Posted in Pork

Pork Dumplings 【鮮肉餃子】

Pork Dumplings-1

It’s been many years since I wrapped my own pork dumplings. There are so many frozen varieties in grocery stores nowadays that there is no need to make my own. It came at the spur of a moment one day when my significant other asked me to pick up some frozen dumplings from the grocery store. They are his go-to convenience foods and he always need a batch in the freezer.

However, being ever more conscious about what ingredients go into my food, I decided to return to my roots and make my own.

Though the folding could be tedious, the repetition and concentration that it requires diverts my focus from the stresses of the day, which is always much needed.


  • Ground pork – 1 lb
    • For marinating the ground pork
      • soy sauce – 2 tbsp
      • sugar – 1 tsp
      • white pepper – 1 tsp
      • Xiao Xing cooking wine – 1 tsp
  • Napa cabbage, shredded to small pieces about 5mm in size in a food processor – 1 lb
  • Grated ginger – 140 grams
  • store-bought round-shape dumpling wrapper- 1lb
  1. Marinate the ground pork with the soy sauce, sugar, white pepper, and xiaoxing cooking wine for 15 to 30 minutes. Mix in the shredded napa cabbage and grated ginger.
  2. Place one heaping teaspoon of the dumpling filling in the middle of the dumpling wrapper. Slightly dab the inner semi-circle with water, fold one-side over the other to make a semi-circle dumpling shape and press to seal. Here is a good youtube video on various methods to fold the dumplings.
  3. Place the dumpling on a baking sheet lined with parchment paper. Continue until all of the wrappings are used. Place the dumplings side-by-side on the baking sheet without touching and place it in the freezer until completely frozen. After completely frozen, you may place them in a ziploc bag and store them in the freezer.



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