Chinese pork dumplings

Adapted from The Woks of Life and this version!


  • 2 lbs. green leafy vegetable (we used Napa cabbage)
  • 1 pounds ground pork (or ground chicken, fattier the better)
  • 1 egg
  • ⅔ cup Shaoxing rice wine
  • ½ cup oil
  • 3 tablespoons sesame oil
  • 1 tablespoon salt
  • 3-4 tablespoons soy sauce
  • ¼ teaspoon white pepper

Dumpling Wrappers:

  • 7 cups all-purpose flour
  • 2 1/4 cups water


  1. Put the flour in a large mixing bowl. Gradually add the water to the flour and knead into a smooth dough. This process should take about 10 minutes. Cover with a damp cloth and let the dough rest for an hour.
  2. Wash the vegetables thoroughly and blanch them in a pot of boiling water. Transfer them to an ice bath to cool. Ring out all the water from the vegetables and chop very finely. You can also add a little bit of salt to get more water out! Wring it well with a towel after!
  3. In a large bowl, stir together the vegetables, meat, wine, oil, sesame oil, salt, soy sauce, white pepper, and ⅔ cup water. Mix for 6-8 minutes, until very well-combined and almost paste-like in texture.
  4. Begin assembling the dumplings! The best way to do this is to divide the dough into manageable pieces and then rolling each piece into a rope. Cut them into small pieces (in a size similar to if you were cutting gnocchi, or about the size of the top part of your thumb).
  5. Roll the pieces out into circles, and add about 1 1/2 teaspoons of filling to the center (it helps if you have an assembly line going, with one person cutting out the dough pieces, one person rolling it out, and one person filling/folding).
  6. Wrap the dumplings: dampen the edges of each circular dumpling wrapper with some cornstarch-water slurry. Put a little less than a tablespoon of filling in the middle. Fold the circle in half and pinch the wrapper together at the top. Then make two folds on each side, until the dumpling looks like a fan. Make sure it’s completely sealed. Repeat until all the filling is gone, placing the dumplings on a baking sheet lined with parchment so they aren’t touching.
  7. If you’d like to freeze them, wrap the baking sheets tightly in clean plastic grocery bags and put the pans in the freezer. Allow them to freeze overnight. You can then take the sheets out of the freezer, transfer the dumplings to freezer bags, and throw them back in the freezer for use later.
  8. To cook the dumplings, boil them or pan-fry them. We steamed!
  9. Serve with Chinese black vinegar, chili sauce, or your favorite dumpling sauce! (I’ve never been a fan of black vinegar dipping sauce.)

MAKES 8-10 DOZEN. If the wrappers start to dry out, wrap them in a damp kitchen towel and put them in a sealed plastic bag for a couple hours to soften back up. 2 cups chopped shiitake mushrooms (with minced ginger, onion, carrot) can also make vegetarian dumplings! We could have alternatively used other greens like baby bok choy, but I was putting that in a stir friend nian gao dish. And originally I wanted to use Chinese chives, but didn’t because they were $5/lb!!

The chicken and zucchini version from Woks of Life


4 comments on “Chinese pork dumplings

  1. judith king says:

    I dont think I will try to make them myself 


  2. […] 2 packages dumpling wrappers (see recipe from Pork dumplings) […]


  3. […] Pork and cabbage dumplings […]


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