Pork Dumplings with Spicy Peanut Sauce

Course: Appetizer

Cuisine: Asian/ Chinese

Prep Time: 30

Cook Time: 30

Total Time: 1

Servings: people

Calories: 178kcal

Author: Kris Longwell

Pork Dumplings with Peanut Sauce are absolutely amazing and not hard to make! Amazing!

Print Recipe

Equipment

Steamer (if steaming)

Ingredients

For the Dumplings

½ lb ground pork
2 cloves garlic minced
2 tablespoon fresh ginger diced
2 tablespoon soy sauce
2 teaspoon sesame oil
1 large egg
2 green onions green and white parts, chopped
2 teaspoon corn starch
Salt and pepper a pinch of each

For the Dumplings

25 dumpling dough skins
1 bowl of water
4 large banana leaves, or parchment paper for steaming

For the Sauce

1 tablespoon hot chili oil or more, to taste
1 clove garlic minced
⅓ cup creamy peanut butter
½ cup water plus more, if neccesary to thin sauce
1 tablespoon brown sugar
3 tablespoon soy sauce
1 tablespoon rice wine vinegar

For Garnish

¼ cup scallions chopped, for garnish
Red pepper flakes optional, for topping

Instructions

Prepare the Filling

Combine the pork, garlic, ginger, soy, sesame oil, egg, green onions, cornstarch, salt, and pepper together in a medium-sized bowl. Mix well and set aside.
½ lb ground pork, 2 cloves garlic, 2 tablespoon fresh ginger, 2 tablespoon soy sauce, 2 teaspoon sesame oil, 1 large egg, 2 green onions, 2 teaspoon corn starch, Salt and pepper

Assemble the Dumplings

On a work surface, lay out 10 wrappers at a time.
25 dumpling dough skins
With a spoon, scoop 1 teaspoon of the filling into the center of each square.
Brush the outer edges of the wrappers with water and then close them over in a triangle, or a half-moon shape.
1 bowl of water
Press the dough around the filling to avoid air bubbles. If desired, use your fingers and thumbs to create small pleats along the edges of the dumplings. (See images in post for reference)
Repeat, until filling is all used.
Heat about 2 inches of water in your wok.
If using, tear the banana leaves so they fit snugly on each level of your steamer. (optional)
4 large banana leaves, or parchment paper
Once the water is simmering, place the dumplings in your steamer, cover the steamer, and then place it in the wok.
Steam for 20 minutes.

Make the Peanut Sauce

While the dumplings are steaming, make the sauce: In a medium-size saucepan, heat the chili oil over medium-high heat. Add the garlic and cook until softened, about 2 minutes.
1 tablespoon hot chili oil, 1 clove garlic
Add in the remaining sauce ingredients and stir until combined. Simmer gently for about 4 minutes, until slightly thickened. Add more water, a tablespoon at a time, if necessary. The sauce should be velvety, but not too thick.
⅓ cup creamy peanut butter, ½ cup water, 1 tablespoon brown sugar, 3 tablespoon soy sauce, 1 tablespoon rice wine vinegar

Assemble the Dish

Add the steamed dumplings to your serving bowl.
Ladle the peanut sauce over the top.
Garnish with chopped scallions and red pepper flakes a drizzle of chile oil, if desired.
¼ cup scallions, Red pepper flakes

Video

Notes

NOTE: Watch the video in the recipe card for visual guidance.

Do not cook the pork before steaming; the meat mixture cooks in the dumpling during the steaming (or frying or boiling) process.

Dumpling wrappers and banana leaves can be found at Asian markets and online. Wonton wrappers can be substituted for the dumpling wrappers, and banana leaves can be replaced with parchment paper.

If you do not have a bamboo steamer, you can steam them in a large pot of water or simply boil them. You can also pan-fry the dumplings for about 15 to 18 minutes in a large skillet over medium-high heat with a little oil.

Nutrition