The best Chinese pork dumpling recipe with dipping sauce

Chinese Pork Dumpling Recipe

I have always been an appetizer girl. As far back as I can remember. It was a really “special” occasion when my Mom bought pizza rolls for a New Year’s treat for us kids. It was a bit more fun and satisfying eating these little packages of flavor than having an ordinary meal. Fast forward to today, not much has changed. I still appreciate a delicious appetizer, but fortunately, my tastes have improved. Now one of my favorite apps is the delicious dumplings of Zhengzheng Ren (Dave); our friend and former international student, from Shanghai. Dave’s Chinese pork dumpling recipe is not just an appetizer. Oh no, it’s so good, it’s what’s for dinner! Back in 2015, when I went out to my son’s high school web site in search of international hosting opportunities, the main thing on my mind was hoping to give our only son a chance to experience a sibling, of sorts. I wanted him to be able to share family experiences and memories with someone his own age, and possibly expand his world view as well. Little did I know the impact it would have on all of our lives. The experience has given us so much; so much love, so much knowledge and respect for, another culture and one of its own. It has enriched all of our lives.
The fact that, in that process, we would also learn about, taste and enjoy authentic Chinese cooking was the absolute farthest thing from my mind. But it has been just another one of the many blessings and benefits of this whole experience. Dave has cooked for us, shared techniques, and taught us and many of our extended family how to make some of his favorite traditional foods.
This Chinese pork dumpling recipe is one of his favorites and now, one of ours too. It is wonderful and worth noting; better than the dumplings I recently ordered from a very good, local Chinese restaurant.😂

Here are the main ingredients you will need

Dumpling Wrappers
You can buy dumpling wrappers at an Asian grocery store. Look for the white round ones, or something similar. We have also purchased wonton wrappers at a regular American grocery store in a pinch. Dave preferred the former, but I thought they were very good too.

Ground Pork
Be sure to purchase pork that is finely ground, and not too coarse. It should be a bit fatty also. If it is too lean, the dumplings may become too dry.

Chinese Celery
You can find Chinese celery at an Asian grocery store also. Try to find the Chinese variety to achieve the best authentic flavor. Dave removes the leaves, but otherwise, the entire plant can be chopped up and cooked. The stalks are small, thin, and hollow, as compared to American or Western celery. Chinese Celery may appear weaker and limp, but it will still be of good quality. It will last several days when stored in the vegetable crisper of your refrigerator. Rinse very well and pat dry. Chinese Celery has long been considered a staple in China and an aid to good digestion. It is rarely used raw.

Seasonings
Ginger (Optional)
Garlic
Green onion
Eggs
Sugar
Light soy sauce
Dark soy sauce
Chicken base
Chinese cooking wine
Salt
Oil

How to Wrap your Dumplings

Spoon approximately 2 tablespoons of filling in the center of a wrapper. Now, wet one finger from the bowl of water and run it around the edge of half of the wrapper. This will soften the dough and create a sticky edge to help the wrapper seal shut.

It’s a good idea to prepare a test dumpling first before you assemble all of them. You’ll want to boil one and taste it for salt and flavor. Adjust the filling seasonings if necessary. Once you’ve got the taste just right, go ahead and complete the dumpling folding process.

There are several folding methods to close a dumpling. One method is to fold the wrapper in half, then with both hands, squeeze the edges to the center to form a zigzag in the middle, while each end seals flat. (Above photo, on left. Video coming soon.) Probably, the easiest way is by literally folding the wrapper in half and sealing both sides together completely flat. (Above photo, on right)

Experiment and find the right method for your skill level. No worries. No matter which way you wrap them, they will still taste delicious!

If the edges of your dumpling wrappers begin to dry out while you are perfecting your folding skills, put the wrappers in a damp paper towel in a sealed ziplock plastic bag to soften.

If you plan to make and eat the dumplings right away, line them up on parchment paper or plastic wrap to prevent sticking. To freeze for later use, arrange them on a sheet pan lined with parchment paper. Make sure none of the dumplings are touching and freeze. After they have frozen, feel free to move them to a different type of container; ie: freezer-safe container or a Ziploc freezer bag. You can also freeze unused dumpling wrappers in an airtight bag for future use.

Cooking Options:

Boiling
Bring a large pot of water to a boil and place a few dumplings in at a time. Stir gently as you go, making sure they do not stick to the pot or each other. If cooking fresh dumplings, they are typically done when they float to the top and begin to look transparent. If they are coming from frozen, they may need a bit longer to cook through. Approximately 2-3 minutes from fresh, 5-6 minutes from frozen. Always test a sample, to check for doneness.

Pan-fry
Heat 2 tablespoons of oil over medium-high heat, in a large non-stick pan. Add the dumplings to the pan, spacing them out slightly. Fry for 2 minutes, then add enough water to cover the bottom of the pan. Cover and reduce heat to medium-low. Steam until the water has evaporated. Remove one dumpling to check for doneness. If it looks raw, add more water to the pan and cover again. Steam them until cooked through.

Remove the cover, increase heat to medium-high and allow to fry for a few more minutes, until the bottoms of the dumplings are golden brown and crisp.Serve with soy sauce or this awesome recipe of Harry’s Delicious Dipping Sauce. (Recipe coming soon) Harry is Dave’s friend from China.

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The best Chinese pork dumpling recipe with dipping sauce

Chinese Pork Dumpling Recipe

  • Author: Cindy Munson
  • Prep Time: 40 minutes
  • Cook Time: 5 minutes
  • Total Time: 45 minutes
  • Yield: 40 dumplings 1x
  • Category: Appetizers
  • Method: Boiling or Frying
  • Cuisine: Chinese

Description

This is the most delicious and authentic Chinese dumpling recipe straight from Shanghai to you. Take the time to stop into an Asian grocery store, market or order from Amazon to find the right ingredients. You will love the flavors and be glad you did!


Scale

Ingredients

Filling for Dumplings
1 Tbls. Ginger (optional)
1 bunch Green onion, finely chopped
Salt
3 bunches (.75 lb) Chinese celery, finely chopped
1 ½ pound finely ground pork
1 Eggs
2.5 teaspoons of Sugar
3 Tbls. Light soy sauce
1 Tbls. Dark soy sauce
2 teaspoons of chicken base
2 Tbls. Chinese cooking wine
2 packages dumpling wrappers
Water
Oil


Instructions

1 Heat a pan with oil. Add chopped ginger, minced garlic, and green onions. Add salt and pepper. Fry for about one minute until softened. Set aside.

2 Remove the leaves from the Chinese celery and rinse well to clean. Chop the celery verrrry fine. Place in a separate bowl, add 1 teaspoon salt and stir. Let sit for about 20 minutes. After 20 minutes, squeeze the chopped celery with your hands so that most of the water drains out of it. Try to remove as much excess water as you can, so your dumplings are not soggy.

3 In a large bowl, add the pork and chopped celery. Mix for 5 minutes to create a smooth texture for the filling. This is best done with your hands. You could use plastic gloves if that grosses you out.😁 The mixture should have a paste-like texture when it’s done.

4 Next, add the following seasonings to the pork mixture; from step one add the chopped ginger, minced garlic, and green onions mix. Then add 1 or 2 eggs (depending on the dryness of the mixture), sugar, light soy sauce, dark soy sauce, chicken base, cooking wine and possibly a little more salt if needed, after testing your cooked sample. Stir until everything is mixed well.

5 Wrap dumplings with dumpling wrappers.

6 Cook Dumplings – 2 Options

Boiling
Bring a large pot of water to a boil and place a few dumplings in at a time. Stir gently as you go, making sure they do not stick to the pot or each other. If cooking fresh dumplings, they are typically done when they float to the top and begin to look transparent. If they are coming from frozen, they may need a bit longer to cook through. Approximately 2-3 minutes from fresh, 5-6 minutes from frozen. Always test a sample, to check for doneness.

Pan-fry
Heat 2 tablespoons of oil over medium-high heat, in a large non-stick pan. Add the dumplings to the pan, spacing them out slightly. Fry for 2 minutes, then add enough water to cover the bottom of the pan. Cover and reduce heat to medium-low. Steam until the water has evaporated. Remove one dumpling to check for doneness. If it looks raw, add more water to the pan and cover again. Steam them until cooked through. Remove the cover, increase heat to medium-high and allow to fry for a few more minutes, until the bottoms of the dumplings are golden brown and crisp.


Notes

Feel free to adjust the amount of seasoning; ginger, green onions, garlic, etc. to your taste preferences.

If the edges of your dumpling wrappers begin to dry out while you are perfecting your folding skills, put the wrappers in a damp paper towel in a sealed ziplock plastic bag to soften.

If you plan to make and eat the dumplings right away, put them on parchment paper or plastic wrap to prevent sticking.

To freeze for later use, arrange them on a sheet pan lined with parchment paper. Make sure none of the dumplings are touching and freeze. After they have frozen, move them to a different type of container if desired, a freezer-safe container or a Ziploc freezer bag works great.

You can also freeze and save unused dumpling wrappers in an airtight bag for later use.

Keywords: Chinese, Dumplings, Pork, Wrappers, Dipping, Sauce, Filling

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I hope you enjoy Dave’s delicious Chinese Pork Dumpling Recipe. If you make this recipe, be sure to tell me what you think in the comment box below. Or if you share a picture, please tag me @bebraveandbloom or use #bebraveandbloom on your photos.

Thanks for following along!

xo,
Cindy

 

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2 Comments
  • Kelli
    Posted at 22:36h, 23 September Reply

    These were amazing! Thanks for sharing this recipe.

    • cindy munson
      Posted at 02:18h, 24 September Reply

      Thanks Kelli! I’m so glad you enjoyed it!☺️

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