Chinese Pork Dumplings
Discover the irresistible charm of homemade **Chinese Pork Dumplings**, a classic dish bursting with authentic flavor and texture. These delectable dumplings feature tender ground pork, finely chopped cabbage, green onions, and a medley of seasonings like soy sauce, sesame oil, ginger, and garlic, wrapped in delicate dumpling wrappers. With the option to steam or pan-fry to perfection, each bite offers a juicy, savory filling enveloped in a satisfyingly chewy or crispy wrapper. Perfect as an appetizer, snack, or main dish, these dumplings are seasoned just right and come together in under an hour. Serve them piping hot with your favorite dipping sauce for an unforgettable meal that captures the essence of traditional Chinese cuisine. Keywords: Chinese Pork Dumplings, homemade dumplings, pork dumpling recipe, how to make dumplings, steamed dumplings, pan-fried dumplings, authentic Chinese recipes.
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Recipe Information
Ingredients
- 450 grams ground pork
- 150 grams cabbage
- 3 stalks green onions, finely chopped
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon cornstarch
- 1 tablespoon ginger, minced
- 2 cloves garlic, minced
- 40 dumpling wrappers
- 1 teaspoon salt
- 2 tablespoons vegetable oil
- 125 milliliters water
Instructions
Finely chop the cabbage and place it in a large bowl. Sprinkle with 1 teaspoon of salt and let it sit for 10 minutes to draw out excess moisture.
Squeeze the excess water from the cabbage and combine it with the ground pork, green onions, soy sauce, sesame oil, cornstarch, ginger, and garlic in the bowl. Mix well until thoroughly combined.
Lay a dumpling wrapper on a clean surface and spoon about 1 tablespoon of the pork mixture into the center.
Moisten the edge of the wrapper with water, fold it over to create a semicircle, and press the edges together to seal. If desired, pleat the edges for a decorative finish. Repeat with the remaining wrappers and filling.
To steam the dumplings, arrange them in a steamer basket lined with parchment paper or cabbage leaves, leaving some space between each dumpling. Steam over simmering water for 10-12 minutes until the pork is cooked through.
To pan-fry the dumplings, heat 2 tablespoons of vegetable oil in a non-stick skillet over medium heat. Add the dumplings, flat-side down, in a single layer. Cook for 2-3 minutes until the bottoms are golden brown.
Add 125 ml of water to the skillet, cover with a tight-fitting lid, and steam for 7-8 minutes until the water has evaporated and the filling is cooked. Remove the lid and cook for another 1-2 minutes to crisp the bottoms again.
Serve the dumplings hot with your preferred dipping sauce.
Nutrition Facts
Calories |
7400 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 174.2 g | 223% | |
| Saturated Fat | 48.4 g | 242% | |
| Polyunsaturated Fat | 22.7 g | ||
| Cholesterol | 405 mg | 135% | |
| Sodium | 11832 mg | 514% | |
| Total Carbohydrate | 1224.3 g | 445% | |
| Dietary Fiber | 45.5 g | 162% | |
| Total Sugars | 6.2 g | ||
| Protein | 281.9 g | 564% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 643 mg | 49% | |
| Iron | 46.0 mg | 256% | |
| Potassium | 1728 mg | 37% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
