Lets keep this Super Bowl Eats Week going! I started it out with dessert, my sinfully delicious S’mores Cookies! No exaggeration here on how good they are… to quote two friends that made them today on a very snowy day… “Wholly wow woman!!!!” and “perfect, perfect, perfect snow day cookie!!!”. This makes me smile, so if you haven’t yet checked out the recipe, what are you waiting for?
Now, Pan Fried Pork Dumplings, one of my very favorite picky foods! Crisp and tender wonton stuffed with a mixture of ground pork, shredded cabbage and carrots, garlic, scallion, sesame oil and soy sauce. I will tell you, these are a bit time consuming but you can make them ahead of time and then warm them up on the day of the big game! A flavorful dipping sauce on the side and these are a perfect crowd pleaser!
A little trick for you… the key to getting these to come out well is a good non stick pan and some neutral oil, like canola or vegetable oil. The wontons want to stick so make sure that doesn’t happen and you end up looking like a pro!
- For the dumplings:
- 1 lb ground pork
- 1 cup finely chopped cole slaw mix (shredded cabbage & carrots)
- 2 cloves garlic, minced
- 1 heaping Tbsp sliced scallion
- 2 tsp sesame oil
- 1½ Tbsp low sodium soy sauce
- 1 pkg wonton wrappers
- canola oil, for pan frying
- For the dipping sauce:
- ¼ cup low sodium soy sauce
- ½ tsp sesame oil
- ½ tsp minced fresh ginger
- ½ tsp rice vinegar
- 1 Tbsp sliced scallion
- Make the sauce ahead of time so the flavors have time to marry. Simply mix the ingredients together in a bowl, cover with plastic wrap and refrigerate.
- Now for the filling. Add the ground pork, cole slaw mix, garlic, scallion, sesame oil and soy sauce and mix to combine. Cover with plastic and refrigerate for an hour to allow the flavors to marry.
- Now its time to fill the wontons. Lay out a piece of parchment paper and line up a handful of the wonton wrappers on there.
- Using a cocktail sized spoon {or in my case, a kids spoon} add about a spoonful of the filling onto the center of the wrapper.
- Using your finger, brush two edges of the wrapper with warm water. Fold over to connect the sides to form a triangle. Be sure to press the sides together well so they don't open as the cook.
- You can leave the dumplings in the shape of the triangle or do as I did with one extra move. I fold in the two tips, overlapping and pressing them together. Repeat until all the pork filling is used. {see pic below to see how I fold them}
- Heat a large sauté pan, over medium heat, and add just enough oil to coat the very bottom of the pan.
- Place the dumplings in the pan. Cook for about 30-45 seconds until lightly golden. Flip and repeat on the other side.
- Once golden on both sides, carefully add in a couple Tbsp of water and cover the pan immediately to trap the steam.
- Cook for 2-3 minutes. Remove from pan and repeat with remaining dumplings, placing the cooked ones onto a parchment lined baking sheet.
- To warm on the big day, simply pop into a 375 degree oven for about 10-15 minutes. Serve the dipping sauce along side the dumplings.
Happy Valley Chow
Oh wow those look delicious! I love dumplings, definitely going to have to give these a try 🙂
Happy Blogging!
Happy Valley Chow
Angela LeMoine
Thanks so much!!!!!! Hope you enjoy them as much as we did!
reesa lewandowski
YUM! These look delicious! I am excited to see your next recipe for the bundles!
Easy Life Meal & Party Planning
These sound delicious and your pictures certainly look like you are a pro! I love the ingredients you used. What dipping sauce do you use? Thanks for sharing on the Four Seasons Blog Hop.
April @ Angels Homestead
These sound amazing, you cant go wrong with Chinese food. I’ll take two of them please. 🙂 Thank you so much for linking this up at the Shine a Spotlight Saturday Link Party on Angels Homestead this week!
April