Pork Dumplings

Pork Dumplings

"These tasty treats make a perfect appetizer or you can serve them as a main dish. For a main dish count on about 15 dumplings per person. Serve with hoisin sauce, hot Chinese-style mustard and toasted sesame seeds."
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Ingredients

servings 752 cals
Serving size has been adjusted!
Original recipe yields 6 servings

Nutrition

  • Calories:
  • 752 kcal
  • 38%
  • Fat:
  • 28.8 g
  • 44%
  • Carbs:
  • 81.1g
  • 26%
  • Protein:
  • 39.2 g
  • 78%
  • Cholesterol:
  • 129 mg
  • 43%
  • Sodium:
  • 1449 mg
  • 58%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

Print
  1. In a large bowl, combine the pork, ginger, garlic, green onion, soy sauce, sesame oil, egg and cabbage. Stir until well mixed.
  2. Place 1 heaping teaspoon of pork filling onto each wonton skin. Moisten edges with water and fold edges over to form a triangle shape. Roll edges slightly to seal in filling. Set dumplings aside on a lightly floured surface until ready to cook.
  3. To Cook: Steam dumplings in a covered bamboo or metal steamer for about 15 to 20 minutes. Serve immediately.

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Reviews

Read all reviews 224
  1. 288 Ratings

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Most helpful positive review

To freeze them....this is what i do. take a cookie sheet or whatever that covers a large surface and is flat (but make sure it fits in your refrigerator)and put the fresh dunpings on the sheet,...

Most helpful critical review

If you mix equal amount of shrimp, add finely chopped shitake mushrooms and waterchestnuts and mix with sesame oil and some oyster sauce, it boosts the flavour a whole lot.

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To freeze them....this is what i do. take a cookie sheet or whatever that covers a large surface and is flat (but make sure it fits in your refrigerator)and put the fresh dunpings on the sheet,...

These are amazingly good! I used ground turkey because my sister was visiting and she doesn't eat pork. While still very good, ground turkey will leave a little bit of "turkey" aftertaste, so I ...

I really enjoyed these... although I'm used to the thicker wrappers, the ones I purchased were really thin, however they still tasted great! I meant to half the recipe but messed up on one of t...

Excellent!!! Have made these on two different times for parties and have been complimented over and over! The recipe makes a lot so I usually freeze about 1/2 on a cookie sheet then throw in a ...

Excellent!!! We made these with our exchange daughter from Hong Kong and she thought they were great :) We agree! And we've lived in Hong Kong and have travelled all throughout China... this ...

*Option for pan-fry to crisp skin starting from uncooked if you would prefer* - Get a large deep-sided nonstick pan nice and hot with a couple TBs of oil, about mid-high heat. Place dumplings...

When I made these I made the dumplings from scratch, it took forever but it was well worth it...one thing though, be sure that the dumplings have cooked all the way through...mine were not tiny ...

Excellent recipe. I used the bagged slaw mix instead of chopping cabbage. They're even good as leftovers. I'm going to try ground chicken next time for a little variety. Thanks for the recip...

If you mix equal amount of shrimp, add finely chopped shitake mushrooms and waterchestnuts and mix with sesame oil and some oyster sauce, it boosts the flavour a whole lot.

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