Pork Dumplings Recipe

These are amazingly good! I used ground turkey because my sister was visiting and she doesn't eat pork. While still very good, ground turkey will leave a little bit of "turkey" aftertaste, so I can't wait to try them with pork! I used a bag of angel hair coleslaw mix for a cabbage short-cut and that worked very well. We boiled our dumplings in salted water for five minutes and they were fabulous--didn't need to be fried at all! (A Chinese friend of ours from Beijing introduced us to this low-fat alternative!) For a dipping sauce we used 2 T. soy sauce, 1/2 t. vinegar (rice vinegar is best but all I had was white vinegar) and a drop of sesame oil. After boiling all the dumplings we added sliced green onions to the water and served it as a light broth soup alongside the dumplings (also traditionally Chinese). Four of us easily ate all of the dumplings as the main dish. An amazing dinner!

To freeze them....this is what i do. take a cookie sheet or whatever that covers a large surface and is flat (but make sure it fits in your refrigerator)and put the fresh dunpings on the sheet, making sure that the dumpings do not touch. then freeze them until they are rock hard. now just remove them and throw them into a bag to put in a freezer, etc. to cook: boil water and put these frozen dumpings in. boil until soften (and make sure the filling is cooked of course)

I omit soy sauce and egg, and use a tablespoon of kosher salt split. Cut cabbage and sprinkle two teaspoons of kosher salt on it and toss. Set aside and work on the filling while moisture is drawn out of cabbage. Once filling is complete, wring out cabbage and add to the filling. Two teaspoons of salt seems like a lot, but most will leave with the squeezed out moisture. Add last teaspoon of salt directly to the filling, or use less if you think it is too much salt. I use a piping bag and spray bottle of water to fill and wet the wrappers. I do 9 to 12 wontons at a time. I moisten them all at once with the spray bottle, and then fill and seal. Once sealed, I moisten the outside with the spray bottle, and give each 3 to 6 pleats. I mist finished ones every so often until they make it to the freezer. I cook them directly from frozen. I use a nonstick pan with lid. Place 3/4 to 1 cup of water in the bottom of the pan, and drizzle a tablespoon or two of oil in as well. Put frozen dumplings in the pan and place the lid on tightly. Cook on med-high heat until all the water has boiled off (it will boil off even if lid is tight). Once the water has almost all boiled off, remove the lid and turn down to med-low or low heat until bottom of dumpling are brown and crisp. If you want more sides crisp (mine have 3 sides), flip them. With my assembly line method I can do a whole batch in about an hour, and it makes a BIG bag for freezer.

Excellent!!! Have made these on two different times for parties and have been complimented over and over! The recipe makes a lot so I usually freeze about 1/2 on a cookie sheet then throw in a freezer bag - great to make later for dinner with a nice salad. I've both steamed in lettuce leaves and sauteed - the best method for me has been to brown in a wok type pan with cooking spray for about 3 minutes, flip them, then add about 1/3 cup of water to bottom of the pan and cover for about 15 minutes on low heat or until the water is evaporated - REALLY GOOD! Serve with mixture of 2tbsp rice wine vinegar, 1 tbsp dark sesame oil, 2 tbsp soy sauce, and two thinly chopped scallions from previous review - Thanks for this great recipe!

Excellent recipe and great as described. I made a few improvements and used 1lb lean ground pork and a half pound of frozen raw shrimp. Also I substituted organic red chard for the cabbage. Pan frying gives them a nice crunchy texture. Low-med heat and cover with lid to cook through. Also in my opinion all dumplings should be served with a mixture of rice vinegar and soya sauce.

I don't eat pork, so I didn't taste , but made for my family as a main dish. All loved it, asked to have again. Couldn't find won ton wraps, so made in egg roll form. Recipe yielded 12. Didn't take long as others have suggested. Browned pork w ginger root first, then baked. Used kale based cabbage. Nice change from my "regular" meals...will definitely make again, also as appetizers. Thank you!

I have made these several times. Takes time to assemble, but so worth it. Used carrots (super easy as I chopped them in a blender) in place of the cabbage. Post steaming, kids love it with a soy sauce and ketchup dip or sauted lightly with in soy and sesame oil. For some spice, I have added a cayenne to the meat mixture and saute post steaming in sriracha, soy, and sesame. With leftover meat filling, I threw in some panko bread crumbs and turned them into meatballs...YUM!

I gave a 4 instead of 5 stars only because I found the steaming time to be only 10 minutes rather than the 15-20 suggested in the recipe. They came out very nicely (I added chopped cilantro and minced carrots to the mix to up the nutrient value and flavor). This was my first time making dumplings at home so I followed the recipe closely. I'm pleased with the outcome and thought they tasted just like Chinese takeout. For added flavor, I also made a dipping sauce of reduced sodium soy sauce, a teaspoon of toasted sesame oil, red pepper flakes, and a squeeze or two of honey. I let that settle while I made the dumplings. It was a perfect match!

I wish I could give it higher than a 5 star! I made these using regular cabbage. That's all I had and couldn't find Chinese cabbage. These were amazing! I made them for a party of about 30 people. I made them ahead of time. And thank God I did. The. I made the mixture and let it sit for a few hours to let the cabbage soften. Then stuffed them. I put them on a sheet pan and froze them. When frozen I moved them to a zip lock bag in the freezer. They are very time consuming. But so worth it! The day of the party I would put about 8 in a pot of boiling salted water. Then cook till they floated and a little extra. I couldn't make them fast enough. My husband and brother took over cooking so that I could do other things. But we had two pots going and still not fast enough. I wish I had another way to make them faster or ahead of time. But you don't want them to dry out. They should be moist.

I used pork sausage instead of ground pork and it was amazing!! I did what another reviewer suggested and browned them in a pan with cooking spray, then dumped in a cup of chicken stock and covered, then once all the fluid boiled out I browned again on both sides and they were awesome!

Delicious!! I added shiitake mushrooms and cooked the dumplings by first frying one side for a couple of minutes, then adding 1c water and steaming in the skillet for 5 min. Will definitely make again.

Sooo tasty. First time I made them the dumpling got stuck to the bottom of the pan, so I had scrambled dumplings. Looked disgusting since I burnt and mixed the dough and meat, but the taste was so good, it compensated for my bad skills in cooking. Totally recommend even if you are a beginner, just don't burn them!

I steamed my dumplings in frying pan then at last minute added some sesame oil to pan and fried them til crispy!

Very easy to make and definitely worth the effort. I didn’t have any cabbage, but added mushrooms and peppers instead. Very tasty.

This was so good and easer than I thought, I even bought a bamboo steamer for the occasion… will make this over and over ❤️

So comforting, I’ll make it again soon.

Authentic and flavorful. Maybe add some oyster sauce to really make it pop.

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!!!!!!!

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

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