Chinese dumplings aren’t difficult to make but they are a time-consuming endeavour. This is why I like to make them with a group of family or friends so that it becomes a social activity. I like to make a huge batch of dumplings and then freeze them in a single layer on a baking tray lined with parchment paper. After they are frozen, they can be placed in a bag together. Doing it this way ensure that the dumplings don’t freeze as one big block.
The recipe below is flexible. You can substitute the ground pork for ground chicken, and use other types of chinese leafy greens such as napa cabbage, bok choy, Asian chives, or Shepherd’s Purse. Chinese dumplings are typically boiled or pan-fried. In either case, we eat them with dipping sauces such as black vinegar, soy sauce, and/or chili oil. For this reason, I like to make my dumplings a little less salty since they will be eaten with a dipping sauce.
Chinese Pork Dumplings
Ingredients
Dumpling Filling
- 2 pounds Leafy vegetable such as Asian chives, Green cabbage, Bok choy, or Shepherd's purse
- 3 Green onions, finely slice
- 1.5 pounds Regular ground pork
- 1/2 cup Neutral oil
- 2 tbsp Sesame oil
- 1/2 cups Shaoxing wine
- 1 tsp White pepper
- 1 tsp Sugar
- 2 tbsp Soy sauce
- 1/2 tbsp Salt
- 1/3 cup Water
- 2 tbsp Cornstarch
- 1 inch Ginger Optional, I mostly use it if I am using cabbage as my leafy green
- 1 tsp MSG Optional
- 1/2 tbsp Chicken bouillon powder Optional
- 3 packs Dumpling wrappers
Dipping Sauce Recommendation #1
- 1 tbsp Black vinegar
- 1 tsp Chili oil/chili crisp
- 1 tsp Light Soy Sauce
- 1 tbsp Cilantro, roughly chopped Optional
Dipping Sauce Recommendation #2
- 1 tbsp Light soy sauce
- 1 tsp Chili oil/chili crisp
- 1 tbsp Green onions (green part), finely sliced
Instructions
- Skip this step if using green cabbage or chives. Wash your leafy greens (such as Bok choy or Shepherd's Purse) and blanch them in a pot of boiling water to soften. Rinse under cold water to cool, and then press slightly to remove excess water. Chop up the leafy greens. Set aside.
- If using green cabbage or chives, chop into fine pieces, about 1/4 inch or less in length. Set aside.
- Mix all the ingredients (except for the dumpling wrappers) in a large bowl. Mix thoroughly by hand for 10-12 minutes until the mixture forms a paste. The paste should stick together, otherwise it will be difficult to wrap the dumpling as bits of filling may fall out.
- Make a taste-test dumpling. Wet the edge of half of the wrapper. Put a little filling in, less is better. Fold the dumpling up. Cook the dumpling in a pot of bowling water, or chicken stock. When the dumpling floats it is ready. Adjust the seasoning of the mixture to suit your tastes, and continue wrapping.
- If you aren't eating the dumplings right away, I recommend that you place the uncooked dumplings on a baking sheet lined with parchment paper. Dumplings should be a single layer, so they don't stick together. Pop the baking tray in the freezer. After 1-2 hours, you can transfer the dumplings to a ziploc bag and store in the freezer. Now the dumplings won't stick together, and you can enjoy them whenever.
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