Slow Cooker Asian-Style Bear Dumplings
I love dumplings! This slow-cooked bear makes an incredible filling for homemade dumplings. The recipe yields approximately 40 to 50 dumplings. They're so easy to make and they're so satisfying. I always fry and then steam cook my dumplings - but you can use Dr. Google (or your own experience) to cook your dumplings how you like to. (I share my method below).
Folding the dumplings is easier than you'd think. This is called the "money pouch" fold - but you can watch a few quick videos on YouTube to see which folding method you like best.
The seasoning really is very customizable, but this combination is my favourite for these dumplings.
Ingredients
- 1 lb bear roast
- 1/2 cup broth or water (add more if needed during cooking)
- 7 cloves garlic, minced
- 3 tbsp fresh ginger, grated
- 1 tbsp sesame oil
- 1 tsp oyster sauce (or fish sauce)
- 1 tsp white pepper
- ½ tsp salt
- 1 tbsp Worcestershire sauce
- 1 tbsp hoisin sauce
- 50+ wonton wrappers (store-bought or homemade)
- 1 tbsp neutral cooking oil (for pan-frying)
- ¼ cup water (for steaming)
Instructions
Place the bear roast in a slow cooker. Add the broth (or water), garlic, ginger, sesame oil, oyster (or fish) sauce, white pepper, salt, Worcestershire sauce, and hoisin sauce. Mix everything together to coat the meat. Cook on Low for 7 to 8 hours or High for 4 to 5 hours, until the bear is very tender and shreds easily. If it's not shredding easily - it needs more time. Keep a bit of moisture in that crock pot.
Once it's done - remove the roast from the slow cooker and shred it finely with two forks. Return it to the cooking juices and stir it with the drippings to keep the meat moist. Let the filling cool before assembling the dumplings.
Place a wonton wrapper on a clean surface. Spoon about 1 teaspoon of filling into the centre. Lightly moisten the edges with water, fold over, and press firmly to seal. Repeat with the remaining wrappers.
Heat 1 tablespoon of oil in a non-stick skillet over medium-high heat. Arrange the dumplings in a single layer and cook for 2–3 minutes, until the bottoms are golden brown.
Carefully add ¼ to ½ cup of water to the pan and immediately cover with a lid. Keep the pan hot so you can steam the dumplings for 5 to 7 minutes, until the wrappers are tender, white instead of translucent and the water has evaporated. I sometimes take the lid off if I find the water isn't evaporating fast enough because you also don't want the dumplings to get soggy.
And that's it. It's that simple. Enjoy hot with your favourite dipping sauce, such as chili crisp, sweet chili sauce, black vinegar, or a simple garlic-ginger vinegar dip.
Asian-Style Bear Dumplings
Ingredients
- 1 lb bear roast
- 1/2 cup broth or water add more if needed during cooking
- 7 cloves garlic minced
- 3 tbsp fresh ginger grated
- 1 tbsp sesame oil 1 tsp oyster sauce or fish sauce
- 1 tsp white pepper
- ½ tsp salt
- 1 tbsp Worcestershire sauce
- 1 tbsp hoisin sauce
- 50 + wonton wrappers store-bought or homemade
- 1 tbsp neutral cooking oil for pan-frying
- ¼ cup water for steaming
Instructions
- Place the bear roast in a slow cooker. Add the broth (or water), garlic, ginger, sesame oil, oyster (or fish) sauce, white pepper, salt, Worcestershire sauce, and hoisin sauce. Mix everything together to coat the meat.
- Cook on Low for 7 to 8 hours or High for 4 to 5 hours, until the bear is very tender and shreds easily. If it's not shredding easily - it needs more time. Keep a bit of moisture in that crock pot.
- Remove the roast and shred it finely with two forks. Return it to the cooking juices and stir with the drippings to keep the meat moist. Let the filling cool before assembling.
- Place a wonton wrapper on a clean surface. Spoon about 1 teaspoon of filling into the centre. Lightly moisten the edges with water, fold over, and press firmly to seal. Repeat with the remaining wrappers.
- Heat 1 tablespoon of oil in a non-stick skillet over medium-high heat. Arrange the dumplings in a single layer and cook for 2–3 minutes, until the bottoms are golden brown.
- Carefully add ¼ to ½ cup of water to the pan and immediately cover with a lid. Keep the pan hot and steam for 5 to 7 minutes, until the wrappers are tender, white instead of translucent and the water has evaporated.
- I sometimes take the lid off if I find the water isn't evaporating fast enough because you also don't want the dumplings to get soggy.
- Serve hot with your favourite dipping sauce, such as chili crisp, sweet chili sauce, black vinegar, or a simple garlic-ginger vinegar dip.
