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Steamed Pork Dumplings

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Fragrant garlic, fresh ginger and toasted sesame oil give these steamed pork dumplings the addictive flavor you crave.
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- you name it, I crave it!

It all stems from my childhood of eating everything from Vietnamese food to sushi to Chinese food on a regular basis. As a result, much to my husband’s dismay, when picking a place to spend my hard earned money I would much rather choose an Asian restaurant than a burger or pizza joint.

Dumplings rank up there as one of my all time favorite Asian foods. From Japanese gyoza to Chinese potstickers – I just can’t get enough. Earlier this year, my friend Julie shared a beautiful recipe and incredible video on How to Make Chinese Potstickers.

While I had made them at home in the past, it had been years and I was ready to give it a second try. Leave it to Julie to make it look easy as pie! (She also has a great pie dough recipe but that’s another story.)

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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. You’re welcome.

No fork required this time.

Steamed Pork Dumplings

Fragrant garlic, fresh ginger and toasted sesame oil give these steamed pork dumplings the addictive flavor you crave.
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Course: Appetizer
Cuisine: Asian
Keyword: dumplings
Prep Time: 45 minutes
Cook Time: 10 minutes
Total Time: 55 minutes
Servings: 4
Calories: 366kcal
Author: Liz DellaCroce

Ingredients

  • 8 oz ground pork
  • 2 cups shredded napa cabbage
  • 2 scallions halved
  • 2 inch piece fresh ginger quartered
  • 2 tablespoons soy sauce
  • 1 tablespoon corn starch
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon shaoh sing rice cooking wine or dry sherry
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 24 wonton wrappers
  • small bowl water for assembling

Sweet Soy Dipping Sauce

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.
  • Light 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.

Notes

If you wind up with leftover filling, pan-fry it in a little oil and serve as a meatball or drop it into warm chicken broth for a quick soup.
If you don't own a steamer basket, use a plate coated with non-stick cooking spray and place on top of a metal steamer basket. It worked for me! :)
Nutrition Facts
Steamed Pork Dumplings
Amount Per Serving
Calories 366 Calories from Fat 147
% Daily Value*
Total Fat 16.3g 25%
Saturated Fat 5g 25%
Trans Fat 0g
Polyunsaturated Fat 11.3g
Cholesterol 53mg 18%
Sodium 1753mg 73%
Total Carbohydrates 20.6g 7%
Dietary Fiber 1g 4%
Sugars 3.2g
Protein 18g 36%
* Percent Daily Values are based on a 2000 calorie diet.
Did you make this recipe?Tag @thelemonbowl on Instagram

 

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Reader Interactions

Comments

  1. These look awesome! I was wondering if kneading the filling by hand would work if you don’t own a food processor… (Of course, after using the hand blender to mince the ingredients)

    Reply

  2. I used to always order these with chinese. These are so simple and delish! I made them twice in the past week! So much better when made at home!
    Thanks!

    Reply

  3. Liz,
    My family loves gyoza/mandoo/pot stickers.
    I’m starting to think that my haul of ground beef could be used instead of pork. I’ve got the rest of the goodies, even the hsao sing thanks to Lydia’s posts at the Perfect Pantry.
    Thanks for this recipe!

    Reply

    • Girl…. you must try making them at home!!! Then you can eat 100’s of them without judgement from fellow restaurant guests. ;)

      Reply

    • Who cars what they look like!! My aunt even makes the filling only and cooks it in chicken broth for a fast soup so she doesn’t bother with the dumpling part – haha.

      Reply

    • They are totally easy to make at home!!! They take a tiny bit of time but it’s oddly soothing and relaxing. :) Enjoy!!

      Reply

  8. Liz, I’m with you on the Asian food, and my husband’s tastes are more, shall we say, mundane? However, yesterday we were talking about excursions for our upcoming cruise, and he decided that he is willing to do a Thai cooking class with me, even though he’s not big on Thai food. Who knows, maybe we’ll find something from Thai cuisine that he likes…

    These dumplings sound wonderful. But they would be an entree for me, because of the calorie count. I’m not sure I’ll get them made, but I’m definitely saving the recipe.

    Reply

    • Oh I’m so jealous of your cruise and your Thai cooking class!!!!! Please let me know how it is!!! Enjoy!

      Reply

      • The cooking class won’t be until about the middle of March next year, when we get to Phuket. I will do my best to remember to let you know about it.

      • Liz, I just came across the email where I promised to tell you about the Thai cooking class, and it dawned on me that I should ask you if you would like to receive my email updates from our trip. Depending on how many places we visit close together, I usually send out an update once or twice a week. Let me know.

    • The corn starch helps absolute some of the water released from the cabbage. You want a dry filling mixture so the dumplings don’t get watery or soak through the wrapper. That being said, you could always shred the cabbage, salt it and let it sit then soak up the water with a hand towel or paper towel before adding everything else. :)

      Reply

    • Dude. Same here. I always order them out but the time came for me to tackle them at home and I can’t believe how easy they are!

      Reply

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