Best Pork Chickpea And Scallion Dumplings Recipes

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PORK AND SCALLION DUMPLINGS



Pork and Scallion Dumplings image

The filling is quick to assemble and packed with flavor, thanks to the abundance of garlic, ginger and scallions. Plus, the homemade wrapper dough is not only easy to work with, but incredibly tender and crisp once steamed. Serve with a spicy soy dipping sauce, and you'll have homemade dumplings that rival some of your favorite dim sum restaurants.

Provided by Zac Young

Categories     main-dish

Time 45m

Yield 4 servings; makes 8 dumplings

Number Of Ingredients 17

1 cup all-purpose flour (see Cook's Note)
Kosher salt
5 tablespoons boiling hot water
1 tablespoon canola oil, for cooking
4 ounces ground pork
2 scallions, thinly sliced
1 small clove garlic, grated
1 teaspoon finely grated fresh ginger (from one 1/2-inch piece)
2 teaspoons oyster sauce
1 teaspoon toasted sesame oil
1 teaspoon low-sodium soy sauce
Freshly ground black pepper
1/4 cup low-sodium soy sauce
2 teaspoons honey
1 teaspoon white sesame seeds
1/2 teaspoon sriracha
1 scallion, thinly sliced

Steps:

  • For the wrappers: Stir together the flour and 1/2 teaspoon salt in a medium bowl. Pour in the hot water and stir vigorously with a rubber spatula until a shaggy dough begins to form. Use your hands to knead the dough in the bowl, while picking up flour and dough that sticks on the sides of the bowl, about 2 minutes. Turn out the dough onto a clean work surface (there's no need to dust the work surface with flour; the dough should be soft and elastic enough that kneading is very easy). Continue to knead your dough until it becomes smooth, 3 to 5 minutes. Place the dough ball in a medium bowl, cover loosely with a barely damp paper towel and then cover tightly with plastic wrap. Let rest for 20 minutes while you prepare the filling.
  • For the filling: Stir together the ground pork, scallions, garlic, ginger, oyster sauce, sesame oil, soy sauce and a few grinds of black pepper in a small bowl until well combined. Cover with plastic wrap and refrigerate until you're ready to assemble the dumplings.
  • For the dipping sauce: Whisk together the soy sauce, honey, sesame seeds, sriracha and scallions in a liquid measuring cup until combined. Set aside until ready to serve.
  • Turn out the wrapper dough onto a clean worksurface, then roll out into a log about 8 inches long and 1 1/4 inches in diameter. Use a chef's knife or bench scraper to cut the log into 8 even pieces. Take 1 piece, gather up the edges and pinch together, forming a taut, round surface. Roll between your palms to form a ball, then flatten into a disk. Use a rolling pin to roll out the dough into a 3 3/4-to-4-inch-wide disk. Try to make the edges of the wrapper thinner than the center. Repeat with the remaining dough. Keep the wrappers covered (plastic wrap or a barely damp paper towel) to prevent them from drying out.
  • Divide the filling among the 8 wrappers, about 2 teaspoons per dumpling. Fold the dough over the filling to create a half moon, then pleat the curved edge and pinch to seal. Set the dumplings aside on a parchment-paper-lined baking sheet (make sure the dumplings don't touch, as fresh wrapper dough can be sticky).
  • Heat the oil in a medium nonstick skillet over medium heat. Once the oil is shimmering, add the dumplings, flat side down, then cook until golden brown, 2 to 3 minutes. Carefully pour in 1/4 cup water, cover immediately with a tight-fitting lid and then reduce the heat to low. Cook until almost all the water has evaporated, the dough is tender and shiny and the filling is cooked through, about 6 minutes. Remove the lid, then continue to cook until all the remaining water has evaporated, and the bottom of the dumplings crisp up again, 1 to 2 minutes more.
  • Transfer the dumplings to a serving plate and serve with the sauce on the side for dipping.

STEAMED PORK & SCALLION DUMPLINGS



Steamed Pork & Scallion Dumplings image

These dumplings are stuffed with a savory pork and scallion filling then steamed to perfection. The dipping sauce is salty and sweet with a just a hint of chili oil.

Provided by Arlyn Osborne

Categories     Pork

Time 1h10m

Yield 40 dumplings

Number Of Ingredients 14

1/2 cup low sodium soy sauce
2 tablespoons sugar
1 tablespoon rice vinegar
1 teaspoon chili oil
2 bunches scallions, cut into thirds
5 garlic cloves
1 tablespoon chopped ginger
2 tablespoons hoisin sauce
2 tablespoons soy sauce
1 tablespoon sesame oil
1 lb ground pork
2 tablespoons grated garlic
1 egg, beaten
40 wonton wrappers

Steps:

  • Whisk together the ingredients for the dipping sauce, making sure the sugar dissolves. Set aside.
  • Add the scallions, garlic, ginger, hoisin, soy sauce and sesame oil to a small food processor. Pulse until finely chopped. Transfer the mixture to a large bowl.
  • Add the beaten egg and mix to combine.
  • Add the pork and mix to combine.
  • Fill a small bowl with water and lightly flour a parchment-lined baking sheet.
  • Place about 1 tablespoon of filling in the center of a wrapper. Dip your finger in the water and use it to moisten the edge of the wrapper.
  • Pinch one end tightly to seal and then make several pleats to close up the filling entirely. Flatten out the bottom. If not pleating, simply fold one half of the wrapper over the filling and press together to seal.
  • Set the dumpling on the prepared baking sheet and cover with a damp towel while you continue filling the rest.
  • Heat a large nonstick skillet over medium heat. Add 1 cup of water to the pan, then place 6-7 dumplings in the water. Cover with a clear lid and let steam for 10 minutes, without lifting the lid.
  • Continue with the remaining dumplings. Serve with the dipping sauce.
  • You can freeze any uncooked dumplings and cook them later using the same method, but steaming for an additional 1 - 2 minutes longer.

20-MINUTE CRISPY PORK DUMPLINGS RECIPE BY TASTY



20-Minute Crispy Pork Dumplings Recipe by Tasty image

If you're looking for a quintessential crispy dumpling recipe this is it! This is how to make flavorful and easy dumplings in under 20 minutes. First they're pan fried to create the iconic crispy bottom and then water is added to finish cooking them with steam. Yum!

Provided by Katie Aubin

Categories     Lunch

Time 20m

Yield 24 dumplings

Number Of Ingredients 23

⅓ cup napa cabbage, finely chopped
½ lb ground pork
1 tablespoon grated fresh ginger
2 scallions, thinly sliced
1 teaspoon low sodium soy sauce
1 tablespoon dark soy sauce
2 teaspoons sesame oil
1 teaspoon shaoxing wine
2 teaspoons cornstarch
½ large egg, beaten
kosher salt
all purpose flour, for dusting
24 dumpling wrappers
6 tablespoons water, divided, plus more for sealing dumplings
1 tablespoon vegetable oil
1 teaspoon chile crisp
2 tablespoons low sodium soy sauce
2 tablespoons black vinegar
½ teaspoon sesame oil
1 teaspoon brown sugar
1 teaspoon grated fresh ginger
1 scallion, thinly sliced
toasted sesame seed

Steps:

  • In a medium bowl, combine the cabbage, ground pork, ginger, scallions, low-sodium soy sauce, dark soy sauce, sesame oil, Shaoxing wine, cornstarch, egg, and salt. Mix well to combine.
  • Lightly dust a baking sheet with flour.
  • Scoop 1 heaping tablespoon of filling onto the center of a dumpling wrapper. Dip your finger in water and brush over the edges of the wrapper, then fold the wrapper over the filling to meet in the center. Fold the outside edges inward and pleat to seal. Place on the floured baking sheet and repeat with the remaining filling and wrappers.
  • Heat the vegetable oil in a large nonstick skillet over medium-high heat. Add half of the dumplings to the pan and cook until the bottoms are brown, about 5 minutes. Add 3 tablespoons of water to the pan. Cover and steam for about 5 minutes, or until the water has evaporated. Remove the dumplings from the pan and repeat with the remaining dumplings.
  • Meanwhile, make the dipping sauce: In a small bowl, stir together the chile oil, low-sodium soy sauce, black vinegar, sesame oil, brown sugar, and ginger.
  • Transfer the dumplings to a serving plate, flipping some bottom-side up. Garnish with scallions and sesame seeds. Serve immediately with the dipping sauce alongside.
  • Enjoy!

Nutrition Facts : Calories 336 calories, Carbohydrate 61 grams, Fat 3 grams, Fiber 2 grams, Protein 11 grams, Sugar 0 grams

PORK, CHICKPEA AND SCALLION DUMPLINGS



Pork, Chickpea And Scallion Dumplings image

Provided by Molly O'Neill

Categories     appetizer, side dish

Time 25m

Yield 6 servings

Number Of Ingredients 9

3 cups chickpea flour (see note)
1/2 cup lowfat milk
2 eggs
1 pound ground pork
2 medium carrots, peeled and minced
6 scallions, minced
4 teaspoons kosher salt
Freshly ground pepper to taste
Curry-mustard steaming liquid (see recipe)

Steps:

  • Place the chickpea flour in a medium sized mixing bowl. In another bowl, whisk together the milk and the eggs. Gradually stir the milk mixture into the flour. Add the pork, carrots, scallions, salt and pepper and mix until well combined. Form the mixture into balls, using 1 rounded tablespoon for each dumpling.
  • Place the dumplings in a steamer, cover and steam over the liquid until cooked through, about 15 minutes. Divide among 6 plates and serve immediately.

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