In Seattle's International District, Liana Cafe House sells traditional Chinese pork dumplings from a tiny takeout shop. See how to make them at home.

Recipe Summary

prep:
20 mins
cook:
1 hr
total:
1 hr 20 mins
Servings:
5
Yield:
50 dumplings
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Ingredients

5
Original recipe yields 5 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Combine 1/2 cup soy sauce, rice vinegar, 1 tablespoon chives, sesame seeds, and chile sauce in a small bowl. Set aside.

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  • Mix pork, garlic, egg, 2 tablespoons chives, soy sauce, sesame oil, and ginger in a large bowl until thoroughly combined. Place a dumpling wrapper on a lightly floured work surface and spoon about 1 tablespoon of the filling in the middle. Wet the edge with a little water and crimp together forming small pleats to seal the dumpling. Repeat with remaining dumpling wrappers and filling.

  • Heat 1 to 2 tablespoons vegetable oil in a large skillet over medium-high heat. Place 8 to 10 dumplings in the pan and cook until browned, about 2 minutes per side. Pour in 1 cup of water, cover and cook until the dumplings are tender and the pork is cooked through, about 5 minutes. Repeat for remaining dumplings. Serve with soy sauce mixture for dipping.

Nutrition Facts

540 calories; protein 27.7g 55% DV; carbohydrates 50.2g 16% DV; fat 24.6g 38% DV; cholesterol 103.2mg 34% DV; sodium 2372.9mg 95% DV. Full Nutrition
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Reviews (157)

Read More Reviews

Most helpful positive review

Rating: 5 stars
08/10/2012
Hubby says these are A++ Better than the best Chinese restaurant dumpling he has ever had. A couple of tips, don't over fill or your dumplings will be hard to fold and will pop open when you cook them. Wet your fingers while folding and pinching shut - if any of them appear to be coming apart just wet your fingers and pinch them shut. These are great to make ahead and freeze. Great for last minute company or a quick and tasty dinner. Thanks for a wonderful recipe. It's a Keeper! Update: Chinese Chives are longer and thicker than regular chives. If you can't find Chinese chives just use regular chives or garlic chives. Read More
(141)

Most helpful critical review

Rating: 3 stars
08/26/2012
I cook them in water first during 6-8 minutes and when water has evaporated then a pour some oil and let them brown. Read More
(29)
208 Ratings
  • 5 star values: 168
  • 4 star values: 31
  • 3 star values: 5
  • 2 star values: 1
  • 1 star values: 3
Rating: 5 stars
08/10/2012
Hubby says these are A++ Better than the best Chinese restaurant dumpling he has ever had. A couple of tips, don't over fill or your dumplings will be hard to fold and will pop open when you cook them. Wet your fingers while folding and pinching shut - if any of them appear to be coming apart just wet your fingers and pinch them shut. These are great to make ahead and freeze. Great for last minute company or a quick and tasty dinner. Thanks for a wonderful recipe. It's a Keeper! Update: Chinese Chives are longer and thicker than regular chives. If you can't find Chinese chives just use regular chives or garlic chives. Read More
(141)
Rating: 4 stars
09/09/2012
SO DELICIOUS! I would recommend however making the filling a little bit more extravagant if you have a few extra minutes. I minced mushrooms, broccoli, and green cabbage, and added that to the pork mixture! Makes for an even more scrumptious filling and doesn't take much extra time! I would also recommend re-frying the potstickers again after you add the water, in order to make each side crispy! The wrapping then becomes brown and crisp and the inside extraordinarily juicy. :) Read More
(68)
Rating: 5 stars
08/24/2012
WOW, these were AWESOME! I used regular fresh chives (couldn't find Chinese chives), and also, could not find dumpling wrappers anywhere, so I used wonton wrappers that I cut into circles...worked like a charm! While these are a bit time consuming, they are super simple and soooo worth it. The sauce is great, but next time I would cut back on the sesame seeds a bit, as I felt there were too many. I will def be making these again...I'm so excited that I made one of my favorite Chinese foods @ home, and they were better than the restaurant~YUM! Thanks for sharing. :) Read More
(57)
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Rating: 4 stars
04/07/2013
Really liked the recipe. Made one change, instead of pouring water over the dumplings after frying I had boiling water in another pan on the side and threw the dumplings in, then the pan was ready for the next batch. Had an hot oven to keep the boiled ones warm until all the dumplings were fried and boiled. Thanks, will make again! Read More
(51)
Rating: 3 stars
08/26/2012
I cook them in water first during 6-8 minutes and when water has evaporated then a pour some oil and let them brown. Read More
(29)
Rating: 3 stars
01/03/2016
With the typical dumpling wrappers you find in the store you cannot fit 1 tablespoon of filling in the wrapper with room to crimp the edges. This might be because the wrappers we had were square instead of circular. The cooking instructions also will not work unless you have a higher temperature flame and make the dumplings so they are flat on both sides. Adding in a cup of water at medium-high heat for only 2 minutes does not evaporate and leaves the dumplings with a beautiful color but a soggy mess. The filling has a nice flavor but the dipping sauce isn't the best. I'd rather have these with some vinegar and/or hot sauce. Recommended cooking: 2-3 minutes frying on each side and 1 minute steaming with scant 1/4 cup water. Read More
(13)
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Rating: 5 stars
01/19/2013
Very good. Tasted a lot like the kind we get at the restaurant. I used regular chives as I could not find the stated version. I had roasted garlic rice vinegar so I used that. Once I got the hang of making the dumplings it went relatively quickly. I found that the water did not completely steam out and so I drained it at the end and pan fried a little to crisp up again. Still a pretty quick process. The dipping sauce is good, but I think I am going to look at tweeking it or maybe find another one to try. I am used to a bit sweeter sauce with some other flavors. The filling was a lot for just the two of us, so I froze it and plan to defrost and make dumplings in the future. Not sure how it will defrost, so hopefully it will work out. Will definitely make again. Great recipe! Read More
(13)
Rating: 5 stars
09/02/2012
What a good recipe! This is at least as good as my favorite Chinese restaurant's fried pork dumplings. My whole family loved them. I got 34 dumplings (utilizing Wonton wrappers since my store does not carry dumpling wrappers) from this recipe. The only thing I will change next time is to use reduced sodium soy sauce. Kudos! Read More
(11)
Rating: 4 stars
01/25/2015
I added some thinly chopped napa cabbage and water chestnuts in with the pork mixture. Reduced the amount of sesame seeds and added some honey to the dipping sauce. Read More
(9)
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