Ingredients

The following ingredients have 48 Servings
  • 1 cup soy sauce
  • 2 1/2 tablespoons Sriracha sauce
  • Juice of 2 large lemons (or 3 smaller ones)
  • 1 tablespoon garlic (minced, about 3 small cloves)
  • 2 teaspoons ginger (minced, raw )
  • 1 tablespoon sesame oil
  • 1 bunch scallions (divided)
  • 12 ounces ground pork
  • 3 tablespoons hoisin sauce
  • 2 teaspoons soy sauce
  • 1/2 teaspoon Chinese five spice (optional)
  • 1 egg
  • 1 package 48 wonton/dumpling wrappers (round preferrably) (I only found square so I used a biscuit cutter to make them round)
  • 2 tablespoons vegetable oil for frying

Instruction

  • First, make the dipping sauce. Whisk soy sauce, Sriracha, and lemon juice together. Set aside until ready to serve.
  • To begin the dumplings, take half of the bunch of scallions and chop completely (whites and greens). Set the other half aside for garnish. Add sesame oil to a saute pan and heat over medium-high. Once hot, add garlic, ginger, and chopped scallions. Cook until fragrant, about 1 minute. You just want to remove the raw taste from the ingredients, not fully cook them. Remove from heat and set aside.
  • Add ground pork, hoisin sauce, soy sauce, Chinese five spice (if using), and egg in large bowl with sauteed mixture. Using a wooden spoon (or even your hands), combine mixture until uniform.
  • Grab your wonton wrappers. Place about 1 1/2 teaspoons of pork mixture into the center of each dumpling. Brush a little water around the edge of the wonton with your finger. Seal the dumpling shut by pinching the sides together, making sure to get all the excess air out.
  • Once the dumpling is shut and sealed, create the pleats using your thumb and forefinger (YouTube videos are great for seeing this technique in action!). You should have a cute little purse when you're done. Set the dumpling flat on some flour (so it doesn't stick). Repeat with the rest of the wonton wrappers.
  • Heat a large saute pan with 1 tablespoon of vegetable oil over high heat. Place half of the dumplings into hot oil and fry for 1 to 2 minutes. Remove and drain over paper towels. Repeat with second tablespoon of oil and remaining dumplings. Reduce heat to medium-high.
  • Place first batch of dumplings back into saute pan. Add 1/2 cup of water so that it rises up the dumplings about halfway. Cover dumplings and let them cook/steam for 5 to 7 minutes. Remove and repeat with second batch.
  • Chop remaining scallions and garnish dumplings with them. Serve immediately with Sriracha Soy Sauce and enjoy!