Go Back

Fried dumplings with pork and leek

Prep Time1 hr
Cook Time30 mins
Total Time1 hr 30 mins
Course: Main Course
Cuisine: Chinese
Keyword: Fried dumplings
Servings: 3


For the dumplings dough

  • 300 gr flour
  • 160 ml hot water
  • 2 gr salt

For the filling

  • 400 gr minced pork
  • 1 carrots, grated
  • 1 tbsp salt
  • 1/2 tbsp freshly ground pepper
  • 1 tbsp soya sauce
  • 1 tsp teriyaki sauce
  • 1 tbsp freshly ground ginger
  • 2 eggs
  • 2 tsp hot olive oil
  • 2 leeks, chopped , the white part
  • 2 green onions, chopped
  • 50 gr chives
  • 2 tbsp sesame oil , plus for frying


For making the dough

  • Mix the flour with the salt and then drill a hole in the center and add the hot water. Then knead the dough for 8-10 minutes either in the mixer or by hand until the dough is almost smooth. Cover the bowl with a clean towel and let it rest for 15 minutes.
  • Then knead the dough for 2-3 minutes to have a very smooth dough. Cover again and allow the dough to rest in the refrigerator for at least 1 hour. If after 1 hour the dough is not relatively soft leave it to rest more.
  • When the dough becomes soft and smooth, divide it into 4 equal pieces. Start with one piece and return the rest back to the fridge. Roll the dough and make 10-gram dough balls. To be sure of size it is good to use weight them. Sprinkle with flour and make sure they do not stick together.
  • Then with the help of a rolling pin we roll out each ball to 10 cm diameter disc. At this point the filling should be ready because otherwise the dough will dry and then the edges will not stick together. Add about 1 tablespoon of filling to the center of the dough and then fold the wrapper over the filling and, using your fingers, pleat the edges to seal. Repeat with the remaining fillings and wrappers.

For the filling

  • In a bowl add the minced pork, carrot, salt, pepper, teriyaki sauce, soy sauce, ginger, and eggs. Stir well with a wooden spoon.
  • Then add the chopped leeks and one of the two chopped onions. Pour in hot olive oil. This helps to bring out their aroma.
  • Stir the filling and leave in the refrigerator for 1 hour. You can prepare the filling from the night before.
  • Chop the chives and mix 2/3 of them with sesame oil. Leave the rest of the chives aside with one onion for garnishing. Add to the mixture.

Frying the dumplings

  • In a non-stick frying pan add some sesame oil and fry the dumplings on medium heat. Add a few dumplings, cooking them in batches.
  • When the bottom of the dumplings has a golden brown color, add half a cup of water and cover immediately the pan with a lid. The vapors will cook the dumplings. Continue cooking until the water evaporates, it will take around 15 minutes.
  • After the water evaporates, lower the heat slightly and continue cooking until the bottom of the dumplings becomes crunchy again.
  • Garnish with chopped onions and chives. Serve with some teriyaki sauce.