The Liana Cafe House in Seattle’s International District is where you can find these Chinese dumplings. This recipe will show you how to create the traditional fried pork dumplings that are sold in a small takeout business!
| Prep Time: | 20 mins |
| Cook Time: | 1 hr |
| Total Time: | 1 hr 20 mins |
| Servings: | 5 |
| Yield: | 50 dumplings |
Ingredients
- ½ cup soy sauce
- 1 tablespoon seasoned rice vinegar
- 1 tablespoon finely chopped Chinese chives
- 1 tablespoon sesame seeds
- 1 teaspoon chile-garlic sauce (such as Sriracha®)
- 1 pound ground pork
- 3 cloves garlic, minced
- 1 large egg, beaten
- 2 tablespoons finely chopped Chinese chives
- 2 tablespoons soy sauce
- 1 ½ tablespoons sesame oil
- 1 tablespoon minced fresh ginger
- 50 dumpling wrappers
- ½ cup vegetable oil for frying, or as needed
Instructions
- Prepare dipping sauce: Combine soy sauce, rice vinegar, chives, sesame seeds, and chile sauce in a small bowl. Set aside.
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- Prepare dumplings: Mix pork, garlic, egg, chives, soy sauce, sesame oil, and ginger in a large bowl until thoroughly combined.
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- Place a dumpling wrapper on a lightly floured work surface and spoon about 1 tablespoon of the filling in the middle.
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- Wet the edge with a little water and crimp together forming small pleats to seal the dumpling. Repeat to form remaining dumplings.
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- Heat 1 to 2 tablespoons vegetable oil in a large skillet over medium-high heat. Place 8 to 10 dumplings in the pan and cook until browned, about 2 minutes per side.
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- Pour in 1 cup of water; cover and cook until the dumplings are tender and pork is cooked through, about 5 minutes.
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- Repeat to cook remaining dumplings, adding more oil and water for each batch.
- Serve dumplings with dipping sauce.
- Allrecipes Magazine
- Please note the differences in the recipe name, ingredient amounts, and filling options when using the magazine version of this recipe.
- Stir together 8 ounces finely chopped fresh shrimp, 1/4 cup chopped water chestnuts, 1 egg yolk, 1 tablespoon finely chopped Chinese chives or chives, 1 tablespoon less-sodium soy sauce, 1 1/2 teaspoon minced fresh ginger, and 1 teaspoon toasted sesame oil in a bowl.
- Cook 3/4 cup chopped shiitake or button mushrooms in a large skillet over medium heat until all liquid has evaporated and mushrooms are tender; cool. Transfer to a bowl and mix with 1/3 cup pressed and chopped extra-firm tofu, 1 egg yolk, 1 tablespoon Chinese chives or chives, 1 tablespoon less-sodium soy sauce, 1 1/2 teaspoons minced fresh ginger, 1 teaspoon toasted sesame oil, and 1/4 teaspoon Chinese 5-spice.
Nutrition Facts
| Calories | 540 kcal |
| Carbohydrate | 50 g |
| Cholesterol | 103 mg |
| Dietary Fiber | 2 g |
| Protein | 28 g |
| Saturated Fat | 7 g |
| Sodium | 2373 mg |
| Sugars | 1 g |
| Fat | 25 g |
| Unsaturated Fat | 0 g |
Reviews
Wow. I had to make this for a project and it is absolutely amazing.
These are great! And the accompanying dipping sauce packs a great salty, umami punch The recipe calls for Chinese chives. I used regular chives and these worked fine. I served the dumplings with egg fried rice, tender stem broccoli, prawn toast, prawn crackers, and fortune cookies. Note, a few of these are quite filling in themselves.
FANTASTIC
This was great! Everyone in the family loved it even the grandchildren. I had family visiting in town and they requested twice. It’s time consuming but worth it. It saved time to prepare the filling the night before and then wrap the next day. Next time I will try with shrimp.
I love me some dumplings! I like trying different fillings when I make dumplings, chicken/cabbage/glass noodles/cheese…Next up I want to try Korean fried chicken dumplings!
Delicious! First attempt ever at Chinese Dumplings, and couldn’t have turned out much better. Made about 50 dumplings with this recipe. Followed it pretty much as written. We really liked the extra zing of the sauce. Gonna try to freeze the leftovers to see how that goes. Thanks!!
These were excellent! Lighter than most restaurants. We steamed them first, then pan fried what we wanted to eat. Froze the steamed dumplings that were left over…
These dumplings are SOOOOOO amazing and so easy! thank you for sharing the recipe! I also totally appreciate the video, I would love to see a video on how to make the wrappers even! Thank you!
I followed the ingredients and they tasted exactly like the wontons from a Chinese restaurant. I used them in wonton soup and boiled them in the broth then added chopped green onions and soy sauce. Voila!
Loved it. Great job an thank you
Pretty Good! I like to add extra ginger and finely diced water chestnuts and shiitake mushrooms, but it’s good just like it is but texture wise the water chestnuts and mushrooms make it banging!!!!
Great recipe, very tasty
This recipe can’t get easier. Easy to follow and the dipping sauce was spot on. I didn’t have the chives so I used scallions. This will be a mainstay recipe. I think these dumplings might even go into wonton soup. My husband also loved these.
The dumplings were wonderful!
Made these little guys during lockdown because I kept buying them at grocery store, of course I tweaked recipe a little with what was on hand in fridge. I have now made them several times as they are sooooooo easy to make and cook, I made with shrimp,chicken added cucumber,ohhhh and the best part is you make up about 30 and freeze them ,then just pullout how ever many you need. One of my friends thought I was lying about making them had to show him frozen ones….big thumbs up!!!
Whole family loved it! So easy to make. Children had fun making their own. Thanks!!!
My daughter and I made these tonight and they were wonderful. The dipping sauce was a little too sour however I may need to check my vinegar.
Great recipie. I use the same pork recipie for vietnamese sandwiches.
We absolutely loved it! Followed the recipe exactly and they tasted like we bought them from a restaurant. Will be making them again!
AMAZING! Another successful boredom buster for the covid19 shutdown. I may not be able to eat out, but I don’t miss it at all with these great recipes!
Easy recipe, taste just like Chinese restaurant I work at.