Chinese Pork Dumplings

Chinese Pork Dumplings

  • TOTAL PREP TIME55 minutes


  • 8 ounces ground pork
  • 1/4 cup Chinese sausage finely chopped *
  • 1/4 cup carrot shredded
  • 1 1/2 teaspoons scallions minced
  • 1 1/2 teaspoons garlic minced (3 cloves)
  • 1 1/2 teaspoons Chinese seasoned rice wine
  • 1 1/2 teaspoons soy sauce
  • 1 1/2 teaspoons Oriental sesame oil
  • 1 teaspoon ginger minced
  • 1/4 teaspoon salt
  • 1/8 teaspoon white pepper
  • Napa cabbage leaves to line the steamer basket
  • 3 cups flour
  • 1 tablespoon turmeric
  • 1 egg
  • 2 tablespoons peanut oil
  • 1 cup water warm
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Homemade Chinese food may seem intimidating, but this homemade pork dumplings recipe may just change your mind. This recipe even includes instructions on how to make homemade dumpling dough! Take your meal game up a level and try out this delicious, Asian-inspired recipe for your friends and family! 

For filling, combine the pork, sausage, carrot, scallions, garlic, rice wine, soy sauce, sesame oil, ginger, salt and pepper in large bowl, and mix thoroughly so that everything is well distributed.

Keep cool in your refrigerator until you’re ready to start folding.

For wrappers, put the flour in a large bowl; stir in turmeric. Slightly beat egg, water and oil until combined; add to flour mixture. Use a wooden spoon to get the mixture well blended. If the dough is dry and cracking, add water, 1 tablespoon at a time until it’s moist and springy. If the dough is sticky, add flour 1 tablespoon at a time until it’s smooth.

When the mixture has cooled a bit, knead it for about 7 minutes or until the dough becomes really elastic. Then cover the bowl in plastic wrap and refrigerate for about 30 minutes.

After the dough has rested, use your thumb to poke a hole in the center. Gradually enlarge the hole until it looks like a large bagel. Using a sort of hand-over-hand technique, twist and pull the dough until it forms a rope about 3/4 inch in diameter.

Slice the dough into pieces about 3/4 of an inch long, and roll each piece into a ball between your palms. On a well-floured work surface, roll out the ball into a thin disk about 3 inches in diameter, place a piece of parchment paper between the dough and the rolling pin will make things a bit easier. If you’re not satisfied with the circles you’re getting, use a cookie-cutter to trim them.

Store the formed wrappers between sheets of parchment or waxed paper so that they don’t dry out.

Take a circle of dough, put 3/4 teaspoon of filling in the center, and fold dough in half to make half-moon shapes. Press the air out as you go and press or crimp the edges to seal.

Lay the Napa cabbage leaves out on the base of a steamer** and put the dumplings on them. Steam over medium-low heat for 10-12 minutes per batch or until the pork filling reaches internal temperature reaches 160 degrees F.

Serve warm with a bit of soy sauce.

*Find this at your local Chinese Grocery or substitute it with 1/4 cup finely chopped pieces of cooked ham and 1/2 teaspoon of brown sugar.

**dumplings will need to be cooked in batches and not all at once

Makes about 4 dozen or 16 servings (3 per serving).

Exclusive Recipe courtesy of Brian Yarvin, Author of A World of Dumplings


Springer Family

Meet the Springer Family

Sycamore, Kansas

My family and I live in the southeast part of the state. We started raising hogs in the late 1940's with my grandparents, Lee and Dorothy. The second generation of our farm include my parents, Chuck and Debbie and my Aunt and Uncle, Dale and Judy. In 2008, our four families joined together in a partnership to make Springer Family foods.

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