Amazing Pork Dumplings

Ground pork, garlic, ginger, and Asian spices are mixed together and stuffed in pre-made wonton wrappers to steamed to perfection to make the most amazing pork dumplings. Don’t forget the Sriracha Soy Sauce for dipping!

Asian cuisine is one of my favorite cuisines to eat –  sushi, Thai, Indian, you name it! I love them all. But I rarely, if ever make these foods at home. I always thought Asian cooking was so complicated. Until I made these dumplings!

How to Make Dumplings

I tried these dumplings out after seeing how easy they were in one of those quick-video on Facebook. It didn’t look as complicated as I once thought. And the ingredients were easy to find at my local grocery store so I thought – hey, it’s time to step outside my comfort zone and try these out for myself!

And man did they come out amazing! Check them out for yourself!

Where to Buy Wonton Wrappers

Like I said, these dumplings are way simpler to make than you’d expect. All you do is mix the ground pork with a few sauces and spices to make the filling and then seal them in the wonton wrappers. You can find wonton wrappers really easily nowadays. My local grocery store keeps them in the tofu/produce area, but if you don’t see them there you can always check by the cheese section.

How to Fold Dumplings

The one step that is a little tricky is sealing the dumplings with those beautiful pleats. But once you do two you’ll be flying through the rest. It’s basically pressing the dough to seal and then lifting the wonton, folding it a little to make a pleat, pressing to seal, and repeating. It’s hard to describe the technique so I recommend looking at YouTube videos like this one on how to fold a dumpling to see it for yourself. Once you see it, it’s so easy to learn and replicate.

What Pan to Use for Cooking Dumplings

1. Before you get started, make sure you’re using a saute pan that had a lid that’s big enough to cover the dumplings so they can steam. A braising dish is also a great pan for amazing pork dumplings.

Sealing Dumplings

1. When sealing the dumplings, make sure you get as much air out of it as possible. Otherwise, large bubbles will form in the dumpling as they cook.

How to Pan Fry Dumplings

1. Make sure to get the pan nice and hot before searing the bottoms of the dumplings. We want the bottoms to get nice and crispy so it helps for the pan and oil to be perfectly hot.

What to Dip Dumplings in

The Sriracha soy sauce takes these dumplings to a whole other level with just a hit of spicy, so don’t serve these without that sauce!! Every dumpling needs a killer sauce!

Can You Freeze Asian Dumplings?

1. This recipe makes a ton of dumplings! Feel free to freeze any leftovers and reheat for another time.
2. You can freeze for up to a month if they have been cooked or 2-3 months if they are fresh.

And that’s all there is to it! I hope this recipe inspires you to make something new in your kitchen, just like it did for me. Enjoy!

More Asian Recipes: 

• Easy Orange Chicken
• Korean Asian Braised Short Ribs
• Quick and Easy 15-Minute Chicken Stir Fry
• One Pan Simple Asian Shrimp Noodles
• Teriyaki Chicken Casserole
• Thai Peanut Steak Salad
• Asian Chicken Skewers with Honey Garlic Sauce
• Quick and Easy Cashew Chicken
• Teriyaki Chicken Noodles
• Sweet and Spicy Orange Salmon
• Grilled Sweet and Sour Chicken
• …All of Our Asian Recipes! 

Amazing Pork Dumplings

4.10 from 20 votes

Amazing Pork Dumplings

By Sweet Basil

Prep30 minutes mins

Cook20 minutes mins

Total50 minutes mins

Servings48 dumplings

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Ground pork, garlic, ginger, and Asian spices are mixed together and stuffed in pre-made wonton wrappers to steamed to perfection to make the most amazing pork dumplings. Don’t forget the Sriracha Soy Sauce for dipping!  

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Ingredients 

1x2x3x

Dipping Sauce:

• ▢ 1 Cup Soy Sauce
• ▢ 2 1/2 Tablespoons Sriracha Sauce
• ▢ Juice of 2 Large Lemons, or 3 smaller ones

Pork Dumplings:

• ▢ 1 Bunch Scallions, divided
• ▢ 1 Tablespoon Sesame Oil
• ▢ 1 Tablespoon Garlic, minced, about 3 small cloves
• ▢ 2 teaspoons Ginger, minced, raw
• ▢ 12 Ounces Ground Pork
• ▢ 3 Tablespoons Hoisin Sauce
• ▢ 2 teaspoons Soy Sauce
• ▢ 1/2 teaspoon Chinese Five Spice, optional
• ▢ 1 Egg
• ▢ 1 Package 48 Wonton/Dumpling Wrappers (round preferrably), I only found square so I used a biscuit cutter to make them round
• ▢ 2 Tablespoons Vegetable Oil for Frying

Instructions 

• First, make the dipping sauce. Whisk soy sauce, Sriracha, and lemon juice together. Set aside until ready to serve.
  1 Cup Soy Sauce, 2 1/2 Tablespoons Sriracha Sauce, Juice of 2 Large Lemons
• To begin the dumplings, take half of the bunch of scallions and chop completely (whites and greens). Set the other half aside for garnish. Add sesame oil to a saute pan and heat over medium-high. Once hot, add garlic, ginger, and chopped scallions. Cook until fragrant, about 1 minute. You just want to remove the raw taste from the ingredients, not fully cook them. Remove from heat and set aside.
  1 Bunch Scallions, 1 Tablespoon Sesame Oil, 1 Tablespoon Garlic, 2 teaspoons Ginger
• Add ground pork, hoisin sauce, soy sauce, Chinese five spice (if using), and egg in large bowl with sauteed mixture. Using a wooden spoon (or even your hands), combine mixture until uniform.
  12 Ounces Ground Pork, 3 Tablespoons Hoisin Sauce, 2 teaspoons Soy Sauce, 1/2 teaspoon Chinese Five Spice, 1 Egg
• Grab your wonton wrappers. Place about 1 1/2 teaspoons of pork mixture into the center of each dumpling. Brush a little water around the edge of the wonton with your finger. Seal the dumpling shut by pinching the sides together, making sure to get all the excess air out.
  1 Package 48 Wonton/Dumpling Wrappers (round preferrably)
• Once the dumpling is shut and sealed, create the pleats using your thumb and forefinger (YouTube videos are great for seeing this technique in action!). You should have a cute little purse when you're done. Set the dumpling flat on some flour (so it doesn't stick). Repeat with the rest of the wonton wrappers.
• Heat a large saute pan with 1 tablespoon of vegetable oil over high heat. Place half of the dumplings into hot oil and fry for 1 to 2 minutes. Remove and drain over paper towels. Repeat with second tablespoon of oil and remaining dumplings. Reduce heat to medium-high.
  2 Tablespoons Vegetable Oil for Frying
• Place first batch of dumplings back into saute pan. Add 1/2 cup of water so that it rises up the dumplings about halfway. Cover dumplings and let them cook/steam for 5 to 7 minutes. Remove and repeat with second batch.
• Chop remaining scallions and garnish dumplings with them. Serve immediately with Sriracha Soy Sauce and enjoy!

Recipe Notes

Pork dumplings can be frozen for up to 3 months.

Nutrition

Serving: 2g, Calories: 61kcal, Carbohydrates: 6g, Protein: 3g, Fat: 3g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Trans Fat: 1g, Cholesterol: 9mg, Sodium: 377mg, Potassium: 45mg, Fiber: 1g, Sugar: 1g, Vitamin A: 13IU, Vitamin C: 1mg, Calcium: 8mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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