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Lazy Pork Dumplings

From the filling, to the cupping and pleating, shaping dumplings can be a pain. So why not give Chef John's shortcut method a whirl? All you need for the basic dough is flour, salt, and water; just add flour until it's nice and supple and let it rest for an hour. What better time to make the filling? Whether you're feeling Russian pierogies or Italian ravioli, any variation will work, but John opts for a classic Chinese mix of ground pork, ginger, chives, and green onions. For more of a soup dumpling experience, you can prepare a broth, seasoned with vinegar and soy sauce, to pour over the finished dumplings. Well rested, the dough can be sectioned off and rolled into 3-inch bands. You'll line some filling on top, fold the dough over to seal, and cut the big dumpling into several smaller ones. This quick and easy method works whether you choose to pan-fry, steam, or boil! Get the recipe for Lazy Pork Dumplings.

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