Traditional Chinese dumplings made all of the time. Dipping sauce: soy sauce, sugar, ginger, sesame oil, salt, minced garlic, black or white vinegar, sesame seeds, or hot sauce.


Recipe Summary

30 mins
30 mins
30 mins
1 hr 30 mins
8 servings


Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Mix 1/2 cup cold water and cornstarch in a bowl until combined. Combine the filling: pork, shrimp, cabbage, chives, onions, ginger, garlic, cornstarch paste, wine, soy sauce, sesame oil, salt, and pepper in a large bowl and mix well.

  • Mix flour and remaining water and knead the dough into a smooth ball. Use extra water/flour to get a slightly smooth and sticky ball. Let sit for 30 minutes. Divide the dough into little balls that roll out into 4-inch diameter circles. You will have about 30 dough circles.

  • Place 2 teaspoons of the filling onto the middle of each of the dough circles.

  • Wrap by folding the dough circles with filling in the middle in half and pinching the edges to seal.

  • Bring a large pot of salted water to a boil. Gently add about 10 dumplings into the boiling water. Bring the water back to a boil and add 1/2 cup more cold water. Repeat this twice before taking the dumplings out to serve; the pork filling should no longer be pink and shrimp should be firm. Repeat the boiling and adding of cold water with each batch of dumplings. Adding the cold water between boils reduces the starch buildup in the water.

Cook's Note:

Use Xiao Xing wine if you can find it.

Nutrition Facts

279 calories; protein 19.2g; carbohydrates 28.1g; fat 9.5g; cholesterol 79.9mg; sodium 415mg. Full Nutrition