These dumplings are great to make in large quantities. I like to always keep a stash in the freezer to have whenever I need a super quick, delicious meal. I steam them as I’m making them so they’re cooked and ready and will only need a pan fry to thaw and crisp up the outside when you’re ready to eat them.

Print Recipe

Pork Dumplings

Cuisine

Chinese

Prep Time

45 minutes

Cook Time

10 minutes

Servings

Ingredients

Filling Vegetables

• 4 Carrots shredded
• .75 lbs Cabbage finely chopped
• 1 Yellow or Sweet Onion finely chopped
• 1 Tablespoon Cooking Oil coconut, olive, or butter all work well
• 2 Tablespoons garlic finely chopped

Filling

• 1 lb Ground Pork
• 1 inch Ginger peeled and grated
• 3 Tablespoons Siracha
• 1 Tablespoon Black Pepper
• 3 Tablespoons Soy Sauce low sodium preferred

Dumplings

• 1 package Wonton Wrappers
• 1/4 cup Water for sealing the edges
• 1 pot Boiling Water with steamer: a strainer on top of a pot works too!
• 1/4 cup Soy Sauce for dipping!

Cuisine Chinese Prep Time 45 minutes Cook Time 10 minutes Servings Ingredients Filling Vegetables 4 Carrots shredded .75 lbs Cabbage finely chopped 1 Yellow or Sweet Onion finely chopped 1 Tablespoon Cooking Oil coconut, olive, or butter all work well 2 Tablespoons garlic finely chopped Filling 1 lb Ground Pork 1 inch Ginger peeled and grated 3 Tablespoons Siracha 1 Tablespoon Black Pepper 3 Tablespoons Soy Sauce low sodium preferred Dumplings 1 package Wonton Wrappers 1/4 cup Water for sealing the edges 1 pot Boiling Water with steamer: a strainer on top of a pot works too! 1/4 cup Soy Sauce for dipping!

Instructions

Filling Vegetables

1. Chop the onion and melt the oil in a pan.
2. Begin frying the onion until it is translucent while chopping the rest of the vegetables. Then add all of the vegetables to the pan and cook until tender.
3. Remove from heat.

Filling

1. Add the rest of the filling ingredients and mix until well combined.

Dumplings

1. Put 1-3 teaspoons of filling in the center of a wonton wrapper.
2. Dip your finger in the water and rub it along 1/2 of the wonton wrapper edge. This will help it to stick together.
3. Fold the dumpling in half and pinch along the edge to seal. I like to scrunch it up a bit so they look like the dumplings you get in the store rather than just a half circle. Both will be equally delicious.
4. Once you've got enough dumplings made to fill your steamer place them in (making sure they don't touch eachother or they will stick together) and steam for 7 minutes or until cooked through.
5. At this point you can either eat the dumplings how they are, pan fry them to get a crispy brown outside, or freeze them for later! Serve with soy sauce for dipping.

Recipe Notes

I like to cook up a little bit of filling to make sure I like the flavor before I start filling all of the dumplings. This way you can add more seasonings or make the filling a little spicier if you want!