Asian Pork Dumplings







A recipe from the cuisine, allowed in a / diet.

Asian dumplings, potstickers, jiaozi, gyoza ... No matter how you name them, they are a super-duper appetizer. Prepare the stuffing for them from sesame and soy sauce-flavored pork mince mixed with egg, onion, and garlic. The rest is pan-frying and pan-steaming them to finger-licking bites.

Nutritional Chart

Calories: 380 kCal / serving

  • Proteins:
  • Fats:
  • Carbs:
  • 19 g
  • 21 g
  • 27 g

Ingredients Needed for Asian Pork Dumplings

For the dough:

1 cup flour
⅓ cup hot water

For the stuffing:

12 ounces of pork mince
1 medium onion, minced
1 egg
3 garlic cloves, crushed
2 teaspoons soy sauce

How to Make Asian Pork Dumplings

For the dough:
  1. Strain the flour into the dough mixer bowl. Season with salt and add the hot water. Mix until you have a dough.
  2. Form it into a ball, wrap it in plastic and refrigerate for 30 minutes.
For the stuffing:
  1. Add the mince, onion, egg, garlic, soy sauce, and sesame oil to a bowl. Mix until even.
  2. Dust the work surface with flour. Form dough discs 2.5 – 3 inches in diameter using the rolling pin. We’ve got 12 of them.
  3. Top each disc with approximately 1 ounce of ground meat. For each one, fold upwards two opposing sides of the disc. Wrap and pinch them along the opposing edges on top the stuffing, so that they somehow resemble half-moons.
  4. Transfer them to a roomy flour-dusted baking pan, cover it with a kitchen towel and let them rest for 15 minutes.
  5. Heat 2 teaspoons of vegetable oil into a larger skillet over medium heat. Place the dumplings upwards and fry for 2 minutes, or until the base is golden brown.
  6. Add the water into the pan and quickly cover with the lid. Cook for 6 minutes. Transfer on a serving tray.

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