Dongpo Pork Dumplings Recipe by Park Eun-young
Who else has been watching ‘Culinary Class Wars’? We loved the Dongpo Pork Dumplings from Chef Park Eun-young so much that we invited the “Chinese Cuisine Goddess” herself to show us how to make them! The distinctive flavor of this dish lies in the rich, umami-packed taste of Lee Kum Kee Premium Oyster Sauce and Supreme Authentic First Draw Soy Sauce. It enhances the Dong Po pork, adding layers of complexity and elevating the entire dish.
Whether you’re braising the pork or preparing the dumpling filling, Lee Kum Kee’s oyster sauce takes the flavor to a whole new level! No wonder judge Baek Jong-won loved them so much!
What You Will Need
Ingredients
- --- Dongpo Pork ---
- 1 lb pork belly
- oil, for deep frying
- 4½ cups water
- 7 Tbsp. sugar
- 1 oz. ginger, sliced
- 4 garlic clove
- 4 stalks scallion
- 2 star anise
- ---Dumpling Filling Ingredients---
- 7 oz. ground pork
- 4 oz. shrimp, chopped
- 4 oz. water chestnut (fresh or canned), chopped
- 2 oz. scallion, chopped
- 4 oz. chive, chopped
- 1½ Tbsp. cooking wine
- ¾ Tbsp. ginger juice
- 1½ Tbsp. scallion oil
- ½ cup water
- ---Dumpling Wrappers---
- 17 oz. all-purpose flour
- ½ tsp. salt
- 1½ cup hot water
- OR
- 15 ready-made dumpling wrappers
Seasoning
- --- Dongpo Pork ---
- 2 Tbsp. Lee Kum Kee Premium Dark Soy Sauce
- ½ cup Lee Kum Kee Premium Oyster Sauce
- 1 cup Lee Kum Kee Supreme Authentic First Draw Soy Sauce
- Lee Kum Kee White Pepper Powder, to taste
- ---Dumpling Filling Seasonings---
- ½ Tbsp. Lee Kum Kee Premium Oyster Sauce
- 1 Tbsp. Lee Kum Kee Supreme Authentic First Draw Soy Sauce
- 1½ Tbsp. Lee Kum Kee Pure Sesame Oil
Sauce Mix
- ---Slurry---
- 2 Tbsp. all-purpose flour
- 1 cup water
- 2 tsp. oil
Made with
Lee Kum Kee products
How to make it
-
Cook Dongpo Pork: Boil the pork belly until it no longer bleeds. Take out pork from water and brush with Lee Kum Kee Premium Dark Soy Sauce, then deep-fry in oil at about 356°F until golden (about 5 minutes). Take the pork belly out from the oil and cut into strips (about diameter of 4mm). Set aside.
-
In another pot, mix water, Lee Kum Kee Premium Oyster Sauce, sugar, Lee Kum Kee Supreme Authentic First Draw Soy Sauce, and a little Lee Kum Kee White Pepper Powder to make the sauce. Add ginger, garlic, scallions, star anise, and pork belly to the sauce mixture and simmer for 20 minutes. After cooking, steam the pork in a steamer for 40 minutes.
-
Prepare Fillings and Wrappers: Mix all the dumpling filling ingredients seasonings and set aside. If you are crafting your own dumpling wrappers: combine the dumpling wrapper ingredients, take out 20g (around 0.7 oz.) of the dough, roll it into a long shape, then flatten it with a rolling pin to make thin round sheets.
-
Assemble the Dumplings: Place a scoop of dumpling filling (1 oz.) and 1-2 strips of the cooked Dong Po pork in the center of each wrapper, then fold it up.
-
Steam the wrapped dumplings in a steamer for about 8 minutes. Meanwhile, prepare the slurry for the frosted pan-fried dumplings.
-
Frosted Pan-Fried the Dumplings: In a skillet, add a little oil and heat over medium heat, then place 7-8 dumplings in the center. Pour in enough slurry to a height of about 1/4 of the dumplings. Cover with a lid and simmer on low heat for about 10 minutes. After opening the lid, let it sit for 1-2 minutes, shaking the skillet to ensure the dumplings separate from the pan. Cover the pan with a plate and invert it to complete.
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