Pork Dumplings

  4.6 – 287 reviews  

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

  1. 100 (3.5 inch square) wonton wrappers
  2. 1 ¾ pounds ground pork
  3. 1 tablespoon minced fresh ginger root
  4. 4 cloves garlic, minced
  5. 2 tablespoons thinly sliced green onion
  6. 4 tablespoons soy sauce
  7. 3 tablespoons sesame oil
  8. 1 egg, beaten
  9. 5 cups finely shredded Chinese cabbage

Instructions

  1. 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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  3. 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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  5. Dotdash Meredith Food Studios
  6. 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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  8. 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

John Moore
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!!!!!!!
Noah Smith
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
Andrew Nunez
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
Keith Ramirez
the recipe was nice but when i made it didn’t go well but thats to blame me so yea. nice recipe though 🙂
Gregory Harris
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.
Michael Parker
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.
Terry Smith
I added shrimp.
Tom Greer
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.
Andrew Martinez
I love this but it takes a long time to prep
Jerry Brown
I added 1 egg to filling.
Brian Booker
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.
Jason Gonzalez
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.
Amber Kirby
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.
Brad Hartman
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
Brian Hart
Very tasty dumplings. Made enough to have a few for leftovers
Kelly Adams
Excellent !!! I only added 1 tbs of 5 spices
Scott Rice
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!
Mr. Chad Evans
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?
Christopher Soto
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.
Mrs. Danielle Martinez
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.
Amanda Ashley
Substituted minced cooked mushrooms instead of cabbage since I did not have any

 

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