Search thousands of recipes reviewed by home cooks like you.

Chinese Pork Dumplings

Chinese Pork Dumplings

  • Prep

    20 m
  • Cook

    1 h
  • Ready In

    1 h 20 m
Allrecipes

Allrecipes

In Seattle's International District, Liana Cafe House sells traditional Chinese pork dumplings from a tiny takeout shop. See how to make them at home.

Save to Recipe Box

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 5 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 540 kcal
  • 27%
  • Fat:
  • 24.6 g
  • 38%
  • Carbs:
  • 50.2g
  • 16%
  • Protein:
  • 27.7 g
  • 55%
  • Cholesterol:
  • 108 mg
  • 36%
  • Sodium:
  • 2373 mg
  • 95%

Based on a 2,000 calorie diet

Add to list

Directions

  1. Combine 1/2 cup soy sauce, rice vinegar, 1 tablespoon chives, sesame seeds, and chile sauce in a small bowl. Set aside.
  2. Mix pork, garlic, egg, 2 tablespoons chives, soy sauce, sesame oil, and ginger in a large bowl until thoroughly combined. Place a dumpling wrapper on a lightly floured work surface and spoon about 1 tablespoon of the filling in the middle. Wet the edge with a little water and crimp together forming small pleats to seal the dumpling. Repeat with remaining dumpling wrappers and filling.
  3. Heat 1 to 2 tablespoons vegetable oil in a large skillet over medium-high heat. Place 8 to 10 dumplings in the pan and cook until browned, about 2 minutes per side. Pour in 1 cup of water, cover and cook until the dumplings are tender and the pork is cooked through, about 5 minutes. Repeat for remaining dumplings. Serve with soy sauce mixture for dipping.
  4. All done! Now take a photo, rate it, and share your accomplishments!
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

Baking Nana
48

Baking Nana

8/10/2012

Hubby says these are A++ Better than the best Chinese restaurant dumpling he has ever had. A couple of tips, don't over fill or your dumplings will be hard to fold and will pop open when you cook them. Wet your fingers while folding and pinching shut - if any of them appear to be coming apart just wet your fingers and pinch them shut. These are great to make ahead and freeze. Great for last minute company or a quick and tasty dinner. Thanks for a wonderful recipe. It's a Keeper! Update: Chinese Chives are longer and thicker than regular chives. If you can't find Chinese chives just use regular chives or garlic chives.

leah
29

leah

9/9/2012

SO DELICIOUS! I would recommend however making the filling a little bit more extravagant if you have a few extra minutes. I minced mushrooms, broccoli, and green cabbage, and added that to the pork mixture! Makes for an even more scrumptious filling and doesn't take much extra time! I would also recommend re-frying the potstickers again after you add the water, in order to make each side crispy! The wrapping then becomes brown and crisp and the inside extraordinarily juicy. :)

Christina
29

Christina

8/24/2012

WOW, these were AWESOME! I used regular fresh chives (couldn't find Chinese chives), and also, could not find dumpling wrappers anywhere, so I used wonton wrappers that I cut into circles...worked like a charm! While these are a bit time consuming, they are super simple and soooo worth it. The sauce is great, but next time I would cut back on the sesame seeds a bit, as I felt there were too many. I will def be making these again...I'm so excited that I made one of my favorite Chinese foods @ home, and they were better than the restaurant~YUM! Thanks for sharing. :)

More reviews

Similar recipes

ADVERTISEMENT