Chinese Pork Dumplings
Chinese Pork Dumplings are tender dumplings filled with juicy pork and aromatic seasonings, traditionally enjoyed during Lunar New Year and family celebrations.
Ingredients
For the infused water
- 1 teaspoon Sichuan peppercorns
- 2 stalks scallions
- 3 slices ginger
- 1½ cups hot water
For the filling
- 1 pound ground pork
- Pinch of salt
- Pinch of white pepper
- 2 tablespoons soy sauce
- 1½ 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 cooking 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
- To make the infused water, in a bowl combine the Sichuan peppercorns, scallions, and ginger. Pour in the hot water and allow it to infuse for a few minutes, then strain and set aside.
- To make the filling, in a bowl combine the ground pork with the salt, white pepper, soy sauce, dark soy sauce, oyster sauce, Shaoxing wine, and cornstarch. Gradually mix in the infused water in two additions until the pork becomes smooth and slightly sticky. Add the cabbage, scallions, and cooking oil and mix until evenly combined.
- To wrap the dumplings, place a dumpling wrapper on a flat surface and brush the edge with water. Add about 2 teaspoons of filling to the center, fold the wrapper in half, and press the edges together to seal.
- To make the dipping sauce, in a bowl combine the soy sauce, Chinkiang vinegar, and chili oil and mix well.
- To cook the dumplings, bring a large pot of water to a boil over high heat. Add the dumplings and gently stir to prevent sticking. Cover until the water returns to a boil, then uncover. Add ½ cup water and allow the pot to return to a boil. Repeat this process two more times until the dumplings are fully cooked, about 8 minutes.
- Serve hot with the dipping sauce.
Video
Notes
Infuse the water: Infusing Sichuan peppercorns, scallions, and ginger adds subtle aroma and helps keep the filling juicy.
Mix the filling well: Stirring the pork until it becomes smooth and slightly sticky helps develop a tender, bouncy texture.
Oil the vegetables: Tossing the cabbage and scallions with oil helps prevent excess moisture from leaking into the filling.
Seal the dumplings tightly: Press the edges firmly to keep the filling from leaking during cooking.
Cook dumplings in stages: Adding water during boiling keeps the dumplings cooking evenly and prevents the wrappers from breaking.
Freeze for later: Uncooked dumplings freeze very well. Freeze them on a tray first, then transfer to a bag and cook directly from frozen.
Protein variation: The filling can also be made with ground chicken, beef, shrimp, or a combination.