One Pot Dumpling
Serves 1
Directions
- 1Add minced pork and vegetable of your choice to the pan.
- 2Add minced pork and vegetable of your choice to the pan.
- 3Add minced pork and vegetable of your choice to the pan.
- 4Add in the seasonings: soy sauce, salt, dark soy sauce, and sesame oil.
- 5Add in the seasonings: soy sauce, salt, dark soy sauce, and sesame oil.
- 6Add in the seasonings: soy sauce, salt, dark soy sauce, and sesame oil.
- 7Soak Sichuan peppercorn with ginger in hot water.
- 8Soak Sichuan peppercorn with ginger in hot water.
- 9Soak Sichuan peppercorn with ginger in hot water.
- 10Mix the meat filling thoroughly until well combined.
- 11Mix the meat filling thoroughly until well combined.
- 12Mix the meat filling thoroughly until well combined.
- 13Halfway through mixing, sift out the water from the Sichuan peppercorn and ginger into the meat mixture.
- 14Halfway through mixing, sift out the water from the Sichuan peppercorn and ginger into the meat mixture.
- 15Halfway through mixing, sift out the water from the Sichuan peppercorn and ginger into the meat mixture.
- 16Continue mixing until the water is fully absorbed into the meat.
- 17Continue mixing until the water is fully absorbed into the meat.
- 18Continue mixing until the water is fully absorbed into the meat.
- 19Shape the meat mixture into balls using a spoon and arrange them in the pan.
- 20Shape the meat mixture into balls using a spoon and arrange them in the pan.
- 21Shape the meat mixture into balls using a spoon and arrange them in the pan.
- 22Cover each meatball with a dumpling or wonton wrapper.
- 23Cover each meatball with a dumpling or wonton wrapper.
- 24Cover each meatball with a dumpling or wonton wrapper.
- 25Drizzle some oil over the wrapped dumplings before pan-frying to crisp up the bottom.
- 26Drizzle some oil over the wrapped dumplings before pan-frying to crisp up the bottom.
- 27Drizzle some oil over the wrapped dumplings before pan-frying to crisp up the bottom.
- 28Add water in three rounds, about 1/3 of a cup each time, covering the pan with a lid to steam the dumplings.
- 29Add water in three rounds, about 1/3 of a cup each time, covering the pan with a lid to steam the dumplings.
- 30Add water in three rounds, about 1/3 of a cup each time, covering the pan with a lid to steam the dumplings.
- 31Let the water fully absorb before adding more in each round.
- 32Let the water fully absorb before adding more in each round.
- 33Let the water fully absorb before adding more in each round.
Ingredients
- 1 bag dumpling wrapper or wonton wrapper
- 1 bag dumpling wrapper or wonton wrapper
- 1 bag dumpling wrapper or wonton wrapper
- 1 lb ground pork
- 1 lb ground pork
- 1 lb ground pork
- 1 medium size lotus root, finely chopped (can be sub with cabbage, chive, whatever veggie you like)
- 1 medium size lotus root, finely chopped (can be sub with cabbage, chive, whatever veggie you like)
- 1 medium size lotus root, finely chopped (can be sub with cabbage, chive, whatever veggie you like)
- 2 tbsp soy sauce
- 2 tbsp soy sauce
- 2 tbsp soy sauce
- 1 tbsp dark soy sauce
- 1 tbsp dark soy sauce
- 1 tbsp dark soy sauce
- 1 tbsp sesame oil
- 1 tbsp sesame oil
- 1 tbsp sesame oil
- 0.5 tsp salt
- 0.5 tsp salt
- 0.5 tsp salt
- 2 tbsp cooking oil
- 2 tbsp cooking oil
- 2 tbsp cooking oil
- 1 tbsp sichuan peppercorn
- 1 tbsp sichuan peppercorn
- 1 tbsp sichuan peppercorn
- 3 slices ginger
- 3 slices ginger
- 3 slices ginger
- 1 bowl hot water
- 1 bowl hot water
- 1 bowl hot water
- 2 tbsp soy sauce
- 2 tbsp soy sauce
- 2 tbsp soy sauce
- 1 tbsp Chinese black vinegar
- 1 tbsp Chinese black vinegar
- 1 tbsp Chinese black vinegar
Equipment
panchopsticksbowlstrainer
Tips
- You can use any pan, but a cast iron pan makes the dumpling extra crispy.
- Let the water fully absorb before adding more in the steaming process.