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Taiwanese Dumplings


"A potsticker recipe direct from a Taiwanese friend."
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3 h 15 m servings 304 cals
Original recipe yields 20 servings (100 dumplings)

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  • Prep

  • Ready In

  1. Spread cabbage and cilantro over a clean dish towel. Gather up towel and squeeze out as much moisture from the cabbage as possible.
  2. Transfer cabbage and cilantro to a bowl. Add pork, egg whites, jalapeno peppers, ginger, and sesame oil. Mix thoroughly with your hands. Season with salt and pepper.
  3. Cover 2 baking sheets with waxed paper. Fill a small bowl with water.
  4. Hold a potsticker wrapper in the palm of your hand. Place a tablespoonful of the pork mixture in the center. Dip a finger in water and use it to wet the edges of the wrapper. Fold up edges and pinch together to seal. Transfer dumpling to a prepared baking sheet. Repeat with remaining wrappers and pork mixture.
  5. Freeze dumplings until firm, about 2 hours. Transfer to large resealable plastic bags.


  • Cook's Notes:
  • Substitute 2 leeks for the napa cabbages if desired. I've also made these with 1 head of napa cabbage, 1 head of bok choy, and 1 bunch of scallions. It's a great combo, too.
  • If you have any dumplings that did not seal completely or that have broken skin, do not freeze them, they'll fall apart later. Just cook those for dinner tonight instead.
  • To cook frozen dumplings, boil for about 5 minutes before pan-frying in a greased skillet over medium heat until browned on all sides. If the dumplings have not been frozen, skip the boiling step.

Nutrition Facts

Per Serving: 304 calories; 8.3 g fat; 40.6 g carbohydrates; 15.6 g protein; 35 mg cholesterol; 426 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Yum yummm!

These were good! They were not quite as flavorful as another recipe I made along with these BUT i liked the cilantro/jalapeno in these and I liked that you browned them on all side. These defini...