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bell' alimento

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Ginger and Pork Dumplings

By Paula |

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Next to Italian, Asian food is one of my most favorite cuisines (btw if you’re ever in Birmingham you MUST go to Jensei, and order the Kadoma tuna, I can’t stop dreaming about that one along with the tempura green beans oh sweet Mamma). I could eat my weight in sushi, and dumplings don’t stand a chance around me. It’s embarrassing how many I can eat. 

I actually shared Ginger Pork Dumplings 4 years ago when I started my blog and I’m sure only 10 people saw it then so I’m revisiting because I’m a dumpling fiend and I think you should be too. My Mom has made these dumplings for years.  In fact when she comes to visit it’s one recipe we always make. We make dozens upon dozens and then freeze a good portion for later.

When I was in Birmingham last month speaking at Food Blog South, I was introduced to Gourmet Garden products, they shipped me a few samples to try out and I have to say I loved the convenience of using their GINGER and GARLIC in this recipe. They’re fresh and who am I kidding squeezing things is fun. Ehem Disclaimer: I was not paid to talk about their products.

Ginger Pork Dumplings

dumplings in small bamboo steamer with chopsticks.

Ginger and Pork Dumplings

Ingredients

  • 1 pound ground pork
  • 2 packages wonton wrappers
  • 1″ section of fresh ginger – peeled, minced
  • 4 cloves fresh garlic – minced
  • 4 scallions – chopped thinly
  • 4 tablespoons soy sauce
  • cabbage – to line steamer
  • 1.5 tablespoons Hoisin sauce
  • 2 tablespoons honey
  • 1.5 tablespoons orange marmalade

Instructions

  1. In a large bowl add: pork, ginger, garlic, scallions, soy sauce. Mix to combine.
  2. To assemble dumplings: Place 1 teaspoon of meat mixture into center of wonton wrapper.
  3. Lightly dampen the sides of the wrapper with water.
  4. Fold wrapper into a triangle. Gently press the wrapper together to seal and remove any air.
  5. Take the two ends and fold them over, seal with a dab of water. Continue with remaining mixture.
  6. Line the trays of your steamer with cabbage. Use steamer according to manufacturers directions. Place dumplings on top of cabbage, do not crowd steamer (cook in batches)
  7. Cook dumplings until translucent. About 10-15 minutes. Flipping half way through.
  8. Into a small bowl mix: Hoisin, honey, orange marmalade. Mix to combine. Serve alongside dumplings for dipping.

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© Paula Jones

Comments

  6. Christy says

    Nice little Bham story! Glad to have shared the tuna and green beans with you lady! Can’t wait to make these dumplings! xoxo!

    • Paula says

      Thanks Christy, I am serious when I say I can’t stop thinking about our dinner at Jensei! I’m going to try my best to re-create those beans next! xoxo

  9. Toni says

    This recipe looks great. You mention freezing them, what stage do you do that at? Also do you fully defrost or steam for frozen..

    • Paula says

      Hi Toni, Thank you. Fr the extras that we want to freeze, once they’re assembled, I place them on a baking sheet and pop them into the freezer for a quick flash freeze. Once they’re frozen I transfer them to freezer bags. When we’re ready to eat them I just steam from frozen.

    • Paula says

      Hi Kels! Thank you. After you’ve formed the dumplings place them on a baking sheet and flash freeze. Once hard transfer to a freezer bag.

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