Pork Dumpling Recipe

After spending several years living in Shanghai and Seoul, my whole family has always had a great affinity towards steamed dumplings. My daughter, Kate, was born in Shanghai– and every time we visit NYC there’s a restaurant there that we must visit. Jo’s Shanghai has the the most amazing dumplings and my kids always ask if we can try to make them at home.

If you’ve ever attempted to make dumplings from scratch, you know how time consuming they are! My husband and I finally decided to try our hand at making them from scratch, and boy are we glad we did! Hands down- some of the best dumplings! These turned out so good, and they were definitely up there with restaurant quality IMO.

You’re going to need a couple of gadgets before you get started with this recipe. You can easily order this Dumpling Press and Bamboo Steamer Basket online.

DUMPLING RECIPE:

100, 3.5 inch square wonton wrappers
2 lbs ground pork
1 tbsp minced fresh ginger root
4 cloves garlic, minced
2 tbsp thinly sliced green onion 4 tbsp soy sauce 3 tbsp sesame oil 1 egg, beaten 5 cups finely shredded Chinese Cabbage

Combine pork, ginger, garlic, green onion, soy sauce, sesame oil, egg and cabbage in a large bow. Stir until well mixed. Using your dumpling crimper, place 1 wonton sheet in the crimper and wet the edges of the sheet with water. Place a small amount of pork mixture in the center and use the crimper to close and seal the dumpling. Set aside until you are ready to steam them. Leftover uncooked dumplings can be frozen to eat later.

Follow the instructions on your steamer and steam your dumplings in batches– usually about 15 minutes.

Enjoy!