CELEBRATE NATIONAL DUMPLING DAY WITH A FRESH TWIST: WATERCRESS & PORK DUMPLINGS

By Elijah Madayag

Dumplings are a beloved comfort food across the globe and here at Sumida Farm we're putting a fresh, local spin on this timeless classic just in time for National Dumpling Day!  Traditionally made with pork and chives, we've swapped in our farm-fresh watercress to give these dumplings a deliciously unique flavor with a bit of extra crunch.

Watercress is a versatile green with a peppery taste that pairs beautifully with the richness of pork, adding a fresh contrast to the filling.

INGREDIENTS

• 1 lb ground pork
• 1C finely chopped Sumida Farm watercress
• 2 cloves garlic, minced
• 1T oyster sauce
• 1t freshly grated ginger
• 1 egg, lightly beaten
• 1T cornstarch
• 2T water
• salt and pepper to taste
• dumpling wrappers
• spicy chili crisp/chili oil and black vinegar for dipping

 

METHOD

1. Prepare the filling: In a large bowl, combine the ground pork, watercress, garlic, ginger, oyster sauce, egg, cornstarch, water, and a pinch of salt and pepper.  Mix thoroughly until well combined.  This mixture should be well emulsified and resemble a sausage stuffing.

 

2. Fill the dumplings: Place a dumpling wrapper on a clean surface and add about 1T of the pork and watercress filling in the center. Wet the edges of the wrapper with water, fold it over, and press to seal.

 

3. Cook the dumplings: To boil, bring a pot of water to a rolling boil and cook the dumplings for 4-5 minutes until they float.  For a crispy-bottomed dumpling, pan-fry in oil for 2-3 minutes on each side until golden, then add a little water, cover, and steam for another 3-4 minutes.

 

4. Serve: Serve hot with a dipping sauce of spicy chili crisp/chili oil and black vinegar.

 

 

The combination of spicy chili crisp or chili oil with black vinegar creates a perfect balance of heat and acidity.  The chili crisp adds texture and spice with spicy chilis, garlic, crispy peanuts, and shallots, while the black vinegar provides a bright, mellow tang that enhances the pork and watercress filling.  We opted for the class Lao Gan Ma chili crisp in this recipe, but feel free to use your favorite chili crisp or chili oil!

Pro Tips:

• Freeze uncooked dumplings on a baking sheet, then transfer to a freezer bag.  Cook from frozen when needed.
• Experiment with shrimp, mushrooms, or other ingredients for added variety.

 

We would love to see your take on this recipe - don't forget to tag us on social!