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Pork and Leek Dumplings

pork and leek dumplings
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Our recipe focuses on authentic flavors and accessible techniques. Whether you’re a seasoned pro or a first-timer, you’ll master the art of dumpling making. It’s great for meal prepping; these dumplings freeze beautifully, making them the perfect “emergency dinner” for busy weeknights. 

Ingredients

Units Scale
  • 2 1/2 pounds ground pork
  • 2 sweet garlic leeks (225 grams)
  • 4 napa cabbage leaves (168 grams)
  • 18 grams fresh ginger (1 1/2 inches)
  • 4 cloves garlic
  • 2 teaspoons salt
  • 1 tablespoon olive oil
  • 3 tablespoons low-sodium soy sauce
  • 2 tablespoons shaoxing wine
  • 2 tablespoons sesame oil
  • 2 tablespoons corn starch
  • 2 teaspoons garlic granules
  • 2 teaspoons chicken bouillon
  • 1 teaspoon onion powder

For dumpling "glue"

  • 1 egg
  • 2 tablespoons water

Instructions

  1. In a food processor, add ginger, garlic cloves, salt and olive oil. Grind on low until the garlic and ginger is minced very fine and almost a paste. Remove from food processor and toss into a large mixing bowl.
  2. Roughly chop the cleaned leeks. Toss into the food processor until chopped fine. Remove from the food processor and toss into the large mixing bowl with the ginger and garlic. Repeat for the napa cabbage. Toss the napa into the same large mixing bowl.
  3. Add the ground pork and the rest of the ingredients: soy sauce, shaoxing wine, sesame oil, corn starch, garlic granules, bouillon, and onion powder. Mix all together until very well incorporated.
  4. Prepare a work surface. In a small bowl, whisk the egg and water together until very well mixed.  Lay out your dumpling skins and 2 small spoons. Use one spoon to scoop about 2 teaspoons of pork mixture and with the other spoon in your other hand, push the mixture out of the other spoon and on to the center of a dumpling skin. You can lay out several dumpling skins at a time and spoon the mixture on to each skin several at a time.
  5. Wrap and fold each dumpling. You can refer to my video to learn how to wrap a dumpling. A dumpling maker is a great tool to use for this as well.
  6. Line a baking sheet with parchment paper and lay your folded dumplings on the sheet. This recipe is enough to use up 2 packages of dumpling skins, making approximately ?? dumplings. If not eating right away, freeze the dumplings for a few hours until they get hard then transfer them to a freezer ziplock bag and to store in your freezer.
  7. To pan fry: Heat a non-stick pack on medium high. Add 2 tablespoons of oil (vegetable, avocado and canola works well) until hot. Add your dumplings to the pan, make sure they are not touching. Don’t move them, just let them sit and fry for about 3 minutes. After 2 minutes, check one of the dumplings to see if the bottom looks golden brown and crispy. Once they turn golden brown and crispy on the bottom, add 1/3 cup to 1/2 cup of cold water and immediately put the lid on the pan. Don’t touch and let the dumpling steam for 6 to 8 minutes. After this time, remove the lid and let the dumplings continue to crisp as the water on the pan evaporates. Once all the water has evaporated, remove the dumplings from the pan. They are ready to eat.
  8. To boil: In a saucepan, boil water. Add the dumplings and let them cook on medium heat for 12 minutes. Drain and they are ready to eat. You can serve them simply by itself, in broth or over noodles. If you used a dumpling maker to fold your dumplings, the extra skin cut off would make perfect noodles to eat with your dumplings.

Equipment

Find it online: https://moderateposh.com/pork-and-leek-dumplings/