Learn how to make authentic steamed pork dumplings at home with simple ingredients like ground pork, ginger, scallions, and sesame oil, plus a savory soy dipping sauce recipe everyone will love.
It’s probably pretty clear by now that I adore every type of Asian food. From Vietnamese pho to egg rolls to scallion pancakes and everything in between. Dumplings rank up there as one of my all time favorite Asian foods, so I figured I would share these simple and delicious Steamed Pork Dumplings. When I don’t want to do take out, but am craving dumplings, these are fairly easy to throw together!
Give these a shot – you will be surprised how easy they are to make at home and even more thrilling: you don’t have to split that tiny platter of six with a table of four!
Ingredients
- Pork: Ground pork creates a juicy, flavorful filling that stays tender when steamed. Look for pork with a little fat for the best texture and taste.
- Wonton wrappers: Thin dumpling or wonton wrappers form the perfect delicate shell, steaming up soft and slightly chewy while holding the filling inside.
- Cabbage: Cabbage adds moisture, texture, and a subtle sweetness to the filling while keeping the dumplings light and balanced.
- Soy dipping sauce: Soy sauce, rice wine vinegar, sugar, sesame oil, and scallions mix together for a sweet and savory dipping sauce.
How to Make Steamed Pork Dumplings
Step 1. Start by shredding your cabbage and cutting your scallions.
Step 2. Put the cabbage, scallions, ground pork and ginger in your food processor, along with some soy sauce, rice wine, salt, and pepper.
Step 3. Finish with some corn starch, and then pulse until evenly mixed.
Step 4. Make your dumplings by using a cookie scoop or tablespoon to put pork filling in the center of each wonton wrapper.
Step 5. Dippng your fingers into a bowl of water, carefully wet the edges of the wonton wrappers all the way around.
Step 6. Gently pinch the edges together to seal the dumplings, trying not to catch any air inside.
Step 7. Bring a couple inches of water to a boil, and place dumplings in a steamer basket. I line mine with cabbage leaves to prevent the dumplings from sticking. Cover with a lid, and let steam for around 8 minutes.
Step 8. While dumplings are steaming, whisk together the remaining ingredients into your savory soy dipping sauce.
Once finished steaming, serve your Steamed Pork Dumplings alongside the dipping sauce and enjoy!
More Asian Inspired Recipes
- Mixed Vegetable Stir-Fry
- Baked Teriyaki Chicken Thighs
- Crispy Oven Baked Egg Rolls
- Easy 5 Minute Wonton Soup
- Beef and Broccoli Stir-Fry
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Ingredients
Instructions
- In a food processor, pulse together dumpling filling (ground pork through pepper) until smooth. Place mixture in a medium bowl and set aside.
- To assemble dumplings, lay out wonton wrappers six at a time on a clean surface and have bowl of water and dumpling mixture side by side. Using a cookie scoop or two tablespoons, place a small amount of the filling mixture in the center of each wonton wrapper.
- Lightly dip finger into water and moisten all four edges of the wonton wrapper. Gently bring together top and bottom of the wrapper and pinch tightly to secure. Do the same with the left and right side pinching tightly once again to make sure the dumpling filling is tightly secure in the wonton wrapper. Repeat the process until you've filled all wonton wrappers.
- Bring two inches of water to boil in a large wok or sauce pot. To prevent dumplings from sticking during cooking, line steamer basket with several cabbage leaves. Steam 6 dumplings at a time in basket, careful not to over-crowd, for 8-10 minutes with a tight fitting lid.
- While dumplings are steaming, whisk together sweet soy dipping sauce. Serve dumplings warm with dipping sauce on the side.
Liz’s Notes
Nutrition
Frequently Asked Questions
Keep the wrappers covered with a damp towel while you work so they stay soft and pliable. When filling, avoid overstuffing and gently press out any air pockets before sealing. If the edges aren’t sticking, dip your finger in water and lightly moisten the rim.
Absolutely! This filling works great for potstickers (pan-fried + steamed), or you can gently boil them for 3–4 minutes until they float. Steaming just gives them the most tender texture.
Most grocery stores carry round dumpling or gyoza wrappers, but if you can’t find them, square wonton wrappers could work too, though the texture will be different. In a pinch, homemade dough is an option, though it requires more prep time.
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