Chinese Pork Dumplings

If you’re looking for an easy recipe for Chinese Pork dumplings, you’ve come to the right place! The girls had a cultural project at school and wanted to share some good eats from the Chinese culture. We had fun making them and they learned how to make dumplings from scratch. The class loved them. Their classmates were even asking for more later in the week!

Take a look at these beauties!

Chinese Pork Dumpling-beforeChinese Pork Dumpling-after

Here’s the recipe I used from

Dipping Sauce:
1/2 cup soy sauce
1 tablespoon seasoned rice vinegar
1 tablespoon finely chopped Chinese
1 tablespoon sesame seeds
1 teaspoon chile-garlic sauce (such as
1 pound ground pork
3 cloves garlic, minced

1 egg, beaten

2 tablespoons finely chopped Chinese
2 tablespoons soy sauce
1 1/2 tablespoons sesame oil
1 tablespoon minced fresh ginger
50 dumpling wrappers
1 cup vegetable oil for frying
1 quart water, or more as needed
1. Combine 1/2 cup soy sauce, rice vinegar, 1 tablespoon chives, sesame seeds, and chile sauce in a small bowl. Set aside. (This is the dipping sauce)
2. Mix pork, garlic, egg, 2 tablespoons chives, soy sauce, sesame oil, and ginger in a large bowl until thoroughly combined. Place a dumpling wrapper on a lightly floured work surface and spoon about 1 tablespoon of the filling in the middle. Wet the edge with a little water and crimp together forming small pleats to seal the dumpling. Repeat with remaining dumpling wrappers and filling.
3. Heat 1 to 2 tablespoons vegetable oil in a large skillet over medium-high heat. Place 8 to 10 dumplings in the pan and cook until browned, about 2 minutes per side. Pour in 1 cup of water, cover and cook until the dumplings are tender and the pork is cooked through, about 5 minutes. Repeat for remaining dumplings. Serve with soy sauce mixture for dipping.

Some helpful tips I discovered using this recipe:

  • It was definitely easier to boil first then fry. Plus, I like that crispy wrapper on the outside. I had two pans side by side so that I could transfer the dumplings to the frying pan after boiling them.
  • The ingredients displayed don’t indicate which are for the dipping sauce and which are for the pork filling. They are actually listed in order; the dipping sauce is first.
  • The dipping sauce was not too spicy, which was perfect for me and the kids. Just add a little more sriracha if you like that extra spice.
  • The recipe actually only made about 40 dumplings and I used less than 1 tablespoon of filling.
  • We used a fork and pressed the edges of the dumpling to seal the meat in and to make it look pretty before frying.
  • I couldn’t find sesame seeds so I excluded this from the dipping sauce and it turned out fine.
  • I used regular vegetable oil instead of sesame oil and it worked great.

That’s it for now, be sure to follow my Good Eats pinterest board!

Thank you to Mish, Vi, and Vi2 for your help 🙂

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