These pork dumplings are filled with fresh veggies and ground pork, then pan fried and steamed to give you the perfectly crisp, yet tender texture.
You don't have to cook the pork before filling the dumplings. It might feel a little counter intuitive, but the small amount of raw pork is going to cook very quickly after sauteing the dumpling in oil and steaming it.
Don't worry about getting the perfect shape. If you Google dumplings or potstickers, you'll see there are a million different shapes and sizes. You can try pleating the dumplings if you'd like but after you fold the dumpling in half and set it down the sealed edges will create their own pretty wave so it's not necessary.
Be sure to have your lid handy before you add the water to steam the dumplings. The mixture of hot oil and water is going to send little spatters of oil flying everywhere and they will burn! I like to hold the lid almost completely covering the pan and just quickly pour in the water then cover right away.
You might find that your dumplings are cooking too quickly as you work your way through a couple batches. If this is the case, turn the heat down a bit as you go so you can make sure the dumplings are cooking through entirely.
Feel free to make dumplings ahead of time. You can store assembled dumplings in air tight container in the freezer for up to 2 months. When you're ready to cook, just follow the recipe directions but plan to add another minute or two of cook time so that the frozen pork can cook all the way through.
Keywords: pork postickers, pork wontons, pan fried dumplings
Find it online: https://midwestfoodieblog.com/pan-fried-pork-dumplings/