Pork Dumplings

    (311)
    1 hour 35 min

    These tasty dumplings make a perfect starter or you can serve them as part of a dim sum feast. Serve with hoisin sauce, hot Chinese-style mustard and toasted sesame seeds.


    255 people made this

    Ingredients
    Serves: 25 

    • 100 wonton wrappers
    • 800g minced pork
    • 1 tablespoon minced fresh root ginger
    • 4 cloves garlic, minced
    • 2 tablespoons thinly sliced spring onion
    • 4 tablespoons soy sauce
    • 3 tablespoons sesame oil
    • 1 egg, beaten
    • 375g finely shredded Chinese cabbage

    Method
    Prep:35min  ›  Cook:1hr  ›  Ready in:1hr35min 

    1. In a large bowl, combine the pork, ginger, garlic, spring onion, soy sauce, sesame oil, egg and cabbage. Stir until well mixed.
    2. Place 1 heaping teaspoon of pork filling onto each wonton skin. Moisten edges with water and fold edges over to form a triangle shape. Roll edges slightly to seal in filling. Set dumplings aside on a lightly floured surface until ready to cook.
    3. To cook: Steam dumplings in batches in a covered bamboo or metal steamer for about 15 to 20 minutes. Serve immediately.

    Chinese New Year

    Most of the dishes served during Chinese New Year are symbolic of something positive and hopeful.

    Chicken and fish, for example, symbolise happiness and prosperity - especially when served whole.
    Dishes made with oranges represent wealth and good fortune because they are China's most plentiful fruit.
    Noodles represent longevity: therefore, they should never be cut!
    Duck symbolises fidelity, while eggs signify fertility.
    Bean curd or tofu, however, is avoided because its white colour suggests death and misfortune.
    Turnips are cooked because their name (cai tou) also means "good luck".

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    Reviews & ratings
    Average global rating:
    (311)

    Reviews in English (236)

    by
    301

    To freeze them....this is what i do. take a cookie sheet or whatever that covers a large surface and is flat (but make sure it fits in your refrigerator)and put the fresh dunpings on the sheet, making sure that the dumpings do not touch. then freeze them until they are rock hard. now just remove them and throw them into a bag to put in a freezer, etc. to cook: boil water and put these frozen dumpings in. boil until soften (and make sure the filling is cooked of course)  -  13 Oct 2001  (Review from Allrecipes US | Canada)

    by
    243

    These are amazingly good! I used ground turkey because my sister was visiting and she doesn't eat pork. While still very good, ground turkey will leave a little bit of "turkey" aftertaste, so I can't wait to try them with pork! I used a bag of angel hair coleslaw mix for a cabbage short-cut and that worked very well. We boiled our dumplings in salted water for five minutes and they were fabulous--didn't need to be fried at all! (A Chinese friend of ours from Beijing introduced us to this low-fat alternative!) For a dipping sauce we used 2 T. soy sauce, 1/2 t. vinegar (rice vinegar is best but all I had was white vinegar) and a drop of sesame oil. After boiling all the dumplings we added sliced green onions to the water and served it as a light broth soup alongside the dumplings (also traditionally Chinese). Four of us easily ate all of the dumplings as the main dish. An amazing dinner!  -  22 Jan 2007  (Review from Allrecipes US | Canada)

    by
    108

    I really enjoyed these... although I'm used to the thicker wrappers, the ones I purchased were really thin, however they still tasted great! I meant to half the recipe but messed up on one of the ingredients and had to make them all... I don't know about this making 100 dumplings...but it sure made a lot (so much that i've individually frozen 6 dumplings worth of meat and wrappers in baggies, to be defrosted for appetizers for me and my honey)... And my boyfriend absolutely loved it.. I followed the recipe with the exception of I used turkey instead of pork, and I pan fried for a couple of minutes then poured water in the pan to steam... THIS IS A KEEPER!  -  25 Feb 2002  (Review from Allrecipes US | Canada)

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