My mouth waters just thinking about the perfectly seasoned pork mixture inside the pillowy dough. A homemade pork dumplings recipe is something everyone needs in their recipe collection. This dumpling is simple, tender, and delicious. Sure to be a new family favorite.
Pork Dumplings Recipe
You may think that a dumpling is a dumpling, but you are wrong. There are many varieties of dumplings, buns, and potstickers in Asian cuisine that are filled with savory mixtures and tender dough. This version, while rolled into what many would call a potsticker, is still a dumpling in name.
If you like Asian cuisine, this is a perfect starter for any meal. While this version is modeled after one common in China, you may also find similar options in Japanese and Korean menus. The filling is the main difference, and this one sticks with traditional pork and greens for the classic flavor you desire.
Do You Put Raw Pork in Dumplings?
Yes. This recipe is made with raw pork filling that is then steamed or fried before serving. Don't worry, it is such a small amount per dumpling that it easily cooks through so you aren't serving a raw filling.
Can I Make Dumplings with Different Fillings?
Yes. While this pork filling is very traditional, you will find many variations for dumplings.
Some of the more common options would be a vegetarian mixture of just greens and mushrooms, or in some cases shrimp or chicken. Below are a few different options for stuffing into your dumpling wrapper.
- Replace the pork with ground chicken, turkey, or shrimp.
- Add or replace the meat with chopped shitake or button mushrooms.
- Use Chinese cabbage, ground shrimp, and ginger for a sweet and spicy option.
There are even sweet red bean dumplings that are very popular and just a bit different for adding to your menu.
What Greens Should I Use in Shanghai Dumplings?
This recipe uses a mixed green blend called Shepherd's Purse. This green is from the mustard family and has a unique flavor. You can, of course, use a number of different greens with delicious results. Below are some common choices that may be easier to find in your local grocery store.
- Napa cabbage
- Mustard greens
- Dandelion greens
- Kohlrabi greens
Are These Pork Dumplings Boiled?
Dumplings can be boiled, steamed, pan-fried, or deep-fried. This recipe shows how to pan-fry for a bit of color then steam to finish cooking.
Any of these methods are fine to use. Just pick what works best for you and what you prefer. When steamed or boiled, the wrapper dough will be softer and more pillowy. Frying the dumplings will add a crisp texture on the outside.
What Goes Great with Dumplings?
Dumplings tend to be the ultimate starter for any Asian meal. You may find them alongside a simple stir fry, with fried rice, or as part of a larger meal. They are, most commonly found in the US, as part of an appetizer or starter menu. That doesn't mean that they can't be an entree all by themselves!
Below are some of our favorite Asian recipes that can be great for serving these dumplings alongside.
- Japanese Clear Soup
- Chicken Lo Mein
- Chinese Pork and Shrimp Rice Porridge
- Thai Drunken Noodles - Pad Kee Mao
What Sauces Do I Serve with Dumplings?
Since this recipe is a simple flavor profile, you can easily serve with sauces that add a bit more heat or spice. Of course, a soy or teriyaki sauce is probably something you already have on hand, but you may want to serve with something a bit different.
A dumpling sauce often includes a bit of dark soy sauce, sesame, chili oil, and a bit of garlic or ginger. You can definitely whip up something on your own, or pick from a variety of ready-made sauce options at your local Asian market.
- Shepherd's purse or similar greens
- Ground pork
- Shaoxing wine or rice wine
- Vegetable oil
- Sesame oil
- Soy sauce
- White pepper
- Dumpling wrappers
Handy Kitchen Tools
How to Make Homemade Pork Dumplings
Bring water to a rolling boil in a large stockpot.
Once boiling, drop the greens into the water and cook for 3 minutes until tender.
Immediately drain and put into a bowl of cold water to stop the cooking process. Let sit for 3 minutes.
Remove the cooled greens from the bowl, and chop into small pieces.
In a medium bowl, add the ground pork, chopped greens, sesame oil, salt, pepper, soy sauce, Shaoxing or rice wine, and ⅓ cup water. Mix together until well incorporated.
Dip your finger into water then run that finger along the outer edge of a dumpling wrapper. Don't over do this step, but just add a small bit of moiture on the edges so they seal nicely.
To the center of the dumpling wrapper, add a heaping teaspoon of the pork mixture. Be careful to not overfill the wrappers.
Fold the wrapper over into a half-moon shape, then begin folding and pinching the edges over to seal the filling inside.
Repeat until all of the filling has been used.
In a large skillet with a lid, add a small amount of vegetable oil and heat over medium heat.
Place the dumplings into the hot pan, flat side down, making sure not to crowd the pan.
Cook for 2 minutes, then add ¼ to ⅓ cup water and cover with the lid.
Steam the dumplings for 5 minutes, until they are golden on the bottom and cooked through.
Serve with your favorite dipping sauce.
Tips for Making Dumplings Ahead of Time
If making a large batch of dumplings, prepare as directed until cooking. Place them in a single layer on a parchment-lined baking sheet. Loosely cover with plastic wrap, and flash freeze for 2 hours.
Once the dumplings have mostly hardened, remove them from the baking sheet and place them into a freezer storage container or freezer storage bag. They can be frozen for up to 4 months before cooking. When ready to cook them, they can be thawed overnight and cooked as directed, or cooked from the frozen state by par boiling them for 3 minutes before adding to the skillet with oil.
Homemade Pork Dumplings Recipe
- Mixing bowls
- Large skilet with lid
- 4 cups Shepherd's purse or napa cabbage, spinach, or bok choy
- 1 lb ground pork
- ⅓ cup Shaoxing wine or rice wine
- 1.5 tbsp sesame oil
- 1 tsp salt
- ½ tsp white pepper or black pepper
- 1.5 tbsp soy sauce
- ⅔ cup water divided
- 2 tbsp vegetable oil for frying
- 1 pkg dumpling wrappers 40 to 50 count package
- Bring water to a rolling boil in a large stockpot.
- Once boiling, drop the greens into the water and cook for 3minutes until tender. Immediately drain and put into a bowl of coldwater to stop the cooking process. Let sit for 3 minutes.
- Remove the cooled greens from the bolw, and chop into smallpieces.
- In a medium bowl, add the ground pork, chopped greens, sesame oil,salt, pepper, soy sauce, Shaoxing or rice wine, and ⅓ cup water.Mix together until well incorporated.
- Dip your finger into water then run that finger along the outeredge of a dumpling wrapper. Don't over do this step, but just add asmall bit of moiture on the edges so they seal nicely.
- To the center of the dumpling wrapper, add a heaping teaspoon ofthe pork mixture. Be careful to not overfill the wrappers.
- Fold the wrapper over into a half-moon shape, then begin foldingand pinching the edges over to seal the filling inside. Repeat until all of the filling has been used.
- In a large skillet with a lid, add a small amount of vegetable oiland heat over medium heat.
- Place the dumplings into the hot pan, flat side down, making surenot to crowd the pan.
- Cook for 2 minutes, then add ¼ to ⅓ cup water and cover withthe lid.
- Steam the dumplings for 5 minutes, until they are golden on thebottom and cooked through. Continue n batches until all dumplings are cooked. Serve with your favorite dipping sauce.