Pork Dumplings

Total Time Prep: 1 hour Cook: 25 min.
Yield about 3 dozen
Learn how to make Chinese pork dumplings in your kitchen to celebrate Lunar New Year (or just because).

Ingredients

  • 12 ounces lean ground pork
  • 2 green onions, minced
  • 2 tablespoons minced fresh gingerroot
  • 2 garlic cloves, minced
  • 3 tablespoons soy sauce
  • 1 tablespoon sesame oil
  • 1 package (10 ounces) round pot sticker or gyoza wrappers
  • 1 tablespoon canola oil
  • 1/2 cup water
  • DIPPING SAUCE:
  • 1/4 cup soy sauce
  • 1 tablespoon minced fresh gingerroot
  • 2 tablespoons rice vinegar
  • Optional: Sesame seeds and thinly sliced green onions

Directions

  1. In a large bowl, combine the first 6 ingredients; mix lightly but thoroughly.
  2. Place 1 level tablespoon filling in the center of 1 wrapper. (Cover remaining wrappers with a slightly damp paper towel until ready to use.) Moisten half of the wrapper edge with water. Fold wrapper over filling; pinch center to adhere. On each side of the pinched area, pleat the front wrapper edge 3 times to form a pleated pouch. Pinch edge to seal. Stand dumpling on a baking sheet, gently flattening the bottom. Repeat with remaining wrappers and filling.
  3. In a large skillet, heat oil over medium heat. Add dumplings, flat side down, and cook until golden brown on 1 side, 3-5 minutes. Add 1/2 cup water; cook, covered, until most of the water has evaporated, about 5 minutes. Remove lid; cook until water has evaporated and filling is no longer pink, 1-2 minutes.
  4. Meanwhile, in a small bowl, stir together dipping sauce ingredients. Serve hot dumplings with dipping sauce and, if desired, sesame seeds and green onions.

Nutrition Facts

1 dumpling with about 1/2 teaspoon sauce: 49 calories, 2g fat (0 saturated fat), 6mg cholesterol, 222mg sodium, 5g carbohydrate (0 sugars, 0 fiber), 3g protein.

I grew up eating this pork dumpling recipe. My mom used to make them, and my brother and I would sit in the kitchen to help her make around 100 dumplings in one sitting! We used to freeze them and eat them throughout the month. Emma Lovewell, New York, New York
Recipe Creator

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