Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Ingredients: 3 tablespoons cornstarch; 2 tablespoons soy sauce; 3 tablespoons water; 2 teaspoons sesame oil; 1½ teaspoons grated fresh ginger, from a 1-in (; 5-cm) knob; 3 scallions, light and dark green parts, finely chopped (plus more for serving, if desired); 2 cloves garlic, minced; 1 teaspoon sugar; Heaping ¼ teaspoon salt; 1/4 teaspoon white pepper; 1 lb ground pork; 22 to 24 Hong Kong-style dumpling wrappers (or wonton wrappers; see note); About ¾ cup water; Vegetable oil, for cooking; 3 tablespoons soy sauce; 1½ tablespoons rice vinegar; 1 to 1½ teaspoons chili crunch or chili oil, to taste (see note); 1 tablespoon sugar

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My Take on the Viral Skillet Dumplings Everyone’s Making

These lazy skillet dumplings are filled with savory pork, cooked in one pan, and served with a simple spicy dipping sauce.

Rezept

Appetizer Beef, Lamb, Veal & Pork Main Course

Zubereitungszeit ca. 45 MinutenVorbereitung ca. 30 MinutenKochzeit ca. 15 Minuten

Zutaten:

3 tablespoons cornstarch
2 tablespoons soy sauce
3 tablespoons water
2 teaspoons sesame oil
1½ teaspoons grated fresh ginger, from a 1-in (
5-cm) knob
3 scallions, light and dark green parts, finely chopped (plus more for serving, if desired)
2 cloves garlic, minced
1 teaspoon sugar
Heaping ¼ teaspoon salt
1/4 teaspoon white pepper
1 lb ground pork
22 to 24 Hong Kong-style dumpling wrappers (or wonton wrappers; see note)
About ¾ cup water
Vegetable oil, for cooking
3 tablespoons soy sauce
1½ tablespoons rice vinegar
1 to 1½ teaspoons chili crunch or chili oil, to taste (see note)
1 tablespoon sugar

Arbeitsschritte:

In a medium bowl, combine the cornstarch, soy sauce, water, and sesame oil. Whisk until the cornstarch is completely dissolved. Stir in the ginger, scallions, garlic, sugar, salt, and pepper. Add the pork and mash with your hands until the mixture is evenly combined and cohesive. It will be quite wet.
Set up an assembly station with the pork mixture and a large (12-in30-cm) nonstick skillet lightly greased with vegetable oil.
Lay out 12 wrappers on your work surface, making sure to separate them one at a time so you don’t accidentally use two stuck together, and place about 1½ tablespoons of the filling in the center of each. To shape, make a loose “O” with your thumb and forefinger on one hand and set a filled wrapper into it so it naturally cups. Use your other hand to press the filling down while gently pleating and coaxing the wrapper up around the sides, forming an open-top dumpling (like shumai) with the filling exposed. Gently flatten the top and bottom so it sits upright.
Arrange the dumplings in the skillet, meat side up, leaving about 1 in (2.5 cm) between each one. Continue until the pan is full; you will need to cook the dumplings in batches or use two skillets, as crowding will cause them to stick together.
Add about ¾ cup (180 ml) water to the pan (it should come about ¼ in3 mm up the sides). Bring to a boil, then cover tightly, reduce the heat to medium, and cook for about 8 minutes, until the wrappers are tender and the filling is cooked through.
Remove the lid and continue cooking until the water evaporates and the bottoms are lightly crisp and golden.
Meanwhile, whisk together the sauce ingredients in a small bowl.
To serve, transfer the dumplings to a platter (or serve straight from the pan). Drizzle with a little of the sauce and serve the remaining sauce on the side for dipping. Garnish with additional scallions, if desired.