These pork and leek dumplings with explosive Asian flavours are just delicious! Plus, you can make some in advance and simply keep your homemade dumplings in a sealed container in the freezer. They can be kept many months! Whenever you feel like eating them, simply take them out and cook them directly.
If you’re a pork fan, you might want to try this peach and rosemary pork tenderloins. You’ll love them!
SIMPLY DELICIOUS: Try these vegan dumplings! You really enjoy making dumplings at home? Try making your own dumpling wrappers!
Leek, finely chopped
Garlic cloves, finely chopped
Fresh ginger, grated
Toasted sesame oil
Water, if needed
Dumpling wrappers (homemade or shop-bought)
In a large non-stick skillet, blanch the leek. Add the garlic. Cook 2 more minutes. Set aside in the refrigerator.
In a large bow, add the remaining ingredients. Once the leek is cold, add it to the preparation. Mix well. Moisten with water if necessary.
Fill each dumpling wrapper with the pork and leek stuffing. Fold in half (or make many folds).
Cook the dumplings your desired way. Serve with nuoc mam sauce.
Note: when we tried this recipe, we steamed the dumplings for 7 minutes.
There is a ton of tutorials on YouTube (and blogs). Do not hesitate to watch many of them to get familiar wiht the different techniques.
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