Chinese Dumplings

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Ingredients: (to make roughly 30 dumplings)

1lb of ground pork

1/2 cup of shredded cabbage, plus extra full leaves for steaming

2 green onions, chopped (white and green parts)

2 garlic cloves, minced

1 tbsp of freshly grated ginger

Dash of white and black pepper

1 1/2 tbsp of soy sauce


Store bought wonton wrappers

Dumpling Dipping Sauce or Ginger Soy Dipping Sauce (traditionally, black vinegar is served)


Step 1: In a large bowl, add cabbage and sprinkle over the salt. Let set for 15-20 minutes, to allow the  moisture to leave the cabbage. Squeeze the cabbage with your hands to release the water. Set aside.

Step 2: In a large bowl, add pork, cabbage, green onions, garlic, black and white pepper, soy sauce and mix well. 

Step 3: Take a wonton wrapper in your hand and take about a teaspoon of the filling. Take opposite edges of the wrapper, pinch together. Do this for the remaining edges until all pinched together at the top. 

Step 4: In a wok or a large frying pan, add some water to the pan and turn on to high. Place your bamboo steamer on top and add extra cabbage leaves to the steamer so the dumplings won't stick to the steamer. Place each dumpling in, leaving 1/2 inch space between them. Cook on high for 25 minutes.

Step 5: Eat steamed dumplings immediately with dipping sauce.

*if you don't have a bamboo steamer or metal steamer, you can boiling them in water. Wait for them to rise to the top before removing them.

To make Potstickers, roughly the same recipe, click on the link to show how to fold them and to fry them: