Homemade Pork Dumplings Recipe

Dumplings on black plate sitting on green checked tablecloth

Homemade Pork Dumplings Recipe

Follow this tried and true classic homemade pork dumplings recipe to create the ultimate pillowy soft dumpling with a simple but rich pork filling.

Course Appetizer

Cuisine Chinese

Keyword Pork Dumpling

Prep Time 10

Cook Time 20

Servings

Calories 269kcal

Author Katie Hale

Equipment

Mixing bowls
Stockpot
Large skilet with lid

Ingredients

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

Instructions

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.

Notes

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.

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