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Homemade Dumplings

Prep Time 1 hour
Cook Time 30 minutes
Servings 40

Ingredients

  • 1 Ib ground meat*
  • 1 cup mungbean sprouts
  • ½ pack soft tofu
  • ½ med onion diced
  • 1 Tbs garlic minced
  • 1 egg
  • ¼ cup green onion chopped
  • 1 teaspoon salt
  • 1 teaspoon fish sauce
  • 1 teaspoon ground black pepper
  • 60 Wonton skins **
  • * I used ¾ ground bison meat and ¼ ground pork. The original recipe calls for half ground beef and half ground pork so you can do that if you'd prefer. Or you can try 100% pork if you're looking for a guilty pleasure.
  • ** It doesn't always come out to be 40 dumplings.. sometimes more sometimes less. I say have at least 60 skins on hand, just in case.

Dipping sauce:

  • Low-sodium soy sauce and vinegar 3:1 ratio
  • A thin slice of garlic
  • Red pepper flakes optional

Instructions

  • Prepare an ice bath. Wash the sprouts and boil in hot water for about 5 minutes. Remove and transfer to ice bath.
  • Using a kitchen towel, squeeze all the water out from the sprouts. Run the knife through for a coarse chop. *
  • Similarly, squeeze all the water out from the tofu and crumble into small pieces.*
  • In a large bowl, combine all the ingredients together. Mix well!
  • Place a wonton skin in the palm of your hand. Brush the edges of the skin with water. Place a spoonful of filling in the middle. DO NOT OVERSTUFF!
  • Fold skin in half over the filling and press the edges together FIRMLY to seal!
  • Repeat with rest of skins.
  • Pour 2 Tbs of EVOO into a medium-sized skillet over med-high heat. Cook about 8 dumplings at a time, approx 3 minutes on each side or until browned.
  • Pour about 3 Tbs of water to skillet and cover with a lid immediately as oil will spatter **
  • Cook for additional 2 min.
  • Enjoy! Don't forget the dipping sauce!
  • * Be sure to squeeze out as much water as possible! This helps maintain a compact filling as well as reduce splatter from excess water hitting the oil.
  • ** Pan frying the dumplings allows for crispy skin while the addition of water steams the filling. Also by using this method, less oil will be needed.