Easy Pork Dumpling Recipe by Kate

Easy Pork Dumplings using the Blanket Method

Cooking set up: Gas
Category: Pork
The chef rates this meal: ⭐⭐⭐⭐⭐ 

Why this recipe works

The Adventure-Q makes it easy to achieve the perfect combination of juicy, steamed dumplings with a crispy golden base, all in the one pan. The blanket method removes the need for folding or pleating dumpling wrappers, making this recipe quick, beginner-friendly and ideal for cooking on the road. Steaming first locks in moisture, while the final pan-fry creates that classic potsticker crunch.

Kate’s notes

There are plenty of dumpling recipes available, but I simply used the ingredients I already had on hand.

Both the glass lid and dome lid worked extremely well. Once most of the water had evaporated, I gently lifted each dumpling before the pan became completely dry to prevent sticking. I then allowed them to pan-fry for a further two to three minutes to create a beautifully crisp base.

Time

Preparation: 1 hour (including resting time and bringing the wrappers to room temperature)
Cook time: Approximately 30 minutes (cooked in two batches)

Ingredients

• 350g pork mince (chicken, beef or turkey mince also work well)
• 2 spring onions, finely chopped
• ½ medium carrot, grated
• ¼ capsicum, finely diced
• 1 clove garlic, minced (or jarred minced garlic)
• ½ teaspoon minced ginger
• ½ tablespoon soy sauce
• ½ tablespoon sesame oil
• 1 teaspoon fish sauce
• 1½ tablespoons cornflour
• Salt and pepper, to taste
• Dumpling wrappers
• Extra virgin olive oil or preferred cooking oil

To serve

• Soy sauce
• Crispy chilli oil
• Crispy spring onions
• Your favourite dipping sauce

Taste test notes

These dumplings have all the qualities of traditional potstickers, with a juicy, flavour-packed filling and a crisp golden base, but without the time-consuming folding. The blanket method makes them incredibly simple to prepare while still delivering restaurant-quality results.

Method

1. Remove the dumpling wrappers from the fridge at least 1 hour before cooking.
2. Grate the carrot, finely dice the capsicum and slice the spring onions.
3. In a bowl, combine the spring onions, capsicum, carrot, garlic, ginger, fish sauce, soy sauce, sesame oil, cornflour, salt and pepper.
4. Add the pork mince and mix thoroughly until the mixture becomes sticky.
5. Allow the mixture to rest at room temperature for 10 to 20 minutes, or refrigerate overnight if preparing ahead.
6. Carefully separate the dumpling wrappers so they are easy to work with.
7. Roll the pork mixture into small walnut-sized balls. Wetting your hands with water will help prevent sticking.
8. Preheat the Daymo Adventure-Q for several minutes. Add a little oil and reduce the heat to medium-low.
9. Place the pork balls into the pan, leaving enough space between each one for the wrappers.
10. Pan-fry for 1 to 2 minutes.
11. Place a dumpling wrapper over each pork ball, gently pressing down and moulding the wrapper around the sides to create the “blanket”.
12. Add just enough water to create a rapid simmer, pouring it into the pan away from the dumplings. Cover with the glass lid and steam for 8 to 10 minutes, depending on the size of your dumplings, until most of the water has evaporated.
13. Remove the lid and allow any remaining water to evaporate. Add a drizzle of sesame oil if desired, then pan-fry for a further 2 to 3 minutes until the bases are crisp and golden.

Alternative method:
Instead of placing the wrappers over the pork balls, you can spoon the filling onto the wrappers first and fold the corners over the top. This method may allow you to cook more dumplings at once. Both methods work equally well using either the glass or dome lid.

Enjoy!

Anything the chef would change for next time?

I’d add a little more garlic and some chilli for extra flavour and heat.

Submitted by: Kate, East Maitland, NSW

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