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A white bowl of pork dumplings with spicy peanut sauce.

Pork Dumplings with Spicy Peanut Sauce

Course: Appetizer
Cuisine: Asian/ Chinese
Keyword: Dim Sum, Pork Dumplings, Spicy Peanut Sauce
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Servings: 8 people
Calories: 178kcal
Pork Dumplings with Peanut Sauce are absolutely amazing and not hard to make! Order the best peanut butter on the planet from www.CapeMayPeanutButterCo.com!. Amazing!
Print Recipe

Equipment

  • Steamer (if steaming)

Ingredients

FOR THE DUMPLINGS

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

FOR THE SAUCE

  • 1 tbsp hot chili oil or more, to taste
  • 1 clove garlic minced
  • 1/3 cup creamy peanut butter
  • 1/2 cup water plus more, if neccesary to thin sauce
  • 1 tbsp brown sugar
  • 3 tbsp soy sauce
  • 1 tbsp rice wine vinegar

FOR THE DUMPLINGS

  • 25 dumpling dough skins
  • 1 bowl of water
  • 4 large banana leaves, or parchment paper for steaming
  • 1/4 cup scallions chopped, for garnish
  • Red pepper flakes optional, for topping

Instructions

PRPARE THE FILLING

  • Combine the pork, onions, ginger, garlic, soy and sesame oil. Mix well and set aside.

ASSEMBLE THE DUMPLINGS

  • On a work surface, lay out 10 wrappers at a time.
  • With a spoon, scoop 1 teaspoon of the filling in 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.
  • 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)
  • Once the water is simmering, place the dumplings in your steamer, cover the steamer, and then place 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 medim-high heat. Add the garlic and cook until softened, about 2 minutes.
  • Add in the remaining sauce ingredients and stir until combined. Simmer gently for about 4 minutes, until slightly thickened. Add more water, a tbsp at a time, if necessary. The sauce should be velvety, but not too thick.

PREPARE 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.

Notes

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 wrapper 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 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

Calories: 178kcal | Carbohydrates: 6g | Protein: 10g | Fat: 13g | Saturated Fat: 4g | Cholesterol: 47mg | Sodium: 706mg | Potassium: 209mg | Fiber: 1g | Sugar: 3g | Vitamin A: 99IU | Vitamin C: 2mg | Calcium: 20mg | Iron: 1mg