Dumplings undoubtedly rank among the most adored culinary delights! These Crispy Pork Dumplings with Black Sesame Dipping Sauce stand out among the finest. The melding of pork mince with a medley of Asian seasonings, complemented by cabbage and spring onions for added texture and freshness, creates a delectable filling. Encased in dumpling wrappers, they are pan-fried to achieve a crisp base and then steamed to perfection. Once you embark on the journey of savouring these dumplings, resisting the temptation to indulge further becomes quite a challenge.
Ingredients required
While the list may appear extensive, many of these ingredients likely already have a place in your pantry. For the complete recipe, scroll down to the recipe card located at the bottom of the page. Happy cooking!
DUMPLINGS
- Green cabbage – you could also use Wombok cabbage (Napa Cabbage)
- Pork mince – its important to NOT use lean mince here. You need the fat in the mince to keep them moist and flavoursome. FAT = Moisture + Flavour
- Garlic
- Ginger
- Spring/green onions
- Shoaxing wine – Chinese cooking wine
- Oyster sauce
- Cornflour – to help bind it and keep the juices in
- Sesame oil –
- Chicken stock powder – instant bang on flavour
- Caster sugar – to balance
- Ground white pepper
- Gow Gee, Gyoza or round wonton wrappers
BLACK SESAME DIPPING SAUCE
- Caster sugar
- Water
- Soy sauce
- Chinkiang vinegar – Chinese black vinegar. Can be found in most supermarkets.
- Garlic
- Chilli oil – optional
- Sesame oil
- Black & white toasted sesame seeds
Step-by-step
Making dumplings may appear intimidating initially, but in reality, it’s a straightforward process. If you’re hesitant about folding the wrappers into pleats, a simple alternative is to fold them in half and seal. Alternatively, you can use a hand dumpling press, readily available at kitchen stores or online, to make the process incredibly easy.
PORK FILLING
ASSEMBLY
COOKING THE DUMPLINGS
How to store
Storing dumplings properly helps maintain their freshness and texture. Here’s how you can store dumplings:
- Refrigeration:
- For short-term storage, place leftover dumplings in an airtight container or wrap them tightly with plastic wrap. Store in the refrigerator for up to 3 days.
- Freezing:
- Dumplings freeze well, making them convenient for future meals. Arrange the dumplings on a tray lined with parchment paper, ensuring they are not touching. Place the tray in the freezer until the dumplings are individually frozen. Once frozen, transfer them to a sealed container or a zip-lock bag. Label and date the container. Dumplings can be stored in the freezer for up to 2-3 months.
- Cooked vs. Uncooked Dumplings:
- If you have uncooked dumplings, freezing them individually helps prevent sticking. Cooked dumplings can also be frozen but may require a bit of steaming or pan-frying to reheat.
- Reheating Frozen Dumplings:
- Steam or pan-fry frozen dumplings directly without thawing. Add a bit of water when steaming to prevent sticking. Cooking times may be slightly longer than fresh dumplings.
- Leftover Dipping Sauce:
- If you have leftover dipping sauce, store it in a sealed container in the refrigerator. Shake or stir it before serving again.
Additional cooking options
Although this dumpling recipe is for crispy style dumplings there is of course other cooking options that may suit you better. Here are three other ways you can choose to cook these pork dumplings:
BOILING METHOD
- Bring a large saucepan of water to the boil. Working in batches, cook the dumplings for 3-4 minutes or until they float to the surface and are cooked through when tested.
- Remove with a slotted spoon and transfer to a serving bowl or bowls. Keep warm.
- Return water in the saucepan to the boil before cooking the next batch. Repeat until all dumplings are cooked.
STEAMING METHOD
- Line base of a large steamer basket with baking paper (make some slits in the paper to allow steam through).
- Place dumplings, in a single layer, in the basket. Pour water into a wok until one-quarter full. Bring to the boil over high heat.
- Place steamer over wok, ensuring base doesn’t touch water. Steam dumplings for 12 to 15 minutes or until tender and cooked through.
Alternately, cook in an electric steamer according to the manufactures instructions.
DEEP FRY METHOD
- Pour enough oil into a wok or saucepan to come one-third up the sides. Heat until the temperature reaches 180C.
- Deep fry the dumplings in batches for 3-4 minutes or until golden brown and cooked through. Remove with a slotted spoon on drain on paper towel. Repeat with remaining dumplings.
You may also like
If you liked these Crispy Pork Dumplings with Black Sesame Dipping Sauce, you may also like:
- The Best Dumpling Sauce (4 Ingredients)
- Pork & Prawn Wontons with Snow Peas
- The Best Pork Filling for Wontons & Dumplings
- Chicken & Ham Spring Rolls
- Prawn Toast (Shrimp Toast)
- Thai Pork & Prawn Spring Rolls
- Crispy Prawn Balls
- Chilli Garlic Crisp Oil – this is also a magic dipping sauce for these dumplings!
- Sweet & Sour Pork (Just like a restaurant)
Crispy Pork Dumplings
Equipment
- Steamer basket or electric steamer
- Wok for the steamer basket
Ingredients
- 1 ½ cups finely shredded green cabbage
- 1 teaspoon salt
- 300g regular pork mince (not lean)
- 2 cloves garlic, grated
- 3cm piece fresh ginger, grated
- 2 spring/green onions, finely sliced
- 1 tablespoon shaoxing wine
- 2 teaspoons oyster sauce
- 2 teaspoons cornflour
- 2 teaspoons sesame oil
- 1 teaspoon chicken stock powder
- ½ teaspoon caster sugar
- ¼ teaspoon ground white pepper
TO MAKE DUMPLINGS
- 275g packet packet (30 sheets) Gow Gee or Gyoza wrappers
TO COOK
- ⅓ cup neutral flavoured oil (vegetable, rice bran, grapeseed etc)
BLACK SESAME DIPPING SAUCE
- 1 teaspoon caster sugar
- 2 teaspoons hot water
- 2 tablespoons soy sauce
- 2 teaspoons Chinkiang vinegar (See Notes)
- 1 clove garlic, finely chopped
- ½-1 teaspoon chilli oil (optional) (See Notes)
- ½ teaspoon sesame oil
- ½ teaspoon each black and white toasted sesame seeds
Instructions
PORK FILLING
- Place cabbage into a sieve or colander and sprinkle with the salt. Mix well to combine then set aside for 20 minutes.
- Tip the cabbage onto a clean cloth or tea towel (i use a new chux cloth) and wring the cabbage out to remove as much excess liquid as possible. Transfer cabbage to a bowl.
- Add all remaining ingredients and knead/mix well for 3-4 minutes to really throughly combine. Set aside.
ASSEMBLE
- Working with one wrapper at a time, place wrapper on a clean work surface then lightly brush the outer edges of the wrapper with water (you can use your fingertips to do this).
- Place a heaped teaspoon of filling in the centre, then fold wrapper in half and pinch together at the centre at the top.
- On each side, make two pleats, starting with the inside (closest to the centre). Then make two more pleats on the outer corners, again towards the centre. Press lightly to ensure seams are sealed. Transfer to a tray lined with baking paper and repeat with remaining wrappers and filling.TIP: To prevent the wrappers from drying out while you’re making the remaining dumplings, cover them with a damp tea towel.
TO COOK DUMPLINGS
- Heat a large nonstick frying pan over medium-high heat. When the pan is hot, add 1 tablespoon of neutral oil. Place one-third of the dumplings in a single layer, flat side down and without touching each other, in a circular pattern (or place them in two rows). You will need to cook the gyoza in 2-3 batches depending on the size of your pan.
- Cook until the bottom of the gyoza turns golden brown, about 3 minutes.
- Add ¼ cup water to the pan. Immediately cover with a lid and steam the dumplings for about 3 minutes or until most of the water evaporates. Tip: If you‘re cooking frozen gyoza, steam them for an extra 1–2 minutes.
- Remove the lid to evaporate any remaining water. Cook. uncovered, for a further 1 minute or until the dumplings are browned and crisp on the bottom. Remove to a plate. Repeat this process to cook remaining dumplings. Serve dumplings with Black Sesame Dipping Sauce.
BLACK SESAME DIPPING SAUCE
- Combine sugar and hot water in a small bowl stirring until the sugar has dissolved. Add all remaining ingredients and stir well. Serve.
Notes
- COOKS NOTES:
Oven Temps: Oven temperatures are for conventional, if using fan-forced (convection), reduce the temperature by 20˚C.
Measurements: We use Australian tablespoons and cups: 1 teaspoon = 5 ml, 1 tablespoon = 20 ml & 1 cup = 250 ml.
Herbs: All herbs are fresh (unless specified) and cups are lightly packed.
Vegetables: All vegetables are medium size and peeled, unless specified.
Eggs: We use extra-large size and eggs are 55-60 g each, unless specified. - CHINKIANG VINEGAR (CHINKIANG)
Chinkiang vinegar, an Asian black vinegar, can be found in the Asian section of major supermarkets. Characterised by its deep, almost smoky aroma, this vinegar is crafted from glutinous rice, offering a malty, slightly sweet flavour. Ideal as a cooking sauce for braised dishes or as a dipping sauce for dumplings and seafood, Chinkiang Vinegar adds a distinctive touch to various recipes.
If unavailable, suitable substitutes include rice wine vinegar or regular balsamic vinegar. These alternatives can provide a similar acidity and flavour profile. - CABBAGE
For a variation, you have the option to replace the green cabbage with Wombok (Napa) cabbage if desired. - CHILLI OIL (FOR DUMPLING SAUCE)
If chilli oil is unavailable (though it is commonly found in most large supermarkets), you can use one of the following alternatives: - LEFTOVER COOKED DUMPLINGS
You can store leftover cooked dumplings in an airtight container in the refrigerator for up to 3 days. - OTHER COOKING METHODS
Explore different cooking methods for these dumplings. Boiling, steaming, or deep-frying are all viable options. Refer to the post above for detailed instructions on each method. - NUTRITIONAL INFORMATION (CALORIES)
This is a general guide and may not be exact. The provided information is for 1 dumpling with dipping sauce and does not include any additional sides.
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