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by Marisa Olsen

Pork Dumplings

Pork Dumplings


Bored with my pasta rut and missing Asia, Will and I made an Asian-inspired dinner that featured only pork. I was in charge of pork dumplings and he was in charge of a ginger pork dish that we made during our Cambodian cooking class. It ended up being a contest. Both dishes were amazing, and Will, being the sweet husband that he is, declared my dish the winner. Here it is: 

Pork Dumplings
Serves four as an appetizer, makes about 18

Wonton or dumpling wrappers
3 tablespoons vegetable oil
1 tablespoon sesame oil
1/2 pound ground pork
2 garlic cloves, minced
1 teaspoon ginger, minced
1 scallion, minced
1 carrot, minced
1 teaspoon lemongrass, minced
1/2 teaspoon soy sauce
1/2 teaspoon of Braggs Amino Acids

Heat one tablespoon of vegetable oil in a sauté pan. Once oil is hot, add scallions, ginger, garlic, carrots, and lemongrass. Sauté for three to four minutes. Add the pork, breaking up the meat, stirring frequently. Add the sesame oil, and cook the pork with the vegetables for five minutes, adding in the soy and amino acids. Put aside. 

Meanwhile, unwrap and lay out your wonton wrappers on a tray. Gently fill each wrapper with the pork filing, adding a small spoonful in the center of the wrapper. Add a dab of water to the perimeter of each wrapper and gently fold the meat. Will and I approached this two ways; I folded mine more like an envelope, and Will folded his like a candy wrapper (spoiler alert: my method worked better; less filling escaped!). 


Add the remaining vegetable oil to a new skillet and heat to medium high heat. Place the dumplings in the oil and cook for one to two minutes on each side. When the dumplings are crispy, place on a paper towel to blot dry. Warning, the second batch tends to cook much quicker, more like one minute on each side. 

Once you're done frying your dumplings serve immediately with soy sauce and enjoy.

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