These tasty flavorful dumplings are filled with pork, spinach and cilantro, with a Vietnamese twist! They are so versatile and can be eaten boiled, steamed or stir-fried. They can also be served as an appetizer or main meal. Additionally, they can be made ahead of time and frozen. They are perfect for a cold evening or when I don’t have time to cook (yes, it happens to me too!) I just pop them out of the freezer and make myself these boiled wontons with bone broth and bok choy. In less than 20 minutes, I have a delicious homemade meal.
TIPS FOR MAKING VIETNAMESE PORK & SPINACH DUMPLINGS
Blending the vegetables: You can use either a blender or food processor to mince the vegetables. However, if you do not have a blender or food processor, you can finely chop and mince each vegetable manually.
Letting the vegetable mixture cool: Once the vegetables are cooked, you should let them cool before adding the pork.
Adding cornstarch: Cornstarch will help bind the filling together. Some people use an egg instead, but I personally prefer using cornstarch because it just gives a better texture to filling once cooked.
FREQUENTLY ASKED QUESTIONS
How to cook dumplings? There are many ways to cook dumplings. You can either boil them, steam or stir-fry them. The classic way is to boil them; and it is also my favorite.
Boiling dumplings:
In a pot, bring water to a boil. They will be ready and cooked once they float on top. Drain the wontons in a colander. I just love to boil them and put the wontons in bone broth with some bok choy, garnished with chopped scallions and drizzle with some chili oil.
Steaming dumplings without a bamboo basket:
In a saucepan, fill water about halfway through and bring it to a boil, then decrease heat to medium. Line the steaming basket with parchment paper. Place dumplings in the steaming basket, 1/2 inch apart. Cover with a lid and steam for about 8 minutes. You can serve dumplings with flavored soy sauce.
Stir-frying dumplings:
In a wok or skillet on medium-high heat, add neutral tasting oil (avocado, vegetable or canola). Add dumplings and stir-fry then until the bottom is golden brown. Add water to fill about 1/2 inch of the dumplings and decrease heat to low. Close wok or skillet with a lid and steam for 5-6 minutes. Ensure that the dumplings are always partially covered with water; you can add more water if necessary. Otherwise, they burn. You can also serve stir-fried dumplings with soy sauce.
How to store dumplings? They should be stored in the freezer up to 3 months. They should be cooked directly from frozen. Do not thaw them because they will become soggy. Whichever method you choose to cook them, frozen dumplings will require 2-3 extra minutes for cooking.
HOW TO WRAP DUMPLINGS
There are multiple ways of wrapping dumplings. The steps below show how I wrap them. I find it is the easiest way and they don’t come out undone once cooked.
- Lightly wet the edge around the wonton wrapper and add one small spoonful of filing into the middle of the wrapper. Avoid overfilling because they may burst out of the wrapper when you cook them.
- Fold the wrapper in half to form a semi-circle.
- Lightly wet the two opposite edges.
- Wrap one edge around the other.
If you like my vietnamese pork and spinach dumplings, try my shrimps, pork & chicken wontons. Vietnamese mama approved, they are her favorites!
Ingredients
- 2 packs wontons wrappers each pack contains about 60 wrappers
- 1 lb ground pork
- 1 TBSP extra virgin olive oil
- 1 medium onion
- ¼ lb spinach
- ½ cup packed cilantro leaves 1/2 bunch
- 1 cup mushrooms
- 3 cloves garlic minced
- ¼ cup cornstarch
Filings seasonings
- 3 TBSP fish sauce
- 3 TBSP hoisin sauce
- 1 TBSP soy sauce
- 1 TBSP rice vinegar
- 1 TBSP sugar
- Pepper to taste
Instructions
- In a food processor or blender, mince the onion, spinach, cilantro, mushrooms and garlic. You can also mince manually.
- In a skillet on medium heat, heat olive oil. Add the minced vegetable mixture. Stir fry them until soft. Set aside and let it cool to room temperature.
- Mix all the ingredients for the filling seasonings and set aside.
- In a mixing bowl, add the cooled stir fried vegetable mixture and ground pork.
- Add the filling seasonings and mix everything together. Add cornstarch and mix once more.
How to wrap wontons with round wrappers:
- Add lukewarm water in a small bowl.
- Lightly wet the edge of the wrapper.
- Place one small spoonful of filing into the middle of the wrapper. Avoid to overfill.
- Fold the wrapper in half, forming a half moon shape. Ensure that it is well folded to avoid the filing from coming out while cooking.
- Pinch the two opposite corners together and fold them by putting one corner on top of the other.
How to cook wontons:
- Boiling method: In a pot, bring water to a boil. Add the dumplings and cook them until they float on top, about 5 minutes. Drain with a colander.Steaming method: In a saucepan, fill water about halfway through and bring it to a boil, then decrease heat to medium. Line the steaming basket with parchment paper. Place dumplings in the steaming basket, ½ inch apart. Cover with a lid and steam for about 8 minutes. Stir fry method: In a wok or skillet on medium-high heat, add neutral tasting oil (avocado, vegetable or canola). Add dumplings and stir-fry then until the bottom is golden brown. Add water to fill about ½ inch of the dumplings and decrease heat to low. Close wok or skillet with a lid and steam for 5-6 minutes. Ensure that the dumplings are always partially covered with water; you can add more water if necessary. Otherwise, they burn.
