We’ve been making this dumpling recipe for a long time. A LONG time. I remember sitting on a stool in my grandmother’s kitchen making this dumpling recipe.
Recipe by Sarah on October 13, 2013
Prep time: PT120M
Cook time: PT15M
Total time: PT135M
Rating
4.84 stars (104 reviews)
Keywords
dumpling recipe
Ingredients
3 lbs green leafy vegetable ((like shepherd’s purse, baby bok choy, or napa cabbage))
1 ½ pounds ground pork ((can substitute ground chicken or beef, as long as they aren’t too lean))
2/3 cup shaoxing wine ((or dry cooking sherry))
½ cup neutral oil ((such as canola, vegetable, or avocado oil))
3 tablespoons sesame oil
1 tablespoon salt
3 tablespoons soy sauce
¼ teaspoon white pepper
2/3 cup water ((plus more for assembly))
3 packages dumpling wrappers
Categories
Appetizers and Snacks
Cuisine
Chinese
Steps
Wash your vegetables thoroughly and blanch them in a pot of boiling water. (1 minute for delicate leaves like Shepherd's purse, or 2 minutes for a more robust vegetable like napa cabbage or baby bok choy.) Cool by transferring to an ice bath or a colander under cold running water. Ring out all the water from the vegetables and chop very finely.
In a large bowl, stir together the vegetables, meat, wine, oil, sesame oil, salt, soy sauce, white pepper, and water. Mix vigorously for 6-8 minutes (or even up to 10 minutes), until very well-combined and paste-like.
To wrap the dumplings, dampen the edges of each circular wrapper with some water. Put a little less than a tablespoon of filling in the middle. Fold the circle in half and pinch the wrapper together at the top. Then make two folds on each side, until the dumpling looks like a fan. Make sure it’s completely sealed.
Boil a couple dumplings to taste test them, and adjust seasoning if needed. Finish assembling the dumplings, placing them on a parchment-lined baking sheet so they are not touching.
To freeze: wrap the baking sheets tightly with plastic wrap and put the pans in the freezer. Freeze overnight, then transfer the dumplings to freezer bags, and transfer back to the freezer for later.
To boil: bring a large pot of water to a boil, drop the dumplings in, and bring back up to a boil. Simmer for 6-8 minutes (shorter for fresh dumplings, longer for frozen).
To pan-fry: heat 2 tablespoons oil in a non-stick pan over medium-high heat. Place the dumplings in the pan and allow to fry for 2 minutes. Pour a thin layer of water into the pan, cover, and reduce heat to medium-low. Allow dumplings to steam until the water has evaporated. Remove the cover, increase heat to medium-high and allow to fry for a few more minutes, until the bottoms of the dumplings are golden brown and crisp.
To steam: place dumplings in a steamer basket lined with damp cheesecloth, perforated parchment paper, or thin cabbage leaves. Bring water in a steamer to a simmer, and steam over medium-high heat for 8-10 minutes (shorter for fresh dumplings, longer for frozen).
Nutitrion
Serving Size: 1 serving
Calories: 387 kcal
Carbohydrates: 35 g
Protein: 14 g
Fat: 19 g
Saturated Fat: 4 g
Cholesterol: 36 mg
Sodium: 1026 mg
Sugar: 1 g
Reviews
Olivia on 2026-03-14 (5 stars): I do not typically post reviews or comments but I have made this recipe at least 4 times now. I am obsessed. So delicious! If you’re thinking about making this, you absolutely should!
Fen on 2026-02-24 (4 stars): Hello!! I’m not sure what I did wrong but my dumpling mix was a bit wet, did I maybe not mix it long enough to form the ‘paste’? I strained it and the dumplings still turned out great thank you. Happy new year! I love all your recipes, I have tried many of them and this is my first time commenting :)
Zahra on 2026-02-22 (5 stars): Made these and chicken ones for 2026 chinese new year and they were show stopping! Really appreciated how well seasoned the filling was as we had kids around so didn't have much space for dipping sauce. Woks of life were highly praised and talked about. Thank you! Manchester, UK
Caroline on 2026-02-19 (5 stars): Thank you for this recipe, the filling is delicious! Do you have a recommendation for a nonstick induction pan to use? When I made these, all my dumplings stuck to the pan so I had to spray the bottom but then the dumplings ended up greasy
Melissa Cortes on 2026-02-11 (5 stars): Finding The Woks of Life was a game changer when my daughter and I returned to the US from two years in Xi'an. Trying to find Xi'anese style food in the mountain northwest of the US is nearly impossible and I deeply wanted to share all the foods we fell in love with, as well as the traditions we learned, with all our friends and family.
This recipe is AMAZING! We've been making it for years now and I'm always learning new tricks and tips each year.
My burning question is, if I freeze my dumplings and want to pan fry them, do I need to thaw them first?
Also any tips to get them to not stick to my cast iron? I sadly have a glass cooktop and I'm worried that the inconsistent heat may be to blame.
Xinnian kuaile!
Emma Genet on 2026-01-05 (5 stars): Followed the recipe to a T and absolutely loved the dumplings & your dumpling sauce recipe! Thanks so much!
