Pork Dumplings - 4 Pieces Recipe

Prepare aromatics

Finely chop the green onions and cilantro. Mince the garlic and grate the ginger. Finely dice the water chestnuts and set all aromatics aside in a bowl.

Mix filling

In a medium bowl combine the ground pork, chopped green onion, garlic, grated ginger, cilantro and diced water chestnuts. Add fish sauce, light soy sauce, sesame oil, white pepper and sugar. Add the egg white to help bind the filling. Mix thoroughly with a fork or chop with a cleaver until mixture becomes slightly sticky and cohesive (about 1–2 minutes). Keep chilled until ready to assemble.

Prepare wrappers

Lightly dust a work surface with cornstarch to prevent sticking. Lay out 4 dumpling wrappers and keep a small bowl of water for sealing nearby.

Assemble dumplings

Place about 1 tablespoon (roughly 15 g) of the pork filling in the center of each wrapper. Brush the wrapper edge with a little water, fold in half to form a half-moon or bring edges together to make a purse shape, pressing to seal and expel any air. Pleat the edge if desired for a tighter seal. Repeat for all 4 wrappers.

Cook dumplings (pan-steam/potsticker style)

Heat a nonstick skillet over medium heat and add 1 tsp vegetable oil. Place dumplings flat-side down in the pan, spacing them so they don't touch. Fry for 1–2 minutes until the bottoms are golden-brown. Carefully pour 60 ml water into the pan and immediately cover with a tight-fitting lid to steam. Turn heat to medium-low and steam for 5–6 minutes until filling is cooked through (internal temperature 70°C / 160°F). Remove lid and cook uncovered 30 seconds more to re-crisp the bottoms. Transfer dumplings to a serving plate.

Alternative: fully steamed

If preferred, place dumplings in a steamer lined with parchment or cabbage leaves and steam over boiling water for 8–10 minutes until cooked through.

In a small bowl whisk together the light soy sauce, rice vinegar, lime juice, brown or palm sugar and sesame oil until the sugar dissolves. Stir in the finely sliced shallot and chopped red chili if using. Add 10 ml water to taste to balance intensity. Taste and adjust acidity or sweetness as desired. Transfer to a small serving bowl.

Place 4 dumplings on a small plate. Spoon a little soy vinaigrette into a dipping ramekin and place it at the side. Garnish dumplings with cilantro leaves and a sprinkle of toasted sesame seeds. Serve immediately while hot.