Seared Pork Dumplings with Fiery Apricot Sauce

By Erika on November 11th, 2012 / / 2 Comments


Seared Pork Dumplings with Fiery Apricot Sauce


Dipping sauce:

  • 1 cup apricot nectar (may make your own or purchase in juice aisle or you may substitute 1/2 cup apricot jam but omit sugar and apricots- note this version will be a little different)
  • 1/4 cup plus 2 tablespoons water
  • 10 dried apricots
  • 1/4 cup plus 2 tablespoons sugar
  • 1 teaspoon soy sauce
  • 1 teaspoons dijon mustard
  • 1/4 cup red wine vinegar
  • 1 teaspoon asian chili sauce


  • 2 teaspoons sesame oil
  • 1 tablespoon minced garlic
  • 2 teaspoons minced ginger
  • 3 scallions, white and green parts, chopped
  • 1/2 pound ground pork
  • 1 teaspoon soy sauce
  • 1 teaspoon Chinese five-spice powder
  • 1 tablespoon hoisin sauce
  • 1 egg
  • 1 package round dumpling wrappers
  • 1 tablespoon vegetable oil, for frying


  1. Make the dipping sauce: Combine all ingredients in a small saucepan over medium-high heat and bring to a boil. Reduce heat to low and simmer for 20 minutes. Remove from heat and cool for 5 minutes. Place in a blender and pulse until smooth. Cover and chill. Note; if using apricot jam, simmer only 5 minutes.
  2. Make the dumplings: Heat sesame oil in a large sauté' pan over medium heat. Add garlic, ginger and scallions and cook until slightly tender, about 1 minute.
  3. Combine the garlic mixture with the pork. Add soy sauce, five-spice powder hoisin and egg in a medium-sized mixing bowl.
  4. Place the floured side of wonton wrappers facing down. Place 1 1/2 teaspoons of filling in the center and using wet fingers, wet the edges of the paper. Fold the round in half and starting at one end, pinch it closed. Make pleats as you keep pinching with your fingers toward the other end. Repeat.
  5. Heat the vegetable oil over high heat in the same sauté pan. Sear the dumplings one one side by placing them bottom-side down and frying until golden brown, 1 to 2 minutes.
  6. When one side of the dumplings are nicely browned, pour about 1 cup water into the pan ( being careful to make sure the existing oil in the pan doesn't splatter). Cover the pan and steam for about 5 minutes. Drain on paper towels and serve with apricot sauce.

show comments 2 responses

  • Kim Harris says:

    In the dipping sauce ingredients it has 1/4 plus 2T water…is that 1/4 cup water plus 2T?

    In the making the dumplings it says to heat sesame oil in large saute pan the add garlic, ginger sesame oil and scallions and cook until tender. Do I add more sesame oil than what is in the ingredients or heat the oil and omit it when adding the seasonings and scallions.


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