Wild Pork Dumplings
I fun way to use the much maligned meat that is wild pork!
Servings: 40 dumplings
Equipment
Ingredients
- 1 lb fatty ground pork
- 40 dumpling or wonton wrappers
- 1.5 C green cabbage finely chopped
- 4 cloves garlic minced
- 2 stalks green onion finely chopped
- 1.5 T hoisin sauce
- 2 tsp sesame oil
- 1 ¼ tsp ginger minced
- 1 T plus 1 tsp soy sauce
- 1 oz dried mushrooms rehydrated and finely chopped
- ½ tsp white pepper
- Water to dip fingers in and for steaming
- Oil for frying I use a combination of sesame and vegetable
Dipping Sauce:
- ¼ C soy sauce
- 1.5 T rice vinegar
- 1 T rice wine
- ¼-1 tsp sriracha depends on how spicy you would like and consistency
- 1 stalk scallion whites
- Dash of sesame seeds
Instructions
- In a bowl, combine pork, green cabbage, garlic, green onions, hoisin sauce, sesame oil, ginger, soy sauce, mushrooms, and white pepper until fully combined.
- Place mixture in a Ziplock and refrigerate overnight. This is not necessary if you are in a time crunch, but it will enhance the flavors.
- Fill wonton/dumpling wrappers with a heaping tsp to fill.
- Wet finger and trace outside edge of wrapper. This will make the wrapper sticky and allow you to close it.
- Make your dumpling shape. I brought all the edges to the middle to create the shape I did. However, a simple YouTube will show you all the possibilities you can create. Just make sure your dumpling is good and sealed.
- Place several T (enough to cover the bottom just barely) of oil in a frying pan and heat over medium.
- When oil becomes hot, place dumplings, bottom down, on the pan and brown the bottoms (~2 minutes).
- **CAUTION** Place 1/4C of water in the pan. Cover immediately.
- Turn heat to medium-low and steam until pork is fully cooked (~6 minutes).
- While dumplings are cooking, mix dipping sauce ingredients together in a small bowl. Set aside.
- Enjoy!
Notes
**CAUTION** This step requires adding water to an oiled pan. This will send oil popping everywhere and can burn you if you are not careful. It sounds way scarier than it actually is, but please use caution when doing this. I use the frying pan lid (which you will need to steam the dumplings) as a barrier, plus it helps with clean up if you do it quickly.