Best 5 Chinese Pork Dumplings Recipes

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Pork dumplings, a quintessential Chinese delicacy, are a delightful combination of minced pork, aromatic vegetables, and savory seasonings wrapped in a thin, tender dough. These dumplings, also known as potstickers or jiaozi, are a versatile dish enjoyed throughout China and many other parts of the world. Whether steamed, fried, or boiled, pork dumplings offer a symphony of flavors and textures that tantalize the taste buds. This article provides a comprehensive guide to making these delectable dumplings, with detailed recipes for traditional pork dumplings, vegetarian dumplings, and a unique dumpling soup.

1. **Traditional Pork Dumplings**: Experience the authentic taste of pork dumplings with this classic recipe. A succulent filling of minced pork is blended with aromatic ginger, scallions, and soy sauce, then expertly wrapped in a delicate dough. These dumplings can be steamed or fried to perfection, resulting in plump, juicy morsels that burst with flavor in every bite.

2. **Vegetarian Dumplings**: Delight in a plant-based twist on the classic pork dumplings with this vegetarian version. A vibrant mix of vegetables, including cabbage, carrots, and mushrooms, is seasoned with flavorful ginger, soy sauce, and sesame oil. These dumplings are a delectable option for those seeking a healthy and satisfying meal.

3. **Dumpling Soup**: Treat yourself to a comforting and nourishing dumpling soup. A flavorful broth is simmered with an assortment of vegetables, creating a rich and savory base for the delicate dumplings. These dumplings are a delightful addition to a cold winter day or a light and flavorful lunch.

Check out the recipes below so you can choose the best recipe for yourself!

CHINESE PORK DUMPLINGS



Chinese Pork Dumplings image

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.

Provided by Allrecipes

Categories     Main Dish Recipes     Dumpling Recipes

Time 1h20m

Yield 5

Number Of Ingredients 15

½ cup soy sauce
1 tablespoon seasoned rice vinegar
1 tablespoon finely chopped Chinese chives
1 tablespoon sesame seeds
1 teaspoon chile-garlic sauce (such as Sriracha®)
1 pound ground pork
3 cloves garlic, minced
1 egg, beaten
2 tablespoons finely chopped Chinese chives
2 tablespoons soy sauce
1 ½ tablespoons sesame oil
1 tablespoon minced fresh ginger
50 dumpling wrappers
1 cup vegetable oil for frying
1 quart water, or more as needed

Steps:

  • Combine 1/2 cup soy sauce, rice vinegar, 1 tablespoon chives, sesame seeds, and chile sauce in a small bowl. Set aside.
  • 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.
  • 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.

Nutrition Facts : Calories 539.9 calories, Carbohydrate 50.2 g, Cholesterol 103.2 mg, Fat 24.6 g, Fiber 2 g, Protein 27.7 g, SaturatedFat 6.6 g, Sodium 2372.9 mg, Sugar 0.7 g

CHINESE PORK DUMPLINGS



Chinese Pork Dumplings image

When I was growing up, my family made dumplings together every Sunday morning. It's a wonderfully interactive way to start the day. Dumplings are economical and simple to make and they taste especially great with the family by your side.

Provided by Anita Lo

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 17

1/2 medium green cabbage, roughly chopped
salt
1/2 teaspoon grated ginger
1 large clove garlic, finely chopped
1/2 cup finely chopped scallions
1/2 cup chopped garlic chives (optional)
3 ounces peeled shrimp, deveined and chopped
1/2 pound ground pork
1/4 cup soy sauce
1/2 teaspoon toasted sesame oil
Freshly ground black pepper
1 package dumpling wrappers
2 tablespoons vegetable oil
1/4 cup soy sauce
3 tablespoons rice vinegar
1 teaspoon thinly sliced scallion white
1 pinch toasted sesame seeds

Steps:

  • The filling: Place the cabbage in a food processor, add 1/2 teaspoon salt, and pulse until finely chopped but not puréed. Wrap the chopped cabbage in a clean kitchen towel and squeeze to remove juices, then transfer to a large bowl. Add ginger, garlic, scallions, and, if desired, garlic chives. Add the shrimp and pork and season with 1/4 cup soy sauce, sesame oil, and salt and pepper. Mix together by hand.
  • Taste the filling by poaching or frying a small amount, and adjust seasonings to taste. To prepare the dipping sauce, combine soy sauce, rice vinegar, scallions, and toasted sesame seeds in a small bowl.
  • To wrap, place 1 tablespoon of filling into the center of a dumpling wrapper. Wet the wrapper's edges, then fold in half to form a taco-like shape. Make a pleat on the side facing you about 20 degrees from the apex of the half-circle and seal with your fingers to the back of the skin. Repeat on the other quarter, in mirror fashion, and seal the dumpling completely, trying to eliminate any air pockets. Repeat until all filling is used.
  • To pan fry, heat oil in a large, nonstick pan over high heat. Add the dumplings in one layer so that they do not overlap. Add water to come halfway up the dumplings, and cover the pan. Reduce the heat to medium-high and cook until all water is evaporated and the bottoms are browned and crispy, about 10 minutes. Alternatively, the dumplings can be steamed until cooked through, about 5 minutes in a steam basket.
  • Transfer the dumplings to a plate and serve with a dipping sauce.

CHINESE NOODLES & PORK DUMPLINGS



Chinese Noodles & Pork Dumplings image

I love good dumplings, but lately I've been experimenting with making dumplings with more that just flour and spice. These pork dumplings are packed with flavor, and go well with a nice bowl of Chinese noodles. So, are you ready... Let's get cooking.

Provided by Andy Anderson !

Categories     Other Soups

Time 40m

Number Of Ingredients 15

THE DUMPLINGS
1 lb lean ground pork
1 egg white, lightly beaten
2 tsp soy or tamari sauce
2 Tbsp fresh cilantro, chopped, plus more for garnish
1 Tbsp fresh ginger, grated
2 Tbsp cornstarch, or arrowroot powder
THE SOUP
2 c fresh chicken stock... see recipe: https://www.justapinch.com/recipes/soup/other-soup/hearty-chicken-stock-ala-cia.html?p=60
1 tsp fish sauce
4 medium green onions, cut into 1-inch lengths
4-6 medium white button mushrooms, stems removed, and quartered
1 c frozen peas
1 large carrot, cut on the bias into 1/2 inch lengths
2 pkg dried chinese noodles

Steps:

  • 1. THE DUMPLINGS
  • 2. In a large bowl, combine the ground pork, egg white, soy sauce (or tamari), cilantro, and ginger, and mix with your hands to thoroughly combine.
  • 3. Chef's Note: What is Tamari? Tamari is a type of soy sauce, specifically Japanese soy sauce. When compared side by side, you'll immediately notice that tamari is deeper brown, and slightly thicker, than ordinary soy sauce. While similar in taste, the one advantage of tamari is that you can get it gluten free.
  • 4. Shape into small balls, about the size of a golf ball.
  • 5. Spread the cornstarch (or arrowroot) onto a piece of parchment, and roll the pork dumplings until completely coated.
  • 6. Chef's Note: What is Arrowroot? We use cornstarch as a thickening and binding agent; however, some people have allergies to corn products, in which case arrowroot is an excellent replacement.
  • 7. THE SOUP
  • 8. Place the chicken stock and fish sauce into a large pot and bring to the boil.
  • 9. Reduce to a simmer, and add the pork dumplings. Keep the pot at a simmer.
  • 10. Cook for ten minutes, uncovered.
  • 11. Add the vegetables, and continue to cook uncovered for 2 to 3 minutes. The vegetables should be tender but still crisp.
  • 12. While the veggies are simmering, pour boiling water over the Chinese noodles to loosen them.
  • 13. Chef's Tip: There are all kinds of dried Chinese noodles out there; including rice noodles. Use what suits your taste, and go for it.
  • 14. Drain them out of the water, and add them to the pot.
  • 15. Continue to simmer for 2 minutes, until the noodles soften.
  • 16. Serve immediately, in bowls with an additional garnish of chopped cilantro, and just maybe some nice warm sake.
  • 17. Keep the faith, and keep cooking.

BONNIE'S CHINESE PORK ROAST AND DUMPLINGS



BONNIE'S CHINESE PORK ROAST AND DUMPLINGS image

I was craving Chinese food, so I thought I would try my hand at making a pork roast with all my favorite Asian flavors. I also wanted to make it in the crockpot. I paired the roast with steamed white rice, vegetables and pork dumplings. It turned out really good, and I am happy to share this recipe with my JAP friends! ...

Provided by BonniE !

Categories     Roasts

Number Of Ingredients 16

1 1/2 to 2 pound lean pork roast, trim any fat
6 large carrots cut into chunks
1 large onion cut into thick slices
1 cup snow peas
1/2 cup soy sauce
1 can vegetable broth
1/2 teaspoon chinese 5 spice powder
1/2 teaspoon red pepper flakes
1/4 cup dark brown sugar
2 tablespoons minced garlic from jar
1 tablespoon grated ginger
2 tablespoons sesame oil
1 can drained mushrooms or fresh sliced
1/4 cup chopped cilantro
12 to 14 frozen dumplings (also called pot stickers)
1/4 cup chopped green onions (garnish)

Steps:

  • 1. Wash and prepare the carrots and onions and place in the bottom of the crockpot and pour one can of vegetable broth over the vegetables. Add grated ginger, cilantro and garlic to the vegetables. Add mushrooms to the vegetables if desired.
  • 2. Place the meat on top of the vegetables. You may brown the meat if you wish. I chose not to. Pour 1/2 cup of soy sauce over the meat. Sprinkle the top with 2 tablespoons sesame oil. Sprinkle the Chinese 5 spice powder and the red pepper flakes evenly over the top of the meat, then do the same with the brown sugar. The meat will not be covered with liquid. (Don't wash off the spices or sugar) Cook on high about 4 hours, and low 1 to 2 hours. Test with meat thermometer. Time will depend on your crockpot and size of the roast. You don't want to overcook the meat. You want it just done enough so it will be firm enough to slice, or it will fall apart. Add the snow peas in the last hour of cooking.
  • 3. Fry 14 frozen dumplings (or pot stickers) in a little olive oil and sesame oil until golden brown, add 2/3 cup of water and put the lid on to steam them according to package directions. Set aside.
  • 4. Remove the meat to a platter and slice it in thick slices.
  • 5. Push the vegetables to the side of the crockpot and carefully put the cooked dumplings in the juices. Handle them carefully so as not to tear them. Then add the sliced pork. Let the dumplings and meat rest in the juices about 10 minutes on low to warm up and absorb the flavors, then serve immediately. Serve the sliced pork with the dumplings, white rice and the vegetables from the crockpot. Garnish with chopped onions.
  • 6. Dinner is served! Enjoy!

JIAOZI - CHINESE PORK DUMPLINGS



JIAOZI - CHINESE PORK DUMPLINGS image

Categories     Pork     Steam

Yield 30 dumplings

Number Of Ingredients 14

1/2 lb ground pork
2 tablespoons finely chopped scallions
1 tablespoon minced ginger
2 teaspoons minced garlic (about 1 large clove)
2 teaspoons soy sauce
2 teaspoons oyster sauce
1 teaspoon sesame oil
1 tablespoon cornstarch
2 tablespoons water
NOTE: egg whites can be used in lieu of cornstarch w water
1 package gyoza dumpling wrappers or thin wonton wrappers (round cut if available)
Optional if frying:
1 tablespoon vegetable oil
1 cup chicken or beef stock

Steps:

  • In a bowl, combine the pork, green onions, ginger, garlic, soy sauce, oyster sauce, and sesame oil. In a small bowl, combine the cornstarch and water. NOTE, egg whites can be used in lieu of cornstarch w water. Place about 1 tablespoon of pork filling in the center of each wrapper. With your finger, moisten the edges of the wrapper with the cornstarch mixture (or egg whites). Fold the wrapper over the filling and press the moistened edges starting from the middle and crimping the edges down to the ends. Sit dumplings on platter with ridge standing up, creating a flat bottom for cooking Dumplings can be steamed or fried/boiled. Steamed: Place the dumplings about 1/2-inch apart on steamer tray. Options: use cabbage leaves on base of tray; add a dash of mirin to steamer water. Heat enough water inside the steamer, wok or pot to boiling, place the steamer tray or insert over the water, and cover. Reduce the heat to a simmer and steam undisturbed until the dumplings are cooked through, about 15 minutes. Arrange the dumplings on a platter and garnish with the green onions. Serve hot with your choice of dipping sauce. Frying dumplings: Evenly heat (medium) vegetable oil in large high edge frying pan with lid. Place dumplings flat side down in pan. After bottom has browned, knock over on side, add stock and cover for steaming 8-10 minutes. Arrange the dumplings on a platter and garnish with the green onions. Serve hot with your choice of dipping sauce.

Tips:

  • For the best results, use a combination of ground pork and ground chicken or shrimp.
  • Don't overmix the filling, or the dumplings will be tough.
  • Make sure the wrappers are moistened before filling them, or they will crack.
  • Pleat the dumplings tightly so that the filling doesn't leak out.
  • Cook the dumplings in a steamer or boiling water until they are cooked through.
  • Serve the dumplings with your favorite dipping sauce.

Conclusion:

Chinese pork dumplings are a delicious and versatile dish that can be enjoyed as an appetizer, main course, or snack. They are relatively easy to make, and with a little practice, you can make them like a pro. So next time you're looking for a tasty and satisfying meal, give these Chinese pork dumplings a try. You won't be disappointed!

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