Chinese Pork Dumplings

Chinese Pork Dumplings

Allrecipes

"In Seattle's International District, Liana Cafe House sells traditional Chinese pork dumplings from a tiny takeout shop. See how to make them at home."
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Ingredients

1 h 20 m servings 540 cals
Serving size has been adjusted!
Original recipe yields 5 servings

Nutrition

  • Calories:
  • 540 kcal
  • 27%
  • Fat:
  • 24.6 g
  • 38%
  • Carbs:
  • 50.2g
  • 16%
  • Protein:
  • 27.7 g
  • 55%
  • Cholesterol:
  • 103 mg
  • 34%
  • Sodium:
  • 2373 mg
  • 95%

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

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  1. Combine 1/2 cup soy sauce, rice vinegar, 1 tablespoon chives, sesame seeds, and chile sauce in a small bowl. Set aside.
  2. Mix pork, garlic, egg, 2 tablespoons chives, soy sauce, sesame oil, and ginger in a large bowl until thoroughly combined. Place a dumpling wrapper on a lightly floured work surface and spoon about 1 tablespoon of the filling in the middle. Wet the edge with a little water and crimp together forming small pleats to seal the dumpling. Repeat with remaining dumpling wrappers and filling.
  3. Heat 1 to 2 tablespoons vegetable oil in a large skillet over medium-high heat. Place 8 to 10 dumplings in the pan and cook until browned, about 2 minutes per side. Pour in 1 cup of water, cover and cook until the dumplings are tender and the pork is cooked through, about 5 minutes. Repeat for remaining dumplings. Serve with soy sauce mixture for dipping.

Footnotes

  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Reviews

Read all reviews 67
  1. 85 Ratings

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Most helpful positive review

Hubby says these are A++ Better than the best Chinese restaurant dumpling he has ever had. A couple of tips, don't over fill or your dumplings will be hard to fold and will pop open when you c...

Most helpful critical review

I cook them in water first during 6-8 minutes and when water has evaporated then a pour some oil and let them brown.

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Hubby says these are A++ Better than the best Chinese restaurant dumpling he has ever had. A couple of tips, don't over fill or your dumplings will be hard to fold and will pop open when you c...

SO DELICIOUS! I would recommend however making the filling a little bit more extravagant if you have a few extra minutes. I minced mushrooms, broccoli, and green cabbage, and added that to the p...

WOW, these were AWESOME! I used regular fresh chives (couldn't find Chinese chives), and also, could not find dumpling wrappers anywhere, so I used wonton wrappers that I cut into circles...work...

Really liked the recipe. Made one change, instead of pouring water over the dumplings after frying I had boiling water in another pan on the side and threw the dumplings in, then the pan was rea...

I cook them in water first during 6-8 minutes and when water has evaporated then a pour some oil and let them brown.

Very good. Tasted a lot like the kind we get at the restaurant. I used regular chives as I could not find the stated version. I had roasted garlic rice vinegar so I used that. Once I got the...

What a good recipe! This is at least as good as my favorite Chinese restaurant's fried pork dumplings. My whole family loved them. I got 34 dumplings (utilizing Wonton wrappers since my store do...

With the typical dumpling wrappers you find in the store, you cannot fit 1 tablespoon of filling in the wrapper with room to crimp the edges. This might be because the wrappers we had were squar...

I made 20 dumplings, so I pan fried in 2 batches of 10 first, then added water to cook for 5 mins for each batch. Had leftover water after the 1st batch, so I added the 2nd batch without adding ...

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