We all know how much I love dumplings, and even though they can be a bit of work, homemade dumplings are just so much better! I haven’t made any in a minute and decided to test my skills to make sure I still have them. While my dumpling folding skills may not be where they used to, my flavor skills are still on point! These pork and leek dumplings are so ridiculously delicious. Most dumplings at restaurants you will find either pan fried or steamed, but my personal favorite is boiled! It has such a pure flavor by boiling them and cooks them really well.
- 1 Lb Ground Pork
- 3 Green Onions, Finely Diced
- 1/2 Cup Leeks, Finely Diced
- 1/2 Cup Crimini Mushrooms, Finely Diced
- 1 Tbsp Minced Ginger
- 2 Tbsp Minced Garlic
- 3 Tbsp Soy Sauce
- 3 Tbsp Rice Vinegar
- 1 Tbsp Hoisin
- 1 Tbsp Ground Chili Paste
- 30-40 Round Dumpling Wrappers
- In a large mixing bowl, mix all the ingredients (aside from the dumpling wrappers) together and mix well.
- Let’s get ready to assemble the dumplings. Have a clean plate or or lined baking sheet to place the filled dumplings and a small bowl of warm water.
- Now time to assemble – grab one wrapper and place a small spoon full of the pork mixture in the center. Dip your finger in the water and trace the edges of the dumpling wrapper. Carefully fold in half while pinching the edges together to seal.
- Repeat step 3 until all the filling has been used.
- Now, you can either cook these dumplings immediately or you can pop them in the freezer if you want to eat them later!
- When you are ready to cook, boil a large pot of water. Once it starts to boil, gently place the dumplings in and cook for 5-8 minutes, stirring occasionally so the dumplings don’t stick. (you will want to do this in batches to evenly cook all the dumplings).
- *This step is completely optional – but if you want a crispy bottom follow this. Heat a large pan over medium heat and coat with oil (I use peanut oil, but you could use sesame or olive as well). Once hot and oil added, add the dumplings and fry for 5-6 minutes until the bottom is golden brown. Remove and transfer to a paper towel lined plate to allow the excess oil to drain off.
- Serve with soy sauce or your favorite dipping sauce! (I prefer a mix of soy and rice vinegar!).
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