My Go-To Pork Dumplings Recipe

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  Sesame Oil, Toasted(23g)
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  Yellow Onion(120g)
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  Garlic(240g)
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  Ginger, Fresh Root(15g)
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  Celery(120g)
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  Ground Pork(284g)

  Regular ground pork is typically 70/30. Look for lean if available.

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  Chinese cooking wine (Shaoxing)(15g)
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  Soy Sauce, Low Sodium(15g)
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  Hoisin sauce(5g)
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  Carrots(120g)
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  A pinch salt
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  Dumpling Wrappers, Round
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  water
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  Vegetable oil

Instructions

1. 1Heat the sesame oil in a large skillet over medium-high heat for 1 minute until shimmering. Add the onion, garlic, ginger, and celery, sautéing for 8–10 minutes until softened and translucent.
2. 2Add the ground pork to the skillet, breaking it into fine crumbles with a spoon. Cook for 5–7 minutes over medium-high heat, stirring frequently, until no longer pink and lightly browned.
3. 3Pour in the Shaoxing wine to deglaze the pan, scraping up browned bits. Stir in the soy sauce and hoisin sauce, then add the grated carrot. Cook for 1 minute more over medium heat until the carrot is just tender.
4. 4Transfer the filling to a bowl and let cool completely to room temperature, about 20–30 minutes, before assembling.
5. 5Place 1.5 teaspoons of cooled filling in the center of each dumpling wrapper. Moisten the edge with water, fold into a half-moon shape, and press the edges firmly to seal. Arrange on a parchment-lined tray with dumplings not touching.
6. 6Heat the vegetable oil in a nonstick skillet over medium heat for 1 minute. Place dumplings flat-side down in a single layer and fry for 2–3 minutes until the bottoms are golden brown. Pour in ¼ cup water, cover immediately, and reduce heat to medium-low.
7. 7Steam for 5–7 minutes until the wrappers are translucent and the filling is cooked through (internal temp 160°F).
8. 8Uncover and cook for 1–2 minutes more over medium heat to re-crisp the bottoms. Divide evenly into 4 airtight containers while hot, then cool before refrigerating or freezing.