chefspencil: Pork Dumplings with Honey, Soy & Garlic Dipping Sauce

This is simply our best pork dumplings recipe that comes together with an equally delicious dipping sauce made with soy sauce, honey, rice vinegar, ginger and garlic.

For a quicker version of this recipe, you can use store-bought wonton wrappers. Enjoy!

Pork Dumplings with Honey, Soy & Garlic Dipping Sauce

These pork dumplings are super delicious and the dipping sauce is simply to die for.

Course Main Course

Cuisine Chinese, International

Prep Time 45

Cook Time 1 15

Total Time 2

Servings pieces

Author Razvan Stupar

Ingredients

For the vegetable stuffing:

800 g ground pork
200 g Napa cabbage
1 cm ginger
1 garlic clove
1 hot pepper
60 ml soy sauce

For the dough:

600 g all purpose flour
420 ml hot water
2 g salt

For the dipping sauce:

2 tbsp soy sauce
1/2 lemon
1 tbsp honey
1 tbsp rice vinegar
1/4 garlic
0.5 cm ginger (about 1/4 inch)
1 green onion
1/2 chili pepper
1 tbsp sesame oil

Metric – US Customary

Instructions

Clean the ginger, garlic and chili and chop finely in a blender with a little soy sauce.
Blend the cabbage in a blender or on a fine grater and then mix with the minced meat, ginger, garlic and the chili paste and soy sauce.
For the dough, boil 420 ml (1 3/4 cups) of water and put the flour and salt in a food processor.
When the water is boiling, start the food processor on low speed and slowly add the water. Gradually increase the speed to maximum, and allow the dough to mix until it all binds together.
Then take the dough and knead by hand for about 1 minute to make sure it is homogeneous. Shape the dough into a ball and cut into 8 equal pieces.
Cut each piece of dough into 8 more pieces, then form balls by rolling them between the palms of your hands and then flatten them in your palm.
Shape each piece into a round with a small knife, add about 1 teaspoon of the filling and close the edge in the desired shape. The dumplings can be cooked directly or stored in the freezer.
For storage it's best to first put them in the freezer on a tray, and then once completely frozen, place them into zip lock bags or boxes.
To cook them, prepare a pan with a lid, heat it well over the stove and add a little oil.
Add the dumplings to the pan with the bottom down and pour 1 glass of cold water over them, then cover the pan with a lid and let them simmer over medium-high heat until the water has completely evaporated and the dumplings begin to brown.
For the dipping sauce, chop the ginger, garlic and chili peppers in a blender, then mix it with soy sauce, lemon juice, honey, rice vinegar, and sesame oil and add the chopped green onions.