This Recipe Makes Homemade Dumplings Easy

The following recipe and excerpt for pork dumplings with shiitake mushrooms and spicy garlic sauce are from “Everyday Chef: Simple Dishes for Family and Friends” by Jeremy Sewall. It’s available for purchase on Amazon.

This is a great recipe to make with the whole family. I like to get the kids involved in folding the dumplings. I recommend using a nonstick pan with a fitted lid for cooking the dumplings. You’ll need to cook them in batches. If you’d like to work ahead, they freeze pretty well once formed; just cook them right from the freezer.

Pork Dumplings with Shiitake Mushrooms & Spicy Garlic Sauce 

Difficulty:BeginnerPrep time: 45 minutesCook time: 20 minutesServings:5 servings

Ingredients

Filling

• 2 tablespoons canola oil
• 1 small Spanish onion, minced
• 2 large leaves Napa cabbage, stemmed and thinly sliced
• 1 teaspoon grated garlic
• 1 teaspoon grated fresh ginger
• 4 scallions, thinly sliced, white and green parts separated
• 8 ounces ground pork
• 2 tablespoons soy sauce
• 1 teaspoon salt
• ¼ teaspoon freshly ground black pepper

Dumplings

• 1 large egg white
• 1 tablespoon cornstarch
• 25 3-inch round dumpling wrappers

Serving

• ½ cup plus 2 tablespoons canola oil
• 8 ounces shiitake mushrooms, stemmed and thinly sliced
• Kosher salt
• ½ cup Spicy Garlic Sauce (recipe follows)

Spicy Garlic Sauce

• 2 teaspoons Garlic Confit (page 224)
• ¼ cup soy sauce
• 2 tablespoons sambal sauce
• 1 tablespoon sriracha
• 2 tablespoons rice wine vinegar
• 1 tablespoon sesame seeds, toasted
• 1 tablespoon grated fresh ginger
• 1 tablespoon toasted sesame oil
• 2 tablespoons honey

Instructions

The filling

1. For the filling, in a sauté pan, heat the canola oil over medium heat and add the onion. Cook until it begins to color lightly. Add the cabbage, garlic, ginger, and whites of scallions, and sauté until the cabbage softens. Remove from the heat and let cool.
2. In a large bowl, combine the ground pork with the cooled cabbage mixture and stir in the soy sauce, salt, and pepper. Cover and refrigerate for 1 hour.

The dumplings

3. For the dumplings, line a baking sheet with parchment paper. In a small bowl, whisk the egg white and cornstarch. Arrange 4 or 5 dumpling wrappers on a work surface and brush the edges very lightly with the egg wash. (Too much will make them hard to seal.) Place about 1 tablespoon of filling in the center of each wrapper and pick up a dumpling. Fold into a semi-circle and pinch the edges together at the center of the wrapper seam, then work your way around the seam, pinching the wrapper together firmly to push out any air as you seal. Place the dumpling on the parchment paper and repeat until all are filled and sealed. Cover loosely with plastic wrap and transfer to the refrigerator or freeze.
4. To cook the dumplings, in a nonstick sauté pan with a lid large enough to hold half of the dumplings in a single layer without overcrowding, heat ½ cup canola oil over medium-high heat. Add the shiitakes and sauté until crisp. Transfer to a paper towel-lined plate and season with salt.
5. In the same pan over medium-high, heat 1 tablespoon of the remaining oil. Add half of the dumplings. Sear the dumplings on one side and turn when they begin to brown. Immediately add ¼ cup water and cover with the lid. Allow the dumplings to steam for 3 minutes, then remove the pan from the heat. Transfer the cooked dumplings to a plate and repeat with remaining 1 tablespoon oil and dumplings.

The sauce

6. In a medium bowl, whisk together all of the ingredients until combined.
7. To serve, place the dumplings in a serving bowl and drizzle with Spicy Garlic Sauce. Top with crisp shiitakes and scallion greens.

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