Since being stuck home, I have put my cooking skills to work. I also made my 16 year old son help out as well. He’s doing culinary in school, so I need to make him to a little work. These came out amazing. Definitely a keeper, so I figured I would share the two recipes I used. First, making the wrappers.
Easy Homemade Wonton Wrappers
- Pasta Roller
- 2 cups All-Purpose Flour
- 1 tsp salt
- 1 egg
- cold water for kneading
- Add flour and salt in a bowl.
- Make a well in the center of the flour.
- Using the dough hook, mix ingredients, start adding the cold water to make into a dough.
- Cover dough and set aside for 30 mins
- Once set, using the pasta roller, roll out to the 3rd setting.
- Keep dusting with flour so it doesn't stick.
- Cut the dough into 4 inch circles.
- You can use them right away or freeze them, Make sure you add cling wrap between them so they don't stick together.
- If frozen, thaw in the refrigerator 2-3 hours before use.
If you have the KitchenAid pasta roller, which is a God send, I rolled them out to the 3rd setting. Not to thick and not to thin. Came out perfect. Took me a little while to figure it out. I did the dough in three batches. Now let’s go on to the best part, the filling.
Easy Pork Dumplings
- 1 cup soy sauce
- 1 1/2 tbsp Sriracha sauce
- 2 large lemon juice
- 1 tbsp minced garlic
- 2 tsp ginger
- 1 tbsp sesame oil
- 1 bunch scallions
- 12 ounces ground pork
- 3 tbsp hoisin sauce
- 2 tsp soy sauce
- 1/2 tsp Chinese five spice optional
- 1 egg
- 48 wonton wrappers
- 2 tbsp oil to fry
- First, make the dipping sauce. Whisk soy sauce, Sriracha, and lemon juice together. Set aside until ready to serve.
- To begin the dumplings, take half of the bunch of scallions and chop completely (whites and greens). Set the other half aside for garnish. Add sesame oil to a saute pan and heat over medium-high. Once hot, add garlic, ginger, and chopped scallions. Cook until fragrant, about 1 minute. You just want to remove the raw taste from the ingredients, not fully cook them. Remove from heat and set aside.
- Add ground pork, hoisin sauce, soy sauce, Chinese five spice (if using), and egg in large bowl with sauteed mixture. Using a wooden spoon (or even your hands), combine mixture until uniform.
- Grab your wonton wrappers. Place about 1 1/2 teaspoons of pork mixture into the center of each dumpling. Brush a little water around the edge of the wonton with your finger. Seal the dumpling shut by pinching the sides together, making sure to get all the excess air out.
- Once the dumpling is shut and sealed, create the pleats using your thumb and forefinger. You should have a cute little purse when you're done. Set the dumpling flat on some flour (so it doesn't stick). Repeat with the rest of the wonton wrappers.
- Heat a large saute pan with 1 tablespoon of vegetable oil over high heat. Place half of the dumplings into hot oil and fry for 1 to 2 minutes. Remove and drain over paper towels. Repeat with second tablespoon of oil and remaining dumplings. Reduce heat to medium-high.
- Place first batch of dumplings back into saute pan. Add 1/2 cup of water so that it rises up the dumplings about halfway. Cover dumplings and let them cook/steam for 5 to 7 minutes. Remove and repeat with second batch.
- Chop remaining scallions and garnish dumplings with them. Serve immediately with Sriracha Soy Sauce and enjoy!
I have to say, these were the best homemade dumplings I have ever made. My sons job was to fill and close the dumplings. Also if you don’t use all the scallions, you can cut them up and freeze them. That’s what I had done and they tasted great. Let me know what you think.