Pork & Lemongrass Dumplings
- 1/2 Lbs Ground Pork
- 1/4 Cup Scallions (2 Stalks) White & Green Parts Thinly Sliced
- 2 Cloves Garlic Grated or Minced
- 4 Tbs Soy Sauce
- 1 Tbs Mirin
- 1 Tbs Sesame Oil
- 1/4 Cup Lemongrass (2 Stalks) Trimmed & Minced
- 1/2 Pkg Gyoza or Wonton Wrappers About 30
- 2 Tbs Vegetable Oil or More as Needed
- 1/4 Cup Water
- 1/2 Cup Soy Sauce
- 1 Tsp Sambal or Garlic-Chile Sauce
- 1 Tbs Rice Wine Vinegar
- In a mixing bowl, combine the pork, scallions, ginger, garlic, soy sauce, mirin, sesame oil and lemongrass. Mix without overworking the meat.
- 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.
- 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.
- 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.
- 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.
- 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.