Heather’s Hunan Dumplings

Yum

If you’ve never had Hunan Dumplings you have no idea what you’re missing.

Neil and I first tasted these porky packages of deliciousness when our eldest daughter, Quinn, was a baby.

We used to pop her into her stroller, take a long walk and then, just as she was nodding off, make a beeline for a nearby Chinese restaurant so that by the time we got there she’d be fast asleep and we could feast in peace.

I don’t know where I got my recipe or how authentic it is when compared to the dumplings made in Hunan Province in China but it sure makes tasty dumplings.

And they never fail to impress, because they’re packed with flavour and they’re so much fun to eat.

As an added bonus, they won’t break the bank either. You can feed six people on a pound of ground pork!

Here we go, step by step:

Start by making your peanut sauce so you can pour it over the dumplings when they're ready.
Start by making your peanut sauce so you can pour it over the dumplings when they’re ready.
Combine your pork with other tasty ingredients.
Put a small teaspoonful of meat into a won Ton wrapper.
Put a small teaspoonful of meat into a won Ton wrapper.
Dip a finger into water and wet the edges of the wrapper then gather it into a little parcel.
Dip a finger into water and wet the edges of the wrapper then gather it into a little parcel.
Look at all these tasty little bundles.
Look at all these tasty little bundles.
Into the bowling water. They'll bob to the surface when they're cooked.
Into the bowling water they go. They’ll bob to the surface when they’re cooked.
I love this cast iron pan for cooking. It's non-stick from years of use. Non-stick is important here!
I love this cast iron pan for cooking. It’s non-stick from years of use. Non-stick is important here!
Frying is optional but I think it's worth the few extra calories, because it takes the flavour up a notch. Portion control: eat what you want but not as much as you want. ;)
Frying is optional but I think it’s worth the few extra calories, because it takes the flavour up a notch. Portion control: eat what you want but not as much as you want. ;)
Hunan Dumplings with rice and salad. Lovely!
Hunan Dumplings with a bit of rice and salad. Lovely!

And here is the recipe!

Heather’s Hunan Dumplings

Start by putting a big pot of water on to boil. Then, make your peanut sauce.

Peanut Sauce 

Whisk together:

1/2 cup natural smooth peanut butter (Adams is great!)

1/2 cup boiling water

2  tsp sesame oil

2 tsp fish sauce (I like Viet Huong )

1 1/2 tsp honey

1 tsp freshly ground white pepper (black is fine, too)

Now that you’ve got your peanut sauce made, mix together your pork filling.

Pork Mixture

1 pound ground pork (Look for this label – excellent!)

1 tbsp soya sauce

1 tsp salt

1 tsp pepper

You’ll also need: 

a tsp of peanut oil

50 or so won Ton wrappers. (I buy these ones.)

3 or 4 finely chopped green onions

You’ve prepped your sauce and your pork, so it’s time to make the dumplings.

Wet the edges of each won Ton wrapper, so that they will stick when you gather  your little parcel.

Take a small teaspoonful of the pork mixture and put it in the middle of the wrapper. (Don’t be tempted to make them bigger or they might burst open in the water.)

Gather the edges together and squeeze, so they stick.

Set aside on a tray lined with parchment paper. (Try not to let the dumplings touch; they might stick together.) You’ll get about 50 dumplings from this recipe.

Your water is probably boiling now, so lower in some dumplings (the number of dumplings depends on the size of your pot). See the picture above? They’re not crowded.

In 3 or 4 minutes, they’ll bob to the top, which means they’re done.

Remove dumplings with a slotted spoon and put them on a tray. Don’t let them touch or they will stick together.

Keep going until you’ve cooked all the dumplings.

Now, heat a non-stick or cast iron frying pan and add about a teaspoon of peanut oil. Fry them over high heat until they have a nice toasty colour, shaking the pan and turning them. It’ll take two or three minutes per batch.

As you remove each batch from the pan put them in a bowl and toss them in some peanut sauce. Keep ’em warm.

Finally, sprinkle the chopped green onions (and a few finely chopped peanuts, if you like) all over your dumplings and serve with some rice and a salad.

We also like to serve these with soya sauce for dipping and this delicious sauce on the side.

Have fun with this! Let me know how it turns out for you.

Thanks for stopping by!

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