Easy Asian Dumplings With Hoisin Dipping Sauce

Barbara Rolek
Pork dumplings and sauce

Just like people, Asian dumplings come in all different shapes and sizes. There are Korean Guun-Mandu, Japanese Yaki-Gyōza and Chinese Guōtiē, Wortip and what most people know as "pot stickers." These recipes will cover the latter dumpling - pot stickers with a pork filling and a variation with shrimp filling.

Asian Pork Dumplings and Hoisin Dip

The perfect way to cook these Asian dumplings is to pan fry first and then steam them to delicious tenderness. There are many good dumpling and wonton wrappers in the Asian refrigerated sections of most markets (sometimes also found near produce) so making them from scratch shouldn't be necessary. Still, if you can't find the premade version, try following an easy wrapper recipe instead.

Ingredients for Pork Dumplings

Yield: 48 pork dumplings

Wrapping and Frying Ingredients

  • 1 pound round (preferred) or square dumpling wrappers
  • Small amount of neutral oil like canola or vegetable for pan frying
  • Water for steaming

Pork Filling

  • 1 pound lean ground pork
  • 1/2 cup minced reconstituted dry porcini mushrooms or 1/2 cup minced fresh cremini mushrooms
  • 1/3 cup minced green onions
  • 1/4 cup minced water chestnuts
  • 1/4 cup minced celery
  • 1/4 cup minced bamboo shoots
  • 1/2 teaspoon coriander
  • 1 teaspoon grated fresh ginger root
  • 3 tablespoons soy sauce
  • 1 1/2 tablespoons cornstarch
  • 1 large egg white

Hoisin Dipping Sauce Ingredients

  • 1/2 cup hoisin sauce
  • 2 teaspoons sesame oil
  • 2 teaspoons sriracha sauce

Garnish

  • 1/2 teaspoon sesame seeds
  • 1 sliced green onion

Pork Filling Directions

  1. In a medium bowl, mix pork, mushrooms, green onion, water chestnuts, celery, bamboo shoots, coriander, and fresh ginger until well incorporated.
  2. Blend soy sauce and cornstarch, and add to pork mixture along with egg white. Mix thoroughly.
  3. Refrigerate for 1 hour and then divide into 48 equal balls.

Make the Hoisin Dipping Sauce

  1. While the dumpling mixture is chilling, make the hoisin dipping sauce.
  2. In a small bowl blend hoisin sauce, sesame oil, and sriracha with a whisk.
  3. Set aside at room temperature until ready to use.

Assemble the Dumplings

  1. Lay 48 dumpling wrappers on a lightly floured table or work surface. Place a pork ball onto the center of each piece of dough.
  2. For round dumpling wrappers, moisten edges with water and fold dough in half, pushing out any trapped air. Crimp the edges, sealing well.
  3. For square dumpling wrappers, moisten edges with water and fold one point to the other point, sealing well and pushing out any trapped air. With point facing up, moisten the ends of the two side points and stick them together as for tortellini. Make sure there is enough flour on the work surface so the assembled dumplings don't stick.

Fry and Steam the Dumplings

  1. You will need to cook in batches or in two pans. Heat a large lidded skillet over medium heat (lid off). When hot - but not smoking - add oil to cover the bottom of the pan. Lay the dumplings in a single layer in the pan trying not to let them touch. Cook for 1 to 2 minutes or until the bottoms are lightly browned.
  2. When lightly browned, carefully pour in 1/4 cup water (guard against hot splashes) and immediately cover with lid to trap the steam. Let cook for 2 minutes, then uncover and cook for another 2 minutes or until all the water has evaporated. If dumplings are sticking and not browning, add a little more oil, lifting the dumplings and letting the oil flow underneath.
  3. When dumplings are nicely browned, remove, place on a serving tray, and keep warm while you cook the remaining dumplings. Garnish with sesame seeds and green onions and serve with hoisin dipping sauce or non-spicy sauce variation (below).
Shrimp Dumplings

Simple Shrimp Variation

Swap out shrimp for pork and you can easily make delicious seafood dumplings that will go with the dipping sauce.

Yield: 30 shrimp dumplings

Shrimp Filling Ingredients

Ingredients will be the same as the original recipe except for the filling.

  • 1 3/4 pounds raw, shelled and deveined shrimp
  • 2/3 cup minced bamboo shoots
  • 1 teaspoon grated fresh ginger root
  • 1/4 teaspoon coriander
  • 1/4 cup minced pork fat
  • 1/8 teaspoon crushed anise seed
  • 1/8 teaspoon white pepper
  • 1 teaspoon salt

Directions

  1. Chop shrimp by hand or in a food processor until it becomes a paste and measure exactly 2 cups.
  2. Combine shrimp paste with bamboo shoots, fresh ginger, coriander, pork fat, anise seed, pepper and salt. Chill mixture, covered, for 1 hour to make it easier to handle.
  3. While waiting for the filling to chill, make the hoisin dipping sauce from the original recipe or make the non-spicy dipping sauce variation (below).
  4. Divide into 30 equal-sized balls.
  5. Place 30 dumpling wrappers on a lightly floured table or work surface. Set a shrimp ball onto the center of each wrapper.
  6. Continue following original recipe directions starting with step 2 in Assemble the Dumplings.

Non-Spicy Dipping Sauce Variation

If hoisin sauce is too hot for you, try making this non-spicy variation that goes well with the original pork recipe or the shrimp variation.

Ingredients

  • 2 tablespoons soy sauce
  • 2 teaspoons rice vinegar
  • 1/2 teaspoon sugar
  • 1 small clove very finely minced garlic
  • 1/2 teaspoon sesame oil

Directions

  1. In a small bowl, whisk together soy sauce, rice vinegar, sugar, garlic and sesame oil.
  2. Set aside at room temperature until ready to serve.

Storing, Reheating, and Freezing Asian Dumplings

Cooked dumplings can be stored, covered, in the refrigerator for up to 1 week. Reheat by steaming them for 5 minutes.

Freeze cooked or uncooked dumplings on a parchment-lined sheet pan (make sure they're not touching). Transfer to a zip-top bag and freeze for up to 3 months. Remove as many as you need and let them thaw without touching before cooking. Or drop frozen dumplings into hot chicken broth and serve as soup.

Asian Dumplings Can Be Enjoyed by Everyone

Dumplings don't have to be made with ground pork or seafood. Cooked Chinese sausages, barbecued pork and minced beef can be substituted for the ground pork. Once you have the hang of these easy dumplings, try a couple recipes for international dumplings from Lebanon and Tibet. Vegans, vegetarians and those with wheat issues also can enjoy this tasty treat with the right recipe. If you don't feel like cooking, Feel Good Foods is a good source for purchased gluten-free dumplings.

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Easy Asian Dumplings With Hoisin Dipping Sauce