Homemade Pork Dumplings with Quick Pickled Veggie Salad

These homemade pork dumplings are packed with savory flavor and have a satisfyingly crisp-tender wrapper. Paired with a bright and tangy quick-pickled vegetable salad, they make a perfect appetizer or light meal.

The filling comes together quickly with ground pork and classic Asian seasonings. While the dumplings steam, you can whip up the pickled veggies for a refreshing crunch that balances the richness of the pork.

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Ingredients

1 lb ground porkView ingredient guideLike ingredientDislike ingredient

2 cloves garlic, mincedView ingredient guideLike ingredientDislike ingredient

1 tbsp grated fresh gingerView ingredient guideLike ingredientDislike ingredient

2 tbsp soy sauceView ingredient guideLike ingredientDislike ingredient

1 tbsp sesame oilView ingredient guideLike ingredientDislike ingredient

1/4 cup chopped green onionsView ingredient guideLike ingredientDislike ingredient

1 package round dumpling wrappers (about 50)View ingredient guideLike ingredientDislike ingredient

1 cup rice vinegarView ingredient guideLike ingredientDislike ingredient

1/2 cup waterView ingredient guideLike ingredientDislike ingredient

1/4 cup sugarView ingredient guideLike ingredientDislike ingredient

1 tsp saltView ingredient guideLike ingredientDislike ingredient

1 cup thinly sliced cucumberView ingredient guideLike ingredientDislike ingredient

1 cup thinly sliced carrotView ingredient guideLike ingredientDislike ingredient

1/2 cup thinly sliced radishView ingredient guideLike ingredientDislike ingredient

Instructions

1. In a large bowl, combine ground pork, minced garlic, grated ginger, soy sauce, sesame oil, and chopped green onions. Mix well until evenly combined.
2. Place a dumpling wrapper on a clean surface. Spoon about 1 tablespoon of the pork mixture into the center. Moisten the edges of the wrapper with water, then fold in half and press to seal, pleating the edges if desired. Repeat with remaining wrappers and filling.
3. To make the quick pickled veggie salad, in a medium bowl, whisk together rice vinegar, water, sugar, and salt until sugar dissolves. Add sliced cucumber, carrot, and radish. Toss to coat. Let sit for at least 15 minutes.
4. Heat a large nonstick skillet over medium-high heat. Add 1 tablespoon oil. Place dumplings in the skillet, flat side down, in a single layer (work in batches if needed). Cook until bottoms are golden brown, about 2-3 minutes.
5. Carefully add 1/4 cup water to the skillet and immediately cover with a lid. Reduce heat to medium and steam until dumplings are cooked through and wrappers are translucent, about 5-6 minutes. Remove lid and cook until any remaining water evaporates.
6. Serve dumplings hot with the quick pickled veggie salad on the side.

Recipe Tips

FAQ

Can I use pre-made dumpling wrappers?

Yes, store-bought round dumpling wrappers work perfectly. Keep them covered with a damp cloth to prevent drying out.

How do I prevent dumplings from sticking to the pan?

Use a nonstick skillet and add enough oil to coat the bottom. Also, make sure the pan is hot before adding the dumplings.

Can I freeze these dumplings?

Absolutely. Arrange uncooked dumplings on a baking sheet in a single layer and freeze until solid, then transfer to a freezer bag. Cook from frozen, adding a few extra minutes to the steaming time.