Name: Chinese Pork Dumplings Recipe
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Cuisine: Chinese
Ingredients: 1 pound lean ground pork; 4 large napa cabbage leaves, minced; 6 stalks green onion, minced; 7 shiitake mushrooms, minced (rehydrated if dried); 1/2 cup minced bok choy; 1/2 cup minced bamboo shoots; 2 garlic cloves, minced; 3 tablespoons minced fresh ginger; 3 tablespoons low sodium soy sauce; 2 tablespoons corn starch; 1 tablespoon sesame oil; 2 teaspoons sriracha (optional); 36 wonton wrappers; 2 tablespoons vegetable oil; Water (as needed for sealing); 4 tablespoons low sodium soy sauce; 1 ½ tablespoons rice vinegar; 1 ½ tablespoons rice wine; 1 teaspoon chili oil or chili sauce/paste (to taste, optional); Green onions (optional garnish)

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Introduction

Chinese dumplings are a delightful blend of juicy pork and fresh vegetables wrapped in tender wonton skins. They can be pan-fried for a crispy bottom or steamed for a softer bite, making them a versatile dish perfect for any occasion.

A close-up image of a stack of pan-fried dumplings on a white plate, showing layers of golden brown crispy bottoms with a slightly charred texture, topped with smooth, pale yellow dough folds, and sprinkled with small white sesame seeds and thin slices of green onion scattered across. The dumplings have a plump, curved shape with some edges showing a pleated pattern. The background is a soft white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 pound lean ground pork
4 large napa cabbage leaves (minced)
6 stalks green onion (minced)
7 shiitake mushrooms (minced, if dried – rehydrated and rinsed carefully)
1/2 cup minced bok choy
1/2 cup minced bamboo shoots
2 garlic cloves (minced)
3 tablespoons minced fresh ginger
3 tablespoons low sodium soy sauce
2 tablespoons corn starch
1 tablespoon sesame oil
2 teaspoons sriracha (optional, non-traditional but adds flavor)
36 wonton wrappers
2 tablespoons vegetable oil
Water (as needed)
Soy sauce (for serving)
Green onions (optional garnish)

4 tablespoons low sodium soy sauce (for dipping sauce)
1 ½ tablespoons rice vinegar (for dipping sauce)
1 ½ tablespoons rice wine (for dipping sauce)
1 teaspoon chili oil or chili sauce/paste (to taste, optional for dipping sauce)

Instructions

Step 1: In a large bowl, combine the ground pork, minced napa cabbage, green onions, shiitake mushrooms, bok choy, bamboo shoots, garlic, ginger, soy sauce, corn starch, sesame oil, and sriracha until well mixed.
Step 2: Prepare a clean workspace with wonton wrappers, the pork filling, a small bowl of water, and chopsticks for assembling.
Step 3: Place about 1 tablespoon of filling in the center of each wonton wrapper. Wet your finger and run it along the edges of the wrapper to help seal it. Avoid overfilling to prevent filling from spilling during cooking.
Step 4: For round wrappers, fold over to form a half-moon shape and pinch edges to seal. For square wrappers, fold into a triangle, pinch edges closed, then wet the two corners and fold them over the center to form a purse shape.
Step 5: You can freeze the uncooked dumplings for later or proceed to cook them fresh.
Step 6 (Pan Fry): Heat a large skillet over medium-high heat and add 2 tablespoons vegetable oil. Place dumplings in a single layer with space in between. Fry until the bottoms turn golden brown, lifting occasionally to check.
Step 7: Add 1/3 cup water to the skillet and cover with a tight lid. Cook until the water evaporates completely.
Step 8: Remove the lid, reduce heat to medium or medium-low, and cook for an additional 2 minutes to crisp the bottoms again. Remove from heat and serve with soy sauce or dipping sauce and sliced green onions.
Step 9 (Steam Only): Arrange dumplings in a steamer basket on a single layer of cabbage leaves or parchment paper. Steam for about 8 minutes until cooked through. Serve with dipping sauce as desired.
Step 10 (Potsticker Sauce): Whisk together soy sauce, rice vinegar, rice wine, and chili oil or sauce in a shallow bowl. Serve as a dipping sauce. This can be made ahead and stored in the fridge up to one week.

Tips & Variations

Use sriracha in the filling for a subtle spicy kick, or omit for a traditional flavor.
Substitute pork with ground chicken or turkey for a lighter option.
Freeze uncooked dumplings on a baking sheet before transferring them to a sealed bag to prevent sticking.
Add finely chopped water chestnuts for extra crunch.

Storage

Store cooked dumplings in an airtight container in the refrigerator for up to 3 days. Reheat by pan-frying or steaming until warmed through. Uncooked dumplings freeze well for up to 1 month; cook from frozen without thawing, adding a few extra minutes to cooking time.

How to Serve

A close-up view of a pile of golden-brown pan-fried dumplings stacked in a white bowl, showing seven to eight dumplings with slightly crisp browned bottoms and soft, light beige tops. The dumplings have smooth, slightly shiny dough with fine pleated edges. Scattered small white sesame seeds and finely chopped green scallion pieces add texture and fresh color contrast on top. The background is a white marbled surface, enhancing the warm tones of the dumplings. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use store-bought dumpling wrappers instead of wonton wrappers?

Yes, store-bought dumpling wrappers work well and are often thicker, which some prefer. Just adjust cooking times slightly as thicker wrappers may take longer to cook.

What if my dumplings fall apart during cooking?

Make sure not to overfill your wrappers and seal the edges thoroughly with water. Also, use moderate heat when cooking; too high can cause wrappers to burst or stick.