Stovetop
Pork Belly
Upside-Down Pork Dumplings
These viral-sensation “upside-down” pork dumplings are your new shortcut obsession: easy, tasty, and made for busy nights. Pair them with a cabbage slaw and you’ve got a speedy, no-fuss meal that still feels like a win.
Prep:
20 minutes
Cook:
12 minutes
Serves:
2-3
Best Cuts:
Cooking Method:
Ingredients
- 8 oz (227 g) lean ground pork
- 1 tbsp (15 mL) unseasoned rice vinegar
- 1 tsp (5 ml) grated or minced garlic
- 1 tsp (5 mL) grated or minced fresh ginger
- 1 tsp (5 mL) sodium-reduced soy sauce
- 1 tsp (5 mL) toasted sesame oil
- 1/4 tsp (1 mL) salt
- 1/4 cup (60 mL) finely grated carrot
- 1 green onion, finely chopped (plus extra for garnish)
- 2 tsp (10 mL) oil
- 8 square wonton wrappers
- Sesame seeds and sliced green onions for garnish
- Chili crisp, chili garlic oil, or additional sodium-reduced soy sauce (optional)
- Cabbage Slaw, store-bought or homemade (optional, see TIPS)
Cooking Instructions
Step 1
Blend pork with vinegar, garlic, ginger, soy sauce, sesame oil, and salt until evenly combined. Gently mix carrots and green onions into pork.
Step 2
Brush a large non-stick skillet with oil; set over medium heat.
Step 3
Use a 2 tbsp (30 mL) cookie scoop or measuring spoon; scoop meat into pan, placing at least 1 1/2 inches (4 cm) apart. Place a wonton wrapper over each meatball. Cook for 5 minutes or until dumpling bottoms are browned.
Step 4
Drizzle 1/4 cup (60 mL) water over skillet; cover and cook for 5 to 6 minutes or until water is evaporated. Garnish with sesame seeds and chili crisp (if using) and additional green onion.
Step 5
Serve dumplings right out of skillet or arrange over cabbage slaw, if using.
Nutrition per serving (4 dumplings): 400 calories, 26 g protein, 24 g fat, 19 g carbohydrate, 1 g fibre, 1 g sugars, 75 mg cholesterol, 430 mg sodium.
The pork filling recipe doubles easily and can be prepared in batches or by using a second skillet. Or, double the pork mixture and form the meatballs to freeze and make more dumplings another day. Thaw in the fridge before using and add wonton wrappers when cooking.
Cabbage Slaw: Store-bought bagged cabbage slaw or chopped salad kits are a great shortcut. Or to make your own, combine 2 cups (500 mL) shredded napa or green cabbage with 1/2 cup (125 mL) each grated carrot and thinly sliced snow or snap peas and 2 sliced green onions. Toss with 1/4 cup (60 mL) store-bought sesame soy salad dressing.
