Monday, May 9, 2016

Steamed Pork Dumplings

We have weekly cravings for Chinese.
Seriously, I could live above a Chinese restaurant, never have to cook again, and be more than OK with that.

One gets tired of paying for all that take out though.
Not to mention, we have yet to find the perfect spot.
We like this and that at place A.
That and this at place B.

So, in my quest to try to fulfill our cravings at home, I did some searching online. From Away had posted this recipe for one of my fave dishes.

I will be making this again. We all ate a bunch!

2 Cups all purpose flour
1 Cup boiling water
½ a small head of napa cabbage (rough chop)
1 Tsp kosher salt
2 Scallions (rough chop)
½ Lb ground pork
2 Tsp soy sauce
1 Tbsp dry sherry
2 Tsp sugar
Dipping Sauce
2 Tbsp soy sauce
2 Tbsp rice vinegar
1 Tsp sugar
1 Tbsp scallion (thin sliced)
1 Tsp ginger

1. Place flour in food processor, slowly drizzle in water until dough is formed
2. Form into a ball and transfer to a bowl.
3. Cover with a damp towel and let rest for 30 minutes
1. Place cabbage and salt in food processor and pulse until finely chopped.
2. Transfer to a strainer set over a bowl and allow to rest for 30 minutes
3. Place scallions, pork, soy sauce, sherry, and sugar into food processor.
4. Pulse into a paste
5. Squeeze remaining moisture out of cabbage.
6. Add cabbage to bowl with the pork, fold together with a spatula

1. Divide dough into 4 sections, and then each section into 10 tablespoon sized balls
2. Roll each ball into a round 3 ½-4 inches in diameter
3. Place 1 tablespoon of filling into the center of each wrapper
4. Moisten the edges with a wet finger.
5. Fold in half and pinch closed. Pleat the front edge of the wrapper.
Dipping Sauce
1. Combine all sauce ingredients in a small bowl and set aside

Cook dumplings
1. In large pot of boiling water, cook dumplings a couple at a time for 3 minutes per batch
2. Optional: pan fry each after boiling


Served with some homemade Fried Rice

Come party with me HERE!


  1. Oh yum! These sound simply amazing!

    I would love for you to share this with my Recipes, Crafts, Tips and Tricks Facebook group:

    Thanks for joining Cooking and Crafting with J & J!

  2. I've wanted to make my own dumplings for a long time now, and this recipe looks doable! I bet the boiling water adds some great texture to the dough too. :)

  3. I must be one of a few people that haven't had a steamed dumpling before. Obviously I have led a sheltered life! Thank you for linking up with us at Celebrate Your Story link party. We hope you join us again.

  4. I can't wait to try these! We're always looking for new recipes to make Chinese at home. Crab rangoon... Yum yum. These will pair great with it.

  5. Looks delicious, thanks for sharing with Hearth and soul blog hop,

  6. I love steamed Pork dumplings and this is a great recipe! Thanks so much for sharing with Full Plate Thursday and have a great day!
    Miz Helen