Homemade Chinese Dumplings
I originally learned how to make these homemade Chinese dumplings when I took a workshop at a Lunar New Year Party we attended as a family. The ladies that taught the class were amazing- and were kind enough to share their recipe and teach me their technique! These will be the best dumplings you've ever tasted!
The Filling
  • 1 lb. ground pork
  • 4 large Napa cabbage leaves, minced
  • 3 stalks of green onion, minced
  • 7 shitake mushrooms, minced
  • ¼ cup of ginger root, minced
  • 3 T soy sauce
  • 2 T sesame oil
  • 2 T cornstarch
The Dipping Sauce
  • 2 T rice vinegar
  • 2 T soy sauce
  • 2 t sesame oil
  • 1 dash of Siracha
To Prepare the Filling
  1. Mix all of the ingredients together well. It is possible to prepare the filling ahead of time and freeze it. Defrost before preparing the dumplings.
Wrapping the dumplings
  1. Put a heaping teaspoonful of filling into the center of the wrapper. Pour a ¼ cup water mixed with 1 teaspoon of cornstarch into a shallow dish and dip your finger into the starchy water to moisten the outer edge of the wrapper (all around the circular edge). Fold the wrapper in half, creating a semi-circle with the filling inside, and gently pinch the edges of the wrapper together, sealing them completely. Gather the sealed edges and pleat them together to form the edge of the dumpling.
To Pan Fry the Dumplings
  1. Heat 1-2 tablespoons of oil in a skillet. Once hot (but not smoking) add your dumplings to the pan, smooth side down, and cook for a few minutes until the bottom turns golden brown. Add about ¼ cup of water to the skillet, cover with a lid, and steam the dumplings for 4-5 minutes to cook the filling. Remove the lid and cook for another 2-3 minutes until all of the water has cooked off.
Tangy Dipping Sauce
  1. Mix together the rice vinegar and sesame oil with soy sauce, and a little Siracha for those that like a little heat.
Recipe by MomOf6 at https://www.momof6.com/food-kids-will-eat/homemade-chinese-dumplings/