In the Kitchen with Ken: Five Fold Pork Dumplings

ground pork

🥗Healthier: ground turkey

💰Cheaper: ground chicken

Ground turkey is leaner, while ground chicken is often less expensive.

soy sauce

🥗Healthier: tamari

💰Cheaper: coconut aminos

Tamari is gluten-free, while coconut aminos is a lower-sodium option.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is healthier, and canola oil is more budget-friendly.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: bread flour

Whole wheat flour adds fiber, while bread flour can be cheaper.

Combine 0.5 pounds of ground pork, chopped portobello mushrooms, chopped green onion, minced garlic, soy sauce, Worcestershire sauce, cumin, and fennel seed in a bowl.

Mash the mixture together until well combined.

Form small balls of the mixture, about 2 teaspoons each, and set aside.

Refrigerate the balls for 30 minutes to 1 hour, or overnight if preferred.

Take pre-made dumpling dough from an Asian grocery store.

Wet the edges of the dough.

Fold the dough over the filling to create pleats, pinching the edges to seal.

Heat a skillet and add a small amount of olive oil, rolling it around to coat the bottom.

Place the dumplings in the skillet and cook for 2-3 minutes until the bottom is golden brown.

Add 0.25 cup of water to the skillet and cover with a lid to steam for about 6 minutes.

Remove the lid and check for doneness, ensuring a nice crunch on the bottom.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens