How to Make Pork & Ginger Dumplings!

ground pork

🥗Healthier: ground turkey

💰Cheaper: ground chicken

Ground turkey reduces fat content while maintaining flavor.

dumpling wrappers

🥗Healthier: whole wheat wrappers

💰Cheaper: potstickers

Whole wheat wrappers add fiber, while potstickers are often less expensive.

Cut off the top and bottom of the ginger root to create a flat surface.

Peel the exterior layer of the ginger.

Chop the ginger and add it to a bowl.

Crush fresh garlic with the side of a knife and add it to the bowl.

Chop 1 bunch of green onions, saving some for the sauce, and add to the bowl.

Season the mixture with freshly cracked black pepper and salt.

Mix the filling well to ensure even flavor distribution.

Cover 5 to 7 wonton wrappers with a damp paper towel to prevent drying out.

Fill each wonton wrapper with 1 teaspoon of the filling in the center.

Dip your index finger in water and run it around the edges of the wonton wrapper.

Pinch the corners of the dumpling together, working from the inside out to seal it.

Let the sealed dumplings sit out for at least a minute to dry slightly.

Heat oil in a pan until hot.

Add the dumplings to the pan and sear for about 1 to 1.5 minutes on each side until golden brown.

Flip the dumplings when the sides start to bubble up and turn golden brown.

After searing, add 1/4 cup of water to the pan and cover with a second pan or lid to steam.

Steam the dumplings for about 2.5 minutes, or until you hear a popping noise indicating the water has evaporated.

To make the dipping sauce, dice 3 to 4 scallions and add to a bowl.

Add 1/4 cup of soy sauce, a drop of sesame oil, a heaping tablespoon of honey, and the juice of a fresh lemon to the bowl.

Stir the sauce to ensure the honey is well incorporated.

Plate the dumplings and sprinkle with additional green onions before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens