You may serve these delicious steamed pork dumplings as a main course or as an appetizer at a party. Serve with hot Chinese-style mustard, toasted sesame seeds, and hoisin sauce.
| Prep Time: | 45 mins |
| Cook Time: | 15 mins |
| Total Time: | 1 hr |
| Servings: | 10 |
| Yield: | 100 dumplings |
Ingredients
- 100 (3.5 inch square) wonton wrappers
- 1 ¾ pounds ground pork
- 1 tablespoon minced fresh ginger root
- 4 cloves garlic, minced
- 2 tablespoons thinly sliced green onion
- 4 tablespoons soy sauce
- 3 tablespoons sesame oil
- 1 egg, beaten
- 5 cups finely shredded Chinese cabbage
Instructions
- In a large bowl, combine the pork, ginger, garlic, green onion, soy sauce, sesame oil, egg and cabbage. Stir until well mixed.
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- Place 1 heaping teaspoon of pork filling onto each wonton skin. Moisten edges with water and fold edges over to form a triangle shape. Roll edges slightly to seal in filling. Set dumplings aside on a lightly floured surface until ready to cook.
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- Arrange dumplings in a covered bamboo or metal steamer so they don’t touch to prevent them from sticking together; steam for 15 minutes, or until pork is cooked through.
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- Serve hot and enjoy!
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Nutrition Facts
| Calories | 752 kcal |
| Carbohydrate | 81 g |
| Cholesterol | 129 mg |
| Dietary Fiber | 3 g |
| Protein | 39 g |
| Saturated Fat | 9 g |
| Sodium | 1449 mg |
| Sugars | 1 g |
| Fat | 29 g |
| Unsaturated Fat | 0 g |
Reviews
We loved these! I “jazzed” the recipe up a bit by using: Napa cabbage 2.5lbs ground pork White pepper And one tablespoon sesame rice vinegar for a little kick! Made a homemade dipping sauce!!! SO GOOD!!!!!!!
This recipe was almost vegan to me the pork added in was very little I suggest adding more pork to it other than that it was sooooo good
These are delicious but they are time consuming to assemble! I made a half recipe and this was more than enough for dinner for my husband and I – great heated for leftovers the next day for lunch! My wonton wrappers didn’t always stick together when folded but the taste was great. I don’t have a steam pot so I fried them to a crisp in the skillet, then added water to steam them. Excellent and they look impressive but I’m not likely to make these often due to the work involved. – Jan ’23
the recipe was nice but when i made it didn’t go well but thats to blame me so yea. nice recipe though 🙂
Recipe was very easy to make. I did substitute Bok Choy for the Chinese cabbage and it was delicious. The second to be we used the Chinese cabbage and the taste was so so. Needed a kick off something. Overall we’ll keep trying different proteins and continue to bring up the spice level.
Really bland on its own, the sauces don’t add much to the dumplings I find. They just taste like pork. I’ll be trying what some of the other users suggested in the comments to add a little bit more taste.
I added shrimp.
Good Recipe! I used ground chicken instead of pork. I sautéed the veggies first in olive oil and sesame oil and I added diced mushrooms. I seasoned my chicken with chili flakes, soya sauce, grated ginger and Chinese garlic hot sauce. I took the veggies off the stove and added the chicken. I then moved the mixture to a bowl and added the egg. They turned out amazing!! Soooo flavourful wowzers.
I love this but it takes a long time to prep
I added 1 egg to filling.
The Pork Dumplings were delicious. I had to adapt the recipe because I didn’t have Chinese cabbage. I chopped up Bok Choy instead along with a little cilantro and celery. It was wonderful.
I made this with a few items doctored. Great stuff. The best part is I will take the time to make the pork filler and then we just fried up as much as we wanted. I have enough to make it again for my family later this week. Also, I recommend if you’re frying them, give them an egg-white wash after you’ve sealed the wonton so they have a nice, golden crispyness.
This recipe was wonderful. I only made a dozen and froze the rest. I scooped 1 T. portions and froze on parchment paper on a cookie sheet. Then when froze, put in a freezer baggie. Will use in soup or make more dumplings.
I realised too late that I only had Pak Choi but I used it anyway and they were delish. Much easier to make than I expected and makes a LOT! Also tip…I would use light soy sauce next time. I used dark this time and it kind of stained them so although they were tasty they weren’t pretty
Very tasty dumplings. Made enough to have a few for leftovers
Excellent !!! I only added 1 tbs of 5 spices
I added Sriracha Chile-garlic sauce because we like all things hot. Sometimes I use the larger wonton wrappers because it the prep goes faster. Great recipe Thank you!
Great recipe, but I’m not eating pork right now so I tried to sub in shredded chicken. Flavor wasn’t totally right (that’s on me). Next time I wonder if I could try I different TYPE of chicken instead…Korean fried chicken? Something with a bit more flavor/kick?
Honestly so delicious! I should’ve halved the recipe as I ended up with a lot of extras. I froze the extras and boiled them (the ones I had already cooked were steamed in a bamboo steamer) and the dumplings lost their flavor. I’ll have to figure out a better method for next time or just half the recipe.
These are out of this world! I followed the recipe exactly as written. Note that they are time consuming but well worth the effort. You will have a ton of dumplings! Because my pork was previously frozen, I steamed the assembled dumplings, let them cool on a sheet pan then put the pan into the freezer. Once frozen, I stored them in ziplock bags. To cook, defrost and pan fry beef before serving.
Substituted minced cooked mushrooms instead of cabbage since I did not have any