Easy Chinese pork dumplings to make at home. Restaurant taste and quality made with love at home.
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Get a taste of homey goodness with our Chinese pork dumplings! No need for fancy skills—just good ol’ deliciousness. Stuffed with juicy pork and love, these dumplings are your ticket to a satisfying meal.
I love these guys. Truly I do. They are SO addictive. I must say that Chinese pork dumplings (or potstickers as they are more popularly known) are my absolute favorite Chinese restaurant offering. I know that they’re considered appetizers but I can easily make a meal out of them. In fact, I do that for a lot of appetizers. How about you? Do you like to eat appetizers as your main dish? I can’t be the only one. I have found that appetizers are often so much more flavorful than main entrees. Plus I like small food. Read on to learn how to make them!
What You’ll Love About This Recipe
Ingredients
- Ground pork (1 pound). Ground pork is rich, tender, and has a slightly sweet flavor that pairs well with the savory and aromatic ingredients in the filling. You can substitute with ground chicken, turkey, or even a combination of pork and shrimp for a different flavor profile.
- Green onions (2). Chopped. Green onions add a mild, fresh onion flavor with a hint of sweetness, which complements the richness of the pork. They provide a bit of crunch and color to the filling. Make they’re finely chopped so they distribute evenly throughout the mixture.
- Soy sauce (1 tablespoon). Soy sauce adds umami and saltiness, deepening the overall flavor of the dumplings. Use regular soy sauce for a balanced flavor. Low-sodium soy sauce can be used if you’re watching your salt intake, though you may need to adjust other seasonings.
- Cooking sherry (2 teaspoons). Sherry adds a subtle sweetness and a hint of nuttiness, enhancing the overall depth of flavor in the filling. If you don’t have cooking sherry, dry white wine or rice wine vinegar can be used, though these might slightly alter the flavor.
- Sesame oil (1 teaspoon). Sesame oil is potent and aromatic, adding a nutty, toasty flavor that’s characteristic of many Chinese dishes. A small amount goes a long way. Be careful not to add too much, as it can overpower other flavors.
- 1 clove garlic. Minced. Garlic adds a pungent, aromatic quality that enhances the overall savory profile of the dumplings. Garlic powder can be used in a pinch, but fresh garlic will provide the best flavor.
- 1 large egg. Beaten. The egg acts as a binder, helping to hold the filling together and providing a smooth texture. Tip: Be sure to beat the egg well before adding it to the filling for even distribution.
- Cornstarch (1 tablespoon). Cornstarch helps to absorb moisture from the filling, preventing it from becoming too wet and leaking during cooking. Potato starch or tapioca starch can be used as alternatives.
- Salt (¼ teaspoon) and Pepper (¼ teaspoon). These basic seasonings enhance the other flavors in the filling. The salt draws out the natural flavors of the pork, while the pepper adds a subtle heat. Tip: Adjust to taste, especially if using low-sodium soy sauce.
- Peanut oil (3 tablespoons). Peanut oil has a high smoke point and a subtle nutty flavor, making it ideal for pan-frying the dumplings to a crispy golden brown. If you’re allergic to peanuts, vegetable oil or canola oil can be used, though they lack the nutty flavor of peanut oil. You can also substitute avocado, grape seed or sunflower oil.
- Chicken broth (1 cup). Divided. The broth is added during cooking to steam the dumplings after they’ve been sautéed, ensuring that the filling is cooked through while maintaining moisture. Use low-sodium chicken broth to control the salt content. Homemade or store-bought broth can be used, and you can even experiment with other broths like pork or vegetable.
- 35-40 wonton wrappers. Wonton wrappers are thin, pliable sheets of dough that encase the filling. They become tender and slightly chewy when cooked. Tip: Keep the wrappers covered with a damp cloth while working to prevent them from drying out.
- Red wine vinegar for dipping. Red wine vinegar is tangy and slightly fruity, providing a bright contrast to the rich, savory dumplings. You can also try soy sauce with a dash of rice vinegar, chili oil, or even a sweet and sour sauce.
Instructions
Step 1. Mix pork, green onions, soy sauce, sherry, sesame oil, garlic, egg, cornstarch, salt and pepper in a bowl.
Step 2. Take a wonton wrapper and place 1 heaping teaspoon of filling in center. Moisten edges with water, fold over and press to seal edges.
Step 3. Add 3 tablespoons of Peanut Oil to a large skillet, add enough dumplings to line the bottom of the skillet, saute until the bottoms are golden brown. Add ½ cup chicken broth, cover pan and simmer 8 minutes.
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Remove from pan onto serving platter. Reserve remaining broth in a separate bowl and repeat process until all dumplings are cooked. Serve with red wine vinegar.
Tips for Success
- Choose the Right Pork. Use ground pork with a good fat content (around 20% fat) for juicy and flavorful dumplings. Lean pork may result in a drier filling. Consider grinding your own pork or ask your butcher to grind a mix of pork shoulder and belly for the best texture and flavor.
- Mixing the Filling. Thoroughly mix the filling until it’s slightly sticky. This ensures the ingredients are evenly distributed and the filling holds together well. Test the seasoning by cooking a small piece of the filling in a pan before assembling the dumplings. This allows you to adjust the seasoning if needed.
- Handling Wonton Wrappers. Wonton wrappers dry out quickly, becoming brittle and hard to work with. Keep them covered with a damp cloth while assembling the dumplings. Use water to moisten the edges of the wrappers and press firmly to seal. Make sure there are no air pockets inside, as they can cause the dumplings to burst during cooking.
- Shaping the Dumplings. Make sure each dumpling has the same amount of filling and is sealed in a uniform shape. This provides even cooking and a consistent texture. You can also experiment with different shapes, such as pleating the edges for a more traditional look.
- Cooking the Dumplings. When pan-frying, don’t rush the process. Let the dumplings sit undisturbed in the oil until the bottoms are golden brown and crispy before adding broth. After adding the broth, cover the pan immediately to trap steam. This step is crucial for cooking the filling thoroughly while keeping the dumplings moist.
- Avoid Overcrowding the Pan. Don’t overcrowd the skillet. Cook the dumplings in batches if needed, giving them enough space to brown evenly and steam properly. If you’re cooking in batches, use fresh broth each time or strain the reserved broth to remove any bits left from previous batches.
- Serving Suggestions. Dumplings are best served hot and fresh from the pan. If you need to wait, keep them warm in a low oven, but avoid reheating as it can affect texture. While red wine vinegar is a classic choice, you can also offer a variety of dipping sauces, such as soy sauce with chili oil, black vinegar with ginger, or even a peanut sauce.
- Freezing Dumplings. These dumplings freeze beautifully. Arrange uncooked dumplings on a baking sheet in a single layer, freeze until solid, then transfer to a freezer bag. Cook them directly from frozen, adding a few extra minutes to the cooking time. If freezing, lightly dust the dumplings with cornstarch before placing them on the baking sheet to prevent sticking.
- Don’t Rush the Process. Making dumplings can be a bit time-consuming, especially if you’re new to it. Set aside enough time and enjoy the process—it can be quite therapeutic!
- Clean As You Go. Dumpling-making can be messy with flour, wrappers, and filling everywhere. Cleaning up as you go keeps your workspace organized and makes the process more enjoyable.
Storage
- Refrigerating. Store cooked dumplings in an airtight container in the refrigerator. They will stay fresh for up to 3 days. Make sure they have cooled to room temperature before sealing them in the container to prevent condensation and sogginess.
- Freezing. For longer storage, you can freeze both uncooked and cooked dumplings. To freeze uncooked dumplings, place them in a single layer on a baking sheet lined with parchment paper. Freeze until solid (about 1-2 hours), then transfer them to a freezer-safe bag or container. Cooked dumplings can be frozen in the same manner but should be allowed to cool completely before freezing. Frozen dumplings can be stored for up to 3 months.
Reheating Instructions:
- Reheating in a Skillet (Best for maintaining texture):
- For Cooked Dumplings. Heat a small amount of oil in a non-stick skillet over medium heat. Add the dumplings in a single layer, flat side down, and cook until the bottoms are crispy and heated through, about 2-3 minutes.
- For Frozen Uncooked Dumplings. Add a small amount of oil to the skillet, arrange the frozen dumplings in a single layer, and cook until the bottoms are golden brown. Then, add 1/4 cup of water or broth, cover, and steam until the dumplings are cooked through (about 8-10 minutes).
- Reheating in the Microwave (Quickest method). Place the dumplings on a microwave-safe plate. Cover them with a damp paper towel to keep them moist. Heat on high for 1-2 minutes or until heated through. Note that this method may cause the dumplings to become slightly soft or chewy.
- Reheating in the Oven. Preheat your oven to 350 F (175 C). Place the dumplings on a baking sheet lined with parchment paper. Lightly brush them with oil to prevent drying out. Heat in the oven for about 10-12 minutes or until they are heated through and the outside is crispy.
- Reheating in a Steamer. Set up a steamer and bring water to a boil. Place the dumplings in the steamer basket, making sure they’re not touching each other. Steam for about 5-7 minutes or until heated through. This method is best for dumplings that you want to remain soft without any crispiness.
More Appetizer Recipes
- Easy Marinated Mushrooms
- Bacon-Wrapped Dates with Herbed Goat Cheese
- Sweet and Spicy Cashews
- Vegetable Antipasto-Stuffed Bread
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Chinese Pork Dumplings
Easy Chinese pork dumplings to make at home. Restaurant taste and quality made with love at home.
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Equipment
Ingredients
- 1 pound ground pork
- 2 chopped green onions
- 1 tablespoon soy sauce
- 2 teaspoon cooking sherry
- 1 teaspoon sesame oil
- 1 clove garlic minced
- 1 egg beaten
- 1 tablespoon cornstarch
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 3 tablespoon peanut oil
- 1 cup chicken broth divided
- 35-40 wonton wrappers
- red wine vinegar for dipping
Instructions
- Mix pork, green onions, soy sauce, sherry, sesame oil, garlic, egg, cornstarch, salt and pepper in a bowl.
- Take a wonton wrapper and place 1 heaping teaspoon of filling in center. Moisten edges with water, fold over and press to seal edges.
- Add 3 tablespoons of Peanut Oil to a large skillet, add enough dumplings to line the bottom of the skillet, saute until the bottoms are golden brown. Add 1/2 cup chicken broth, cover pan and simmer 8 minutes.Remove from pan onto serving platter. Reserve remaining broth in a separate bowl and repeat process until all dumplings are cooked. Serve with red wine vinegar.
Notes
Recipe by jb4 on Food.com.
Nutrition
Calories: 73kcal | Carbohydrates: 5g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 15mg | Sodium: 114mg | Potassium: 52mg | Fiber: 1g | Sugar: 1g | Vitamin A: 14IU | Vitamin C: 1mg | Calcium: 7mg | Iron: 1mg
Servings: 35 dumplings
Calories: 73kcal
Cost: $10
Recipe by jb4 on Food.com.
These are AMAZING! Thank you so much for sharing this recipe! It was a huge hit and so easy!
Thank you, Amanda. You are very welcome. I’m so glad you enjoyed the pork dumplings!
I love potstickers! I just recently discovered them, and I can’t believe I lived without them for so long. These look delish 🙂
Thanks, Melissa! These really do taste like something you would get at a restaurant. They’re popular in my house. Hopefully, one of these days they’ll actually make it to the freezer.