Leftover Dumplings.

Disclaimer: This is not a post about eating leftover takeout dumplings. This is a post to teach you how to turn your leftovers into delicious pan-fried dumplings.

A couple of weeks ago, I roasted a succulent pork shoulder for picnic sandwiches—Cuban sandwiches, to be exact.

Because we had so much leftover, I froze it and debated on how to use it in a different dish.

I happened to have wonton wrappers in my fridge. (They’re widely available here in NYC—check your local specialty market.) Also in my fridge: garlic, ginger, and scallions.

Fridge clean-out!
Fridge clean-out!

And so, pan-fried pork dumplings were born.


Pan-Fried Pork Dumplings
Makes 36

1 lb. cooked pork shoulder, cubed
4 lg. garlic cloves, smashed
3 scallions, chopped
2 oz. ginger, peeled and chopped
kosher salt
black pepper, freshly ground
1 pkg. wonton wrappers
water, for wonton wrappers
canola oil, for frying

1. Add pork shoulder, garlic cloves, scallions and ginger to food processor bowl fitted with blade; pulse until well blended; season to taste**; transfer to bowl.
2. Lay out wonton wrappers; wet all sides with water; place 1 tsp. pork mixture in center of wonton; seal wonton; reserve.
3. Heat 2 to 3 Tbsps. canola oil in medium saucepan over medium heat; working in batches, add 5 to 6 wontons; cook until golden brown, about 2 to 3 minutes; flip; cook 2 to 3 minutes more, until second side is golden brown; remove from pan; serve with fried rice or sautéed vegetables.

Dip those suckers in soy, because #delicious.
Dip those suckers in soy, because #delicious.

**My pork shoulder was seasoned quite well, so I needed no extra seasoning. Always taste your food to make sure.


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