Pork Dumplings (8 Pcs) Recipe

Place ground pork in a medium mixing bowl. Add the finely chopped green onions (reserve a little sliced green onion for garnish if desired), grated ginger and minced garlic.

Add soy sauce, sesame oil, Shaoxing wine, salt, white pepper, cornstarch and 1 tablespoon cold water to the pork. The cornstarch and cold water create a velveting slurry that helps bind and tenderize the filling.

Mix the filling thoroughly in one direction for 1–2 minutes until the mixture becomes slightly sticky and cohesive. Cover and refrigerate while you prepare wrappers (at least 10 minutes) — chilling firms the filling and makes wrapping easier.

Lightly dust a clean work surface with the teaspoon of flour. Lay out one dumpling wrapper at a time, keeping the rest covered with a damp towel to prevent drying.

Place about 1.5 tablespoons of filling in the center of a wrapper (a heaping tablespoon; adjust so you make 8 dumplings total).

Moisten the wrapper edge with a little water (use your fingertip). Fold the wrapper in half over the filling to form a half-moon and press to seal in the center.

Starting from the center, create 3–4 small pleats on one side of the wrapper pressing each pleat against the opposite edge to form a tight seal. Ensure there are no air pockets and the dumpling is sealed well. Repeat with remaining wrappers and filling.

Heat a large nonstick or cast-iron skillet over medium-high heat. Add 2 tablespoons neutral oil and swirl to coat.

Place the dumplings flat-side down in the pan, spacing them so they do not touch (work in a single layer; you may need two batches). Cook without moving for 2–3 minutes until the bottoms are golden brown.

Carefully pour 60 ml (about 1/4 cup) water into the pan — the water will steam and may sputter. Immediately cover the pan with a tight-fitting lid to trap steam.

Reduce heat to medium-low and steam for 5–6 minutes, or until the pork is cooked through (internal temperature 70°C/160°F) and most of the water has evaporated.

Remove the lid and continue cooking uncovered for 1 minute to crisp the bottoms again and evaporate any remaining moisture.

Drizzle 1/2 teaspoon sesame oil over the dumplings and sprinkle with white sesame seeds and the reserved sliced green onion. Transfer to a serving plate.

In a small bowl combine 2 tablespoons soy sauce, 1 tablespoon black vinegar, 1/2 teaspoon chili oil (if using) and 1/2 teaspoon sesame oil. Stir and serve alongside the dumplings.