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Chinese Pork Dumplings Recipe

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★★★★★

4.6 from 64 reviews

Delicious Chinese dumplings with a flavorful pork and vegetable filling, perfect for pan-frying or steaming. These dumplings combine tender ground pork, fresh napa cabbage, shiitake mushrooms, bok choy, and bamboo shoots, enhanced with garlic, ginger, and soy sauce. Serve with a tangy homemade potsticker dipping sauce, making them a delightful appetizer or main dish.

Ingredients

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Pork Filling

  • 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)

Dumplings

  • 36 wonton wrappers
  • 2 tablespoons vegetable oil
  • Water (as needed for sealing)

Potsticker Sauce

  • 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)

Instructions

  1. Prepare Pork Filling: In a large bowl, combine the lean ground pork, minced napa cabbage, minced green onions, minced shiitake mushrooms, minced bok choy, minced bamboo shoots, minced garlic, minced fresh ginger, low sodium soy sauce, corn starch, sesame oil, and optional sriracha. Mix everything together until well combined to create a uniform filling.
  2. Form Dumplings: Set up a clean workspace with wonton wrappers, the prepared pork filling, a small bowl of water, and chopsticks or a spoon. Place about 1 tablespoon of filling in the center of a wonton wrapper. Wet your finger with water and run it along the edges of the wrapper to moisten for sealing. Be careful not to overfill to avoid leakage during cooking.
  3. Shape Dumplings: If using round wrappers, fold over to create a half-moon shape and pinch the edges tightly to seal. For square wrappers, fold into a triangle and pinch edges closed, then wet and fold the two corners over the center to form a purse or envelope shape. Ensure the edges are sealed securely. You can freeze the assembled dumplings for future use or cook immediately.
  4. Pan Fry Dumplings (Potstickers): Heat a large skillet over medium-high heat and add 2 tablespoons vegetable oil. Arrange dumplings in a single layer in the skillet, leaving space for expansion. Fry for several minutes until the bottoms turn golden brown, lifting occasionally to check color.
  5. Steam in Skillet: Carefully add 1/3 cup water to the skillet and immediately cover with a tight-fitting lid. Allow the dumplings to steam until the water has evaporated completely.
  6. Crisp the Dumplings: Remove the lid, reduce heat to medium or medium-low, and cook for an additional 2 minutes so the bottoms regain crispiness. Remove from heat and serve warm with soy sauce or potsticker sauce, garnished with thinly sliced green onions if desired.
  7. Steam Dumplings (Alternate Method): Place dumplings on a single layer in a steamer basket lined with cabbage leaves or parchment paper. Steam for about 8 minutes until fully cooked. Serve with dipping sauce as preferred.
  8. Prepare Potsticker Sauce: In a small bowl, whisk together low sodium soy sauce, rice vinegar, rice wine, and optional chili oil or chili paste. Use this flavorful sauce as a dip for your dumplings. It can be made ahead and stored in the refrigerator for up to one week.

Notes

  • Do not overfill the dumplings to prevent them from bursting during cooking.
  • Dumplings can be frozen uncooked for up to 1 month; freeze on a parchment-lined tray before transferring to a sealed container or bag.
  • For vegetarian dumplings, substitute ground pork with firm tofu and add extra vegetables.
  • Adjust the chili oil or sriracha quantities depending on your preferred spice level.
  • Steaming preserves moisture and tenderness; pan-frying adds crispy texture to the bottoms.
  • Use low sodium soy sauce to control saltiness and maintain a balanced flavor.

Keywords: Chinese dumplings, potstickers, pork dumplings, homemade dumplings, pan-fried dumplings, wonton wrappers, Asian appetizer

Find it online: https://biteandenjoy.com/chinese-pork-dumplings-recipe/