Incredibly quick homemade dumplings: a savory filling covered with a wrapper and steamed in 10 minutes. Ideal for a weeknight dinner.
Ingredients
- 454 g ground pork
- 50 g scallions
- 1 tbsp fresh grated ginger
- 4 cloves garlic
- 15 ml oyster sauce
- 2 g ground black pepper
- 45 ml chili crisp
- 75 ml soy sauce
- 1 1/2 tsp sesame oil
- 15 ml rice vinegar
- 20 pieces dumpling wrappers
- 60 ml chicken broth
- 15 ml avocado oil
- 1 tsp sesame seeds
Method
- In a large bowl, combine the ground pork, sliced scallions, grated ginger, pressed garlic, oyster sauce, pepper, 2 tablespoons chili crisp, 3 tablespoons soy sauce, sesame oil, and rice vinegar. Mix thoroughly until the filling is uniform.
- Using an ice cream scoop or two spoons, shape walnut-sized balls of filling (about 30 g each) and place them on a tray or plate, spacing them 2 cm apart.
- Cover each ball with a dumpling wrapper. Pinch the dough all around the filling to seal it tightly, pressing out the air.
- Pour the avocado oil into a large nonstick skillet with a lid and spread it over the surface. Arrange the dumplings in the skillet, sealed side up, without overlapping them.
- Pour the chicken broth around the dumplings (not directly over them). Turn the heat to high and bring to a boil, then cover and reduce the heat to medium.
- Steam for 10 minutes. Check the filling's internal temperature: it must reach 71°C (160°F). The wrappers should become translucent and slightly golden underneath.
- Remove from the heat. Sprinkle the dumplings with the remaining 2 tablespoons soy sauce, the remaining chili crisp (1 tablespoon), the reserved sliced scallions, and the sesame seeds.
- Serve immediately, with steamed rice if desired.
Nutrition
Per serving
- Energy
- 445.2 kcal
- Protein
- 25.03 g
- Carbohydrate
- 19.13 g
- Fat
- 28.96 g
- Fibre
- 1.67 g
- Calcium
- 26.07 mg
- Iron
- 1.12 mg
- Magnesium
- 28.17 mg