BBQ Pork Dumplings
Can't get over these dumplings!
- step-by-step directions
For the Pork Filling:
- Chinese five spice powder (to taste)
- 1 and 1/2 pounds pork shoulder
- 3 tablespoons olive oil
- 2 cups water
- 1/2 cup soy sauce
- 2 tablespoons hoisin
- 1/4 cup brown sugar
- 1 tablespoon rice vinegar
- 1 teaspoon gochugaru (optional)
- 2 cloves garlic (peeled, smashed)
- 2-3 inches ginger (peeled, sliced)
- 1 jalapeno (stemmed, sliced into 3-inch rings)
- 1 piece star anise
- 1 cinnamon stick
- 1 package round potsticker wrappers
- 2 tablespoons olive oil
- 1 and 1/2-2 cups water
- 1 bunch scallions (root end removed, thinly sliced, to garnish)
- 1 bunch cilantro plooms (to garnish)
- 3 limes (cut into wedges, for serving)
- Kosher salt and freshly ground pepper (to taste)
- For the Pork Filling: Preheat the oven to 350ºF.
- In a small bowl, add five spice, salt and pepper. Stir to combine and set aside.
- Pat pork shoulder dry with paper towels. Season with five spice mixture and if not cooking right away, refrigerate up to overnight. Remove from refrigerator at least 30 minutes before cooking.
- Add water, soy sauce, hoisin, brown sugar, rice vinegar and gochugaru.
- In a large Dutch oven over medium-high heat, add olive oil. Add pork shoulder and sear until golden brown and crusty, about 4-5 minutes per side. Add garlic, ginger, jalapeno, and allow to cook until softened, about 2-3 minutes. Stir in water, soy sauce, hoisin, brown sugar, rice vinegar, gochugaru, star anise and cinnamon stick. Stir to combine. Cover and transfer to oven. Roast until pork is completely tender, about 1 1/2- 2 hours. Remove from oven and allow to cool.
- When cool enough to handle, transfer pork to a medium bowl. Strain the remaining liquid into a separate large bowl and set aside.
- Using hands or two forks, shred the meat into small pieces and place into the strained liquid. Toss to coat and set aside to cool completely.
- To Assemble: On a clean workspace, lay out 2-3 potsticker wrappers. The remaining potsticker wrappers should be kept covered with a damp towel to prevent drying.
- Scoop 1/2 tablespoon of cooled filling into the center of each potsticker wrapper.
- Using fingertips, moisten the edges with water. Gently fold potsticker wrapper over filling and seal and crimp edges to ensure filling does not spill out. Cover with a damp towel to prevent from drying out. Once all of the dumplings have been formed, transfer to refrigerator until ready to use.
- In a large nonstick pan over medium-high heat, add remaining 2 tablespoons of olive oil. Add dumplings in an even layer and cook until golden brown and crispy on the bottom, about 1 minute.
- Add 1/2 cup-1 cup water and immediately cover to steam until completely cooked through, about 3 minutes.
- Remove from heat and transfer to a serving platter. Garnish with scallions and cilantro over the top and serve with lime wedges.
- Tip: Make dumplings ahead of time and freeze for up to 1 month for an easy weeknight meal!
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