THIS POST MAY CONTAIN AFFILIATE LINKS. PLEASE SEE MY FULL DISCLOSURE POLICY FOR DETAILS. AS AN AMAZON ASSOCIATE I EARN FROM QUALIFYING PURCHASES.
Jump to Recipe Jump to Video Print Recipe
Pork Dumplings are ground pork, cabbage, and sweet ginger-filled dough wraps that are scrumptious fried or steamed. They are traditionally served with a super easy Asian dipping sauce.
If you have a big family, you had better double the recipe because you will find your family eating them faster than you can make them!
Have you ever tried Asian dumplings, also known as potstickers? They are absolutely divine. They are the perfect light dinner or holiday appetizer. These sweet Pork Dumplings are stuffed with ground pork, finely chopped napa cabbage, freshly grated ginger, and garlic. They can either be pan-fried in a little sesame oil or steamed in a bamboo steamer basket.
Where can I find Asian dumpling wrappers?
Depending on your regional lingo and how the dumpling (aka potstickers) are cooked, you should refer to the wrappers as dumplings or potsticker wrappers. They are round and are very similar to wonton wrappers. They can be found in the refrigerated section of the produce department of most finer grocery stores, usually next to the organic herbs. Wonton wrappers can be substituted though they lack a thin edge and will be difficult to pleat. Make sure to call around before running out for the dumpling wraps.
What is the difference between a dumpling and a potsticker?
It is all in the cooking. Dumplings are either fried or steamed, while potstickers are both fried and steamed. However, the product before cooking is exactly the same thing. Both dumplings and potstickers are absolutely scrumptious, and if you have never had them homemade, you really need to give them a whirl.
Can Pork Dumplings be frozen?
Yes, uncooked dumplings (aka potstickers) can be prepared ahead of time and frozen. Place on parchment or aluminum-covered baking sheets. Make sure the dumplings are in a single layer and are not touching. Place in the freezer until frozen solid. Once frozen, transfer to a freezer bag and store for up to three months.
See how delicious they look steamed. Dip themin my delicious dipping sauce, and you will find yourself shoveling them as fast as your family!
How to make Pork Dumplings.
Combine beaten egg, ground pork, cabbage, ginger, garlic, soy sauce, mirin, sesame oil, and chopped chives in a medium bowl. After mixing, place them in the refrigerator for thirty minutes.
Holding the wrapper in one hand, dip your index finger on your free hand in cold water. Moisten half of the wrap with that finger making a 180-degree circle around the edge of the wrap that is furthest from you. Now place a rounded teaspoonful of the meat mixture in the middle. Fold over and gently seal one end to the other making small pleats as you go. Press the wrap together to close tightly. Practice a few times, and you will have it. Now they are ready to be cooked. Please see the cooking options.
For the sauce, mix soy sauce, mirin, and sesame oil in a small bowl to serve with the dumplings. Sprinkle several tablespoons of chopped green onion in the sauce.
Cooking options for Pork Dumplings!
Add a couple of tablespoons of vegetable oil to a large skillet over medium heat. Add a batch of about ten of the dumplings and cook until browned on one side, approximately 2-3 minutes. Add 2/3 cup of water to the skillet, cover, and cook for 3 minutes. Uncover the pan flip the dumplings, and cook until the water is gone and the other side of the dumpling has browned; approximately 3-5 minutes. This is my preferred method.
Place dumplings in a steamer and cook for 7-8 minutes. You can also steam them in a bamboo steamer. Place lettuce on the bottom of the steamer. Place the dumpling on top of the lettuce. Cover the bamboo steamer and place it over a pot of simmering water. Cook for 12-15 minutes, checking several times.
Both of these methods require more time if frozen. I like to set the Pork Dumplings on the counter in a single layer to start thawing while I make the sauce and get the water simmering if I am going to steam them.
Other delicious appetizers you will love!
Crab Rangoon
Bacon Wrapped Shrimp
Crab Stuffed Mushrooms
Baked Potato Skins
Crab Dip
Fried Zucchini
Sweet Pork Fried Dumplings
Pork Dumplings are sausage, cabbage, sweet ginger, and garlic-filled soft dough wraps that are scrumptiously fried or steamed.
12ozpackage all natural round wrapsI use Nasoya wraps
1egg beaten
1lbpork sausageuncooked or very lightly browned
2cupsfinely chopped savoy or napa cabbage
1 1/2tablespoonsfresh grated ginger or ginger paste
3clovesgarlic minced
2tablespoonlow sodium soy sauce
1tablespoonmirin
1/2teaspoonsesame oil
3green onions sliced 1/4 inch wide
Vegetable oil
2/3cuplow sodium soy sauce
1/3cupmirin
1/8teaspoonsesame oil
Instructions
Combine beaten egg, ground pork, cabbage, ginger, garlic, 2 tablespoons soy sauce, 1 tablespoon mirin, and 1/2 teaspoon sesame oil in a medium bowl. After mixing, place in refrigerator for 30 minutes.
When working with the wraps, cover non-stuffed and stuffed ones with cold, wet paper towels to keep them from drying out. Holding the wrapper in one hand, dip your index on your free hand in cold water. Moisten 1/2 of the wrap with that finger making a 180-degree circle around the edge of the wrap that is furthest from you. Now place a rounded teaspoonful of the meat mixture in the middle. Fold over and gently seal one end to the other, pressing the wrap together to close tightly. Repeat until the meat mixture is gone, placing them on a lightly greased cookie sheet and covering them with moistened paper towels.
Add 2 tablespoons of vegetable oil to a large skillet over medium heat. Add a batch of about ten dumplings and cook until browned on one side, approximately 2-3 minutes. Add 2/3 cup of water to the skillet, cover, and cook for 3 minutes. Uncover the pan flip the dumplings, and cook until the water is gone and the other side of the dumpling has browned; approximately 3-5 minutes.
Mix 2/3 cup soy sauce, 1/3 cup mirin, and 1/8 teaspoon sesame oil in a small bowl to serve with the dumplings. Sprinkle several tablespoons of chopped green onion on the sauce.
Sprinkle the remaining green onions on the dumplings right before serving.
Video
Notes
You can also steam these dumplings in a bamboo steamer or metal steamer for 12-15 minutes.
Adding a little bit of sesame oil (1/2 teaspoon) to the skillet after the water cooks away helps to brown the other side of the dumpling, and it gives them a fantastic flavor.
Mirin (sweetened sake) and sesame oil can be found in the Asian food section of your grocery store.
If you can not find mirin, you can substitute 1 teaspoon of sugar mixed with 1 tablespoon of sherry.
Nutrition Disclaimer: All nutritional information shared on this site is an approximation. I am not a certified nutritionist and any nutritional information shared on this site should be used as a general guideline.
Do your dumpling calculation planning on about 20 dumplings per adult. It sounds like a lot, but this way you're properly prepared in the case of some broken dumplings, which there will likely be. Plus, it's always better to have a few extras than not enough!
Hand-mincing meat and adding more pork belly results in the juiciest dumplings. Traditionally, some Chinese cuisine uses hand minced meat for their dishes. For example, lots of dim sum items like siu mai, pork buns, beef meatball, and more use hand minced meat to control the texture and fat content of the dish!
People eat tangyuan for good luck and hopes of filling their life with sweetness and joy. The traditional filling for tangyuan is made from sesame, peanuts, sugar, and animal fat. The Silk Road and the Maritime Silk Road enabled the exchange of goods and ideas.
You'll want to make at least as many dumplings as your guests can eat in one sitting—estimate about 15 to 20 dumplings per guest, on the generous side. But the real genius of a dumpling party is you can basically trick your guests into making you a week's worth of dinners.
They should have doubled in size at least, and be very light & fluffy looking! Ladle the soup, stew or casserole into warmed soup bowls & serve 2 dumplings per person.
Usually 4 pcs (typical 1 order), but sometimes I can finish 8pcs (2 orders) for especially yummy ones. I can't have a full meal with only dumplings to eat so I usually compliment it with other food, so I can't really eat a lot of dumplings. In china we measure the amount by using "两". 1 两=50g.
A teaspoon of sugar adds an extremely subtle hint of sweetness. It also helps the dumplings retain their moisture through the cooking process and slows gluten development, which ensures tender dumplings. A pinch of salt seasons the dumplings and enhances the flavors of the other ingredients.
Once your water comes to a boil, reduce the heat to medium or medium-low. You want a gentle boil that won't disturb your dumplings as they steam. Make sure you cover them! This allows for as much steam as possible so that your dumplings can definitely get cooked.
Souskluitjies are a steamed sweet dumpling, sometimes made with plain flour and sometimes with the addition of dried fruits or other flavors. They are often served with a syrup flavored with cinnamon or a custard sauce.
What Does It Taste Like? Sweet dumpling squash has a sweet, nutty flavor and a smooth, creamy texture. Its flesh is fairly dry, which helps it to caramelize when it's roasted.
These dumplings are a traditional dessert made of glutinous rice flour mixed with water and shaped into small balls. The rice flour helps these dumplings keep a soft and chewy texture, which is often compared to dango, a Japanese rice ball treat.
As long as they're not pre-deep fried and contain whole, healthy ingredients they are an okay option, according to Austin. Aside from meat quality and how the dumplings have been cooked, the vegetable content (or lack thereof) is also crucial in knowing whether dumplings are a healthy food option.
The best side dishes to serve with Asian dumplings (East Asia) are ramen, tomato and egg stir fry, fried greens, chilli miso steamed aubergine, pork belly fried rice, cucumber salad (Oi Muchim), tahini miso noodles, and claypot tofu.
Bring a large pot of salted water to a boil. Add the dumplings, about 20 pelmenitsa-sized per person (12 to 15 per person if they're larger). Adjust the heat as needed to maintain a healthy-but-not-too-vigorous boil.
You'll need around 10 dumplings per serving for gyoza on the side. If you want to serve the delicious dumplings as a main course, you'll have to make at least 15 per person.
A typical serving of four steamed dumplings has between 150 and 280 calories. Chinese dumplings, aka wontons, are packets of meat, vegetable or sweet filling inside light dough, served on their own or in soup. They may be steamed or fried — the healthiest option is steamed dumplings.
Whether it's as lunch or dinner, a vast majority (over 80 percent!) of the people who answered our customer survey said they eat soup dumplings as an entree. It makes sense—they're substantial enough to fill you up, without making you feel too bloated to move afterward.
Introduction: My name is Arielle Torp, I am a comfortable, kind, zealous, lovely, jolly, colorful, adventurous person who loves writing and wants to share my knowledge and understanding with you.
We notice you're using an ad blocker
Without advertising income, we can't keep making this site awesome for you.
