Chinese Pork Dumplings

See how to make authentic Hong Kong-style pork dumplings. See more

READY IN ABOUT 1½ hrs

Chinese Pork Dumplings

Read Reviews (24)

"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." — Allrecipes

Directions

Combine 1/2 cup soy sauce, rice vinegar, 1 tablespoon chives, sesame seeds, and chile sauce in a small bowl. Set aside.
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.
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.

Kitchen-Friendly View

PREP 20 mins
COOK 1 hr
READY IN 1 hr 20 mins

Reviews More Reviews

Most Helpful Positive Review

Aug 10, 2012

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 cook them. Wet your fingers while folding and pinching shut - if any of them appear to be coming apart just wet your fingers and pinch them shut. These are great to make ahead and freeze. Great for last minute company or a quick and tasty dinner. Thanks for a wonderful recipe. It's a Keeper! Update: Chinese Chives are longer and thicker than regular chives. If you can't find Chinese chives just use regular chives or garlic chives.

—Baking Nana

See full review »

Most Helpful Critical Review

Aug 26, 2012

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

—Mily

See full review »

29 Ratings

See other versions of this recipe!

Sep 09, 2012

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 pork mixture! Makes for an even more scrumptious filling and doesn't take much extra time! I would also recommend re-frying the potstickers again after you add the water, in order to make each side crispy! The wrapping then becomes brown and crisp and the inside extraordinarily juicy. :)

—leah

See full review »

Aug 24, 2012

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...worked like a charm! While these are a bit time consuming, they are super simple and soooo worth it. The sauce is great, but next time I would cut back on the sesame seeds a bit, as I felt there were too many. I will def be making these again...I'm so excited that I made one of my favorite Chinese foods @ home, and they were better than the restaurant~YUM! Thanks for sharing. :)

—Christina

See full review »

Sep 02, 2012

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 does not carry dumpling wrappers) from this recipe. The only thing I will change next time is to use reduced sodium soy sauce. Kudos!

—hooie

See full review »

Jan 19, 2013

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 hang of making the dumplings it went relatively quickly. I found that the water did not completely steam out and so I drained it at the end and pan fried a little to crisp up again. Still a pretty quick process. The dipping sauce is good, but I think I am going to look at tweeking it or maybe find another one to try. I am used to a bit sweeter sauce with some other flavors. The filling was a lot for just the two of us, so I froze it and plan to defrost and make dumplings in the future. Not sure how it will defrost, so hopefully it will work out. Will definitely make again. Great recipe!

—Lindsay

See full review »

Feb 10, 2013

Add what ever you like these always turn out just right!

—whatmaliscookin

See full review »

Feb 09, 2013

Easy recipe to follow. Don't need to buy dumplings from the shop anymore

—NICKIG

See full review »

Edit

Glad you liked it! Your friends will, too:

Did you tweak the recipe? Edit and save your own version of it!

Edit this recipe

More Recipes Like This See all

Pork Wonton Soup

Savory French Crepes

Beef Sukiyaki

California Roll

Nigiri Sushi

Authentic Pho

Authentic Miso Soup

Chow Mein With Chicken and Vegetables

Chicken Yakisoba

Chicken Satay With Peanut Sauce

Nutrition

Calories
540 kcal
27%

Carbohydrates
50.2 g
16%

Cholesterol
108 mg
36%

Fat
24.6 g
38%

Fiber
2 g
8%

Protein
27.7 g
55%

Sodium
2373 mg
95%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Chinese Pork Dumplings

Serving Size: 1/5 of a recipe
Servings Per Recipe: 5
Amount Per Serving
Calories: 540
Calories from Fat: 222

% Daily Value *
Total Fat 24.6g 38 %
Saturated Fat 6.6g 33 %
Cholesterol 108mg 36 %
Sodium 2373mg 95 %
** Potassium 403mg 11 %
Total Carbohydrates 50.2g 16 %
Dietary Fiber 2g 8 %
Protein 27.7g 55 %
** Sugars 0.7g
Vitamin A 4 %
Vitamin C 4 %
Calcium 11 %
Iron 47 %
** Thiamin 89 %
** Niacin 104 %
** Vitamin B6 23 %
** Magnesium 20 %
** Folate 48 %

* 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.