Fried Pork Dumplings

Total Time:
40 min
35 min
5 min

36 servings

  • 2 large eggs
  • 1/2 pound ground pork
  • 1 slice bacon, finely chopped
  • 1/2 cup finely chopped napa cabbage
  • 1/2 cup minced fresh chives (about 2 small bunches)
  • 1 1/2 teaspoons finely grated peeled ginger
  • 1 teaspoon toasted sesame oil
  • Kosher salt
  • 1/2 teaspoon sugar
  • 1 clove garlic, finely grated
  • 1/2 teaspoon soy sauce
  • 1/2 teaspoon cornstarch
  • 36 round dumpling wrappers, thawed if frozen
  • 6 tablespoons vegetable oil
  • Lightly beat 1 egg in a large bowl. Add the pork, bacon, cabbage, chives, ginger, sesame oil, 1/2 teaspoon salt, the sugar, garlic, soy sauce and cornstarch; mix with your hands until combined.

  • Lightly beat the remaining egg in a small bowl with 1 tablespoon water. Set 1 dumpling wrapper on a clean surface (keep the rest covered with a damp paper towel so they don't dry out). Scoop 1 heaping teaspoonful of the pork mixture onto the center of the wrapper. Dab a finger into the egg mixture and brush along the edges of the wrapper. Fold the wrapper in half and press the edges together to seal, then transfer to a baking sheet. Cover with a damp paper towel while you form the remaining dumplings.

  • Heat 2 tablespoons vegetable oil in a large nonstick skillet over medium-high heat. Working in 3 batches, add the dumplings and arrange in a single layer; cook until the bottoms start to brown, about 30 seconds. Add 2/3 cup water, cover and cook 3 minutes. Uncover and cook until the liquid evaporates and the bottoms are crisp and golden brown, about 2 more minutes. Loosen the dumplings from the pan with a spatula and transfer to a serving plate. Add 2 more tablespoons oil to the pan between batches.

  • Ponzu Dipping Sauce

  • Combine 3 tablespoons ponzu sauce, 1 teaspoon soy sauce, 1/2 teaspoon sesame oil and 1 chopped scallion in a small bowl.

  • Photograph by Kang Kim

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