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Pork DIY Dumplings

Pork DIY Dumplings

with Quick-Pickles Slaw and Soy Dumplings

Rated 3.3 / 4
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Making homemade dumplings sounds daunting, but we promise it’s easier than you think. Trust us: if you can fold a square in two, you can make these pork-filled delights. After filling and folding them, you’ll be frying them in a pan until they’re golden and crisp, then serving them with a crunchy slaw and soy sauce for dipping on the side. Truly, they’re a (wonton) wrapper’s delight!

Tags:Milk freeNut free
Allergens:SoyWheat
Preparation Time
50 minutes
Cooking difficulty
Level 3
Ingredients 
serving amount
Ingredients
serving amount

1 thumb

Ginger

2 clove

Garlic

2 unit

Scallions

4 ounce

Shredded Red Cabbage

4 ounce

Shredded Carrots

2 tablespoon

White Wine Vinegar

8 ounce

Ground Pork

1 tablespoon

Sesame Oil

2 tablespoon

Soy Sauce

(ContainsSoy)

1 pack

Wonton Wrappers

(ContainsWheat)

Not included in your delivery

4 teaspoon

Sugar

2 tablespoon

Vegetable Oil

Salt

Pepper

Nutrition Values/ per serving
Nutrition Values/ per serving
Energy (kJ)3473 kJ
Calories830 kcal
Fat39 g
Saturated Fat9 g
Carbohydrate79 g
Sugar13 g
Dietary Fiber4 g
Protein30 g
Cholesterol75 mg
Sodium1330 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
Utensils
Large Bowl
Bowl
Small Bowl
Paper Towel
Large Pan
InstructionsPDF
Instructions
1

Wash and dry all produce. Peel and mince ginger. Mince or grate garlic. Trim, then thinly slice scallions, keeping greens and whites separate.

2

In a large bowl, combine cabbage, carrots, vinegar, 1 tsp sugar, and a large pinch of salt, tossing until thoroughly mixed. Set aside until rest of meal is ready. TIP: The longer slaw sits, the more flavorful it will be.

3

In a medium bowl, combine pork, ginger, garlic, scallion whites, 1 tsp sesame oil, and 1 tsp soy sauce (we’ll be using the rest later). Season with salt and pepper. Fill a small bowl with water and keep within reach.

4

Place a wonton wrapper on a dry, clean surface. Place 1 tsp filling in center of wrapper. Dip your fingers in water, then use them to moisten 2 adjacent edges of wrapper. Fold diagonally so that dry edges meet wet edges, forming a triangle. Press edges with fingers to seal. Set aside under a damp paper towel and repeat until all filling is used.

5

Heat a thin layer of oil in a large pan over medium-high heat (we used 2 TBSP). Add as many dumplings as can fit without crowding. Fry until crisp, about 1 minute per side. Remove from pan and repeat with remainder. Return all dumplings to pan, arranging in an even layer. Reduce heat to low and pour in ¼ cup water. Cover and let steam until wrappers are translucent, 4-6 minutes. Uncover, increase heat to medium high, and evaporate water, about 2 minutes.

6

While dumplings cook, whisk remaining sesame oil, remaining soy sauce, 1 TBSP sugar, and scallion greens in a small bowl until sugar dissolves. Divide dumplings between plates and serve with slaw on the side. Serve with sauce for dipping.