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Chinese Pork Dumplings

A simple chinese pork dumpling recipe that you can customize to your liking. This recipe is adapted from the Woks of Life Recipe
Prep Time3 hours
Cook Time20 minutes
Servings: 10

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.