Pork Dumplings with Spicy Peanut Sauce
By Emma
Certified Culinary Professional
•
Recipe tested & approved
Ground pork mixed with rehydrated dried shiitake mushrooms, chopped green onion, fresh ginger, garlic, soy sauce, and toasted sesame oil wrapped in wonton skins. Boiled briefly, then pan-fried until golden. Served with a peanut sauce made from crunchy peanut butter, water, honey, soy sauce, toasted sesame oil, plus a twist of lime juice and chili flakes for heat. About 24 dumplings total. Preparation 35 minutes, cooking 20 minutes, total time 55 minutes.
Prep:
35 min
Cook:
20 min
Total:
55 min
Servings:
24 servings
#dumplings
#appetizers
#Asian cuisine
#snacks
Dumplings? Sure. Ground pork folded inside thin wonton skins. Not just boiled, but crisped up after. Adds texture. Sauce? Peanut’s the base but tweaked – adds lime juice and chili flakes for a kick. Mushrooms replaced with dehydrated shiitakes, bringing a nice earthy punch. The honey balances heat, sesame oil deepens flavor. Small tweaks make different. From soaking mushrooms to folding dough – each step matters. Boil first to cook through, then flimsy wrappers get crisp pan-fried. Can freeze post-boil, ready to crisp anytime. Meals that don’t wait long but reward immediate bites. Asian street snack feel with homemade touch. No egg in wrappers and peanut butter for rich nutty flavor without whole nuts or dairy.
Ingredients
SPICY PEANUT SAUCE
- 150 ml (2/3 cup) water
- 100 ml (7 tbsp) crunchy peanut butter
- 20 ml (1 1/3 tbsp) honey
- 20 ml (1 1/3 tbsp) tamari or soy sauce
- 5 ml (1 tsp) toasted sesame oil
- 10 ml (2 tsp) lime juice
- 3 ml (1/2 tsp) chili flakes
- Salt and pepper
DUMPLINGS
- 200 g (7 oz) lean ground pork
- 15 g dried shiitake mushrooms, soaked and finely chopped
- 2 green onions, chopped
- 10 ml (2 tsp) fresh ginger, chopped
- 1 small garlic clove, minced
- 20 ml (1 1/3 tbsp) low-sodium soy sauce
- 3 ml (3/4 tsp) toasted sesame oil
- 24 round wonton wrappers
- 30 ml (2 tbsp) canola or peanut oil
About the ingredients
Dried shiitakes must be soaked in warm water till plump. Chop finely so filling distributes evenly. Use lean ground pork to avoid greasy dumplings. Wonton wrappers come round or square; either works. Keep damp cloth on wrappers not in use to prevent drying. Toasted sesame oil key for its nutty aroma – don’t substitute with regular sesame oils. Peanut butter with chunks for texture, not smooth paste. Water adjusts sauce consistency. Lime juice balances richness with acidity; fresh ginger and garlic vital for depth and a little heat. Chili flakes optional but recommended for added warmth. Honey for subtle sweetness. Freeze dumplings after boiling and draining for best results when reheating later.
Method
PREPARE THE PEANUT SAUCE
- In a small saucepan, whisk together water, peanut butter, honey, soy sauce, toasted sesame oil, lime juice, and chili flakes. Bring to a gentle boil over medium heat, whisking constantly to prevent lumps.
- Reduce heat and simmer 3 to 5 minutes until the sauce thickens slightly. Season with salt and pepper to taste. Set aside and keep warm.
MAKE DUMPLING FILLING
- Combine ground pork, soaked and chopped shiitake mushrooms, green onions, ginger, garlic, soy sauce, and sesame oil in a bowl. Stir well. Season lightly with salt and pepper.
ASSEMBLE DUMPLINGS
- Work with 4-6 wrappers at a time on a clean surface. Place about 12 ml (2.5 tsp) filling in the center of each wrapper.
- Moisten edges lightly with water. Fold wrappers into half-moons or triangles, pressing firmly to seal and remove air pockets.
COOK DUMPLINGS
- Bring a large pot of salted water to a simmer. Add dumplings in batches of 6. Cook 3 to 4 minutes until they float and are just cooked through.
- Remove with slotted spoon and drain on a lightly oiled plate to prevent sticking.
- Heat oil in a large nonstick skillet over medium-high heat. Pan-fry dumplings in batches until golden and crispy, about 2-3 minutes per side.
- Serve immediately with spicy peanut sauce.
FREEZER OPTION
- Freeze uncooked dumplings on a parchment-lined tray. Once firm, transfer to airtight container. Thaw overnight in the fridge before reheating in oven at 180°C for 10-12 minutes.
Cooking tips
Start sauce first, simmer low – whisk constantly to avoid clumping. Keep warm on lowest heat setting or off burner. Meat mixture stays raw till dumplings wrapped. Pack filling modestly – too much makes sealing hard and dumplings burst. Folding tight seals prevent water seeping in during boiling. Boil in salted water just till dumplings float; testing one first is recommended. Drain on lightly oiled plate so they don’t stick together. For frying, medium-high heat ensures crispy exterior without burning. Turn slowly, patience crucial. Freeze on flat surface not touching – then store stacked. Thaw fully before reheating in oven to keep texture intact. Serve with peanut sauce drizzled or dipped. Sauce warms quickly if thickened too much – add splash of water to loosen when reheating.
Chef's notes
- 💡 Cook the mushrooms thoroughly before adding to the filling. Soak them well. Costs time, but benefits flavor. Options for soaking – warm water or broth. The texture matters.
- 💡 Don’t overstuff dumplings. Filling spills can ruin shape. Use about 12 ml or 2.5 tsp per wrapper. Sealing tightly – key, prevents boiling water entry. Make sure edges moist.
- 💡 When boiling, use a big pot. Add salt to water. Salt enhances flavor. Once dumplings float, they’re done. Keep an eye on them. Test one if unsure.
- 💡 For the pan-fry, a nonstick skillet is crucial. Heat it properly. Medium-high but not too hot. You want golden, crisp outside. Turn slowly, avoiding burns.
- 💡 Freezing after boiling is smart. Tray lined with parchment. Lay them flat, not touching. Once solid, store in airtight bags. Quick meals anytime with proper thawing.
Common questions
Can I use ground chicken instead of pork?
Yes, chicken works too. Flavor is lighter. Texture varies slightly. Adjust cooking time if necessary. Test for doneness.
What if my peanut sauce is too thick?
Add water slowly. Whisk while adding. Warm it up, consistency changes. Too thin? Let it simmer briefly.
How long can I store dumplings?
Best consume in three days. Refrigerate in airtight container. Freeze them long term if not cooking soon. Avoid sogginess.
Can I use other fillings?
Totally. Vegetables or tofu work. Just ensure moisture level stays low. Balance flavors. Mix spices if you prefer.
