Pan Fried Pork Dumplings

I am way too guilty of trying to capture every moment (and meal) in the perfect photo. Rarely do we take a trip to the park or go out to eat that I don’t have my phone in my hand ready to snap the latest and greatest photo of our beautiful daughter or a “gram worthy” picture of whatever drinks and appetizers we’re enjoying.

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Obviously since I’m trying to launch my food blog, the best way to gain traction is to give my followers frequent, high quality content which means Instastories of all the food truck meals, wine glass cheers with friends and whatever local things we’re doing that day. And of course, and probably most importantly, new recipe posts as often as possible.

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But since summer has arrived (with a vengeance I might add, record highs in the 90s this weekend?! WTF??) I’ve started to really evaluate the amount of time that I’m spending on social media and perfecting this lovely blog.

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I decided it was time for Midwest Foodie to get an upgrade. Work smarter, not harder right? I purchased my first tripod and tripod arm and finally started editing my photos with actual photo editing software. Well, okay, maybe it’s just a free app on my phone… But still! I know, I know…it’s about time, right? So the good news is that I’m starting to find what works and what doesn’t.

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Which means I’m spending more time setting up my shots, but less time actually taking photos because instead of hating them and taking 700, I am loving them and only take 20. And then I’m able to make them even better with some very light editing. It’s quite an elating feeling to spend only 20-30 minutes shooting my dishes when I’m used to spending 2 hours or more. Now, don’t get me wrong, I’m not saying my photos are the best thing you’ll ever see, but they are leaps and bounds ahead of where I was last year at this time. And I’m pretty dang proud of that! It’s about progress, not perfection!

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What does this all mean for you? Well it means that less stress for me will hopefully translate into more high quality photos and recipe posts for you guys to gobble up! So keep replying to my Instastories, hitting that like button and giving me feedback on recipes. Midwest Foodie is going to do big things and I want you to be a part of it!!

Pan Fried Pork Dumplings

  • Servings: 30 dumplings
  • Print

Ingredients

  • 1/2 pound ground pork
  • 1 cup shredded cabbage
  • 1 cup shredded carrot
  • 1/2 cup diced mushroom
  • 1/2 inch cube ginger, minced
  • 2 cloves garlic, minced
  • 1 stalk green onion, thinly sliced + more for garnish
  • 2 teaspoons hoisin sauce
  • 1 teaspoon sesame oil
  • Kosher salt
  • fresh cracked pepper
  • 30 dumpling/potsticker wrappers
  • vegetable oil for frying
  • soy sauce for serving

Directions

Add pork, cabbage, carrot, mushroom, ginger, garlic, green onion, hoisin, sesame oil and a large pinch of salt and pepper to a large bowl. Mix until well combined. It’s easiest to mix using your hands. Fill a small dish with water which you will use to seal the dumplings. Use a teaspoon cookie scoop to scoop a heaping teaspoon of filling into the center of one wrapper. Wet around the edge of half the dumpling wrapper. Fold the wrapper in half to and press the edges together to seal the dumpling into a half moon shape. Repeat the above steps with remaining dumplings.

Heat a large saute pan over medium heat. Working in batches of about 6-8 (depending on the size of your pan) add two teaspoons oil to the pan. Add dumplings and cook each side for about 2-3 minutes or until each side is dark golden brown. Pour 1/3 cup of water into the pan and cover immediately. Cook, covered for a few minutes or until all the water has been absorbed. Remove lid and cook for another 30 seconds or so, until the both sides are crisp again. Repeat with remaining dumplings.

Serve with soy sauce and garnish with sliced green onion.

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