Homemade Pork Dumplings

2 hours 0 mins Prep Time

15 mins Cook Time

Written By

Nadia Boachie

There is nothing more comforting than a big plate of piping-hot dumplings, filled with juicy pork, and seared to a golden brown on the bottom. Dumplings are time consuming, with many steps, but the end product is always worth it. Don't be intimidated by the number of steps, it is simpler than it looks. This recipe is derived from the tips and tricks of various chefs and bloggers. Below there is a recipe for homemade wrappers but feel free to use the store-bought ones, which are carried in most Asian grocery stores. The recipe yields around 30 dumpling wrappers and the filling also makes enough for 30 dumplings. There are lots of links and videos to help along the way if need be. Happy folding!

Note: Use room temperature water to make dumpling wrappers for boiled dumplings. If you want to make steamed dumplings or pot stickers, you can use just boiled water.

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If you give this recipe a shot, make sure to post up your creation on Instagram and tag @tastetoronto, @chinasichuanfood and @travelandmuchies!

Ingredients

Filling

200g minced pork
1/2 tsp salt
2 tbsp scallions, finely chopped
1 tsp minced ginger
1/4 tsp ground Sichuan pepper or Chinese five-spice powder
1 tsp light soy sauce
1 tsp oyster sauce
1/2 tsp sesame oil
5 tbsp water or stock
300g celery, finely chopped
2 tbsp cilantro, finely chopped

Wrapper

210g all-purpose flour plus more for dusting
105 mL to 110 mL room temperature water or just boiled hot water *
1/4 tsp salt

Directions

Filling

3 Steps

Step 1

Place pork in a mixing bowl. Add scallions, ginger, 1/4 teaspoon salt, Sichuan pepper or five-spice, soy sauce, oyster sauce and sesame oil.
Step 2

Gradually add water or stock to the meat while swirling in one direction until no more liquid can be seen.
Step 3

Add the remaining salt to the celery then leave to rest for 10 minutes. Squeeze out excess liquid then add to the meat. Mix well with cilantro.

Wrapper

6 Steps

Step 1

Mix a small pinch of salt with flour, dig a hole in centre and then slowly pour the water in. Slowly incorporate the flour into the water until a shaggy dough begins to form. Knead the dough for 8-10 minutes with a stand mixer or by hand until the dough is almost smooth. Cover and rest for 15 minutes. Then re-knead the dough for 2-3 minutes so a very smooth dough forms. Cover and rest for 1 hour.
Step 2

Dig a small hole in the centre of the ball. Shape it to a large circle round. Cut so you will end up with a long log.
Step 3

Shape the log by rolling out so you have a long rope that is 3 cm in diameter. Divide the long log into small dumpling dough pieces (each around 10g). Dust each of them with flour so they will not stick together.
Step 4

Before rolling out your dumpling wrappers, dust your work surface. Take one piece of dough and press it out to a round disc. Rotate the wrapper when moving your rolling pin. Repeat the process, rotate the wrapper-roll and rotate the wrapper-roll. The wrappers will have a thicker centre and thinner edges naturally. You can refer to this video for the process.
Step 5

This process might be quite difficult at the very beginning. Just keep trying. You will end up with perfect homemade dumpling wrappers.
Step 6

Dust with flour to prevent sticking, stack and cover with moist paper towel until ready to use.

Assembly

3 Steps

Step 1

Scoop about 1 tablespoon (or less, so you can easily fold the dumpling) of dumpling filling and place it in the centre of the wrapper. Hold the dumpling with one hand and start sealing the edges with the other hand (refer to this video to see how to fold a dumpling). Be careful, when you press the edges together to seal the dumpling, do not let filling touch the sealing area (the dumpling will fall apart if you do). After folding, press edge again to seal well. You don’t need to fold beautiful dumplings here; our goal is to make the dumplings hold their shape during cooking. If you do want to see a few more ways to fold dumplings, refer to this video.
Step 2

Cover dumplings until ready to cook.
Step 3

Cook dumplings in small batches. If you won't be cooking dumplings soon after wrapping (within 30 minutes), freeze them first.

For Boiled Dumplings

4 Steps

Step 1

Bring a large pot of water to a boil.
Step 2

Carefully add dumplings one at a time into the water. Use a big ladle to stir the water gently and continuously, until the water starts to boil again, so the dumplings won’t stick to the bottom.
Step 3

When the dumplings float to the surface, continue boiling until dumplings are filled with air and swollen, and the dough starts to become transparent, about 1 minute. Immediately transfer dumplings to a plate.
Step 4

Be careful, the dumplings cook quickly and you should always stand beside the pot throughout the boiling process. When the dumplings are cooked, they will start to fall apart within seconds, so transfer them as soon as possible.

To Cook Potstickers

4 Steps

Step 1

Heat a tablespoon of oil in a nonstick skillet over medium high heat. When oil is hot, place potstickers in the skillet, pleat side up.
Step 2

Swirl 2 tablespoons of water into the skillet, cover immediately, and turn the heat down to medium. Cook covered until the water is evaporated and potstickers are cooked through, 3 to 4 minutes.
Step 3

Remove the cover and flip one potsticker to see whether the bottom side is charred. If not, turn to medium high heat and cook until the bottom side turns golden brown.
Step 4

Transfer the potstickers to a plate.