If You Love Dumplings, You’re in Good Company
Alright, so let me tell you a quick story — the first time I tried making juicy pork dumplings, my kitchen looked like a floury battlefield and I definitely had at least two stuck to my shirt. But, and here’s the thing, the second I took that first delicious, dripping bite… wow. It all felt worth it (even if my dog eyed the dropped bits suspiciously for an hour). If you’ve ever wanted to try making dumplings at home but felt a bit terrified, you’re honestly in the right place. I’m pretty sure I’ve made about every mistake you can imagine, and now I can say, they’re the kind of dreamy comfort food people gather around for — like my little cousin Sam, who once ate eleven in a row. Not a joke.
Why These Are Always a Hit In My House
I make this when I want something that feels like a treat but isn’t impossible (I mean, the wrappers look complicated, but you don’t have to tell anyone they’re fiddly or not). My sister calls them “pouches of joy”—OK, she’s a bit dramatic, but it’s not far off. The filling is always juicy; probably because we use a bit more broth than seems reasonable and honestly, that’s half the point. My family goes mad for these, especially if I make a quick chili oil to dip them in. And yes, I used to dread the pleating part, but honestly, you sort of get the hang of it (or just pinch them closed and call it rustic, works every time).
What You’ll Need (But Don’t Panic If You’re Out Of Something)
- 300g ground pork (shoulder is great, but, sometimes I use whatever I have left over from another recipe – leaner mince is ok but not as juicy, sadly)
- 2 spring onions, finely chopped (Green onions? Scallions? They’re all the same to me when I’m in a rush)
- 1 tbsp soy sauce (dark soy adds a deeper color, but honestly, Kikkoman or anything you grab off the shelf works)
- 1 tbsp Shaoxing wine (I admit, I use dry sherry if that’s all that’s left, or skip it when I’m out of patience)
- 1 tsp grated ginger (sometimes I forget this, but it really is better if you don’t skip)
- 1 clove garlic, minced
- 2 tsp sesame oil
- 1/2 tsp sugar
- 1/4 tsp white pepper (black does in a pinch, but white is mellower)
- About 3 tbsp chicken broth (I always say ‘just enough to make it saucy but not soupy’—a wild guess the first time, but trust your eye!)
- 1 pack round dumpling wrappers (go homemade if you’re feeling energetic – here’s a dough recipe I’ve used – but store-bought are totally fine, my grandma would agree… sort of)
- Cabbage leaves or parchment, for steaming (optional, but prevents sticking and makes cleanup so much easier)
How I Usually Throw These Together (Warts and All)
- Mix the Filling: Grab a bowl (probably your biggest, or you’ll regret it). Chuck in all the pork, spring onions, soy, wine, ginger, garlic, sesame oil, sugar, and pepper. Now add that chicken broth, but slowly — you want a mix that holds together but is definitely on the juicy side. I literally stir with chopsticks in one direction; someone told me that’s meant to help it bind. Not sure, but I do it out of habit now.
- Fill the Wrappers: Plop (that’s the technical term) about a heaped teaspoon of filling on a wrapper. Wet the edge with water using your finger — if you overdo it, things get slippery, but it’s fine, you’ll get the hang of it. Fold in half and pinch closed, or fancy pleat if you’re feeling brave. Don’t sweat perfection. Some of mine look wonky every single time.
- Steaming Time: Line your steamer with cabbage leaves or parchment with holes. Arrange dumplings so they aren’t all squashed together. Steam over boiling water for about 8 minutes — check that pork’s cooked through. (This is where I sneak a taste. You can cut one in half to be sure — nobody’s judging.)
And if you want a fried version (like potstickers), fry the flat bottoms in a pan with a little oil till golden, then add a splash of water, cover, and let them steam — just don’t walk away, or you’ll get crunchy surprises (ask me how I know).
Notes from My Messy Cooking Life
- I tried using pre-chopped garlic in a jar once — eh, you can do it, but the flavour’s not the same. But hey, if it’s late, no shame.
- Sometimes I add a teeny bit of cornstarch to the filling if it seems too wet, learned that form a YouTube video. But if it’s not soupy, don’t bother.
- When I forget to line my steamer, everything sticks. Every. Time. Just use that cabbage leaf or parchment, please!
Dumpling Experiments (A Few Hits and One Fail)
So, I once added tiny shrimp to the filling—delish, gives a nice umami bump. Minced mushrooms have also made appearances when I was short on pork (nobody seems to notice, which is hilarious). But, and this is embarrassing, trying to use turkey mince wasn’t quite ‘right’—maybe it’s the lack of fat, or just my personal hangup. Anyway, lesson learned!
If You Don’t Have a Steamer…
No bamboo steamer? No problem. I sometimes balance a heatproof plate on a few ramekins in a big pot (sounds weird, works like a charm). Or, someone suggested a microwave steamer, but honestly, I like the texture from stovetop better.
How to Store Leftovers (If Miracles Occur)
You can keep cooked dumplings in the fridge, covered, for about two days. I freeze uncooked ones on a tray, then bag ‘em—straight to the steam or pan from frozen later, no need to defrost! Though honestly, in my house these last about 24 hours. If that. I’ve never actually tried three days, so… who knows?
My Favorite Ways to Serve ‘Em
Personally, I love them with a bowl of dipping sauce: blend soy sauce, rice vinegar, a splash of chili oil, maybe a pinch of sugar. Also, we sometimes go real DIY and serve with bowls of broth or noodle soup on the side—makes for a brilliant, cozy dinner (even if half the family is on their phones between bites).
What I’ve Learned the (Occasionally) Hard Way
- I once tried to rush the pleating, and everything exploded in the steamer—do not recommend. Take an extra minute, at least for the first few.
- Don’t overstuff—trust me, it’s tempting, but you’ll regret it unless you want pork juice everywhere except inside the dumpling.
- If you’re using homemade wrappers, keep them covered with a damp towel. They dry out, get tough, and you’ll want to cry (or maybe that’s just me.)
Wondering About Something? Here’s What People Actually Ask Me
- Can you freeze these after cooking?
Sure, but they get a bit chewier when reheated. I usually freeze before steaming for the best texture. - Can I make them vegetarian?
Absolutely! Swap the pork for mushroms (like shiitake) and add tofu or extra veggies. I haven’t tried a cheese version yet… maybe that’s next. - Do I really need fancy Chinese wine?
I don’t think so, honestly. A splash of sherry or even just skip it if you’re in a rush. The flavour is nice, but not totally essential. - How do I keep the wrappers from drying out?
Damp cloth over them while you work. Works better than Saran wrap, in my opinion. Oh, and if they do dry a bit, just work on the edges—it’s fixable. - Any good resources for technique?
Yeah! I actually learned half my pleating tricks form this classic soup dumpling video on YouTube, which helps way more than written instructions ever could. Plus, The Woks of Life folding guide is lovely.
So, give them a go! Dumplings are a labor of love, but I reckon they’re worth every fiddly minute — even if you need a cup of tea (or something stronger) afterwards.
Ingredients
- 250g ground pork
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 2 teaspoons fresh ginger, grated
- 2 green onions, finely chopped
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 30 round dumpling wrappers
- 1/4 cup water (for sealing wrappers)
Instructions
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1In a large bowl, combine ground pork, soy sauce, sesame oil, grated ginger, green onions, sugar, and salt. Mix well until fully combined and sticky.
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2Place a dumpling wrapper flat on your palm. Spoon about 1 teaspoon of filling into the center.
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3Dip your finger in water and moisten the edge of the wrapper. Fold and pleat to seal the dumpling tightly.
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4Repeat with remaining wrappers and filling, keeping completed dumplings covered with a damp towel.
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5Arrange dumplings in a steamer lined with parchment paper. Steam over boiling water for 12-15 minutes until fully cooked and juices run clear.
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6Serve hot with soy sauce or your favorite dipping sauce.
CLICK FOR NUTRITION INFO
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Approximate Information for One Serving
Serving Size:
1 serving
Calories:
320 caloriescal
Protein:
16gg
Fat:
15gg
Saturated Fat:
0g
Trans Fat:
0g
Cholesterol:
0mg
Sodium:
0mg
Potassium:
0mg
Total Carbs:
30gg
Fiber:
0g
Sugar:
0g
Net Carbs:
0g
Vitamin A:
0
Vitamin C:
0mg
Calcium:
0mg
Iron:
0mg
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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