Ingredients
Dipping Sauce:
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½ cup soy sauce
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1 tablespoon seasoned rice vinegar
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1 tablespoon finely chopped Chinese chives
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1 tablespoon sesame seeds
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1 teaspoon chile-garlic sauce (such as Sriracha)
Dumplings:
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1 pound ground pork
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3 cloves garlic, minced
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1 large egg, beaten
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2 tablespoons finely chopped Chinese chives
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2 tablespoons soy sauce
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1 ½ tablespoons sesame oil
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1 tablespoon minced fresh ginger
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50 dumpling wrappers
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½ cup vegetable oil for frying, or as needed
Directions
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To make the dipping sauce: Combine soy sauce, rice vinegar, chives, sesame seeds, and chile-garlic sauce in a small bowl. Set aside.
Dotdash Meredith Food Studios
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To make the dumplings: Mix pork, garlic, egg, chives, soy sauce, sesame oil, and ginger in a large bowl until thoroughly combined.
Dotdash Meredith Food Studios
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Place a dumpling wrapper on a lightly floured work surface and spoon about 1 tablespoon of filling in the middle.
Dotdash Meredith Food Studios
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Wet the edge with a little water and crimp together forming small pleats to seal the dumpling. Repeat to form remaining dumplings.
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Heat 1 to 2 tablespoons vegetable oil in a large skillet over medium-high heat. Place 8 to 10 dumplings in the pan and cook until browned, about 2 minutes per side.
Dotdash Meredith Food Studios
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Pour in 1 cup of water; cover and cook until dumplings are tender and pork is cooked through, about 5 minutes.
Dotdash Meredith Food Studios
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Repeat to cook remaining dumplings, adding more oil and water for each batch.
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Serve dumplings with dipping sauce.
Allrecipes Magazine
From the Editor
Please note the differences in the recipe name, ingredient amounts, and filling options when using the magazine version of this recipe which featured these fillings:
Shrimp Filling: Stir together 8 ounces finely chopped fresh shrimp, 1/4 cup chopped water chestnuts, 1 egg yolk, 1 tablespoon finely chopped Chinese chives or chives, 1 tablespoon less-sodium soy sauce, 1 1/2 teaspoon minced fresh ginger, and 1 teaspoon toasted sesame oil in a bowl.
Mushroom-Tofu Filling: Cook 3/4 cup chopped shiitake or button mushrooms in a large skillet over medium heat until all liquid has evaporated and mushrooms are tender; cool. Transfer to a bowl and mix with 1/3 cup pressed and chopped extra-firm tofu, 1 egg yolk, 1 tablespoon Chinese chives or chives, 1 tablespoon less-sodium soy sauce, 1 1/2 teaspoons minced fresh ginger, 1 teaspoon toasted sesame oil, and 1/4 teaspoon Chinese 5-spice.
Nutrition Facts (per serving)
| 540 | Calories |
| 25g | Fat |
| 50g | Carbs |
| 28g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 5 | |
| Calories 540 | |
| % Daily Value * | |
| Total Fat 25g | 32% |
| Saturated Fat 7g | 33% |
| Cholesterol 103mg | 34% |
| Sodium 2373mg | 103% |
| Total Carbohydrate 50g | 18% |
| Dietary Fiber 2g | 7% |
| Total Sugars 1g | |
| Protein 28g | 55% |
| Vitamin C 2mg | 2% |
| Calcium 91mg | 7% |
| Iron 5mg | 26% |
| Potassium 403mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
