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My review
Chinese Pork Dumplings
Allrecipes
"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."
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Ingredients
1 h 20 m servings 540 calsOriginal recipe yields 5 servings (50 dumplings)
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Directions
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Prep
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- Combine 1/2 cup soy sauce, rice vinegar, 1 tablespoon chives, sesame seeds, and chile sauce in a small bowl. Set aside.
- 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.
Footnotes
- Tip
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Nutrition Facts
Per Serving: 540 calories; 24.6 g fat; 50.2 g carbohydrates; 27.7 g protein; 103 mg cholesterol; 2373 mg sodium. Full nutrition
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Reviews
Read all reviews 103132 Ratings
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Most helpful positive review
8/9/2012
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 c...
Most helpful critical review
8/26/2012
I cook them in water first during 6-8 minutes and when water has evaporated then a pour some oil and let them brown.
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8/9/2012
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 c...
9/9/2012
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 p...
8/24/2012
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...work...
4/7/2013
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 rea...
8/26/2012
I cook them in water first during 6-8 minutes and when water has evaporated then a pour some oil and let them brown.
9/2/2012
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 do...
1/3/2016
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 squar...
1/19/2013
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...