To celebrate the Chinese New Year, why not make these Chinese Boiled Pork Dumplings? Filled with ground pork, cabbage, ginger, and soy sauce, they are simple to make and cook in just six minutes!
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Chinese Boiled Pork Dumplings
The full ingredients list and instructions are found in the printable recipe card at the end of this post. I highly recommend reading the blog post all the way through so that you don’t miss any tips or substitution suggestions; to ensure that you have all the ingredients and equipment required, and to understand the steps and timings involved.
We love to celebrate Chinese New Year, and even though it was 8 years ago now, my Year of the Dragon Chinese Banquet is one of my dinner party crowning achievements!
If you celebrate Chinese New Year, I’ve got a recipe for Chinese pork dumplings that I think you are going to love!
Dumplings (Mandarin: Jiaozi) are an important dish during the Chinese New Year and can be filled, folded, and cooked in a number of different ways.
>>> Simple Ways to Fold Dumplings on WikiHow
But if you’re worried about folding them, you could use a dumpling press to make the process super simple.
Typically ground meat and/or vegetables are used to fill thin pieces of dough, which are sealed and cooked either by boiling, steaming, or pan-frying.
Our dumpling recipe has a delicate pork and cabbage filling with just enough ginger to excite your taste buds.
>>> Read the Wiki page for lots of interesting information about Jiaozi.
Ingredients & Equipment Used In This Recipe
You may already have some of the basic ingredients for this recipe – the full list with measurements is found in the recipe card at the end of this post.
For your convenience, any specialized or notable ingredients and equipment needed for this recipe have been listed below and linked to Amazon or other stores if available online.
- Fresh Produce – cabbage, ginger, scallions (green/spring onions),
- Ground Pork
- Soy Sauce
- Rice Vinegar
- Sesame Oil
- Dumpling Wrappers – often found in the freezer section, or in Asian supermarkets. You could make them yourself – this recipe appears to be very simple and explains all you need to know about dumpling wrappers! The size of your dumplings will depend on the size of your wrappers.
- Cornstarch – also known as cornflour. In this recipe, it’s used to make a paste to stick the dumpling wrappers together to seal them.
Recipes on The Purple Pumpkin Blog use both cup measurements and/or weighted measurements. American cups and kitchen food scales are handy pieces of equipment to have in your kitchen as it means you’ll be able to make all of the different recipes on my blog! I try to give American, imperial, and metric measurements in my recipes. You can mix cup measurements with weighted measurements, but never imperial (pounds, ounces, pints, etc.,) with metric (kilograms, grams, litres, etc.,).
More Recipes Using Ground Pork
One of the hero ingredients in this recipe is ground pork, so here are some more recipes using the same:
- Cantonese Spring Rolls with Pork & Shrimp
- Anglo-Indian Pork Burgers with Roasted Carrots & Raita
- Low Carb Egg and Pork Cups
More Appetizer Recipes
Looking for more appetizer inspo? Check these recipes out next:
- Fried Wontons for Chinese New Year
- Pork Pot Sticker Dumplings
- Bacon-Wrapped Water Chestnuts Party Appetizer with Spicy Mustard Dip
How Do I Make Boiled Pork Dumplings?
Just check out the recipe card below with full ingredients, instructions, and demonstration photos. You can print the card out too (don’t worry, the pics don’t print to save your ink).
- 3 cups chopped cabbage leaves
- Kosher salt (sea salt flakes)
- ½ tsp fresh grated ginger
- 2 scallions (green onions/spring onions), roughly chopped
- 1/3 lb (150g) ground pork
- 1 Tbsp soy sauce
- ½ Tbsp rice vinegar
- 1 tsp sesame oil
- Dumpling wrappers
- ½ Tbsp cornstarch (cornflour), mixed with ¼ cup water
- Soy sauce or Hoisin sauce for dipping
- Place the cabbage leaves into a food processor and finely chop. Salt lightly with kosher salt and let sit 10 minutes. Squeeze out water and set aside.
- Place the ginger, onions, pork, pepper, soy sauce, rice vinegar, and sesame oil into the food processor and pulse until finely chopped and combined.
- Add the cabbage to the pork mixture and stir to mix together.
- Place ¾ tablespoon of the filling into the center of each dumpling wrapper.
- Gently fold over so that the wrapper forms a half-circle. Dip your finger into the cornstarch and water mixture and run along the open edge of the dumpling to seal. You could add fancy pinched edges if you prefer.
- Fill a large pot about half-way with water and bring to a boil.
- Carefully add dumplings to the boiling water and cook for about 6 minutes once the water starts to boil again.
- Remove dumplings with a slotted spoon.
- Serve hot with soy sauce or hoisin sauce for dipping.
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Nutrition Information:Yield: 20 Serving Size: 1
Amount Per Serving: Calories: 180Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 1mgSodium: 146mgCarbohydrates: 3gFiber: 1gSugar: 1gProtein: 1g
This site uses Nutritionix to provide estimated nutrition. Nutritional information is always approximate and will depend on the quality of ingredients used and serving sizes. If you need exact calories and macros, please do your own calculations.
Make It A Meal!
You’ve made the appetizer, but what about the rest of the courses?
Here are additional recipes to make a full meal!
- Main Dish: Beijing Braised Lamb & Noodles
- Side Dish: Stir-Fried Chinese Vegetables
- Beverage: Jasmine Iced Tea
- Dessert: Hong Kong Egg Tarts – Chinese New Year Recipe
There are 500+ Recipes on The Purple Pumpkin Blog for you to enjoy – please feel free to check them out too!
*Images in this post are for illustrative purposes.