You are here: Home » Recipes » Pork Dumplings with Walnut Sauce Pork Dumplings with Walnut Sauce Recipe by California Walnut Board Yield 4 servings Prep 15 mins Cook 10 mins Serve these delectable appetizers with savory walnut sauce to add a modern twist to this classic combination of Chinese flavors. PrintEmail Ingredients Dumplings:1/2 pound ground pork2 tablespoons chopped cilantro2 tablespoons chopped chive bud1/4 cup toasted and chopped California walnuts1/4 teaspoon garlic powder1/4 teaspoon galangal powder or ginger powder1/4 teaspoon white pepper1 teaspoon salt25 - 30 -- dumpling wrappersWalnut Sauce1/2 cup toasted and puréed California walnuts3 tablespoons water1 tablespoon rice vinegar1 tablespoon cooking sake1 tablespoon tamari soy sauce Instructions Toasting Walnuts: In large, dry skillet over medium-high heat, toast walnuts, stirring occasionally, until lightly brown, about 1 to 2 minutes. Dumplings: In a large bowl combine pork, cilantro, chive bud, chopped walnuts, garlic, galangal, white pepper and salt. Take one dumpling wrapper and wet the outer rim lightly with water. With the dumpling skin flat on one hand, place 1 tbsp (15 mL) of the pork mixture in the centre. Fold the wrapper edge up into a taco shape and pinch together while creating pleats on one side of the dumpling. Repeat for remaining filling and wrappers. Bring a large pot of water to a boil, add the dumplings (2 to 3 batches at a time), then immediately stir them so they don’t stick together. Cook until done (5 to 7 minutes). Remove with a slotted spoon and place on a clean tray – do not overlap as dumplings will stick. Walnut Sauce: In a small bowl, whisk together the puréed walnuts, water, rice vinegar, cooking sake and tamari. Serve with dumplings. Crispy Dumplings: In a large non-stick pan, add 1 tbsp (15 mL) of oil and as many dumplings as you can fit in a single layer with spaces between each. Add 1/2 cup (125 mL) cold water to the pan, cover and cook on low heat for 10 minutes. Cook until all the water has evaporated and the bottoms are crispy and golden. Tip: Substitute pork with ground beef or chicken, if desired.