Pork & Lemongrass Dumplings

Recipe From: Epicurious

Servings: About 30 dumplings

Time: 1.5 hours



  • 1/2 pound ground pork
  • 2 scallions, light white and green parts thinly sliced (about 1/4 cup)
  • 1/4 tbs freshly grated or minced ginger
  • 2 cloves garlic, grated or minced
  • 4 tbsp soy sauce
  • 1 tbsp mirin
  • 1 tbsp sesame oil
  • 2 stalks lemongrass, trimmed and minced (about 1/4 cup)*
  • 1/2 package of gyoza or wonton wrappers (about 30 wrappers)
  • 2 tbsp vegetable oil, or more as needed
  • 1/4 cup water

 Dipping Sauce

  • 1/2 cup soy sauce
  • 1 tsp sambal or garlic-chile sauce
  • 1 tbsp rice wine vinegar



  1. In a mixing bowl, combine the pork, scallions, ginger, garlic, soy sauce, mirin, sesame oil and lemongrass. Mix without overworking the meat.
  2. Prepare your workstation. Set a large plate or butcher block for preparing the dumplings and a small cup of water. Place 1 tablespoon of filling into each wrapper and wet half of the outer rim of the wrapper. Fold like a taco, gently pushing the filling into the belly of the taco with your forefinger.
  3. To pleat, hold the dumpling in the left hand, using the right hand to fold the flap closest to you toward the middle, and repeat, to create a pleat, gently pressing the filling into the belly of the dumpling as you move to the right. The dumpling will form a crescent shape. Set completed dumplings on a foil-lined baking sheet.

To Pan-Fry

  1. Heat the oil in a 12-inch skillet over medium-high heat until shimmering. Add as many dumplings pleated-side up as possible into the pan without overcrowding or touching each other. Cook until the bottoms are browned, about 2 minutes.
  2. Add the water carefully as it will steam and cover. Cook until the water has evaporated, about 2 minutes more. Remove the lid and Cook until the wrappers are translucent and the filling Cooked, about 2 minutes more. Meanwhile, prepare the dipping sauce by combining the ingredients in a small bowl. Serve with the dumplings.

To Boil

  1. Bring a large pot of water to a boil. When ready, carefully lower the dumplings into the water, one at a time. Cook in batches. Similar to ravioli, you will know the dumplings are done when they float to the top and are translucent. Drain and serve with dipping sauce.
Notes: This recipe makes about 30 dumplings, give or take. Before starting, set up foil- or parchment-lined baking sheets to arrange the completed dumplings.
Tip: Using a micro plane is an easy and fast way to grate ginger or garlic.

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