Chinese · Appetizer/Side
Pork Dumplings
Steamed pork dumplings filled with napa cabbage, ginger, garlic, and green onion, served with a savory dipping sauce.
- Prep time
- 35 minutes
- Cook time
- 12 minutes
- Total time
- 47 minutes
- Servings
- 4 (about 30 dumplings)
Ingredients
- 1 lb ground pork (450 g)
- 1 1/2 cups finely chopped napa cabbage (120 g)
- 3 green onions, thinly sliced
- 2 cloves garlic, minced
- 1 tbsp freshly grated ginger (8 g)
- 2 tbsp soy sauce (30 mL)
- 1 tbsp toasted sesame oil (15 mL)
- 1 tbsp cornstarch (8 g)
- 1/2 tsp salt
- 1/4 tsp ground black pepper
- 30 round dumpling wrappers
- Water, for sealing the wrappers
Dipping Sauce
- 3 tbsp soy sauce (45 mL)
- 1 tbsp rice vinegar (15 mL)
- 1 tsp toasted sesame oil (5 mL)
- 1 tsp chili crisp or chili oil (optional)
- 1 green onion, thinly sliced
Directions
- In a large bowl, combine the ground pork, napa cabbage, green onions, garlic, ginger, soy sauce, sesame oil, cornstarch, salt, and pepper. Mix until well combined.
- Place a dumpling wrapper on a clean work surface and spoon about 2 teaspoons of filling into the center.
- Lightly wet the edge of the wrapper with water. Fold it in half and pinch or pleat the edges tightly to seal.
- Repeat with the remaining wrappers and filling, keeping the completed dumplings covered with a lightly damp towel.
- Line a bamboo steamer with parchment paper or napa cabbage leaves and arrange the dumplings in a single layer, leaving a little space between each one.
- Bring about 2 inches (5 cm) of water to a gentle simmer in a wok or large skillet. Place the bamboo steamer over the simmering water, cover, and steam for 10–12 minutes, or until the pork is fully cooked.
- Whisk together the soy sauce, rice vinegar, sesame oil, chili crisp (if using), and sliced green onion to make the dipping sauce.
- Serve the steamed dumplings immediately with the dipping sauce.