The best pork dumplings have crispy bottoms and are served piping hot. When done right, they’re hard to resist. But dumplings aren’t just delicious, they’re also a symbolic part of Lunar New Year celebrations. Dumplings represent money purses for wealth and prosperity in the new year.
Like making other stuffed dishes (think empanadas, pierogi and samosas), making dumplings takes time and a bit of practice. But rest assured that the effort is well worth it, whether you’re preparing these dumplings for Chinese New Year or for a weekend project.
This pork dumplings recipe comes to us from Emma Lovewell of New York City. Fitness fanatics, you may recognize the name from your regular rides: Emma is a Peloton trainer. She’s also an avid home cook who spent a lot of time in the kitchen growing up thanks to her mother, a Chinese cooking instructor who immigrated from Taiwan.
Ingredients for Pork Dumplings
- Ground pork: Grab a 90/10 lean ground pork blend for this pork dumpling recipe.
- Green onions: Green onions add a pleasant pungent taste to the dumpling filling, and they create a vibrant topping.
- Soy sauce: Don’t know which soy sauce to grab? See what our Test Kitchen pros picked for the best soy sauce.
- Wrappers: Round pot sticker or gyoza wrappers are ideal here. You could use wonton wrappers, but keep in mind they don’t pleat as well as dumpling wrappers and are also square-shaped instead of round.
- Rice vinegar: Rice vinegar is less acidic and harsh than other types of vinegar. It’s a popular ingredient in Chinese and Japanese cooking.
Directions
Step 1: Prep the filling
Start making these dumplings by creating a flavorful filling. Place the ground pork, minced green onions, garlic, ginger, sesame oil and soy sauce in a large bowl. Gently stir everything together until just combined.
Step 2: Fill and fold the wrappers
Start by placing 1 level tablespoon of filling on the center of each wrapper. Wet the edge of the wrapper with water, and fold it in half. Pinch the center to keep the wrapper in place.
Editor’s Tip: Keeping the wrappers pliable is important for getting the right fold. Cover the remaining wrappers with a slightly damp tea towel until you’re ready to use them.
Step 3: Pleat and pinch to secure the wrappers
On each side of the pinched area, pleat the front wrapper edge three times, leaving the backside uncreased. Pinch the edge to seal in the filling. (If the wrappers aren’t staying in place, use a little water to seal them tight.) Place the folded dumpling, folded side up, on a baking sheet, gently flattening the bottom.
Editor’s Tip: This step requires a bit of finesse. Like any other stuffed dumpling, your first few may not be the prettiest, and that’s OK! You’ll get the hang of it. Be patient with it, and have fun.
Step 4: Sear and steam
Heat oil (our Test Kitchen uses canola oil here) in a large skillet over medium heat. Add dumplings, flat side down, and cook until the bottoms are golden brown, three to five minutes. Add 1/2 cup water, and pop the lid on your skillet. Cook until most of the water has evaporated, about five minutes. Remove the lid, and cook until all the water has evaporated and the centers of your dumplings are cooked through, one to two minutes.
Editor’s Tip: Be mindful not to overcrowd the skillet. If you’re feeding a lot of guests, you’ll have to work in batches. Cooked dumplings can be kept warm in the oven.
Step 5: Assemble the sauce
Meanwhile, stir up the sauce. Just give the soy sauce, rice vinegar and gingerroot a quick whisk together. Sprinkle the cooked dumplings with sesame seeds and green onions if desired, and you’re ready to enjoy!
Pork Dumplings Variations
While we can’t recommend Emma’s pork dumplings enough, there are lots of ways to alter the filling to suit your tastes (and what’s in the fridge). Here are some other versions to try:
- Poultry:Â Easily sub in ground turkey or chicken for the pork in this recipe.
- Shrimp:Â Peel and clean shrimp to fill these dumplings. Once cleaned, chop the shrimp finely, and use in the place of the pork.
- Vegetables: Emma also has a recipe for a tasty veggie filling. Omit the pork, and use a mix of 2 cups diced mushrooms, 1 cup shredded cabbage and 6 ounces diced extra-firm tofu.
How to Store Pork Dumplings
To store leftover pork dumplings, let them cool to room temperature, then transfer to an airtight container. They can be kept in the fridge for up to two days. To reheat, splash the dumplings with a little water, and heat in the microwave until heated through.
Can you freeze pork dumplings?
As a kid, Emma and her family would make 100 of these dumplings at a time. Time-consuming recipes like this are often made in large batches and frozen for later.
To freeze these Chinese dumplings, place the uncooked folded dumplings on a baking sheet, and freeze until solid (an hour or so), then transfer to a large freezer-safe resealable bag or container. They’ll keep in the freezer for up to three months. When you’re ready to eat, you can steam the dumplings as normal. Just increase the cooking time by six to seven minutes, and add a splash more water.
Pork Dumplings Tips
How do I serve pork dumplings?
We recommend serving pork dumplings with other lucky foods for your Chinese New Year feast, like spring rolls, steamed fish (we love this citrus coconut steamed cod recipe) and a batch of Chinese almond cookies.
Where can I buy dumpling wrappers?
You can buy dumpling wrappers at most large supermarkets and Asian grocery stores. Making pork dumplings is a lot of work on its own, so we don’t recommend making your own wrappers on top of all the folding and steaming that happens in this pork dumpling recipe.
