Author: Marla Hingley
Prep time: 1 hour
Cook time: 10 mins
Total time: 1 hour 10 mins
Full of flavor, these fried dumpling are a perfect appy.
  • Oil for frying
Pork & Scallion Filling (makes about 2 cups)
  • 12oz lean ground pork
  • ⅔ cup scallions, green onions, or yellow onions, minced
  • ¼ cup Chinese cabbage, finely chopped (optional)
  • 2 Tbsp fresh ginger, minced
  • 1 clove garlic, minced
  • ¼ cup GF chicken stock
  • 2 Tbsp GF soy sauce
  • 1 Tbsp cooking sherry
  • 1 Tbsp oil
  • 1 Tbsp sesame oil
  • Salt and pepper
Dipping Sauce
  • ¼ cup GF soy sauce
  • ¼ cup GF rice (or white) vinegar
  • 1 tsp fresh ginger and/or garlic, minced
  • ¼ tsp sesame oil
  • ½ tsp sugar, optional
  • 1 tsp chili oil, optional
  1. For the filling: Combine all the ingredients together, mixing until well combined. Cover and let stand 30 minutes at room temperature for the flavors to blend. Drain off any liquid that was not absorbed.
  2. For dipping sauce: combine all ingredients together, set aside.
  3. Prepare won ton wrapper recipe as directed, using a 3½”-4” round cookie cutter to press them out. Use a pastry brush to gently dust off any excess flour from both sides of wrapper, then place on a parchment lined baking sheet. Cover with some plastic wrap to prevent them from drying out.
  4. To stuff: Placing a wrapper in your hand, brush around the edges with water to moisten. Spoon about 1 tsp of filling into center, leaving a ½” border. Fold wrapper in half, gently pressing out any air around the filling, then press along the wetted edges to seal.
  5. Place the half-moon shape, round edge up onto another parchment lined baking sheet. Use your fingers to pinch and pleat along the top edge, making about 3-4 pleats. Ensure the edges are completely sealed. Press the dumpling onto the counter a bit to create a flat bottom. Loosely cover with plastic wrap while you complete wrapping the remaining dumplings.
  6. To cook: In a large non-stick skillet, heat 2 Tbsp of oil over med-high heat. Place dumplings, flat side down into pan. Don’t over crowd the pan, make sure there is space between each (may have to do in several batches). Cover and fry for 1-2 minutes, or until bottoms start to turn golden.
  7. Carefully pour in ⅓ cup of water (oil will splatter up, so use lid as a shield), reduce heat to medium, cover and for 3 minutes. Then move cover so it is slightly ajar to allow some steam to escape, and cook another 2 minutes. Once most of the water has evaporated, remove lid and cook another 2-4 minutes until bottoms are crisp and filling is thoroughly cooked (cut one in half to check).
  8. Serve immediately with dipping sauce.
For the dipping sauce, the main base for the sauce is equal parts soy sauce and vinegar. All the other ingredients are optional and added to taste.
Recipe by Gluten Free Club at