Allergy-friendly pork dumplings
There are so many brands and types of frozen dumplings out there, that you might think that making them from scratch is a waste of time. On the contrary, there are a few huge reasons to make them on your own if you can.
First, you get to control the ingredients. Any family managing allergies knows that it’s often safer to make something from scratch so you can be sure that there is no cross-contact.
Second, it tastes sooooo much better. Granted, lots of frozen dumplings taste pretty good! No complaints, really. But making it homemade is just that much better. Even my husband who doesn’t like dumplings that much really loved these.
Really? No egg?
I got a few comments that were shocked that there are dumplings that are not made with egg. I have found some recipes that do include egg, but most of the frozen varieties I’ve eaten (Bibigo and multiple Trader Joe’s dumplings) are all free of egg. Korean dumpling wrappers are typically made with wheat (and possibly soy as well), not egg. Definitely do your due diligence if you order dumplings at a restaurant, but when it comes to cooking them, you can absolutely have egg-free dumplings - no problem.
The wrapper
Speaking of the wrapper. This will probably be the hardest thing to find. Dynasty Gyoza Potstickers seem to be available at several regional chain grocery stores (King Soopers, Ralphs, Krogers). I got mine from HMart, a Korean grocery store, and it has the words 만두피 on it. They’ll usually be in the frozen section. See photos below.
A wheat-free option
Rice paper/wrappers are a great alternative to classic wheat dumpling wrappers. There is a bit of a trick to it, so check out this recipe to see how it’s done.
Allergy-friendly pork dumplings
This recipe is adapted from Joanne Chang’s recipe. I replaced a few of the items to make it a little bit less ginger-heavy and took out garlic chives which are tough to find. I also replaced the 10-ingredient dipping sauce with a classic 3-ingredient dipping sauce because #minimumeffort #maximumflavor.
Ingredients
Dumplings:
8 large fresh napa cabbage leaves, thinly sliced
1 TBS kosher salt
1 lb. ground pork (not lean pork)
1 cup chopped fresh scallions
3 TBS soy sauce (use coconut aminos for soy-free)
1 tsp freshly grated/finely chopped ginger
1 tsp freshly minced/pressed garlic
2 tsp sesame oil (omit for sesame-free)
Vegetable oil
1 14-6-oz package round wheat dumpling wrappers
Dipping sauce:
2 TBS soy sauce (or coconut aminos)
2 TBS water
1 tsp white or rice vinegar
Directions:
Place the cabbage in a large bowl with the salt. Toss well and set aside for at least 10 minutes.
In another large bowl, combine pork, scallions, soy sauce, ginger, garlic, sesame oil and use hands to combine ingredients together.
Squeeze as much water out of the cabbage as you can and add it to the pork mixture. Stir to combine.
Fill a small bowl with fresh water. This will be your dumpling “glue.” Using clean hands, place a dumpling wrapper on your palm. Spoon about 1 TBS of the pork mixture into the center of the wrapper.
To wrap, you can follow along with what I did in my reel, or you can see this YouTube video for step-by-step directions on how to fold the dumpling closed.
Repeat until either meat or dumpling wrappers run out. The dumpling wrappers will stick to each other, so be sure to give them space. I find a large baking sheet lined with parchment paper to be helpful.
Heat a nonstick skillet with medium heat. While pan is heating up, make your dipping sauce: Add the soy sauce, water and vinegar into a small bowl.
Add about 2 TBS neutral oil. When it’s hot, place first batch of dumplings - flat side down - into the pan. Don’t overcrowd. Cook until the bottoms are golden brown. Flip them onto a second side and continue cooking until second side is golden. It’s not going to lay perfectly flat, but do the best you can.
Cook as many batches as you want to make. Serve with dipping sauce.
The uncooked dumplings will last, separated, in the refrigerator for up to 2 days, depending on the freshness of your pork.
Allergens:
- wheat (dumpling wrapper)
- soy (for soy-free use coconut aminos)
- sesame (for sesame-free, omit sesame oil)
