Dumplings Recipe

Prepare aromatics

Thinly slice the green onions and mince the ginger and garlic. Measure out seasonings so they're ready.

In a medium bowl combine ground pork and ground chicken. Mix briefly to combine but avoid overworking the meat to keep filling tender.

Add minced ginger, minced garlic, sliced green onion, soy sauce (2 tsp), sesame oil (1 tsp), Shaoxing wine (1 tsp), salt (1 tsp), white pepper (1/4 tsp), and cornstarch (1 tsp) mixed with cold water (1 tsp) to the meat.

Stir the mixture in one direction until seasonings are evenly distributed and the mixture becomes slightly tacky (about 30–45 seconds). Taste a small cooked piece in a spoon if desired and adjust seasoning.

Lightly dust a clean work surface with 1 tablespoon flour to prevent sticking. Lay out 5 dumpling wrappers.

Place about 1 heaping tablespoon (approx. 20–25 g) of filling in the center of each wrapper, leaving the edges clear.

Brush the edge of each wrapper with a little vegetable oil to help seal (or use water). Fold the wrapper over the filling to form a half-moon and press to seal. Optionally pleat the edge to make a tight seal, ensuring no air pockets remain.

Set assembled dumplings on a lightly floured tray, seam side down. Repeat until all 5 dumplings are formed.

Pour about 80–100 ml vegetable oil into a small deep pan or skillet to reach roughly 1–1.5 cm depth for shallow deep-frying. Heat oil over medium-high heat to 180°C (350°F). If you don't have a thermometer, test by dropping a small piece of wrapper; it should sizzle and rise to the surface immediately.

Carefully add dumplings (do not overcrowd — fry in one batch) seam side up if possible. Fry for 2–3 minutes until the bottoms and sides are golden brown.

Turn dumplings using tongs or slotted spoon to brown evenly; total frying time should be 4–5 minutes, depending on size, until exterior is crisp and internal temperature reaches at least 74°C (165°F).

If the dumplings brown too quickly before cooked through, lower heat slightly and continue frying until done. Remove dumplings and drain on paper towels for 1 minute to remove excess oil.

Place the 5 fried dumplings on a serving plate. Whisk together dipping sauce ingredients: 2 tbs soy sauce, 1 tsp black vinegar, 1 tsp chili oil, and sesame seeds to taste. Serve sauce on the side.

Garnish with a few extra sliced green onions if desired and serve immediately while hot and crispy.