Unlike baking, which requires an almost precise measurement of ingredients, I seldom measure my ingredients when I’m cooking savory dishes. It’s always a ‘tancha-tancha system’, just an estimate of this and that. And when you get the hang of it, it’ll just come naturally and your dish will taste exactly the same everytime you cook it.
Such is the case with my Barbecue Pork Dumpling recipe. I first made this when I celebrated my birthday with an Asian theme. I was thinking of something simple to make, easy to eat and would pack a ton of flavors. So dumplings came to mind. I wanted a sweet-savory kind of dumpling. I have been wanting to do my version of ‘sipa’, a popular dumpling dish at Wok Inn, so I began my experiment with my pork dumplings. The result, they tasted so different from what I hoped it would, yet it was still so good. So forget about ‘sipa’, this is now my go-to dumpling recipe.
The addition of bbq sauce in the mixture may sound weird. But this will actually give the dumplings a surprisingly good flavor. It is important to note however, to use the Asian kind of bbq sauce (Mama Sita) and not the American variety of bbq sauce. You want your bbq sauce to be on the sweet-salty flavor profile and not the tangy-sweet one.
Again, please remember that the measurements in this recipe are just estimates. I never really measured them when I’m making these so… yeah :) Here’s the recipe:
- 500 grams (1/2 kilo) ground pork
- 1 tablespoon minced garlic
- 1 medium red onion, finely chopped
- 4 stalks of spring onions, finely chopped
- 1/2 tablespoon grated ginger
- 2 tablespoons sesame oil
- 1 tablespoon brown sugar
- 1/4 cup BBQ sauce (Mama Sita)
- 1 egg
- salt and pepper to taste
- Dumpling wrappers
- In a large bowl, mix everything except the dumpling wrappers. Stir until well mixed.
- Place 1 heaping teaspoon of pork filling onto each dumpling wrapper.
- Moisten edges with water and fold edges over to form a half circle.
- Fold and crimp edges to seal in filling.
- Set dumplings aside on a lightly floured surface until ready to cook.
- To cook: Heat oil in a deep frying pan over medium heat until hot.
- Place just enough of the dumplings in the pan so they are not crowded.
- Deep fry dumplings until golden brown, about 7-8 minutes.
- Remove from the pan and drain on paper towels before serving.
Cooking Options: You may also steam these dumplings for a healthier version. I’ve tried this too, but I prefer the fried version. You may also make a double batch of these, and steam for 10-15 minutes. Let them cool and keep in the freezer. That way, you have a stock of ready-to-fry dumplings in the freezer.
- 1/2 cup ketchup (preferably banana ketchup)
- 1/4 cup vinegar
- 3 tablespoons white sugar
- 2 tablespoons sweet chili sauce
- hot sauce
- black pepper
In a bowl, mix everything until sugar is dissolved.