going with one more little step.
  5. Then take the two outer triangle corners and pull them together, pressing to seal with a little water.
  6. Heat the oil over medium in a sauté pan. Add the dumplings to the oil in batches, lightly frying on one or both sides for a nice crispiness! Repeat with remaining dumplings.
  7. For the dipping sauce, pour about 1/4 cup soy sauce into a little cup. Add a tsp of white vinegar and 1/2 tsp sambal oelek (chili paste) to the sauce. Top with the remaining scallions.
  8. Done.

Source: Bevcooks

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