Chinese Pork Dumplings
Delight in the flavors of traditional Chinese Pork Dumplings, a mouthwatering combination of tender ground pork, finely chopped cabbage, and fragrant aromatics like ginger and garlic, all bundled in delicate dumpling wrappers. This versatile recipe offers two cooking methods—steamed for a soft, juicy texture or pan-fried for that irresistible golden-bottomed crispness. Perfectly seasoned with soy sauce and sesame oil, these dumplings make a fantastic appetizer, party favorite, or even a satisfying main course. Ready in just one hour, they’re the ultimate balance of flavor and texture, ready to be dipped into your favorite savory sauce. Whether you're hosting or simply craving comfort food, these homemade dumplings will transport your taste buds straight to a bustling street market in China.
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Ingredients
- 450 grams ground pork
- 150 grams cabbage
- 3 stalks green onions, finely chopped
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon cornstarch
- 1 tablespoon ginger, minced
- 2 cloves garlic, minced
- 40 dumpling wrappers
- 1 teaspoon salt
- 2 tablespoons vegetable oil
- 125 milliliters water
Directions
Step 1
Finely chop the cabbage and place it in a large bowl. Sprinkle with 1 teaspoon of salt and let it sit for 10 minutes to draw out excess moisture.
Step 2
Squeeze the excess water from the cabbage and combine it with the ground pork, green onions, soy sauce, sesame oil, cornstarch, ginger, and garlic in the bowl. Mix well until thoroughly combined.
Step 3
Lay a dumpling wrapper on a clean surface and spoon about 1 tablespoon of the pork mixture into the center.
Step 4
Moisten the edge of the wrapper with water, fold it over to create a semicircle, and press the edges together to seal. If desired, pleat the edges for a decorative finish. Repeat with the remaining wrappers and filling.
Step 5
To steam the dumplings, arrange them in a steamer basket lined with parchment paper or cabbage leaves, leaving some space between each dumpling. Steam over simmering water for 10-12 minutes until the pork is cooked through.
Step 6
To pan-fry the dumplings, heat 2 tablespoons of vegetable oil in a non-stick skillet over medium heat. Add the dumplings, flat-side down, in a single layer. Cook for 2-3 minutes until the bottoms are golden brown.
Step 7
Add 125 ml of water to the skillet, cover with a tight-fitting lid, and steam for 7-8 minutes until the water has evaporated and the filling is cooked. Remove the lid and cook for another 1-2 minutes to crisp the bottoms again.
Step 8
Serve the dumplings hot with your preferred dipping sauce.
Nutrition Facts
| Serving size | (2873.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 7399.5 |
| Total Fat 174.2g | 0% |
| Saturated Fat 48.4g | 0% |
| Polyunsaturated Fat 22.7g | |
| Cholesterol 405mg | 0% |
| Sodium 11831.9mg | 0% |
| Total Carbohydrate 1224.3g | 0% |
| Dietary Fiber 45.5g | 0% |
| Total Sugars 6.2g | |
| Protein 281.9g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 643.4mg | 0% |
| Iron 46.0mg | 0% |
| Potassium 1728.1mg | 0% |
Source of Calories