Chinese Pork Dumplings Recipe

TinaTsaiPosted by

Chinese New Year is on Friday, February 12 this year, and one of things we do for the New Year… is celebrate it by eating! And one of the things eat for the New Year is – you guessed it – dumplings! In honor of Chinese New Year I’m sharing my family’s Chinese Pork Dumplings Recipe!

About Chinese Dumplings

First things first – a little intro to the famous Chinese dish of dumplings!

What are Chinese dumplings called?

Chinese dumplings are called Jiaozi in Mandarin Chinese.

Why do Chinese eat dumplings on new year?

This is kind of fun! Traditionally, dumplings symbolize longevity and wealth. This is because their shape looks similiar to these gold ingots that existed as an old Chinese currency known as Yuanbao! Here’s an example of one:

How long can Chinese dumplings stay in the fridge?

Depends on if they are uncooked or cooked.

If they are cooked, they’ll last for about 3-5 days in the fridge.

If they are uncooked dumplings, and don’t plan to eat them soon, I recommend storing them in the freezer. This is because uncooked dumplings will only stay fresh for up to about 3 days in the fridge.

However, if you freeze uncooked dumplings, they lasts 3-6 months. If it’s a vegetarian one it can last up to 6 months, but if it’s got meat in it, it lasts about 3 months.

Dumpling Wrappers

You can find these in your local Asian supermarket or on Amazon. You can also make it from scratch! Here’s a few recipes:

Homemade dumpling wrappers

Basic Dumpling Dough

How to Make Dumpling Wrappers

If you’re buying it – make sure to buy the round ones in the shape of circles. The square ones are for wontons!

How to make Chinese pork dumplings?

OKAY – here’s the good stuff. There’s really plenty of different types of dumplings you can make – but this Chinese Pork Dumplings Recipe is how we usually make it at my house. Pretty customizable – so if you decide you want to use ground beef or ground chicken instead, go ahead. If you want to sub the veggie you can too!

Ingredients

Dumplings

  • 1 lb napa cabbage, chopped finely, pat dry
  • 2 tsp salt
  • 1 lb ground pork
  • 3 scallions, chopped
  • 1 egg
  • 1 tbsp cornstarch

Dipping Sauce

  • 2 small cloves garlic, minced
  • 4 tbsp soy sauce
  • 2 tbsp rice wine vinegar
  • 2 tsp sesame oil
  • 1 tsp sugar
  • 1 tsp hot chili oil (optional)

Instructions

Filling

First thing first, we’re going to put the chopped napa cabbage in a large plate or bowl and sprinkle with salt. Let it sit for 10-15 minutes. There should be lots of moisture/water released from the cabbage. Squeeze the cabbage and drain.

In a large bowl, mix cabbage, ground pork, scallions, egg, and cornstarch until thoroughly combined.

My dog was very interested in the meat filling lol

Wrapping

Prepare your dumpling wrapping station but sprinkling flour on either a large plate or baking sheet. Have your dumping wrappers near by, a bowl of water, a spoon, bowl of filling, and the plate/baking sheet with flour near by.

Learn how to make delicious Chinese Pork Dumplings, Potstickers, and the yummy dipping sauce that goes with it with this recipe!

Now place a dumpling wrapper on your hand, and spoon about 1 tbsp of filling in to the center of the dumpling wrapper.

Dip your finger in to the water and wet the entire circle/edge of the the dumpling wrapper. The easy way now is to fold the circle in half and pinch together the sides touching to close up the dumpling.

Learn how to make delicious Chinese Pork Dumplings, Potstickers, and the yummy dipping sauce that goes with it with this recipe!

If you want to make it real fancy you can do what my mom has taught me in this video:

Place the wrapped dumpling on the baking sheet / plate with flour sprinkled on it. Be sure to not crowd with other dumplings you are going to place on there.

Repeat with remaining dumpling wrappers and filling until you run out!

Chinese Pork Dumplings Recipe
Chinese Pork Dumplings Recipe

The next step depends on whether you are cooking it now, how you want to cook it, or if you’re freezing it. Normally we cook a few now, and then freeze the rest for the future! As mentioned they could last up to 3 months in the freezer uncooked so it’s awesome.

Boiled Dumplings

Boil a pot of water. Once boiling, carefully place dumplings in to the boiling water and stir a little. It will stop boiling. Bring it to a boil again, and add 1/2 cup of cold water. Stir again to prevent the dumplings sticking. Bring to a boil one more time and then add another 1/2 cup of water. The dumplings should now be floating on top of the water. Remove from heat and serve with dumpling sauce!

Chinese Pork Dumplings Recipe
Chinese Pork Dumplings Recipe

Potstickers

Heat 1 to 2 tablespoons vegetable oil in a large skillet over medium-high heat. Place dumplings in the pan, try not to overlap and crowd. Cook until browned, about 2 minutes per side. Add enough water for it to reach halfway height of the dumplings and cover. Let it cook covered for about 5 minutes or until the dumplings are tender and cooked thoroughly. Remove from heat and serve with dumpling sauce!

Chinese Pork Dumplings Recipe
Chinese Pork Dumplings Recipe
Chinese Pork Dumplings Recipe

Freezing for later

To freeze, wrap the baking pan/large dish with saran wrap and pop in freezer. Once the wontons are frozen, you can also remove from the baking pan and place them in a giant zip lock bag (this is what we do).

Dipping sauce

This one is easy – just mix all the dipping sauce ingredients and you’re done!

That’s it! Dumplings are the bomb dot com! Here’s me about to eat it.

Chinese Pork Dumplings Recipe
Chinese Pork Dumplings Recipe

Chinese Pork Dumplings Recipe

Ingredients

Dumplings

  • 1 lb napa cabbage, chopped finely, pat dry
  • 2 tsp salt
  • 1 lb ground pork
  • 3 scallions, chopped
  • 1 egg
  • 1 tbsp cornstarch

Dipping Sauce

  • 2 small cloves garlic, minced
  • 4 tbsp soy sauce
  • 2 tbsp rice wine vinegar
  • 2 tsp sesame oil
  • 1 tsp sugar
  • 1 tsp hot chili oil (optional)

Instructions

Filling

First thing first, we’re going to put the chopped napa cabbage in a large plate or bowl and sprinkle with salt. Let it sit for 10-15 minutes. There should be lots of moisture/water released from the cabbage. Squeeze the cabbage and drain.

In a large bowl, mix cabbage, ground pork, scallions, egg, and cornstarch until thoroughly combined.

Wrapping

Prepare your dumpling wrapping station but sprinkling flour on either a large plate or baking sheet. Have your dumping wrappers near by, a bowl of water, a spoon, bowl of filling, and the plate/baking sheet with flour near by.

Now place a dumpling wrapper on your hand, and spoon about 1 tbsp of filling in to the center of the dumpling wrapper.

Dip your finger in to the water and wet the entire circle/edge of the the dumpling wrapper. The easy way now is to fold the circle in half and pinch together the sides touching to close up the dumpling.

If you want to make it real fancy you can do what my mom has taught me in the video in the blog post.

Place the wrapped dumpling on the baking sheet / plate with flour sprinkled on it. Be sure to not crowd with other dumplings you are going to place on there.

Repeat with remaining dumpling wrappers and filling until you run out!

The next step depends on whether you are cooking it now, how you want to cook it, or if you’re freezing it. Normally we cook a few now, and then freeze the rest for the future! As mentioned they could last up to 3 months in the freezer uncooked so it’s awesome.

Boiled Dumplings

Boil a pot of water. Once boiling, carefully place dumplings in to the boiling water and stir a little. It will stop boiling. Bring it to a boil again, and add 1/2 cup of cold water. Stir again to prevent the dumplings sticking. Bring to a boil one more time and then add another 1/2 cup of water. The dumplings should now be floating on top of the water. Remove from heat and serve with dumpling sauce!

Potstickers

Heat 1 to 2 tablespoons vegetable oil in a large skillet over medium-high heat. Place dumplings in the pan, try not to overlap and crowd. Cook until browned, about 2 minutes per side. Add enough water for it to reach halfway height of the dumplings and cover. Let it cook covered for about 5 minutes or until the dumplings are tender and cooked thoroughly. Remove from heat and serve with dumpling sauce!

Freezing for later

To freeze, wrap the baking pan/large dish with saran wrap and pop in freezer. Once the wontons are frozen, you can also remove from the baking pan and place them in a giant zip lock bag (this is what we do).

Dipping sauce

This one is easy – just mix all the dipping sauce ingredients and you’re done!

Nutrition Information:
Yield: 50 Serving Size: 1 dumpling
Amount Per Serving: Calories: 36Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 12mgSodium: 173mgCarbohydrates: 1gFiber: 0gSugar: 0gProtein: 3g

The nutrition information for this recipe is an approximate total per serving. Please double check the nutrition information for your exact ingredients and brands for more precise nutrition information. Assumes makes 50 dumplings.

Did you like this recipe?

If so, follow my Pinterest account for more delicious recipes here! If you make it, sure on Instagram and remember to hashtag #ohsnapletseat 🙂

Pin for later!

Chinese Pork Dumplings Recipe

If you liked these Chinese Pork Dumplings Recipe, you might want to check out my Chinese Wontons recipe here!

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.