Asian Pork Dumplings 2 Recipe

How to Make Asian Pork Dumplings 2

1. In a large bowl, combine 1 lb ground pork, 1/2 cup finely chopped mushrooms, 1/4 cup chopped green onions, 2 tbsp finely chopped celery, and 1 tbsp grated ginger.
2. In a small bowl, whisk together 2 tbsp cornstarch and 2 tbsp soy sauce. Add 1 egg white and whisk until combined. Add this mixture to the pork mixture.
3. Gently mix all ingredients until well combined. Do not overmix.
4. Shape the pork mixture into 1-inch meatballs.
5. Set aside while you prepare the wonton wrappers.
6. In a small bowl, whisk together 1 egg yolk and 1 tbsp water.
7. Place a wonton wrapper on a clean surface. Place one pork ball in the center of the wrapper.
8. Brush the edges of one half of the wonton wrapper with the egg yolk mixture.
9. Fold the wrapper in half to form a triangle, pressing the edges firmly to seal.
10. Fold over the top points of the triangle to form a neat wonton shape, sealing again with the egg wash.
11. Place the finished wontons neatly on a baking sheet lined with parchment paper.
12. At this point, the dumplings can be frozen for later use. If freezing, arrange them in a single layer on the baking sheet and freeze until solid. Then transfer to a freezer bag.
13. To cook (from fresh or frozen): Heat 2 tbsp oil in a large skillet over high heat.
14. Carefully place the dumplings in the hot skillet, ensuring not to overcrowd.
15. Cook for 2-3 minutes, or until the bottoms are lightly browned and crispy.
16. Reduce heat to low, and carefully pour in 1 cup chicken broth (or water) around the dumplings.
17. Cover the skillet and simmer for 12-15 minutes, or until the liquid is almost completely evaporated.
18. Uncover the skillet, increase heat to medium-high, and cook for an additional 5 minutes, or until the dumplings are golden brown and crispy.
19. Serve immediately on a platter with your favorite dipping sauce.