Easy Steamed Pork Dumplings

The steamed dumplings are a cheap and easy to make Chinese dish that’s both popular and traditional. It is commonly served in dim sums or as appetizers and side dish. You can even buy pre-made dumplings in the frozen section of most supermarkets. Dumplings come in many forms and the more popular variety are pot-stickers, manti, har gow, shaomai and even wonton. In this recipe, we use a pork-based recipe to form the most basic steamed Chinese dumpling recipe that can then be expanded to include a plethora of other ingredients. It’s the “base” pork-based steamed dumpling recipe, so to speak. Only eight key ingredients make up this basic recipe, which are: ground pork, chopped Napa cabbage leaves, Chinese five spice, Chinese cooking wine, sesame oil, scallions, wonton wrappers and chopped water chestnuts. You may extrapolate on the recipe by adding other ingredients, such as chopped shiitake mushrooms, baby shrimps, cabbage, peas, diced carrots, chives, garlic, onions, glass noodles, egg, black fungus, etc. The possibilities are literally endless. Best of all, if you have access to a local Asian supermarket, the cost to make 72 dumplings is around $15 or less, depending if you already have some of the dry ingredients (five spice, sesame oil). For this recipe, we recommend a 2-tier stackable bamboo steamer. If you do not have access to one, a traditional steamer or steamer rack will do.

Marconda’s Meats, Fresh Ground Pork, 16 oz (Misc.)


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Green Onions (Scallions), One Bunch (Grocery)


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Dynasty Sliced Water Chestnuts, 8 Oz (Grocery)


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Napa Cabbage, 1 Head (Grocery)


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Kadoya Sesame Oil, 22.10 Fluid Ounce (Grocery)


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Simply Asia Spicy Szechuan 5 Spice Seasoning Blend, 2.75 oz (Grocery)


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Hsiang Shao Xing Cooking Wine, 750 ml (Grocery)


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