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Homemade Pork Dumplings Recipe

Name: Homemade Pork Dumplings
Prep time: 1 h
Cook time: 25 min
Total time: 1 h 25 min
Yield: 3
Ingredients: 12 ounces lean ground pork; 2 green onions, minced; 2 tablespoons minced fresh gingerroot; 2 garlic cloves, minced; 3 tablespoons soy sauce; 1 tablespoon sesame oil; 1 package (10 ounces) round pot sticker or gyoza wrappers; 1 tablespoon canola oil; 1/2 cup water; DIPPING SAUCE:; 1/4 cup soy sauce; 2 tablespoons rice vinegar; 1 tablespoon minced fresh gingerroot; Optional: Sesame seeds and thinly sliced green onions

Taste of Home

I grew up eating this pork dumpling recipe. My mom used to make them, and my brother and I would sit in the kitchen to help her make around 100 dumplings in one sitting! We used to freeze them and eat them throughout the month. —Emma Lovewell, New York, New York

Ingredients

12 ounces lean ground pork

2 green onions, minced

2 tablespoons minced fresh gingerroot

2 garlic cloves, minced

3 tablespoons soy sauce

1 tablespoon sesame oil

1 package (10 ounces) round pot sticker or gyoza wrappers

1 tablespoon canola oil

1/2 cup water

DIPPING SAUCE:

1/4 cup soy sauce

2 tablespoons rice vinegar

1 tablespoon minced fresh gingerroot

Optional: Sesame seeds and thinly sliced green onions

Method

Start making these Chinese dumplings by creating a flavorful filling. Combine the ground pork, minced green onions, garlic and fresh ginger in a large bowl along with sesame oil and soy sauce. Stir everything together until just combined.

Start by placing a level tablespoon of filling in the center of each wrapper. Wet the edge of the wrapper with water and fold it in half. Pinch the center to keep the wrapper in place. Test Kitchen tip: Keeping the wrappers pliable is important for getting the right fold. Cover remaining wrappers with a slightly damp tea towel until you're ready to use them.

On each side of the pinched area, pleat the front wrapper edge three times, leaving the backside uncreased. Pinch the edge to seal in the filling. If the wrappers aren't staying in place, use a little water to seal them tight. Once folded, place the dumplings on a baking sheet folded-side up, gently flattening the bottom. Editor’s Tip: This step requires a bit of finesse. Like any other stuffed dumpling, your first few may not be the prettiest and that's OK! You'll get the hang of it. Be patient with it and have fun.

Heat oil (our Test Kitchen uses canola oil here) in a large saute pan over medium heat. Add dumplings, flat-side down, and cook until the bottoms are golden—three to five minutes. After browning, add a 1/2 cup of water and pop the lid on your pan. Cook until most of the water has evaporated, about five minutes. Then remove the lid and cook until all the water is gone and the centers of your dumplings are cooked through—about one to two minutes more. Editor’s Tip: Be mindful not to overcrowd the pan. If you're feeding a lot of guests, you'll have to work in batches. Cooked dumplings can be kept warm in the oven.

The very last step is to stir up the sauce. Just give the soy sauce, rice vinegar and minced ginger a quick whisk together, sprinkle the dumplings with sesame seeds and green onions if desired and you're ready to enjoy!

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