Homemade Pork Dumplings with Sesame Green Beans and Scallion Rice

There’s something magical about biting into a freshly made dumpling-the tender wrapper giving way to a savory, juicy filling. This recipe brings that experience to your home kitchen with a classic pork dumpling that’s pan-fried to crispy perfection. Alongside, you’ll find a trio of sides: sesame-speckled green beans, buttery scallion rice and a crunchy sriracha slaw that adds a cool, spicy kick.

Making dumplings from scratch is easier than you think. With a few simple techniques, you’ll be folding like a pro. The filling comes together quickly with ground pork, ginger, garlic and soy sauce. Serve everything with a tangy dipping sauce for an impressive meal that’s perfect for sharing.

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Ingredients

1 thumb GingerView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

2 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

2 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

2 teaspoon SrirachaView ingredient guideLike ingredientDislike ingredient

1 tablespoon Sesame OilView ingredient guideLike ingredientDislike ingredient

5 teaspoon White Wine VinegarView ingredient guideLike ingredientDislike ingredient

4 ounce Shredded CarrotsView ingredient guideLike ingredientDislike ingredient

4 ounce Shredded Red CabbageView ingredient guideLike ingredientDislike ingredient

10 ounce Ground PorkView ingredient guideLike ingredientDislike ingredient

2 tablespoon Soy SauceView ingredient guideLike ingredientDislike ingredient

1 pack Wonton WrappersView ingredient guideLike ingredientDislike ingredient

0.5 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

6 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

1 tablespoon Sesame SeedsView ingredient guideLike ingredientDislike ingredient

0.5 teaspoon SugarView ingredient guideLike ingredientDislike ingredient

2 teaspoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat the oven to 425°F (220°C) with a rack in the top position. Wash and dry all produce. Peel and mince the ginger. Mince the garlic. Trim the scallions and thinly slice, separating the white parts from the green parts; mince the white parts.
2. In a medium bowl, whisk together the mayonnaise, sour cream, sriracha (to taste), 1 teaspoon sesame oil and half of the white wine vinegar. Add the shredded carrots and red cabbage, drizzle with a little vegetable oil and season with salt and pepper. Toss to combine and set aside.
3. In another medium bowl, combine the ground pork, minced scallion whites, 2 teaspoons soy sauce, half of the minced ginger, half of the minced garlic, salt and pepper. Mix until well combined.
4. Fill a small bowl with water. Place 6 wonton wrappers on a clean work surface (work in batches). Spoon about 1 heaping teaspoon of the pork mixture into the center of each wrapper. Dip your fingertips in water and moisten the edges of the wrappers. Fold each wrapper over the filling to form a half-moon, pressing the edges firmly to seal. Place the finished dumplings under a damp paper towel to prevent drying. Repeat with the remaining wrappers and filling until you have 6-8 dumplings per person. (Tip: If you have extra filling, you can cook it in a skillet until browned and toss with the green beans later.)
5. In a small pot, melt the butter over medium-high heat. Add the remaining garlic and the remaining half of the ginger. Cook until fragrant, about 1 minute. Stir in the jasmine rice and ¾ cup water (1½ cups for 4 servings). Bring to a boil, then cover, reduce heat to low and simmer until the rice is tender, about 15 minutes. Turn off the heat and keep covered until ready to serve.
6. Meanwhile, on a baking sheet, toss the green beans with a drizzle of vegetable oil, salt and pepper. Roast on the top rack until tender, 12-15 minutes. Remove from the oven and toss with the sesame seeds (to taste) and the remaining 1 teaspoon sesame oil.
7. While the green beans roast, heat about ½ inch of vegetable oil in a large heavy-bottomed pot over medium-high heat. Working in batches, carefully add the dumplings (the oil should bubble around them; if not, increase heat). Fry until golden brown and crispy, 1-2 minutes per side. Use a slotted spoon to transfer the dumplings to a paper-towel-lined plate. Sprinkle with a pinch of salt.
8. In a small bowl, combine the sugar, remaining soy sauce, remaining white wine vinegar, remaining ginger and remaining sesame oil. Stir until the sugar dissolves. Fluff the cooked rice with a fork and stir in the sliced scallion greens. Season with salt and pepper. Divide the rice, dumplings, slaw and green beans among plates. Serve the dipping sauce on the side.

Recipe Tips

FAQ

Can I use store-bought dumpling wrappers?

Yes, wonton wrappers work perfectly for this recipe. They are easy to find in the refrigerated section of most grocery stores.

Can I make the dumplings ahead of time?

Absolutely. Assemble the dumplings and freeze them on a baking sheet before transferring to a freezer bag. Fry directly from frozen, adding a minute or two to the cooking time.

What can I substitute for sriracha?

You can use any hot sauce or chili paste or omit it for a milder slaw. Adjust to your spice preference.