Chinese Pork Dumplings Recipe

Hubby says these are A++ Better than the best Chinese restaurant dumpling he has ever had. A couple of tips, don't over fill or your dumplings will be hard to fold and will pop open when you cook them. Wet your fingers while folding and pinching shut - if any of them appear to be coming apart just wet your fingers and pinch them shut. These are great to make ahead and freeze. Great for last minute company or a quick and tasty dinner. Thanks for a wonderful recipe. It's a Keeper! Update: Chinese Chives are longer and thicker than regular chives. If you can't find Chinese chives just use regular chives or garlic chives.

I lived in China for 5 years and these are authentic. I have had better dipping sauce. But I did add about 3-4 tablespoons of brown sugar which did help. I found the round wrappers in the frozen section at a Chinese grocery store or now at the regular store in the produce section. I also added purple cabbage to the inside. And then I did a version with cut up shrimp instead of pork. DO NOT OVERFILL them because they will break. When cooking, I boiled them or cook them in water for about 5 minutes first. You can eat them that way if you you want to cut out the excess fat from frying. Then I fried them in oil (a few minutes on each side until they are golden brown and crispy). They were fantastic. The next time I tried cooking as written and I thought adding 1cup of water was way too much. They turned out soggy but still yummy. You can put anything you want inside the wrappers like water chestnuts or a different kind of meat, but this is a great guide.

Very good. Made these several times. Up there with some of the best I have had, whether homemade or out. I made exactly to recipe and it is spot on, no adjustments needed in my opinion. I have also substituted the pork with ground chicken and it was very good. Add a few TBS's of water as the chicken is leaner and tends to be drier. I made my own wrappers by taking 3 cups of flour, 1 TBS of vital wheat gluten, one cup of hot water and mix, add 3 TBS of cold water, knead and let rest at least 30 minutes and divide into 48 (4 equal, 4 equal, 3 equal) pieces and roll into slightly bigger than 3" rounds with rolling pin.

Turned out really well, flavours were nicely balanced. I used regular fresh chives though, and an extra clove of garlic. I also put freshly chopped red chili right into the dumplings instead of the sauce (I did not make the sauce). I also added grated green cabbage for texture (and a little healthier). I've also made this recipe with ground caribou meat, and extra lean ground bison -- flavours still worked well! When using a leaner meat though they can turn out a bit dry, I'd recommend a little broth or oil be added in that case.

These are delicious! My mother and I made these at separate times with some changes. My mom added chopped raw shrimp to the pork filling. Oh so scrumptiously delicious! I made mine with ground beef instead of pork and also chopped shrimp and 2 cups of shredded cabbages. My husband and I love it! It just taste so much better with shrimp and cabbages. You can omit the egg if using chopped up shrimp since either ingredient binds the filling. For cooking, we pan fry one side for two minutes, then pour in 3 tablespoons of water instead of a cup and let the water evaporate and then flip them to sizzle on one side for 2 minutes to let it make them crispy.

I make these all the time. Quick tip. Use chicken broth instead of water to steam. I freeze the broth in ice cube trays, then transfer them to a ziploc bag. After frying, i throw in one chicken broth ice cube, put the top on and let them steam a few minutes. Broth really adds to the already complex flavors. We generally just use soy, rice wine vinegar, chopped scallions and a drop or two of sesame oil for the dipping sauce. Great recipe.

Excellent! I am half Taiwanese and grew up going to Chinatown (NYC) and living in a "Chinatown" in Queens. I know dumplings, wontons, soup dumplings, whatever! I've never ventured making them myself until now. Having my eldest son help make these reminded me of the days of helping to prepare them when I was a little girl. I followed the recipe to a T but after trying it that way here are the changes I made. I added sugar and ginger to the dipping sauce. I also tried frying them and then boiling them as stated. Boiling made them floppy so to save prep time and crunchiness I only fried them and then kept them warm in the oven. They stayed wonderfully crunchy and was a big hit with the family. Btw, I once had over 250 dumplings in my one and only freezer that I hoarded after hearing the local Chinese market was closing. We loved our dumplings and we missed them terribly. Now we can get our fill!

Made these little guys during lockdown because I kept buying them at grocery store, of course I tweaked recipe a little with what was on hand in fridge. I have now made them several times as they are sooooooo easy to make and cook, I made with shrimp,chicken added cucumber,ohhhh and the best part is you make up about 30 and freeze them ,then just pullout how ever many you need. One of my friends thought I was lying about making them had to show him frozen ones....big thumbs up!!!

Best tasting dumplings ever and the dipping sauce is over the top. The first batch I cooked, the cup of water was too much for the pan and they were a little soggy. Second batch, I put only about 1/4 " of water in the pan and raised the heat to high and they came out much better. I made 45 with this batch, froze most of them and they defrosted well with no noticeable loss of flavor. When defrosting, put some flour or spray oil on the plate to prevent sticking.

Big hit! Did not have cabbage so this was the perfect recipe for me. Doubled the recipe. Froze extra and used a month later. Still perfect, just added more water and cooked for a longer period to make sure they were cooked through.

These were excellent! Lighter than most restaurants. We steamed them first, then pan fried what we wanted to eat. Froze the steamed dumplings that were left over...

My family and I absolutely love these.

Best dumpling recipe and so simple!! Everyone in my family begs for these!!!

This recipe was really good! It was easy to make too. It was a touch on the salty side for my family. when I make it next time I will just cut back on the soy sauce just a bit.

This dumpling recipe is great!

I’ll definitely make this for holidays too.

WOW, these are better than takeout! I loved the dipping sauce! I did use low-sodium soy sauce, I will definitely be making these again. They freeze well too!

Wow. I had to make this for a project and it is absolutely amazing.

These are great! And the accompanying dipping sauce packs a great salty, umami punch 😋 The recipe calls for Chinese chives. I used regular chives and these worked fine. I served the dumplings with egg fried rice, tender stem broccoli, prawn toast, prawn crackers, and fortune cookies. Note, a few of these are quite filling in themselves.

FANTASTIC