Bitches Be Hungry: Spicy Pork Dumplings

Do you ever do that thing where you go to a restaurant & scan the menu, and see a ton of yummy small plates that make you want to order like 10 of them?

Anytime I see a dumpling of any sort (empanadas, pierogis, raviolis!) my mouth instantly waters. Those little pillows of dough surrounded by delicious filling is just *mwah*!

 

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My personal favorite are Gyoza, which is a Japanese dumpling that features pork, cabbage & garlic.

This recipe was inspired by Gyoza, with the minced pork & garlic, but I added chili paste & cilantro.

 

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Check out how I made these pillows of yum below!

 

One Pound of Ground Pork*

Three Tablespoons of Garlic, Chopped

Three Tablespoons of Soy Sauce

Two Tablespoons of Ginger, Chopped

Two Tablespoons of Chili Paste

Two Egg Yolks

One Tablespoon of Onion Powder

One Tablespoon of Allspice

One Bunch of Cilantro, Chopped

One Bunch of Green Onion, Chopped

Gyoza or other Potsticker Wrappers

Salt & Pepper

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To make the filling, combine  all of the ingredients & mix together, like you would with meatballs.

I know a lot of people who don’t eat pork*, so you can swap it out for ground beef or ground turkey. Also, you can increase the spice level by adding more or less of the chili paste at your discretion.

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Once it’s combined, scoop out one tablespoon of the filling into the gyoza wrapper.  I know only one tablespoon doesn’t sound like a lot, but you want to make sure you don’t overstuff them!

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In a pan on medium heat, I fried the dumplings in vegetable oil. Usually, when frying things, I turn the heat up; however since the pork is raw, I used a lower temperature so the outside didn’t cook faster than the inside.

Fry them on both sides for about 2-3 minutes.

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Once they are done, eat with soy sauce oooorrrr you can be like SnaxNTheCity & dip your dumplings in Trader Joe’s Gyoza Sauce (my personal fave!).

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And there you have it, a takeout-but-you-totally-made-it-in-your-pj’s snack!

Happy eating, my dumplings!

 

 

 

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