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Recipes|Featured Main

Chinese-Style Dumplings

Chinese-Style Dumplings

Chinese-Style Dumplings Photo
Difficulty Level: Intermediate
  • Prep Time:
    30 Minutes
  • Cook Time:
    PT45M
    15 Minutes
  • Yield:
    4 Dozen
There is something extra comforting and delicious about homemade dumplings, and these ones are a snap to make.
Ingredients
  • 1 pound ground pork
  • 6 green onions, finely chopped
  • 2 tablespoons minced ginger
  • 3 tablespoons minced cilantro
  • 2 tablespoons soy sauce
  • 1 teaspoon salt
  • 1 teaspoon oil
  • ΒΌ teaspoon white pepper
  • 1 package potsticker wrappers (gyoza and wonton also work)
  • 453.59g ground pork
  • 6 green onions, finely chopped
  • 25.56g minced ginger
  • 38.34g minced cilantro
  • 25.56g soy sauce
  • 4.26g salt
  • 4.26g oil
  • 1.07g white pepper
  • 1 package potsticker wrappers (gyoza and wonton also work)

There is something extra comforting and delicious about homemade dumplings, and these ones are a snap to make.

Preparation
STEP 1

In a medium bowl combine pork, green onions, ginger, cilantro, soy sauce, salt, oil, and white pepper.

STEP 2

Taking one sheet of wrapper at a time place just under a tablespoon of filling in the center of each round, fold into a half-moon and pinch the edges to seal - very tightly to keep them from opening while cooking. (Sometimes a little water can help to seal).

STEP 3

Place formed dumplings on parchment paper lightly dusted with flour or cornstarch.

STEP 4

Bring a large pot of salted water to a boil. Add dumplings in batches, taking care not to over-crowd. Return to a boil, then reduce heat and simmer about 5 minutes, or until dumplings float and the dough is firm.

STEP 5

Enjoy hot with your favorite dipping sauce.

Options

To make your own dough, combine 2 cups all-purpose flour with ¾ cup water and knead into a slightly sticky dough. Cover and set aside for 30 minutes. When the dough has rested, cut it in half and roll each half into a rope about 1-1 1/4 inches in diameter. Cut each rope into disks about 1/4-inch thick and roll each disk into a thin round. Dust each round with flour to keep them from sticking to each other.

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