Broken Chinese Pork Dumplings Recipe: This 20-Minute Recipe Turns Asian Dumplings Inside Out by Donna John
This dish is my take on Martha Stewart's Inside-Out Pork Dumplings recipe. With the addition of more pork, hoisin and soy sauce, this easy recipe packs quite a flavor punch – and really does taste like a pork dumpling exploded. Like it hot? Add some heat with a squirt of Sriracha before serving.
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
- 1 tablespoon cooking oil
- red pepper flakes, to taste
- 4 cloves garlic, minced
- 1 tablespoon minced fresh ginger (I used 3 cubes of Dorot Gardens crushed ginger)
- 4 green onions, chopped
- 1 pound ground pork
- 1 pound baby bok choy, chopped
- 1 carrot, grated
- 2 tablespoons white vinegar
- 1 tablespoon hoisin sauce, or to taste (optional)
- 1 tablespoon lite soy sauce, or to taste (optional)
- black pepper, to taste
- 6 ounces fresh wonton wrappers, cut in half or thirds
Here's how to make it:
Add the pork and cook, breaking it up into small pieces, until cooked through, about 5 minutes.
Add the bok choy, cover and cook until wilted, about 5 minutes.
Add the carrots, white vinegar, hoisin sauce, soy sauce and black pepper, to taste.
Drop the wonton wrappers into the boiling water. Cook about 1 minute, or until al dente. Drain. Add the wontons to the skillet.
Toss to combine. Serve. Garnish with additional chopped green onions, if desired.
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