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Chinese Dumplings Recipe

Make your own Chinese dumplings.
Prep Time30 mins
Total Time30 mins
Course: Appetizer
Cuisine: Chinese
Keyword: dumplings
Servings: 4 people


  • 1 pound pork coarsely ground
  • 1 cup scallions finely chopped
  • 3 tablespoons soy sauce
  • 1 tablespoon Asian sesame oil
  • 1 tablespoon ginger root peeled and grated
  • ½ pound Chinese Napa cabbage finely chopped
  • 1 package Chinese dumpling wrappers


Prep the Ingredients

  • Finely chop the scallions, peel and grate the ginger root and finely chop the cabbage.
  • Have the other ingredients ready including your dumpling wrappers and you are ready to go.

How to Make Pork Dumplings at Home

  • Combine the ground pork, scallions, soy sauce,sesame oil and ginger root in a large bowl and mix together well so all the ingredients will blend.
  • Add the cabbage and mix again.Susanna Foo says don't try mixing all the ingredients together at one time or the filling will "not taste right".
  • Now lay a bunch of the wrappers on a clean dry surface, plate, or cutting board with room to work. The cookbook says to add a"scant tablespoon" of pork mixture to the center of each wonton but depending on the size of the wrappers, that might be too much or too little. We used 3-inch diameter wrappers and a little less than a tablespoon worked just fine.
  • Have a glass of water handy to dip your finger in so you can moisten the edges of the wrapper. This will help the wrapper stay closed. Also, have a baking sheet lined with wax paper standing by to store the dumplings.
  • Fold the wrapper in half to form a half-moon shape and then pinch the center together. "Stand the dumpling upon its base and pleat one of the sides of the half-moon twice, halfway between the other edge and the center."
  • Repeat the pleats on the other side and leave the dumpling standing up. Place it on the baking sheet standing up being careful not to let the dumplings touch or they will stick together.
  • Repeat with the rest of the wrappers and pork filling.
  • These dumplings can be cooked right away or frozen for up to 3 months. You can boil or pan-fry them. We cooked them both ways but the pan-fried ones definitely had more flavor.