One Pot Dumpling

Serves 1
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Directions

  1. 1Mix the minced pork and your choice of vegetable for the filling.
  2. 2Mix the minced pork and your choice of vegetable for the filling.
  3. 3Mix the minced pork and your choice of vegetable for the filling.
  4. 4Add seasonings to the filling.
  5. 5Add seasonings to the filling.
  6. 6Add seasonings to the filling.
  7. 7Soak Sichuan peppercorn with ginger in hot water to create 'filling water'.
  8. 8Soak Sichuan peppercorn with ginger in hot water to create 'filling water'.
  9. 9Soak Sichuan peppercorn with ginger in hot water to create 'filling water'.
  10. 10Let the 'filling water' set while you mix the meat.
  11. 11Let the 'filling water' set while you mix the meat.
  12. 12Let the 'filling water' set while you mix the meat.
  13. 13Halfway through mixing, sift out the water from the peppercorn and ginger mixture and add it to the meat.
  14. 14Halfway through mixing, sift out the water from the peppercorn and ginger mixture and add it to the meat.
  15. 15Halfway through mixing, sift out the water from the peppercorn and ginger mixture and add it to the meat.
  16. 16Quickly mix until the water gets fully absorbed into the meat.
  17. 17Quickly mix until the water gets fully absorbed into the meat.
  18. 18Quickly mix until the water gets fully absorbed into the meat.
  19. 19Shape the filling into balls.
  20. 20Shape the filling into balls.
  21. 21Shape the filling into balls.
  22. 22Use dumpling wrappers or wonton wrappers.
  23. 23Use dumpling wrappers or wonton wrappers.
  24. 24Use dumpling wrappers or wonton wrappers.
  25. 25Drizzle in some oil into the pan.
  26. 26Drizzle in some oil into the pan.
  27. 27Drizzle in some oil into the pan.
  28. 28Pan fry the dumplings and let the bottom crisp up.
  29. 29Pan fry the dumplings and let the bottom crisp up.
  30. 30Pan fry the dumplings and let the bottom crisp up.
  31. 31Add water in three rounds, about 1/3 of a cup each time.
  32. 32Add water in three rounds, about 1/3 of a cup each time.
  33. 33Add water in three rounds, about 1/3 of a cup each time.
  34. 34Let the water fully absorb before adding more.
  35. 35Let the water fully absorb before adding more.
  36. 36Let the water fully absorb before adding more.

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
  • oil
  • oil
  • oil
  • 0.33 cup water
  • 0.33 cup water
  • 0.33 cup water

Equipment

pancast iron pan

Tips

  • Soak Sichuan peppercorn with ginger in hot water to create 'filling water'.
  • Sift out the water from the peppercorn and ginger mixture and mix it into the meat until fully absorbed.
  • Drizzle oil before pan frying to make the bottom crisp up.
  • Add water in three rounds, about 1/3 of a cup each time, letting it fully absorb before adding more.