\n<\/p>\n
I\u2019m in my dumpling era, testing every viral trend from our coconut curry dumpling bake<\/a> to our dumpling smash tacos<\/a>. But the whole obsession started years earlier, when a good friend taught teenage me how to fold dumplings from scratch. I\u2019m still not sure I\u2019ve had a more satisfying bite in my life.<\/p>\n<\/figure>\nFolding a full batch is a real test of patience: plan on a couple of hours at the counter, pleating one at a time, no shortcuts. But this is the one recipe every other dumpling trend on the site is built on, the flavor base and the fold technique is the be all end all classic flavor that makes every bite of pitstcikers so damed good. <\/p>\nFreeze what you don\u2019t cook that night, and every hour spent at the counter buys a stash of five-minute dinners for weeks after. This ones worth the time spent pleating for easy dinners with tons of flavor. <\/p>\n<\/figure>\n\n\ud83d\udd2a Ingredients for Pan-Fried Pork Dumplings<\/h2>\nFor the Dumplings<\/h3>\n\nGround pork<\/strong>, not too lean. A little fat renders into the filling and keeps every bite juicy instead of dry. We use ground pork across a handful of ground pork recipes<\/a>, but this filling is where it earns its keep.<\/li>\nNapa cabbage<\/strong>, finely chopped. Its water content is high, so squeeze it hard after chopping or the filling turns watery and blows out the wrappers.<\/li>\nGreen onion<\/strong>s<\/li>\nGarlic<\/strong><\/li>\nFresh ginger<\/strong>, grated. Skip the powdered version here. You lose the sharp bite that balances the richness of the pork.<\/li>\nSoy sauce<\/strong>, regular, not low-sodium, so the seasoning holds up once it\u2019s mixed through the whole filling.<\/li>\nToasted sesame oil<\/strong>. A little goes a long way here. <\/li>\nRice vinegar<\/strong><\/li>\nSugar<\/strong><\/li>\nBlack pepper<\/strong><\/li>\nTamarind paste<\/strong>, the ingredient every other pork dumpling skips. Look for it in the international aisle or an Asian market, sold as a jarred paste or concentrate. It\u2019s tangy, a little sweet, and a little sour all at once, and it\u2019s what separates this filling from every other version out there.<\/li>\nRound dumpling wrappers<\/strong>. Thin gyoza-style wrappers give you a crisp bottom and a tender top. Wonton wrappers are too thin and tear during pleating.<\/li>\nVegetable oi<\/strong>l<\/li>\nCornstarch<\/strong>, whisked into water to make the slurry that crisps into a lacy \u201cskirt\u201d underneath the dumplings as it cooks off. This is the trick behind the crispy dumplings you\u2019ve seen everywhere; skip it and you just get a plain steamed top instead.<\/li>\n<\/ul>\nFor the Tamarind Dipping Sauce<\/h3>\n\nSoy sauce<\/strong><\/li>\nTamarind paste<\/strong><\/li>\nRice<\/strong> vinegar<\/strong><\/li>\nToasted sesame oil<\/strong><\/li>\nToasted sesame seeds<\/strong><\/li>\nGreen onion<\/strong><\/li>\n<\/ul>\n<\/div>\n\n\ud83d\udcdd How to Make Pan-Fried Pork Dumplings<\/h2>\n\nMake the filling.<\/strong> Combine ground pork, napa cabbage, scallions, garlic, ginger, soy sauce, sesame oil, rice vinegar, tamarind paste, sugar, and black pepper in a large bowl. Mix by hand until everything is evenly distributed, and stop as soon as you don\u2019t see streaks of tamarind or cabbage; overmixing toughens the pork. Cover and refrigerate for at least 30 minutes so the tamarind and aromatics work into the meat instead of sitting on top of it.<\/li>\nFold the dumplings.<\/strong> Lay a wrapper in your palm, add about a teaspoon of filling to the center, then dip your finger in water and run it along the top half of the edge. Fold the wrapper over and press the center point first, then work pleats out toward each side, sealing as you go. Dip your finger in water before every single pleat, not just once per wrapper. That\u2019s what keeps the seal tight through the steam; skip it and the dumplings pop open in the pan. Repeat with the remaining filling and wrappers.<\/li>\nSear the bottoms.<\/strong> Heat 1 tablespoon vegetable oil in a large nonstick or cast iron skillet over medium heat. Arrange dumplings flat-side down without touching, working in batches so the pan doesn\u2019t crowd. Cook undisturbed for 2 to 3 minutes, until the bottoms are deep golden brown and release cleanly from the pan.<\/li>\nSteam and crisp the skirt.<\/strong> Whisk 2 teaspoons cornstarch into 1\/4 cup water per batch, then pour it into the skillet in place of plain water and cover immediately; it will spatter, so stand back. Reduce heat to medium-low and steam for 5 to 7 minutes, until the wrappers on top turn from opaque to translucent, a sign the pork inside has hit a safe 160\u00b0F (check with a Thermapen if you want to be sure). Uncover for the last minute and let the liquid cook off completely, undisturbed; it goes from cloudy to a thin, golden, lacy sheet connecting the dumplings, the crispy skirt. Repeat with the remaining dumplings, oil, and cornstarch slurry.<\/li>\nMake the sauce.<\/strong> Whisk together soy sauce, tamarind paste, rice vinegar, sesame oil, and toasted sesame seeds in a small bowl until the tamarind paste fully dissolves. It clumps easily, so give it a real whisk, not just a stir. Top with sliced green onion.<\/li>\nServe.<\/strong> Plate the dumplings hot, seared side up so the crisp bottoms show, with the tamarind dipping sauce alongside.<\/li>\n<\/ol>\n<\/div>\n<\/figure>\n\n\ud83d\udd04 Substitutions<\/h2>\n\nGround chicken or turkey<\/strong> works in place of ground pork. It\u2019s leaner, so add an extra teaspoon of sesame oil to keep the filling from drying out.<\/li>\nGreen cabbage<\/strong> works in place of napa cabbage, but it holds more water, so squeeze it hard after chopping.<\/li>\nTamarind concentrate<\/strong> works in place of tamarind paste at half the amount. Concentrate is more potent and can overpower the filling if you sub it in evenly.<\/li>\nWonton wrappers do not work<\/strong> in place of round dumpling wrappers. They\u2019re too thin, tear during pleating, and won\u2019t hold up to the pan-fry-then-steam method.<\/li>\n<\/ul>\n<\/div>\n\n\ud83d\udca1 Meat Nerd Tips<\/h2>\n\nSqueeze the cabbage dry.<\/strong> Wring the chopped cabbage in a clean towel before mixing it into the filling. Skip this and the filling weeps liquid that blows out your seals mid-steam.<\/li>\nFreeze folded, uncooked dumplings.<\/strong> Line them up on a parchment-lined sheet until solid, then transfer to a bag. Cook straight from frozen, adding 2 extra minutes to the steam step.<\/li>\nPlate skirt side up.<\/strong> The lacy cornstarch skirt underneath is the whole payoff. Flip the dumplings so it faces up on the plate, or it steams soft against the plate and loses its crunch.<\/li>\nIf dumplings stick during the sear<\/strong>, the pan wasn\u2019t hot enough before they went in. Let the oil shimmer first.<\/li>\n<\/ul>\n<\/div>\n<\/figure>\n\n\ud83c\udf7d\ufe0f What to Serve with Pan-Fried Pork Dumplings<\/h2>\n<\/div>\n\n\ud83e\uddca Leftovers and Storage<\/h2>\n\nStore cooked dumplings in an airtight container in the fridge for up to 3 days.<\/li>\nFreeze uncooked, folded dumplings on a sheet pan until solid, then move them to a freezer bag for up to 3 months.<\/li>\nReheat cooked dumplings in a skillet with a splash of water, covered, over medium-low heat until warmed through. The microwave turns the wrappers rubbery.<\/li>\n<\/ul>\n<\/div>\n\n\nCrispy on the bottom, juicy inside, and dunked in a tangy tamarind sauce that’s nothing like the soy-vinegar dip you’re used to. This is the dumpling recipe that started the whole obsession.<\/span><\/p>\nCook Mode<\/span><\/label>Prevent your screen from going to sleep<\/span><\/p>\n\n\nFor the Tamarind Dipping Sauce<\/h4>\n<\/div>\n<\/div>\n\n\nMake the Filling<\/h4>\n\n\nCombine ground pork, napa cabbage, green onions, garlic, ginger, soy sauce, sesame oil, tamarind paste, rice vinegar, sugar, and black pepper in a large bowl. Mix by hand until evenly combined. Cover and refrigerate at least 30 minutes.<\/p>\n<\/li>\n <\/g><\/svg><\/span><\/p>\nTest your filling before making the dumplings: cook a small tablespoon of the ground pork mixture and taste it to see if you need to make and seasoning adjustments now before pleating a single dumpling. <\/span><\/p>\n<\/span><\/ul>\n<\/div>\n\nFold the Dumplings<\/h4>\n\n\nPlace a wrapper in your palm, add 1 teaspoon of filling to the center, wet the edge with water, fold in half, and pleat to seal. Repeat with remaining filling and wrappers.<\/p>\n<\/li>\n <\/g><\/svg><\/span><\/p>\nIts cruicial not to overfill the dumplings. Too much of the pork filling and the dumplings won’t seal and may split open while cooking. <\/span><\/p>\n<\/span> <\/g><\/svg><\/span><\/p>\nIf you’re making a batch to freeze for later, par freese the dumplings on a sheet pan in even rows. After 2 to 4 hours, transfer the frozen dumplings to freezer bags and store for up to 3 months until you’re ready to cook. <\/span><\/p>\n<\/span><\/ul>\n<\/div>\n\nSear the Bottoms<\/h4>\n\n\nHeat 1 tablespoon vegetable oil in a large skillet over medium heat. Arrange dumplings flat-side down, pressing them gently so they stand up, without letting the edges touch one another. Cook for 2-3 minutes, until golden brown on the bottom.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n\nSteam and Crisp the Skirt<\/h4>\n\n\nWhisk 2 teaspoons cornstarch into 1\/4 cup water per batch. Pour it into the skillet in place of plain water and cover immediately; it will spatter, so stand back. Reduce heat to medium-low and steam 5-7 minutes, until wrappers turn translucent and pork reaches 160\u00b0F. <\/span><\/p>\n<\/li>\n\nUncover for the last minute and let the liquid cook off completely, undisturbed, until it turns from cloudy to a thin, golden, lacy sheet connecting the dumplings. Repeat with remaining dumplings until they are all cooked through. <\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n\nMake the Sauce<\/h4>\n\n\nWhisk together soy sauce, tamarind paste, rice vinegar, sesame oil, and sesame seeds until the tamarind fully dissolves. Top with sliced green onion.<\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\n\nThe cornstarch slurry in Step 4 creates a crispy, lacy skirt underneath the dumplings as it cooks off. Plate skirt-side up so it stays crisp and doesn\u2019t steam soft against the plate.<\/li>\nStore cooked dumplings in the fridge up to 3 days; freeze uncooked, folded dumplings up to 3 months.<\/li>\nTamarind paste is sold as a jarred paste or concentrate in the international aisle; if using concentrate, cut the amount by half.<\/li>\nDeveloped and tested using a Thermapen to confirm the 160\u00b0F doneness mark.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nServing: <\/span>1<\/span>serving<\/span><\/span> | <\/span>Calories: <\/span>280<\/span>kcal<\/span><\/span> | <\/span>Carbohydrates: <\/span>22<\/span>g<\/span><\/span> | <\/span>Protein: <\/span>14<\/span>g<\/span><\/span> | <\/span>Fat: <\/span>15<\/span>g<\/span><\/span> | <\/span>Saturated Fat: <\/span>5<\/span>g<\/span><\/span> | <\/span>Polyunsaturated Fat: <\/span>2<\/span>g<\/span><\/span> | <\/span>Monounsaturated Fat: <\/span>6<\/span>g<\/span><\/span> | <\/span>Cholesterol: <\/span>43<\/span>mg<\/span><\/span> | <\/span>Sodium: <\/span>853<\/span>mg<\/span><\/span> | <\/span>Potassium: <\/span>286<\/span>mg<\/span><\/span> | <\/span>Fiber: <\/span>1<\/span>g<\/span><\/span> | <\/span>Sugar: <\/span>3<\/span>g<\/span><\/span> | <\/span>Vitamin A: <\/span>100<\/span>IU<\/span><\/span> | <\/span>Vitamin C: <\/span>5<\/span>mg<\/span><\/span> | <\/span>Calcium: <\/span>44<\/span>mg<\/span><\/span> | <\/span>
Folding a full batch is a real test of patience: plan on a couple of hours at the counter, pleating one at a time, no shortcuts. But this is the one recipe every other dumpling trend on the site is built on, the flavor base and the fold technique is the be all end all classic flavor that makes every bite of pitstcikers so damed good. <\/p>\n
Freeze what you don\u2019t cook that night, and every hour spent at the counter buys a stash of five-minute dinners for weeks after. This ones worth the time spent pleating for easy dinners with tons of flavor. <\/p>\n<\/figure>\n\n\ud83d\udd2a Ingredients for Pan-Fried Pork Dumplings<\/h2>\nFor the Dumplings<\/h3>\n\nGround pork<\/strong>, not too lean. A little fat renders into the filling and keeps every bite juicy instead of dry. We use ground pork across a handful of ground pork recipes<\/a>, but this filling is where it earns its keep.<\/li>\nNapa cabbage<\/strong>, finely chopped. Its water content is high, so squeeze it hard after chopping or the filling turns watery and blows out the wrappers.<\/li>\nGreen onion<\/strong>s<\/li>\nGarlic<\/strong><\/li>\nFresh ginger<\/strong>, grated. Skip the powdered version here. You lose the sharp bite that balances the richness of the pork.<\/li>\nSoy sauce<\/strong>, regular, not low-sodium, so the seasoning holds up once it\u2019s mixed through the whole filling.<\/li>\nToasted sesame oil<\/strong>. A little goes a long way here. <\/li>\nRice vinegar<\/strong><\/li>\nSugar<\/strong><\/li>\nBlack pepper<\/strong><\/li>\nTamarind paste<\/strong>, the ingredient every other pork dumpling skips. Look for it in the international aisle or an Asian market, sold as a jarred paste or concentrate. It\u2019s tangy, a little sweet, and a little sour all at once, and it\u2019s what separates this filling from every other version out there.<\/li>\nRound dumpling wrappers<\/strong>. Thin gyoza-style wrappers give you a crisp bottom and a tender top. Wonton wrappers are too thin and tear during pleating.<\/li>\nVegetable oi<\/strong>l<\/li>\nCornstarch<\/strong>, whisked into water to make the slurry that crisps into a lacy \u201cskirt\u201d underneath the dumplings as it cooks off. This is the trick behind the crispy dumplings you\u2019ve seen everywhere; skip it and you just get a plain steamed top instead.<\/li>\n<\/ul>\nFor the Tamarind Dipping Sauce<\/h3>\n\nSoy sauce<\/strong><\/li>\nTamarind paste<\/strong><\/li>\nRice<\/strong> vinegar<\/strong><\/li>\nToasted sesame oil<\/strong><\/li>\nToasted sesame seeds<\/strong><\/li>\nGreen onion<\/strong><\/li>\n<\/ul>\n<\/div>\n\n\ud83d\udcdd How to Make Pan-Fried Pork Dumplings<\/h2>\n\nMake the filling.<\/strong> Combine ground pork, napa cabbage, scallions, garlic, ginger, soy sauce, sesame oil, rice vinegar, tamarind paste, sugar, and black pepper in a large bowl. Mix by hand until everything is evenly distributed, and stop as soon as you don\u2019t see streaks of tamarind or cabbage; overmixing toughens the pork. Cover and refrigerate for at least 30 minutes so the tamarind and aromatics work into the meat instead of sitting on top of it.<\/li>\nFold the dumplings.<\/strong> Lay a wrapper in your palm, add about a teaspoon of filling to the center, then dip your finger in water and run it along the top half of the edge. Fold the wrapper over and press the center point first, then work pleats out toward each side, sealing as you go. Dip your finger in water before every single pleat, not just once per wrapper. That\u2019s what keeps the seal tight through the steam; skip it and the dumplings pop open in the pan. Repeat with the remaining filling and wrappers.<\/li>\nSear the bottoms.<\/strong> Heat 1 tablespoon vegetable oil in a large nonstick or cast iron skillet over medium heat. Arrange dumplings flat-side down without touching, working in batches so the pan doesn\u2019t crowd. Cook undisturbed for 2 to 3 minutes, until the bottoms are deep golden brown and release cleanly from the pan.<\/li>\nSteam and crisp the skirt.<\/strong> Whisk 2 teaspoons cornstarch into 1\/4 cup water per batch, then pour it into the skillet in place of plain water and cover immediately; it will spatter, so stand back. Reduce heat to medium-low and steam for 5 to 7 minutes, until the wrappers on top turn from opaque to translucent, a sign the pork inside has hit a safe 160\u00b0F (check with a Thermapen if you want to be sure). Uncover for the last minute and let the liquid cook off completely, undisturbed; it goes from cloudy to a thin, golden, lacy sheet connecting the dumplings, the crispy skirt. Repeat with the remaining dumplings, oil, and cornstarch slurry.<\/li>\nMake the sauce.<\/strong> Whisk together soy sauce, tamarind paste, rice vinegar, sesame oil, and toasted sesame seeds in a small bowl until the tamarind paste fully dissolves. It clumps easily, so give it a real whisk, not just a stir. Top with sliced green onion.<\/li>\nServe.<\/strong> Plate the dumplings hot, seared side up so the crisp bottoms show, with the tamarind dipping sauce alongside.<\/li>\n<\/ol>\n<\/div>\n<\/figure>\n\n\ud83d\udd04 Substitutions<\/h2>\n\nGround chicken or turkey<\/strong> works in place of ground pork. It\u2019s leaner, so add an extra teaspoon of sesame oil to keep the filling from drying out.<\/li>\nGreen cabbage<\/strong> works in place of napa cabbage, but it holds more water, so squeeze it hard after chopping.<\/li>\nTamarind concentrate<\/strong> works in place of tamarind paste at half the amount. Concentrate is more potent and can overpower the filling if you sub it in evenly.<\/li>\nWonton wrappers do not work<\/strong> in place of round dumpling wrappers. They\u2019re too thin, tear during pleating, and won\u2019t hold up to the pan-fry-then-steam method.<\/li>\n<\/ul>\n<\/div>\n\n\ud83d\udca1 Meat Nerd Tips<\/h2>\n\nSqueeze the cabbage dry.<\/strong> Wring the chopped cabbage in a clean towel before mixing it into the filling. Skip this and the filling weeps liquid that blows out your seals mid-steam.<\/li>\nFreeze folded, uncooked dumplings.<\/strong> Line them up on a parchment-lined sheet until solid, then transfer to a bag. Cook straight from frozen, adding 2 extra minutes to the steam step.<\/li>\nPlate skirt side up.<\/strong> The lacy cornstarch skirt underneath is the whole payoff. Flip the dumplings so it faces up on the plate, or it steams soft against the plate and loses its crunch.<\/li>\nIf dumplings stick during the sear<\/strong>, the pan wasn\u2019t hot enough before they went in. Let the oil shimmer first.<\/li>\n<\/ul>\n<\/div>\n<\/figure>\n\n\ud83c\udf7d\ufe0f What to Serve with Pan-Fried Pork Dumplings<\/h2>\n<\/div>\n\n\ud83e\uddca Leftovers and Storage<\/h2>\n\nStore cooked dumplings in an airtight container in the fridge for up to 3 days.<\/li>\nFreeze uncooked, folded dumplings on a sheet pan until solid, then move them to a freezer bag for up to 3 months.<\/li>\nReheat cooked dumplings in a skillet with a splash of water, covered, over medium-low heat until warmed through. The microwave turns the wrappers rubbery.<\/li>\n<\/ul>\n<\/div>\n\n\nCrispy on the bottom, juicy inside, and dunked in a tangy tamarind sauce that’s nothing like the soy-vinegar dip you’re used to. This is the dumpling recipe that started the whole obsession.<\/span><\/p>\nCook Mode<\/span><\/label>Prevent your screen from going to sleep<\/span><\/p>\n\n\nFor the Tamarind Dipping Sauce<\/h4>\n<\/div>\n<\/div>\n\n\nMake the Filling<\/h4>\n\n\nCombine ground pork, napa cabbage, green onions, garlic, ginger, soy sauce, sesame oil, tamarind paste, rice vinegar, sugar, and black pepper in a large bowl. Mix by hand until evenly combined. Cover and refrigerate at least 30 minutes.<\/p>\n<\/li>\n <\/g><\/svg><\/span><\/p>\nTest your filling before making the dumplings: cook a small tablespoon of the ground pork mixture and taste it to see if you need to make and seasoning adjustments now before pleating a single dumpling. <\/span><\/p>\n<\/span><\/ul>\n<\/div>\n\nFold the Dumplings<\/h4>\n\n\nPlace a wrapper in your palm, add 1 teaspoon of filling to the center, wet the edge with water, fold in half, and pleat to seal. Repeat with remaining filling and wrappers.<\/p>\n<\/li>\n <\/g><\/svg><\/span><\/p>\nIts cruicial not to overfill the dumplings. Too much of the pork filling and the dumplings won’t seal and may split open while cooking. <\/span><\/p>\n<\/span> <\/g><\/svg><\/span><\/p>\nIf you’re making a batch to freeze for later, par freese the dumplings on a sheet pan in even rows. After 2 to 4 hours, transfer the frozen dumplings to freezer bags and store for up to 3 months until you’re ready to cook. <\/span><\/p>\n<\/span><\/ul>\n<\/div>\n\nSear the Bottoms<\/h4>\n\n\nHeat 1 tablespoon vegetable oil in a large skillet over medium heat. Arrange dumplings flat-side down, pressing them gently so they stand up, without letting the edges touch one another. Cook for 2-3 minutes, until golden brown on the bottom.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n\nSteam and Crisp the Skirt<\/h4>\n\n\nWhisk 2 teaspoons cornstarch into 1\/4 cup water per batch. Pour it into the skillet in place of plain water and cover immediately; it will spatter, so stand back. Reduce heat to medium-low and steam 5-7 minutes, until wrappers turn translucent and pork reaches 160\u00b0F. <\/span><\/p>\n<\/li>\n\nUncover for the last minute and let the liquid cook off completely, undisturbed, until it turns from cloudy to a thin, golden, lacy sheet connecting the dumplings. Repeat with remaining dumplings until they are all cooked through. <\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n\nMake the Sauce<\/h4>\n\n\nWhisk together soy sauce, tamarind paste, rice vinegar, sesame oil, and sesame seeds until the tamarind fully dissolves. Top with sliced green onion.<\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\n\nThe cornstarch slurry in Step 4 creates a crispy, lacy skirt underneath the dumplings as it cooks off. Plate skirt-side up so it stays crisp and doesn\u2019t steam soft against the plate.<\/li>\nStore cooked dumplings in the fridge up to 3 days; freeze uncooked, folded dumplings up to 3 months.<\/li>\nTamarind paste is sold as a jarred paste or concentrate in the international aisle; if using concentrate, cut the amount by half.<\/li>\nDeveloped and tested using a Thermapen to confirm the 160\u00b0F doneness mark.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nServing: <\/span>1<\/span>serving<\/span><\/span> | <\/span>Calories: <\/span>280<\/span>kcal<\/span><\/span> | <\/span>Carbohydrates: <\/span>22<\/span>g<\/span><\/span> | <\/span>Protein: <\/span>14<\/span>g<\/span><\/span> | <\/span>Fat: <\/span>15<\/span>g<\/span><\/span> | <\/span>Saturated Fat: <\/span>5<\/span>g<\/span><\/span> | <\/span>Polyunsaturated Fat: <\/span>2<\/span>g<\/span><\/span> | <\/span>Monounsaturated Fat: <\/span>6<\/span>g<\/span><\/span> | <\/span>Cholesterol: <\/span>43<\/span>mg<\/span><\/span> | <\/span>Sodium: <\/span>853<\/span>mg<\/span><\/span> | <\/span>Potassium: <\/span>286<\/span>mg<\/span><\/span> | <\/span>Fiber: <\/span>1<\/span>g<\/span><\/span> | <\/span>Sugar: <\/span>3<\/span>g<\/span><\/span> | <\/span>Vitamin A: <\/span>100<\/span>IU<\/span><\/span> | <\/span>Vitamin C: <\/span>5<\/span>mg<\/span><\/span> | <\/span>Calcium: <\/span>44<\/span>mg<\/span><\/span> | <\/span>
Crispy on the bottom, juicy inside, and dunked in a tangy tamarind sauce that’s nothing like the soy-vinegar dip you’re used to. This is the dumpling recipe that started the whole obsession.<\/span><\/p>\nCook Mode<\/span><\/label>Prevent your screen from going to sleep<\/span><\/p>\n\n\nFor the Tamarind Dipping Sauce<\/h4>\n<\/div>\n<\/div>\n\n\nMake the Filling<\/h4>\n\n\nCombine ground pork, napa cabbage, green onions, garlic, ginger, soy sauce, sesame oil, tamarind paste, rice vinegar, sugar, and black pepper in a large bowl. Mix by hand until evenly combined. Cover and refrigerate at least 30 minutes.<\/p>\n<\/li>\n <\/g><\/svg><\/span><\/p>\nTest your filling before making the dumplings: cook a small tablespoon of the ground pork mixture and taste it to see if you need to make and seasoning adjustments now before pleating a single dumpling. <\/span><\/p>\n<\/span><\/ul>\n<\/div>\n\nFold the Dumplings<\/h4>\n\n\nPlace a wrapper in your palm, add 1 teaspoon of filling to the center, wet the edge with water, fold in half, and pleat to seal. Repeat with remaining filling and wrappers.<\/p>\n<\/li>\n <\/g><\/svg><\/span><\/p>\nIts cruicial not to overfill the dumplings. Too much of the pork filling and the dumplings won’t seal and may split open while cooking. <\/span><\/p>\n<\/span> <\/g><\/svg><\/span><\/p>\nIf you’re making a batch to freeze for later, par freese the dumplings on a sheet pan in even rows. After 2 to 4 hours, transfer the frozen dumplings to freezer bags and store for up to 3 months until you’re ready to cook. <\/span><\/p>\n<\/span><\/ul>\n<\/div>\n\nSear the Bottoms<\/h4>\n\n\nHeat 1 tablespoon vegetable oil in a large skillet over medium heat. Arrange dumplings flat-side down, pressing them gently so they stand up, without letting the edges touch one another. Cook for 2-3 minutes, until golden brown on the bottom.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n\nSteam and Crisp the Skirt<\/h4>\n\n\nWhisk 2 teaspoons cornstarch into 1\/4 cup water per batch. Pour it into the skillet in place of plain water and cover immediately; it will spatter, so stand back. Reduce heat to medium-low and steam 5-7 minutes, until wrappers turn translucent and pork reaches 160\u00b0F. <\/span><\/p>\n<\/li>\n\nUncover for the last minute and let the liquid cook off completely, undisturbed, until it turns from cloudy to a thin, golden, lacy sheet connecting the dumplings. Repeat with remaining dumplings until they are all cooked through. <\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n\nMake the Sauce<\/h4>\n\n\nWhisk together soy sauce, tamarind paste, rice vinegar, sesame oil, and sesame seeds until the tamarind fully dissolves. Top with sliced green onion.<\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\n\nThe cornstarch slurry in Step 4 creates a crispy, lacy skirt underneath the dumplings as it cooks off. Plate skirt-side up so it stays crisp and doesn\u2019t steam soft against the plate.<\/li>\nStore cooked dumplings in the fridge up to 3 days; freeze uncooked, folded dumplings up to 3 months.<\/li>\nTamarind paste is sold as a jarred paste or concentrate in the international aisle; if using concentrate, cut the amount by half.<\/li>\nDeveloped and tested using a Thermapen to confirm the 160\u00b0F doneness mark.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nServing: <\/span>1<\/span>serving<\/span><\/span> | <\/span>Calories: <\/span>280<\/span>kcal<\/span><\/span> | <\/span>Carbohydrates: <\/span>22<\/span>g<\/span><\/span> | <\/span>Protein: <\/span>14<\/span>g<\/span><\/span> | <\/span>Fat: <\/span>15<\/span>g<\/span><\/span> | <\/span>Saturated Fat: <\/span>5<\/span>g<\/span><\/span> | <\/span>Polyunsaturated Fat: <\/span>2<\/span>g<\/span><\/span> | <\/span>Monounsaturated Fat: <\/span>6<\/span>g<\/span><\/span> | <\/span>Cholesterol: <\/span>43<\/span>mg<\/span><\/span> | <\/span>Sodium: <\/span>853<\/span>mg<\/span><\/span> | <\/span>Potassium: <\/span>286<\/span>mg<\/span><\/span> | <\/span>Fiber: <\/span>1<\/span>g<\/span><\/span> | <\/span>Sugar: <\/span>3<\/span>g<\/span><\/span> | <\/span>Vitamin A: <\/span>100<\/span>IU<\/span><\/span> | <\/span>Vitamin C: <\/span>5<\/span>mg<\/span><\/span> | <\/span>Calcium: <\/span>44<\/span>mg<\/span><\/span> | <\/span>
Cook Mode<\/span><\/label>Prevent your screen from going to sleep<\/span><\/p>\n\n\nFor the Tamarind Dipping Sauce<\/h4>\n<\/div>\n<\/div>\n\n\nMake the Filling<\/h4>\n\n\nCombine ground pork, napa cabbage, green onions, garlic, ginger, soy sauce, sesame oil, tamarind paste, rice vinegar, sugar, and black pepper in a large bowl. Mix by hand until evenly combined. Cover and refrigerate at least 30 minutes.<\/p>\n<\/li>\n <\/g><\/svg><\/span><\/p>\nTest your filling before making the dumplings: cook a small tablespoon of the ground pork mixture and taste it to see if you need to make and seasoning adjustments now before pleating a single dumpling. <\/span><\/p>\n<\/span><\/ul>\n<\/div>\n\nFold the Dumplings<\/h4>\n\n\nPlace a wrapper in your palm, add 1 teaspoon of filling to the center, wet the edge with water, fold in half, and pleat to seal. Repeat with remaining filling and wrappers.<\/p>\n<\/li>\n <\/g><\/svg><\/span><\/p>\nIts cruicial not to overfill the dumplings. Too much of the pork filling and the dumplings won’t seal and may split open while cooking. <\/span><\/p>\n<\/span> <\/g><\/svg><\/span><\/p>\nIf you’re making a batch to freeze for later, par freese the dumplings on a sheet pan in even rows. After 2 to 4 hours, transfer the frozen dumplings to freezer bags and store for up to 3 months until you’re ready to cook. <\/span><\/p>\n<\/span><\/ul>\n<\/div>\n\nSear the Bottoms<\/h4>\n\n\nHeat 1 tablespoon vegetable oil in a large skillet over medium heat. Arrange dumplings flat-side down, pressing them gently so they stand up, without letting the edges touch one another. Cook for 2-3 minutes, until golden brown on the bottom.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n\nSteam and Crisp the Skirt<\/h4>\n\n\nWhisk 2 teaspoons cornstarch into 1\/4 cup water per batch. Pour it into the skillet in place of plain water and cover immediately; it will spatter, so stand back. Reduce heat to medium-low and steam 5-7 minutes, until wrappers turn translucent and pork reaches 160\u00b0F. <\/span><\/p>\n<\/li>\n\nUncover for the last minute and let the liquid cook off completely, undisturbed, until it turns from cloudy to a thin, golden, lacy sheet connecting the dumplings. Repeat with remaining dumplings until they are all cooked through. <\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n\nMake the Sauce<\/h4>\n\n\nWhisk together soy sauce, tamarind paste, rice vinegar, sesame oil, and sesame seeds until the tamarind fully dissolves. Top with sliced green onion.<\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\n\nThe cornstarch slurry in Step 4 creates a crispy, lacy skirt underneath the dumplings as it cooks off. Plate skirt-side up so it stays crisp and doesn\u2019t steam soft against the plate.<\/li>\nStore cooked dumplings in the fridge up to 3 days; freeze uncooked, folded dumplings up to 3 months.<\/li>\nTamarind paste is sold as a jarred paste or concentrate in the international aisle; if using concentrate, cut the amount by half.<\/li>\nDeveloped and tested using a Thermapen to confirm the 160\u00b0F doneness mark.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nServing: <\/span>1<\/span>serving<\/span><\/span> | <\/span>Calories: <\/span>280<\/span>kcal<\/span><\/span> | <\/span>Carbohydrates: <\/span>22<\/span>g<\/span><\/span> | <\/span>Protein: <\/span>14<\/span>g<\/span><\/span> | <\/span>Fat: <\/span>15<\/span>g<\/span><\/span> | <\/span>Saturated Fat: <\/span>5<\/span>g<\/span><\/span> | <\/span>Polyunsaturated Fat: <\/span>2<\/span>g<\/span><\/span> | <\/span>Monounsaturated Fat: <\/span>6<\/span>g<\/span><\/span> | <\/span>Cholesterol: <\/span>43<\/span>mg<\/span><\/span> | <\/span>Sodium: <\/span>853<\/span>mg<\/span><\/span> | <\/span>Potassium: <\/span>286<\/span>mg<\/span><\/span> | <\/span>Fiber: <\/span>1<\/span>g<\/span><\/span> | <\/span>Sugar: <\/span>3<\/span>g<\/span><\/span> | <\/span>Vitamin A: <\/span>100<\/span>IU<\/span><\/span> | <\/span>Vitamin C: <\/span>5<\/span>mg<\/span><\/span> | <\/span>Calcium: <\/span>44<\/span>mg<\/span><\/span> | <\/span>
Combine ground pork, napa cabbage, green onions, garlic, ginger, soy sauce, sesame oil, tamarind paste, rice vinegar, sugar, and black pepper in a large bowl. Mix by hand until evenly combined. Cover and refrigerate at least 30 minutes.<\/p>\n<\/li>\n
<\/g><\/svg><\/span><\/p>\nTest your filling before making the dumplings: cook a small tablespoon of the ground pork mixture and taste it to see if you need to make and seasoning adjustments now before pleating a single dumpling. <\/span><\/p>\n<\/span><\/ul>\n<\/div>\n\nFold the Dumplings<\/h4>\n\n\nPlace a wrapper in your palm, add 1 teaspoon of filling to the center, wet the edge with water, fold in half, and pleat to seal. Repeat with remaining filling and wrappers.<\/p>\n<\/li>\n <\/g><\/svg><\/span><\/p>\nIts cruicial not to overfill the dumplings. Too much of the pork filling and the dumplings won’t seal and may split open while cooking. <\/span><\/p>\n<\/span> <\/g><\/svg><\/span><\/p>\nIf you’re making a batch to freeze for later, par freese the dumplings on a sheet pan in even rows. After 2 to 4 hours, transfer the frozen dumplings to freezer bags and store for up to 3 months until you’re ready to cook. <\/span><\/p>\n<\/span><\/ul>\n<\/div>\n\nSear the Bottoms<\/h4>\n\n\nHeat 1 tablespoon vegetable oil in a large skillet over medium heat. Arrange dumplings flat-side down, pressing them gently so they stand up, without letting the edges touch one another. Cook for 2-3 minutes, until golden brown on the bottom.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n\nSteam and Crisp the Skirt<\/h4>\n\n\nWhisk 2 teaspoons cornstarch into 1\/4 cup water per batch. Pour it into the skillet in place of plain water and cover immediately; it will spatter, so stand back. Reduce heat to medium-low and steam 5-7 minutes, until wrappers turn translucent and pork reaches 160\u00b0F. <\/span><\/p>\n<\/li>\n\nUncover for the last minute and let the liquid cook off completely, undisturbed, until it turns from cloudy to a thin, golden, lacy sheet connecting the dumplings. Repeat with remaining dumplings until they are all cooked through. <\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n\nMake the Sauce<\/h4>\n\n\nWhisk together soy sauce, tamarind paste, rice vinegar, sesame oil, and sesame seeds until the tamarind fully dissolves. Top with sliced green onion.<\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\n\nThe cornstarch slurry in Step 4 creates a crispy, lacy skirt underneath the dumplings as it cooks off. Plate skirt-side up so it stays crisp and doesn\u2019t steam soft against the plate.<\/li>\nStore cooked dumplings in the fridge up to 3 days; freeze uncooked, folded dumplings up to 3 months.<\/li>\nTamarind paste is sold as a jarred paste or concentrate in the international aisle; if using concentrate, cut the amount by half.<\/li>\nDeveloped and tested using a Thermapen to confirm the 160\u00b0F doneness mark.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nServing: <\/span>1<\/span>serving<\/span><\/span> | <\/span>Calories: <\/span>280<\/span>kcal<\/span><\/span> | <\/span>Carbohydrates: <\/span>22<\/span>g<\/span><\/span> | <\/span>Protein: <\/span>14<\/span>g<\/span><\/span> | <\/span>Fat: <\/span>15<\/span>g<\/span><\/span> | <\/span>Saturated Fat: <\/span>5<\/span>g<\/span><\/span> | <\/span>Polyunsaturated Fat: <\/span>2<\/span>g<\/span><\/span> | <\/span>Monounsaturated Fat: <\/span>6<\/span>g<\/span><\/span> | <\/span>Cholesterol: <\/span>43<\/span>mg<\/span><\/span> | <\/span>Sodium: <\/span>853<\/span>mg<\/span><\/span> | <\/span>Potassium: <\/span>286<\/span>mg<\/span><\/span> | <\/span>Fiber: <\/span>1<\/span>g<\/span><\/span> | <\/span>Sugar: <\/span>3<\/span>g<\/span><\/span> | <\/span>Vitamin A: <\/span>100<\/span>IU<\/span><\/span> | <\/span>Vitamin C: <\/span>5<\/span>mg<\/span><\/span> | <\/span>Calcium: <\/span>44<\/span>mg<\/span><\/span> | <\/span>
Test your filling before making the dumplings: cook a small tablespoon of the ground pork mixture and taste it to see if you need to make and seasoning adjustments now before pleating a single dumpling. <\/span><\/p>\n<\/span><\/ul>\n<\/div>\n\nFold the Dumplings<\/h4>\n\n\nPlace a wrapper in your palm, add 1 teaspoon of filling to the center, wet the edge with water, fold in half, and pleat to seal. Repeat with remaining filling and wrappers.<\/p>\n<\/li>\n <\/g><\/svg><\/span><\/p>\nIts cruicial not to overfill the dumplings. Too much of the pork filling and the dumplings won’t seal and may split open while cooking. <\/span><\/p>\n<\/span> <\/g><\/svg><\/span><\/p>\nIf you’re making a batch to freeze for later, par freese the dumplings on a sheet pan in even rows. After 2 to 4 hours, transfer the frozen dumplings to freezer bags and store for up to 3 months until you’re ready to cook. <\/span><\/p>\n<\/span><\/ul>\n<\/div>\n\nSear the Bottoms<\/h4>\n\n\nHeat 1 tablespoon vegetable oil in a large skillet over medium heat. Arrange dumplings flat-side down, pressing them gently so they stand up, without letting the edges touch one another. Cook for 2-3 minutes, until golden brown on the bottom.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n\nSteam and Crisp the Skirt<\/h4>\n\n\nWhisk 2 teaspoons cornstarch into 1\/4 cup water per batch. Pour it into the skillet in place of plain water and cover immediately; it will spatter, so stand back. Reduce heat to medium-low and steam 5-7 minutes, until wrappers turn translucent and pork reaches 160\u00b0F. <\/span><\/p>\n<\/li>\n\nUncover for the last minute and let the liquid cook off completely, undisturbed, until it turns from cloudy to a thin, golden, lacy sheet connecting the dumplings. Repeat with remaining dumplings until they are all cooked through. <\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n\nMake the Sauce<\/h4>\n\n\nWhisk together soy sauce, tamarind paste, rice vinegar, sesame oil, and sesame seeds until the tamarind fully dissolves. Top with sliced green onion.<\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\n\nThe cornstarch slurry in Step 4 creates a crispy, lacy skirt underneath the dumplings as it cooks off. Plate skirt-side up so it stays crisp and doesn\u2019t steam soft against the plate.<\/li>\nStore cooked dumplings in the fridge up to 3 days; freeze uncooked, folded dumplings up to 3 months.<\/li>\nTamarind paste is sold as a jarred paste or concentrate in the international aisle; if using concentrate, cut the amount by half.<\/li>\nDeveloped and tested using a Thermapen to confirm the 160\u00b0F doneness mark.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nServing: <\/span>1<\/span>serving<\/span><\/span> | <\/span>Calories: <\/span>280<\/span>kcal<\/span><\/span> | <\/span>Carbohydrates: <\/span>22<\/span>g<\/span><\/span> | <\/span>Protein: <\/span>14<\/span>g<\/span><\/span> | <\/span>Fat: <\/span>15<\/span>g<\/span><\/span> | <\/span>Saturated Fat: <\/span>5<\/span>g<\/span><\/span> | <\/span>Polyunsaturated Fat: <\/span>2<\/span>g<\/span><\/span> | <\/span>Monounsaturated Fat: <\/span>6<\/span>g<\/span><\/span> | <\/span>Cholesterol: <\/span>43<\/span>mg<\/span><\/span> | <\/span>Sodium: <\/span>853<\/span>mg<\/span><\/span> | <\/span>Potassium: <\/span>286<\/span>mg<\/span><\/span> | <\/span>Fiber: <\/span>1<\/span>g<\/span><\/span> | <\/span>Sugar: <\/span>3<\/span>g<\/span><\/span> | <\/span>Vitamin A: <\/span>100<\/span>IU<\/span><\/span> | <\/span>Vitamin C: <\/span>5<\/span>mg<\/span><\/span> | <\/span>Calcium: <\/span>44<\/span>mg<\/span><\/span> | <\/span>
<\/span><\/ul>\n<\/div>\n
Place a wrapper in your palm, add 1 teaspoon of filling to the center, wet the edge with water, fold in half, and pleat to seal. Repeat with remaining filling and wrappers.<\/p>\n<\/li>\n
<\/g><\/svg><\/span><\/p>\nIts cruicial not to overfill the dumplings. Too much of the pork filling and the dumplings won’t seal and may split open while cooking. <\/span><\/p>\n<\/span> <\/g><\/svg><\/span><\/p>\nIf you’re making a batch to freeze for later, par freese the dumplings on a sheet pan in even rows. After 2 to 4 hours, transfer the frozen dumplings to freezer bags and store for up to 3 months until you’re ready to cook. <\/span><\/p>\n<\/span><\/ul>\n<\/div>\n\nSear the Bottoms<\/h4>\n\n\nHeat 1 tablespoon vegetable oil in a large skillet over medium heat. Arrange dumplings flat-side down, pressing them gently so they stand up, without letting the edges touch one another. Cook for 2-3 minutes, until golden brown on the bottom.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n\nSteam and Crisp the Skirt<\/h4>\n\n\nWhisk 2 teaspoons cornstarch into 1\/4 cup water per batch. Pour it into the skillet in place of plain water and cover immediately; it will spatter, so stand back. Reduce heat to medium-low and steam 5-7 minutes, until wrappers turn translucent and pork reaches 160\u00b0F. <\/span><\/p>\n<\/li>\n\nUncover for the last minute and let the liquid cook off completely, undisturbed, until it turns from cloudy to a thin, golden, lacy sheet connecting the dumplings. Repeat with remaining dumplings until they are all cooked through. <\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n\nMake the Sauce<\/h4>\n\n\nWhisk together soy sauce, tamarind paste, rice vinegar, sesame oil, and sesame seeds until the tamarind fully dissolves. Top with sliced green onion.<\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\n\nThe cornstarch slurry in Step 4 creates a crispy, lacy skirt underneath the dumplings as it cooks off. Plate skirt-side up so it stays crisp and doesn\u2019t steam soft against the plate.<\/li>\nStore cooked dumplings in the fridge up to 3 days; freeze uncooked, folded dumplings up to 3 months.<\/li>\nTamarind paste is sold as a jarred paste or concentrate in the international aisle; if using concentrate, cut the amount by half.<\/li>\nDeveloped and tested using a Thermapen to confirm the 160\u00b0F doneness mark.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nServing: <\/span>1<\/span>serving<\/span><\/span> | <\/span>Calories: <\/span>280<\/span>kcal<\/span><\/span> | <\/span>Carbohydrates: <\/span>22<\/span>g<\/span><\/span> | <\/span>Protein: <\/span>14<\/span>g<\/span><\/span> | <\/span>Fat: <\/span>15<\/span>g<\/span><\/span> | <\/span>Saturated Fat: <\/span>5<\/span>g<\/span><\/span> | <\/span>Polyunsaturated Fat: <\/span>2<\/span>g<\/span><\/span> | <\/span>Monounsaturated Fat: <\/span>6<\/span>g<\/span><\/span> | <\/span>Cholesterol: <\/span>43<\/span>mg<\/span><\/span> | <\/span>Sodium: <\/span>853<\/span>mg<\/span><\/span> | <\/span>Potassium: <\/span>286<\/span>mg<\/span><\/span> | <\/span>Fiber: <\/span>1<\/span>g<\/span><\/span> | <\/span>Sugar: <\/span>3<\/span>g<\/span><\/span> | <\/span>Vitamin A: <\/span>100<\/span>IU<\/span><\/span> | <\/span>Vitamin C: <\/span>5<\/span>mg<\/span><\/span> | <\/span>Calcium: <\/span>44<\/span>mg<\/span><\/span> | <\/span>
Its cruicial not to overfill the dumplings. Too much of the pork filling and the dumplings won’t seal and may split open while cooking. <\/span><\/p>\n<\/span> <\/g><\/svg><\/span><\/p>\nIf you’re making a batch to freeze for later, par freese the dumplings on a sheet pan in even rows. After 2 to 4 hours, transfer the frozen dumplings to freezer bags and store for up to 3 months until you’re ready to cook. <\/span><\/p>\n<\/span><\/ul>\n<\/div>\n\nSear the Bottoms<\/h4>\n\n\nHeat 1 tablespoon vegetable oil in a large skillet over medium heat. Arrange dumplings flat-side down, pressing them gently so they stand up, without letting the edges touch one another. Cook for 2-3 minutes, until golden brown on the bottom.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n\nSteam and Crisp the Skirt<\/h4>\n\n\nWhisk 2 teaspoons cornstarch into 1\/4 cup water per batch. Pour it into the skillet in place of plain water and cover immediately; it will spatter, so stand back. Reduce heat to medium-low and steam 5-7 minutes, until wrappers turn translucent and pork reaches 160\u00b0F. <\/span><\/p>\n<\/li>\n\nUncover for the last minute and let the liquid cook off completely, undisturbed, until it turns from cloudy to a thin, golden, lacy sheet connecting the dumplings. Repeat with remaining dumplings until they are all cooked through. <\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n\nMake the Sauce<\/h4>\n\n\nWhisk together soy sauce, tamarind paste, rice vinegar, sesame oil, and sesame seeds until the tamarind fully dissolves. Top with sliced green onion.<\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\n\nThe cornstarch slurry in Step 4 creates a crispy, lacy skirt underneath the dumplings as it cooks off. Plate skirt-side up so it stays crisp and doesn\u2019t steam soft against the plate.<\/li>\nStore cooked dumplings in the fridge up to 3 days; freeze uncooked, folded dumplings up to 3 months.<\/li>\nTamarind paste is sold as a jarred paste or concentrate in the international aisle; if using concentrate, cut the amount by half.<\/li>\nDeveloped and tested using a Thermapen to confirm the 160\u00b0F doneness mark.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nServing: <\/span>1<\/span>serving<\/span><\/span> | <\/span>Calories: <\/span>280<\/span>kcal<\/span><\/span> | <\/span>Carbohydrates: <\/span>22<\/span>g<\/span><\/span> | <\/span>Protein: <\/span>14<\/span>g<\/span><\/span> | <\/span>Fat: <\/span>15<\/span>g<\/span><\/span> | <\/span>Saturated Fat: <\/span>5<\/span>g<\/span><\/span> | <\/span>Polyunsaturated Fat: <\/span>2<\/span>g<\/span><\/span> | <\/span>Monounsaturated Fat: <\/span>6<\/span>g<\/span><\/span> | <\/span>Cholesterol: <\/span>43<\/span>mg<\/span><\/span> | <\/span>Sodium: <\/span>853<\/span>mg<\/span><\/span> | <\/span>Potassium: <\/span>286<\/span>mg<\/span><\/span> | <\/span>Fiber: <\/span>1<\/span>g<\/span><\/span> | <\/span>Sugar: <\/span>3<\/span>g<\/span><\/span> | <\/span>Vitamin A: <\/span>100<\/span>IU<\/span><\/span> | <\/span>Vitamin C: <\/span>5<\/span>mg<\/span><\/span> | <\/span>Calcium: <\/span>44<\/span>mg<\/span><\/span> | <\/span>
<\/span> <\/g><\/svg><\/span><\/p>\nIf you’re making a batch to freeze for later, par freese the dumplings on a sheet pan in even rows. After 2 to 4 hours, transfer the frozen dumplings to freezer bags and store for up to 3 months until you’re ready to cook. <\/span><\/p>\n<\/span><\/ul>\n<\/div>\n\nSear the Bottoms<\/h4>\n\n\nHeat 1 tablespoon vegetable oil in a large skillet over medium heat. Arrange dumplings flat-side down, pressing them gently so they stand up, without letting the edges touch one another. Cook for 2-3 minutes, until golden brown on the bottom.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n\nSteam and Crisp the Skirt<\/h4>\n\n\nWhisk 2 teaspoons cornstarch into 1\/4 cup water per batch. Pour it into the skillet in place of plain water and cover immediately; it will spatter, so stand back. Reduce heat to medium-low and steam 5-7 minutes, until wrappers turn translucent and pork reaches 160\u00b0F. <\/span><\/p>\n<\/li>\n\nUncover for the last minute and let the liquid cook off completely, undisturbed, until it turns from cloudy to a thin, golden, lacy sheet connecting the dumplings. Repeat with remaining dumplings until they are all cooked through. <\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n\nMake the Sauce<\/h4>\n\n\nWhisk together soy sauce, tamarind paste, rice vinegar, sesame oil, and sesame seeds until the tamarind fully dissolves. Top with sliced green onion.<\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\n\nThe cornstarch slurry in Step 4 creates a crispy, lacy skirt underneath the dumplings as it cooks off. Plate skirt-side up so it stays crisp and doesn\u2019t steam soft against the plate.<\/li>\nStore cooked dumplings in the fridge up to 3 days; freeze uncooked, folded dumplings up to 3 months.<\/li>\nTamarind paste is sold as a jarred paste or concentrate in the international aisle; if using concentrate, cut the amount by half.<\/li>\nDeveloped and tested using a Thermapen to confirm the 160\u00b0F doneness mark.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nServing: <\/span>1<\/span>serving<\/span><\/span> | <\/span>Calories: <\/span>280<\/span>kcal<\/span><\/span> | <\/span>Carbohydrates: <\/span>22<\/span>g<\/span><\/span> | <\/span>Protein: <\/span>14<\/span>g<\/span><\/span> | <\/span>Fat: <\/span>15<\/span>g<\/span><\/span> | <\/span>Saturated Fat: <\/span>5<\/span>g<\/span><\/span> | <\/span>Polyunsaturated Fat: <\/span>2<\/span>g<\/span><\/span> | <\/span>Monounsaturated Fat: <\/span>6<\/span>g<\/span><\/span> | <\/span>Cholesterol: <\/span>43<\/span>mg<\/span><\/span> | <\/span>Sodium: <\/span>853<\/span>mg<\/span><\/span> | <\/span>Potassium: <\/span>286<\/span>mg<\/span><\/span> | <\/span>Fiber: <\/span>1<\/span>g<\/span><\/span> | <\/span>Sugar: <\/span>3<\/span>g<\/span><\/span> | <\/span>Vitamin A: <\/span>100<\/span>IU<\/span><\/span> | <\/span>Vitamin C: <\/span>5<\/span>mg<\/span><\/span> | <\/span>Calcium: <\/span>44<\/span>mg<\/span><\/span> | <\/span>
If you’re making a batch to freeze for later, par freese the dumplings on a sheet pan in even rows. After 2 to 4 hours, transfer the frozen dumplings to freezer bags and store for up to 3 months until you’re ready to cook. <\/span><\/p>\n<\/span><\/ul>\n<\/div>\n\nSear the Bottoms<\/h4>\n\n\nHeat 1 tablespoon vegetable oil in a large skillet over medium heat. Arrange dumplings flat-side down, pressing them gently so they stand up, without letting the edges touch one another. Cook for 2-3 minutes, until golden brown on the bottom.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n\nSteam and Crisp the Skirt<\/h4>\n\n\nWhisk 2 teaspoons cornstarch into 1\/4 cup water per batch. Pour it into the skillet in place of plain water and cover immediately; it will spatter, so stand back. Reduce heat to medium-low and steam 5-7 minutes, until wrappers turn translucent and pork reaches 160\u00b0F. <\/span><\/p>\n<\/li>\n\nUncover for the last minute and let the liquid cook off completely, undisturbed, until it turns from cloudy to a thin, golden, lacy sheet connecting the dumplings. Repeat with remaining dumplings until they are all cooked through. <\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n\nMake the Sauce<\/h4>\n\n\nWhisk together soy sauce, tamarind paste, rice vinegar, sesame oil, and sesame seeds until the tamarind fully dissolves. Top with sliced green onion.<\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\n\nThe cornstarch slurry in Step 4 creates a crispy, lacy skirt underneath the dumplings as it cooks off. Plate skirt-side up so it stays crisp and doesn\u2019t steam soft against the plate.<\/li>\nStore cooked dumplings in the fridge up to 3 days; freeze uncooked, folded dumplings up to 3 months.<\/li>\nTamarind paste is sold as a jarred paste or concentrate in the international aisle; if using concentrate, cut the amount by half.<\/li>\nDeveloped and tested using a Thermapen to confirm the 160\u00b0F doneness mark.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nServing: <\/span>1<\/span>serving<\/span><\/span> | <\/span>Calories: <\/span>280<\/span>kcal<\/span><\/span> | <\/span>Carbohydrates: <\/span>22<\/span>g<\/span><\/span> | <\/span>Protein: <\/span>14<\/span>g<\/span><\/span> | <\/span>Fat: <\/span>15<\/span>g<\/span><\/span> | <\/span>Saturated Fat: <\/span>5<\/span>g<\/span><\/span> | <\/span>Polyunsaturated Fat: <\/span>2<\/span>g<\/span><\/span> | <\/span>Monounsaturated Fat: <\/span>6<\/span>g<\/span><\/span> | <\/span>Cholesterol: <\/span>43<\/span>mg<\/span><\/span> | <\/span>Sodium: <\/span>853<\/span>mg<\/span><\/span> | <\/span>Potassium: <\/span>286<\/span>mg<\/span><\/span> | <\/span>Fiber: <\/span>1<\/span>g<\/span><\/span> | <\/span>Sugar: <\/span>3<\/span>g<\/span><\/span> | <\/span>Vitamin A: <\/span>100<\/span>IU<\/span><\/span> | <\/span>Vitamin C: <\/span>5<\/span>mg<\/span><\/span> | <\/span>Calcium: <\/span>44<\/span>mg<\/span><\/span> | <\/span>
Heat 1 tablespoon vegetable oil in a large skillet over medium heat. Arrange dumplings flat-side down, pressing them gently so they stand up, without letting the edges touch one another. Cook for 2-3 minutes, until golden brown on the bottom.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n\nSteam and Crisp the Skirt<\/h4>\n\n\nWhisk 2 teaspoons cornstarch into 1\/4 cup water per batch. Pour it into the skillet in place of plain water and cover immediately; it will spatter, so stand back. Reduce heat to medium-low and steam 5-7 minutes, until wrappers turn translucent and pork reaches 160\u00b0F. <\/span><\/p>\n<\/li>\n\nUncover for the last minute and let the liquid cook off completely, undisturbed, until it turns from cloudy to a thin, golden, lacy sheet connecting the dumplings. Repeat with remaining dumplings until they are all cooked through. <\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n\nMake the Sauce<\/h4>\n\n\nWhisk together soy sauce, tamarind paste, rice vinegar, sesame oil, and sesame seeds until the tamarind fully dissolves. Top with sliced green onion.<\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\n\nThe cornstarch slurry in Step 4 creates a crispy, lacy skirt underneath the dumplings as it cooks off. Plate skirt-side up so it stays crisp and doesn\u2019t steam soft against the plate.<\/li>\nStore cooked dumplings in the fridge up to 3 days; freeze uncooked, folded dumplings up to 3 months.<\/li>\nTamarind paste is sold as a jarred paste or concentrate in the international aisle; if using concentrate, cut the amount by half.<\/li>\nDeveloped and tested using a Thermapen to confirm the 160\u00b0F doneness mark.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nServing: <\/span>1<\/span>serving<\/span><\/span> | <\/span>Calories: <\/span>280<\/span>kcal<\/span><\/span> | <\/span>Carbohydrates: <\/span>22<\/span>g<\/span><\/span> | <\/span>Protein: <\/span>14<\/span>g<\/span><\/span> | <\/span>Fat: <\/span>15<\/span>g<\/span><\/span> | <\/span>Saturated Fat: <\/span>5<\/span>g<\/span><\/span> | <\/span>Polyunsaturated Fat: <\/span>2<\/span>g<\/span><\/span> | <\/span>Monounsaturated Fat: <\/span>6<\/span>g<\/span><\/span> | <\/span>Cholesterol: <\/span>43<\/span>mg<\/span><\/span> | <\/span>Sodium: <\/span>853<\/span>mg<\/span><\/span> | <\/span>Potassium: <\/span>286<\/span>mg<\/span><\/span> | <\/span>Fiber: <\/span>1<\/span>g<\/span><\/span> | <\/span>Sugar: <\/span>3<\/span>g<\/span><\/span> | <\/span>Vitamin A: <\/span>100<\/span>IU<\/span><\/span> | <\/span>Vitamin C: <\/span>5<\/span>mg<\/span><\/span> | <\/span>Calcium: <\/span>44<\/span>mg<\/span><\/span> | <\/span>
Whisk 2 teaspoons cornstarch into 1\/4 cup water per batch. Pour it into the skillet in place of plain water and cover immediately; it will spatter, so stand back. Reduce heat to medium-low and steam 5-7 minutes, until wrappers turn translucent and pork reaches 160\u00b0F. <\/span><\/p>\n<\/li>\n\nUncover for the last minute and let the liquid cook off completely, undisturbed, until it turns from cloudy to a thin, golden, lacy sheet connecting the dumplings. Repeat with remaining dumplings until they are all cooked through. <\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n\nMake the Sauce<\/h4>\n\n\nWhisk together soy sauce, tamarind paste, rice vinegar, sesame oil, and sesame seeds until the tamarind fully dissolves. Top with sliced green onion.<\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\n\nThe cornstarch slurry in Step 4 creates a crispy, lacy skirt underneath the dumplings as it cooks off. Plate skirt-side up so it stays crisp and doesn\u2019t steam soft against the plate.<\/li>\nStore cooked dumplings in the fridge up to 3 days; freeze uncooked, folded dumplings up to 3 months.<\/li>\nTamarind paste is sold as a jarred paste or concentrate in the international aisle; if using concentrate, cut the amount by half.<\/li>\nDeveloped and tested using a Thermapen to confirm the 160\u00b0F doneness mark.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nServing: <\/span>1<\/span>serving<\/span><\/span> | <\/span>Calories: <\/span>280<\/span>kcal<\/span><\/span> | <\/span>Carbohydrates: <\/span>22<\/span>g<\/span><\/span> | <\/span>Protein: <\/span>14<\/span>g<\/span><\/span> | <\/span>Fat: <\/span>15<\/span>g<\/span><\/span> | <\/span>Saturated Fat: <\/span>5<\/span>g<\/span><\/span> | <\/span>Polyunsaturated Fat: <\/span>2<\/span>g<\/span><\/span> | <\/span>Monounsaturated Fat: <\/span>6<\/span>g<\/span><\/span> | <\/span>Cholesterol: <\/span>43<\/span>mg<\/span><\/span> | <\/span>Sodium: <\/span>853<\/span>mg<\/span><\/span> | <\/span>Potassium: <\/span>286<\/span>mg<\/span><\/span> | <\/span>Fiber: <\/span>1<\/span>g<\/span><\/span> | <\/span>Sugar: <\/span>3<\/span>g<\/span><\/span> | <\/span>Vitamin A: <\/span>100<\/span>IU<\/span><\/span> | <\/span>Vitamin C: <\/span>5<\/span>mg<\/span><\/span> | <\/span>Calcium: <\/span>44<\/span>mg<\/span><\/span> | <\/span>
Uncover for the last minute and let the liquid cook off completely, undisturbed, until it turns from cloudy to a thin, golden, lacy sheet connecting the dumplings. Repeat with remaining dumplings until they are all cooked through. <\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n\nMake the Sauce<\/h4>\n\n\nWhisk together soy sauce, tamarind paste, rice vinegar, sesame oil, and sesame seeds until the tamarind fully dissolves. Top with sliced green onion.<\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\n\nThe cornstarch slurry in Step 4 creates a crispy, lacy skirt underneath the dumplings as it cooks off. Plate skirt-side up so it stays crisp and doesn\u2019t steam soft against the plate.<\/li>\nStore cooked dumplings in the fridge up to 3 days; freeze uncooked, folded dumplings up to 3 months.<\/li>\nTamarind paste is sold as a jarred paste or concentrate in the international aisle; if using concentrate, cut the amount by half.<\/li>\nDeveloped and tested using a Thermapen to confirm the 160\u00b0F doneness mark.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nServing: <\/span>1<\/span>serving<\/span><\/span> | <\/span>Calories: <\/span>280<\/span>kcal<\/span><\/span> | <\/span>Carbohydrates: <\/span>22<\/span>g<\/span><\/span> | <\/span>Protein: <\/span>14<\/span>g<\/span><\/span> | <\/span>Fat: <\/span>15<\/span>g<\/span><\/span> | <\/span>Saturated Fat: <\/span>5<\/span>g<\/span><\/span> | <\/span>Polyunsaturated Fat: <\/span>2<\/span>g<\/span><\/span> | <\/span>Monounsaturated Fat: <\/span>6<\/span>g<\/span><\/span> | <\/span>Cholesterol: <\/span>43<\/span>mg<\/span><\/span> | <\/span>Sodium: <\/span>853<\/span>mg<\/span><\/span> | <\/span>Potassium: <\/span>286<\/span>mg<\/span><\/span> | <\/span>Fiber: <\/span>1<\/span>g<\/span><\/span> | <\/span>Sugar: <\/span>3<\/span>g<\/span><\/span> | <\/span>Vitamin A: <\/span>100<\/span>IU<\/span><\/span> | <\/span>Vitamin C: <\/span>5<\/span>mg<\/span><\/span> | <\/span>Calcium: <\/span>44<\/span>mg<\/span><\/span> | <\/span>
Whisk together soy sauce, tamarind paste, rice vinegar, sesame oil, and sesame seeds until the tamarind fully dissolves. Top with sliced green onion.<\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n
Serving: <\/span>1<\/span>serving<\/span><\/span> | <\/span>Calories: <\/span>280<\/span>kcal<\/span><\/span> | <\/span>Carbohydrates: <\/span>22<\/span>g<\/span><\/span> | <\/span>Protein: <\/span>14<\/span>g<\/span><\/span> | <\/span>Fat: <\/span>15<\/span>g<\/span><\/span> | <\/span>Saturated Fat: <\/span>5<\/span>g<\/span><\/span> | <\/span>Polyunsaturated Fat: <\/span>2<\/span>g<\/span><\/span> | <\/span>Monounsaturated Fat: <\/span>6<\/span>g<\/span><\/span> | <\/span>Cholesterol: <\/span>43<\/span>mg<\/span><\/span> | <\/span>Sodium: <\/span>853<\/span>mg<\/span><\/span> | <\/span>Potassium: <\/span>286<\/span>mg<\/span><\/span> | <\/span>Fiber: <\/span>1<\/span>g<\/span><\/span> | <\/span>Sugar: <\/span>3<\/span>g<\/span><\/span> | <\/span>Vitamin A: <\/span>100<\/span>IU<\/span><\/span> | <\/span>Vitamin C: <\/span>5<\/span>mg<\/span><\/span> | <\/span>Calcium: <\/span>44<\/span>mg<\/span><\/span> | <\/span>
![\"A](\"https:\/\/girlcarnivore.com\/wp-content\/uploads\/2026\/07\/Pan-fried-pork-dumplings-recipe-1977.jpg\")
<\/figure>\n![\"Ingredients](\"https:\/\/girlcarnivore.com\/wp-content\/uploads\/2026\/07\/Pan-fried-pork-dumplings-recipe-1839.jpg\")
<\/figure>\n![\"Two](\"https:\/\/girlcarnivore.com\/wp-content\/uploads\/2026\/07\/Pan-fried-pork-dumplings-recipe-1966.jpg\")
<\/figure>\n![\"A](\"https:\/\/girlcarnivore.com\/wp-content\/uploads\/2026\/07\/Pan-fried-pork-dumplings-recipe-1996.jpg\")
<\/figure>\n