Classic Chinese Dumplings

Danielle Chang
Servings: 8 to 12
30 to 45 min

Celebrate the Chinese New Year with these classic dumplings!

  • Ingredients
  • step-by-step directions
Classic Chinese Dumplings
  • 1 pound round wheat dumpling wrappers
Dumpling Filling
  • 1/2 pound Napa cabbage (about 1/4 head, plus extra leaves for lining the steamer)
  • 1/2 pound ground pork
  • 1/2 bunch scallions (green and white parts, finely chopped)
  • 1/2 cup chopped garlic chives
  • 1 clove garlic (large, finely chopped)
  • 1 1- inch knob fresh ginger (grated)
  • 3 tablespoons soy sauce
  • 1/2 teaspoon Asian sesame oil
Dipping Sauce
  • 1/4 cup soy sauce
  • 2 tablespoons rice vinegar
  • 1 teaspoon scallions (white part only, thinly sliced)
  • 1/4 teaspoon toasted sesame seeds
  • 1/2 teaspoon freshly ground black pepper
  • For Dumpling Filling: coarsely chop the cabbage, and then transfer it to a food processor. Pulse until the cabbage is finely chopped but not pureed. Remove the cabbage, wrap it in a clean kitchen towel, and squeeze it to remove any excess liquid. Transfer the cabbage to a large bowl and add the pork, scallions, garlic chives, garlic, ginger, soy sauce, and sesame oil. If you wish to taste for seasoning, poach or fry a small amount of the filling, and adjust the seasonings to your liking.
  • Form Dumplings: holding a dumpling wrapper flat in your hand, place 2 teaspoons of the filling in the center of the wrapper. Wet the edges of the wrapper and fold the dumpling in half to form a half-moon shape, pressing out the air as you seal the dumpling. Use your fingers to pinch pleats around the edge of the half circle. Repeat until all the filling is used.
  • Pan-Fry Dumplings: heat a nonstick over high heat. Add 2 tablespoons vegetable oil and swirl it around; then add the dumplings in one layer without letting them touch. Add enough water to reach halfway up the dumplings. Cover the pan and cook over medium-high heat until all the water has evaporated and the bottoms are browned and crispy.
  • For Dipping Sauce: while the dumplings are frying, in a medium bowl add the soy sauce with the rice vinegar, scallions, sesame seeds, and black pepper and mix to combine. Serve the dumplings hot, with the sauce on the side.
  • Tip: if you are not cooking the dumplings immediately, freeze the dumplings for up to 3 months. To do so, place dumplings on a baking sheet lined with parchment paper and freeze them for about an hour before transferring them to a sealed freezer bag.
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