Dumplings can be filled with pretty much anything. My recipe for 50 pork dumplings is below. I make 50 at a time because that’s how many wrappers are in a package, and they freeze and reheat well. I don’t eat dumplings anymore because I don’t eat grains and am on the Specific Carbohydrate Diet (SCD), but my family still loves them, so I make them. At the end of this post, I have notes that include how to make burgers out of dumpling filling for my Paleo, SCD, gluten-free, and grain-free followers out there.
For 50 dumplings (plus extra filling to make 8 paleo /SCD Legal “dumpling filling burgers” – see end of post).
- 1 package of Nasoya all natural Wonton Wraps (see notes at end as to why I recommend these specifically)
- 1 lb ground pork (preferably pastured and/or organic)
- 3/4 of a pound of green cabbage, shredded
- 2 peeled carrots, peeled and chopped
- 12-15 shiitake mushrooms, stems removed, chopped (they’re even better if sautéd in butter or ghee first)
- 2″ piece of ginger, peeled, grated (a microplane does a great job)
- 5 scallions (mostly green parts), chopped
- 2 large or jumbo eggs, beaten (plus one extra egg for dumpling filling patties at the end, if you want to make them)
- 2 TBS coconut flour
- 1 Tbs of fish sauce (preferably Red Boat fish sauce, due to no sugar, preservatives or extraneous ingredients)
- 1 Tbs coconut aminos
- Optional: 4 sunchokes, peeled and chopped (this is to replace the traditional bamboo shoots, which I think are gross when canned – if you could find fresh bamboo shoots, I would use them)
- few Tbs of butter, ghee, or coconut oil for sautéing (bacon fat is also wonderful… I’m just saying… don’t judge me!)
- a cup or so of rice flour to generously put on each layer of dumplings so they don’t stick together if you are going to freeze them.
It takes me just over an hour just to fill 50 dumpling wrappers, so set aside around 2 hours for initial prep, filling, and clean up. It will be worth it when you have a freezer full of quick-to-cook dumplings!
You’ll also need a food processor of at least 8 cup capacity (or you can process in batches), large mixing bowl, smaller bowl, 10-12″ diameter frying pan with lid, flipper, and a little bit of water (both important for steaming and for wetting down the wrapper), a finger bowl, and if you’re freezing most of them, a freezer container with lid (the Pyrex 3 cup container is a perfect fit for approximately 12 of them, and the 6 cup is great for 20-24, depending on how full you fill them).
Though you could close up the dumplings by hand or fork, it is much easier and looks better when you use one of these dumpling presses. I got this one for $3 at Bowery Kitchen at Chelsea Market. If you’re not near Chelsea Market, here are some cheap ones at Amazon: $4.99 one, and a set of 3 for $4.99.
First, process the cabbage, carrots, mushrooms, grated ginger, scallions (and sunchokes, if you added them), just until the mixture is fairly homogenous.
Then, place the processed mixture in a large mixing bowl. Add the ground pork, flour, eggs, fish sauce and coconut aminos. Mix it all together with your hands, like you are making meatballs (you’ve made meatballs, right?). This way, you don’t overwork the pork, as you would if you put the pork in the food processor (plus, you’d need a bigger food processor).
Next, set up your dumpling-making station. It will take a while to make 50 dumplings, so only have a little bit of your filling out at a time. Take about two cups of the mixture out into a small bowl, and put your large bowl with the rest of the filling in the fridge with a cover on it (either a plate or pan lid over the bowl or some plastic wrap or foil).
Place about a tablespoon of the filling in the wrapper and with a wet finger, moisten two consecutive edges with water, fold it over and put it in the dumpling press. If you don’t have a press, you can squeeze with your fingers, or press down on the edges of the folded dumpling with a fork.
You can boil, steam or pan fry dumplings. I like them best when they are pan fried with a bit of steaming at the end. To cook your dumplings my way, heat up a frying pan over medium heat and melt a little less than a tablespoon of butter, ghee, coconut oil, bacon fat or whatever fat you’d like in the pan making sure you coat the whole bottom surface. Place the dumplings in the pan, ensuring no overlap and turn the heat down to low. Flip the dumplings, turn the heat back to medium, and let the other side brown (see first picture of this post). Once both sides are browned, put a tablespoon or so of water in the pan and quickly put the lid on the pan to trap the steam. This finishes cooking the dumplings as well as softens the consistency of the cooked wrapper a little. Your dumplings should have an interior temperature of at least 160 degrees F or more.
- On the wrappers: I specify Nasoya wrappers instead of most other varieties because they do NOT have sodium benzoate, which I try to avoid when possible. Tang’s natural dumpling wrappers would be my preferred choice, but they are hard to find. If you’re looking to make your own gluten-free wrappers, these recipes look great and well-researched.
- Making “dumpling filling burgers” to maintain your Paleo, SCD, gluten-free, grain-free lifestyle. Obviously, don’t use the wrappers. Also, don’t add the sunchokes if you are doing the SCDiet. Take the leftover filling (around 3 cups, give or take), add another tablespoon of coconut flour and one egg to the mixture and hand-mix. Form fairly thin burgers (you want them to be able to cook through completely). In a separate pan from the burgers, with a separate flipper (so you don’t contaminate them with the rice flour/wrappers), sauté in butter, ghee, coconut oil, bacon fat, or your fat of choice until browned on each side and to an internal temperature of at least 160 degrees F .
If you want to see how I ate these, my plate will be posted in a few days on Yummy Fixins!