- 1 pound ground pork
- 3 garlic cloves, minced
- 1 tablespoon minced ginger
- 1 tablespoon sesame oil
- 3 tablespoons soy sauce
- ⅓ cup freshly chopped cilantro
- 1 package dumpling wrappers (available in the refrigerated section of grocery stores or Asian markets)
- 2 tablespoons peanut oil
- ½ cup water, plus extra to seal the wrappers
- 1 bunch scallions, thinly sliced, for garnish
- ¼ cup soy sauce
- ¼ cup rice wine vinegar
- 2 tablespoons sweet chile sauce
- 2 teaspoons Sriracha sauce
- 1 tablespoon ginger
- Sesame seeds, for garnish
1. MAKE THE DUMPLINGS: In a large bowl, use your hands (or a spoon) to mix the pork with the garlic, ginger, sesame oil, soy sauce and cilantro until thoroughly combined.
2. Place a dumpling wrapper on your work surface, and then put a rounded tablespoon of pork filling in the center (see Finishing Touches, below).
3. Dip your index finger into water and wet the edges of the wrapper. Gently fold the wrapper over to form a triangular pouch, then press firmly to seal the edges. Repeat with the remaining wrappers and filling. Set the finished dumplings aside.
4. MAKE THE DIPPING SAUCE: In a small bowl, whisk the soy sauce with the rice wine vinegar, sweet chile sauce, Sriracha sauce and ginger until combined. Garnish with sesame seeds and set aside.
5. COOK THE DUMPLINGS: Heat the peanut oil in a large sauté pan. Add the dumplings to the pan and cook, undisturbed, until the bottom is brown and crisp, 3 to 4 minutes. Add the ½ cup water to the pan and cover, continuing to cook for 3 to 4 minutes more.
6. Carefully remove the dumplings from the pan. Garnish the dumplings with scallions and serve with the dipping sauce.