Oink – Less Wheels Recipe

In a medium bowl, combine ground pork, diced onion, minced garlic, grated ginger and the white parts of the sliced green onion.

Add soy sauce, hoisin, rice vinegar, sesame oil, brown sugar, and ground black pepper. Mix thoroughly with a spoon or your hands until uniformly seasoned.

Sprinkle cornstarch over the mixture and mix again — this helps bind juices and keep the filling moist without watering down the dough.

Cover bowl and refrigerate while you make the dough, at least 15 minutes (or up to 2 hours). Chilled filling is easier to handle when assembling.

In a small bowl, stir warm water, sugar and active dry yeast. Let sit 5–8 minutes until foamy. If it doesn't foam, your yeast may be inactive — use fresh yeast or slightly warmer water.

In a large mixing bowl, whisk together the all-purpose flour and salt. Make a well in the center and add the foamy yeast mixture and 2 tsp vegetable oil.

Mix with a spoon until it comes together, then turn out onto a lightly floured surface and knead for 6–8 minutes until smooth and elastic. If dough is too sticky, add flour 1 tsp at a time.

Place dough in a lightly oiled bowl, cover with plastic wrap or a damp towel, and let rise in a warm place until doubled, about 45–60 minutes.

Punch down the risen dough, divide into 8 equal pieces (roughly 1.5–2 oz each). Roll each piece into a ball and let rest under a damp towel for 10 minutes to relax the gluten.

Rolling the wrappers

On a lightly floured surface, flatten each ball with your palm then roll into a 3.5–4 inch round about 1/16–1/8 inch thick. Keep rounds covered while you work to prevent drying.

Prepare a shallow plate or bowl with a little water to moisten edges as you seal. Place about 1 to 1 1/2 tablespoons of chilled pork filling in the center of each wrapper.

Brush the edge of the wrapper lightly with water, fold in half to form a semicircle and press edges to seal. For a tighter seal and to create a small pleat, pleat one side toward the other and press firmly. Ensure no gaps remain.

Repeat until all dumplings are assembled. If not frying immediately, place assembled dumplings on a tray lined with parchment and dusted with flour, cover with a towel, and refrigerate up to 1 hour.

Heat a large nonstick skillet over medium heat and add 2 tbs (or enough to just coat) of vegetable oil. When oil shimmers, add dumplings in a single layer without crowding (work in batches).

Pan-fry dumplings for 2–3 minutes until bottoms are golden brown. Carefully pour in 1/4 cup water and immediately cover skillet. Turn heat to medium-low and steam 5–6 minutes until filling is cooked through and wrappers are tender.

Remove lid and cook 30–60 seconds more to evaporate remaining water and re-crisp the bottoms if desired. Transfer cooked dumplings to a plate lined with paper towel to drain briefly.

Alternatively, for a crisp deep-fried version, heat vegetable oil in a pot to 350°F (175°C) and fry 2–3 minutes until golden; drain on paper towels.

Arrange dumplings on a serving platter, sprinkle with toasted sesame seeds and additional green onion slices. Serve hot with the soy dipping sauce on the side.