Chinese Pork Dumplings

 

Chinese Pork Dumplings are one of the most iconic foods served during Lunar New Year and family celebrations. Shaped like ancient gold ingots, dumplings symbolize wealth, prosperity, and togetherness, which is why they’re a must-eat when gathering around the table with loved ones. Beyond tradition, dumplings are simply comforting—tender wrappers filled with juicy, savory pork and bursting with flavor in every bite.

Get ready to make the juiciest, most flavorful Chinese pork dumplings right in your own kitchen. I’m sharing the little-known techniques that take homemade dumplings from good to truly unforgettable, from a fragrant infused water to the mixing method that keeps the filling moist and bouncy. With a simple dumpling dipping sauce to tie everything together, these dumplings rival your favorite restaurant—and might just become your new celebration staple.

Recipe

Makes: 12
Prep time: 22 minutes
Cook time: 8 minutes

For the infused water:
1 teaspoon Sichuan peppercorns
2 stalks scallions
3 slices ginger
1 ½ cups hot water

For the filling:
1 pound ground pork
Pinch of salt
Pinch of white pepper
2 tablespoons soy sauce
1 ½ tablespoons dark soy sauce
1 tablespoon oyster sauce
1 tablespoon Shaoxing wine
1 tablespoon cornstarch
2 cups cabbage, minced
2 stalks scallions, minced
2 tablespoons oil

For the dumplings:
24 dumpling wrappers
1 cup water, for sealing

For the dipping sauce:
2 tablespoons soy sauce
2 tablespoons Chinkiang vinegar
2 tablespoons chili oil

Instructions

1. Make the infused water:

• In a bowl, add the Sichuan peppercorns, scallions, and ginger. Pour in the hot water and mix well. Remove and discard the aromatics and set the infused water aside.

2. Make the filling:

• In a large mixing bowl, add the ground pork, salt, white pepper, soy sauce, dark soy sauce, oyster sauce, Shaoxing wine, and cornstarch.
• Pour in about half of the infused water and mix until absorbed. Add the remaining infused water and continue mixing until the pork looks smooth and well combined.
• In a separate bowl, add the minced cabbage, scallions, and cooking oil, and toss to coat evenly. Add the cabbage mixture to the pork and mix until fully incorporated.

3. Wrap the dumplings:

• Place a dumpling wrapper flat on your work surface and brush a ring of water around the edge. Add about 2 teaspoons of filling to the center. Fold in half and pinch the edges to seal. Repeat with the remaining wrappers and filling.

4. Make the dipping sauce:

• In a bowl, mix together the soy sauce, Chinkiang vinegar, and chili oil.  Whisk.

5. Boil the pork dumplings and serve:

• In a large pot over high heat, bring water to a rolling boil. Add the dumplings in batches, gently stirring with the back of a ladle to prevent sticking.
• Cover the pot to bring the water back to a boil, then uncover to continue cooking.
• Add ½ cup of water to the pot and bring it back to a boil. Once boiling again, add another ½ cup of water and bring it back to a boil. Repeat one more time, for a total of three additions. The dumplings should be fully cooked in about 8 minutes.
• Serve hot with the dipping sauce.

Tips & notes

• Infused water for flavor and juiciness: Infusing Sichuan peppercorns, scallions, and ginger into warm water adds subtle fragrance to the filling. Mixing the infused water into the pork in two additions allows it to absorb better, keeping the filling smooth, tender, and extra juicy.
• Protein swap: Ground pork can be replaced with ground chicken, beef, or shrimp, adjusting seasoning slightly to taste.
• Oiling the vegetables: Tossing the cabbage and scallions with oil before mixing prevents excess moisture from leaking into the filling.
• Portion flexibility: Filling amounts vary by wrapper size and shaping. Extra filling is intentional and can be refrigerated or frozen for later.
• Boiling in stages: Adding water gradually while boiling keeps the wrappers from breaking and ensures the filling cooks evenly all the way through.
• Freezing dumplings: Uncooked dumplings freeze beautifully. Arrange them in a single layer on a tray, freeze until solid, then transfer to a freezer bag. Cook directly from frozen—no need to thaw—adding 1–2 extra minutes to the cooking time.
• Why this recipe makes 12 dumplings: The filling can be used to make more dumplings, but wrapping and cooking 12 keeps the total time under 30 minutes. Any extra filling can be saved or frozen for later.