About this Recipe
I got inspired to start making my own dumplings after a trip to Taiwan and there were amazing dumplings all over the island. Trader Joe’s dumplings, while classic, would never compare to Taiwans. I won’t pretend that these dumplings are traditional, but I just made a recipe around flavors I already liked and I am happy with the way they turned out. If I have a lot of time to make my own dumpling wrappers, I do, but I know most people probably don’t have the time, so I would suggest buying pre-made dumpling wrappers. If you would like to make your own dumpling wrappers, you can mix water and flour until they make a stiff dough. Then allow the dough to rest and roll it super thin with cornstarch. This process is pretty tough, so I would suggest seeking out an Asian grocery store and purchasing wrappers from the fridge or freezer section.
Ingredients:
1 lb ground chicken or pork
1 bunch scallions (both green and white parts, chopped)
1 carrot (minced)
½ green cabbage (minced)
3 cloves garlic (minced)
1 2 inch piece ginger (grated with skin on)
2 tablespoons sesame oil
1 tablespoon liquid aminos (oy sauce)
1 tablespoon soy sauce
2 teaspoons honey
1 ½ teaspoons gochujang (or sriracha)
1 ½ teaspoons mirin
Neutral flavored oil of choice (I use canola)
Dumpling wrappers
Directions:
Warm a heavy bottomed skillet over medium, add a generous glug of oil and garlic, ginger, scallions, carrot and cabbage. Cook until extremely soft and fragrant. Add sesame oil, liquid aminos, soy sauce, honey, gochujang, and mirin. Continue cooking until the liquids are absorbed into the veggie mixture and set aside to cool.
In a medium sized bowl, add the cooled veggie mixture and ground chicken (or pork) and mix until well combined.
Take a dumpling wrapper and swipe a little water on the surface. Add a tablespoon of the filling on one side, leaving space for a border, fold the other side over, then seal and crimp. Continue this process until all of the dumpling filling is used up. If your not using the dumplings immediately place them on a cookie sheet coated generously with cornstarch and freeze.
Once they are ready to cook, warm a heavy bottomed skillet over medium heat and add enough oil to coat the pan in a thin layer. Add each dumpling bottom side down and allow to get golden brown. Once the bottom is golden add a splash of water and allow to steam until the water is absorbed. Carefully move the dumplings on each side so they brown evenly on all sides. Remove from the pan and serve immediately.