These Spicy Pork Dumplings with Sesame Ground Pork are made with ground pork, garlic, ginger, sriracha, eggs, and wonton wrappers.
I miss NYC dumplings with the passion ever since I left the big apple. Two months ago, I made Pan Fried dumplings with homemade dough, but it was so hard for me to thin the dough out with just a roller. I ended up buying wonton wrappers, which are LIFE CHANGING, and they are the exact thickness I needed!
If you love this recipe, feel free to try my Miso Tuna or my Air Fried Bok Choy.
How to make Spicy Pork Dumplings with Sesame Ground Pork
In a large bowl, add the ground pork, garlic, ginger, scallions, sesame oil, sriracha, soy sauce and beaten egg and combine. Refrigerate until chilled, about an hour. This is your filling!
Assemble the potstickers. Lay the wonton wrappers out on a clean work surface. Working with one at a time, spoon 1 tablespoon filling onto the center of the wrapper. Brush water around the edges, then fold the wrapper over the filling to create a half-moon, pinching the edges together to seal. Repeat with the remaining filling and wrappers.
In a large thick pan (with a cover), heat up oil over medium-high heat. Place the potstickers flat side down, in the hot oil. Cook about 2-3 minutes, or until golden brown on the bottom (You can check with tongs). Pour in ¼ cup of water and immediately cover the skillet with a tight-fitting lid. Reduce heat to medium-low and steam for about 3-4 minutes. Uncover and continue cooking until the water evaporates (if necessary), another 1-2 minutes. Transfer to a dish and repeat with the remaining potstickers.
Combine the soy sauce, rice vinegar, sesame oil and red pepper flakes - this is your dipping sauce!
Serve the potstickers with the dipping sauce!
Spicy Pork Dumplings
- Total Time: 30 minutes
- Yield: 4 servings 1x
Description
These Spicy Pork Dumplings with Sesame Ground Pork are made with ground pork, sriracha, ginger, eggs, and wonton wrappers.
Ingredients
Filling
- 1 pound of ground pork
- 3 garlic cloves, minced
- 1 tablespoon of minced ginger
- 3 chopped scallions, toss white part
- 1 tablespoons of sesame oil
- 1 tablespoon sriracha
- 2 tablespoons of soy sauce
- 1 beaten egg
Potstickers
- 18 to 20 wonton wrappers
- Vegetable oil, as necessary
Dipping sauce
- ½ cup of soy sauce
- ½ cup of rice vinegar
- 1 tablespoon of sesame oil
- 1 teaspoon of red pepper flakes (or more if you desire)
Instructions
- In a large bowl, add the ground pork, garlic, ginger, scallions, sesame oil, sriracha, soy sauce and beaten egg and combine. Refrigerate until chilled, about an hour. This is your filling!
- Assemble the potstickers. Lay the wonton wrappers out on a clean work surface. Working with one at a time, spoon 1 tablespoon filling onto the center of the wrapper. Brush water around the edges, then fold the wrapper over the filling to create a half-moon, pinching the edges together to seal. Repeat with the remaining filling and wrappers.
- In a large thick pan (with a cover), heat up oil over medium-high heat. Place the potstickers flat side down, in the hot oil. Cook about 2-3 minutes, or until golden brown on the bottom (You can check with tongs). Pour in ¼ cup of water and immediately cover the skillet with a tight-fitting lid. Reduce heat to medium-low and steam for about 3-4 minutes. Uncover and continue cooking until the water evaporates (if necessary), another 1-2 minutes. Transfer to a dish and repeat with the remaining potstickers.
- Combine the soy sauce, rice vinegar, sesame oil and red pepper flakes - this is your dipping sauce!
- Serve the potstickers with the dipping sauce!
Notes
- Make sure to watch closely when frying the bottoms of the potstickers. If they begin to burn add the water as quick as you can, cover, and lower the temperature!
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Cooking
- Cuisine: Asian
Nutrition
- Serving Size: 1
- Calories: 45.6
- Sugar: 0.0 g
- Sodium: 120.0 mg
- Fat: 1.7 g
- Saturated Fat: 0.5 g
- Carbohydrates: 5.0 g
- Fiber: 0.2 g
- Protein: 2.5 g
- Cholesterol: 14.4 mg
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