Food Recipes Easy Pork Dumplings 3.6 (21) 1 Review Sure, you can order delivery with the click of a finger these days, but there's something way more satisfying about learning to make these crispy pork dumplings with a richly flavored filling. By Dawn Perry Dawn Perry Dawn is the author of Ready, Set, Cook; How to Make Good Food With What's on Hand. She served as the food director for Real Simple and has worked in the test kitchens of Everyday Food, Bon Appétit, and the meal kit delivery service Martha & Marley Spoon. Dawn is the author of Short Stack Editions' Cucumbers and her recipes and writing have been featured in the LA Times, The New York Times, and The Washington Post among other publications. She recently started Superkind Cookies, a premium cookie company shipping treats nationwide. Highlights: * Author of Ready, Set, Cook; How to Make Good Food With What's on Hand. * Former food director for Real Simple * Worked in the test kitchens of Everyday Food, Bon Appétit, and Martha & Marley Spoon * Recipes and writing have been featured in the LA Times, The New York Times, and The Washington Post Real Simple's Editorial Guidelines Published on September 17, 2018 Print Share Share Tweet Pin Email Photo: Greg DuPree Hands On Time: 40 mins Total Time: 40 mins Yield: 48 dumplings Ingredients DUMPLINGS 4 hot or sweet Italian sausages, casings removed 4 scallions, finely chopped 3 tablespoons chopped fresh cilantro 1 large egg, beaten 1 tablespoon soy sauce 1 tablespoon grated fresh ginger (from a 2-in. piece) 1 teaspoon toasted sesame oil 48 round wonton wrappers (from a 14-oz. pkg.) Vegetable oil, for cooking DIPPING SAUCE 2 tablespoons soy sauce 1 tablespoon rice vinegar 1 scallion, thinly sliced 1 teaspoon granulated sugar 1 teaspoon toasted sesame oil Directions MAKE THE DUMPLINGS Line a large baking sheet with parchment paper. Using a fork, stir together sausage, scallions, cilantro, egg, soy sauce, ginger, and sesame oil in a large bowl. Fill a small bowl with water. Lay 3 wonton wrappers on a work surface. Place 1 rounded teaspoon of sausage mixture in the center of each wrapper. Dip a finger in water and rub around the edge of each wrapper. Fold 1 side of wrapper over filling. Make 3 pleats along seam and pinch to seal. Transfer assembled dumplings to prepared baking sheet. Repeat with remaining sausage mixture and wrappers.Add water to a medium nonstick skillet until bottom is just covered; bring to a simmer over medium-high. Add as many dumplings, flat side down, as will comfortably fit. Cover and steam until wrappers are translucent, about 3 minutes.Pour off any water remaining in skillet. Add 2 tablespoons vegetable oil (if dumplings are sticking, shake skillet gently or loosen dumplings with a rubber spatula). Cook, undisturbed, until bottoms are golden and crispy, about 1 minute. Transfer dumplings to a paper towel– lined plate. Wipe skillet clean and repeat with water, remaining dumplings, and vegetable oil. MAKE THE DIPPING SAUCEStir together all ingredients plus 1 tablespoon water in a small bowl until sugar dissolves. Serve with dumplings TO FREEZETransfer uncooked dumplings on baking sheet to freezer. Freeze, uncovered, until firm, about 2 hours. Remove frozen dumplings from baking sheet and transfer to a resealable plastic bag. Freeze for up to 3 months. Cook as directed (do not thaw), adding 2 to 3 minutes to steam time. Print