Fried Pork Dumplings W/Hot Garlic Sauce
Description
These Fried Pork Dumplings offer a delightful contrast of textures, featuring a tender, flavorful pork filling encased in a dough that becomes crispy and golden upon frying. The filling is seasoned with aromatic ginger, scallions, sesame oil, and a touch of dry sherry for depth. Served alongside a vibrant hot garlic sauce made with Szechwan oil, vinegar, and soy sauce, this dish balances richness with a sharp, spicy kick. Perfect for a hearty appetizer or a unique main course, these dumplings bring the authentic taste of Chinese home-style cooking to your table. They are ideal for sharing during festive gatherings or as a comforting weekend dinner project.Ingredients
Directions
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Chop the cooked pork and cleaned scallions (cut into 1-inch squares) in a food processor using short bursts until coarsely chopped.
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Add ground ginger, egg yolk, soy sauce, sesame oil, dry sherry, and lemon pepper to the processor.
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Process a few short bursts just until the mixture is combined, then transfer the pork mixture to a plate and set aside.
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Rinse and dry the food processor bowl and blade thoroughly.
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Place all-purpose flour and MSG into the clean processor bowl.
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With the processor running continuously, add water all at once.
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Process for about 20 seconds, or until a ball of dough forms in the bowl.
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Remove the dough from the processor and knead by hand until it becomes smooth and elastic.
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Divide the dough in half. On a lightly floured surface, roll out one half of the dough to a thickness of 1/16-inch.
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Use a biscuit cutter to cut the dough into 2-inch circles.
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Place a rounded teaspoon of the pork mixture in the center of each dough circle.
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Fold the circle over the filling to create a half-moon turnover shape.
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Press the edges together lightly with your fingers to seal, ensuring no filling escapes.
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Place the filled dumplings on an oiled plate to prevent sticking while you finish assembling.
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Bring 2 quarts of water to a boil in a 3-quart saucepan.
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Carefully drop the dumplings into the boiling water.
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Allow the dumplings to boil for one minute after they float to the surface of the water.
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Drain the dumplings well and return them to the oiled plate to cool slightly.
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Meanwhile, heat 1/2 cup of cooking oil in a skillet over medium to medium-high heat.
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Add the boiled dumplings to the hot oil and fry, turning often, until they are lightly browned and crispy on all sides.
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Transfer the fried dumplings to paper towels to drain excess oil.
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While the dumplings fry, process the garlic, Szechwan hot oil, vinegar, sherry, and soy sauce in the food processor until smooth to make the hot garlic sauce.
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Serve the hot, crispy dumplings immediately with the prepared garlic sauce.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 484.0kcal
- % Daily Value *
- Total Fat 28.0g44%
- Saturated Fat 10.0g50%
- Cholesterol 160.0mg54%
- Sodium 124.0mg6%
- Total Carbohydrate 0.0g0%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 54.0g108%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
For the dough, ensure the water is added all at once while the processor is running to achieve the correct elasticity. If the dough feels too dry, add water one teaspoon at a time.
The dumplings can be served with Chinese mustard and/or hoisin sauce in addition to or instead of the hot garlic sauce.
When frying, ensure the oil is sufficiently hot before adding the dumplings to prevent them from absorbing too much oil. Turn them frequently for even browning.
Any leftover dumplings can be stored in an airtight container in the refrigerator for up to 2 days. Reheat in a skillet with a little oil to restore crispiness.
chinese, dumplings, pork, fried, garlic sauce, szechwan, homemade, appetizer, asian, dinner, crispy, savory, dumpling dough, pan-fried, ginger, scallions, sesame oil
