Leek and pork dumplings

Prep time:

25 minutes

Cook time:

25 minutes

Total time:

About an hour

Sevings:

2-3 people

Yield:

About 30 dumplings

Leek and pork dumplings is one of my favourite dumpling recipes. If you don’t know what to make with the leek (which was my case few years ago) , this might be one of the recipe ideas to try.

Why should you try leek and pork dumplings?

Leek and pork dumplings are very delicious and packed with a lot of flavors. Inaddition to that, you could make these dumplings in advance and freeze them for the next dumpling craving. Dumplings can also be made with different variations as I think the taste and flavors van be pretty personal. Therefore, I suggest poeple to personalize their own favourite dumplings.

Today I am just sharing the recipe I have found best for me!

Ingredients:

For the dumpling filling:

220 grams ground pork
Chopped leeks or Chinese chives (wash them thoroughly and pat dry)
2 tablespoons soy sauce
1 tablespoon oyster sauce
1 tablespoon Shaoxing wine or dry sherry
1 tablespoon sesame oil
1 teaspoon grated fresh ginger
2 cloves garlic, minced
1/2 teaspoon white pepper
Salt, to taste

For assembling the dumplings:

Dumpling wrappers (you can find these at Asian grocery stores)
Water (for sealing the dumplings)

For the dipping sauce:

3 tablespoons soy sauce
1 tablespoon rice vinegar
1 teaspoon sesame oil
1/2 teaspoon chili oil or minced fresh chilli (optional)
Chopped green onions or cilantro (for garnish)

Instructions:

In a large mixing bowl, combine the ground pork, chopped leeks (or Chinese chives), soy sauce, oyster sauce, Shaoxing wine, sesame oil, grated ginger, minced garlic, white pepper, and a pinch of salt. Mix everything together until well combined. You can also stir the mixture in one direction to achieve a smoother texture.

2. Take a dumpling wrapper and place about 1 tablespoon of the filling in the center of the wrapper.

3. Moisten the edge of the wrapper with water using your finger.

4. Fold the wrapper in half to form a half-moon shape, and press the edges firmly to seal the dumpling. You can create pleats by folding and pinching the sealed edge for a more decorative look.

5. Repeat the process until you use up all the filling and wrappers.

6. To cook the dumplings, you have two options: boiling or pan-frying.

For boiling:

Bring a large pot of water to a boil.
Carefully add the dumplings to the boiling water and cook for about 4-5 minutes or until they float to the surface.
Remove the dumplings with a slotted spoon and drain excess water.

For pan-frying:

Heat some oil in a non-stick pan over medium-high heat.
Place the dumplings in the pan, leaving some space between each one.
Fry the dumplings for 2-3 minutes until the bottoms are golden brown.
Pour in about 1/4 cup of water and immediately cover the pan with a lid. Reduce heat to medium-low.
Steam the dumplings for another 5-6 minutes or until the water evaporates and the dumplings are fully cooked.

7. Prepare the dipping sauce by mixing soy sauce, rice vinegar, sesame oil, and chili oil (if using) in a small bowl.