Pork Dumpling

Ingredients

• 250 gdumpling wrappers
• 250 gminced pork
• 240 ml (1 cup)chopped celery
• 1 tablespoonchopped ginger
• 3 teaspoonssalt
• 1 teaspoonfive-spice powder
• 1/2 tablespooncooking wine
• 1 tablespoonsesame oil
• 1 tablespoonblack vinegar
• 1 teaspoonchilli oil
• 1 teaspoonchopped spring onion
• 1 teaspoonsalt

Instructions

1. 1

   Season the pork

   Put the minced pork in a bowl. Add 2 teaspoons of salt, the five-spice powder and cooking wine, then leave to marinate for about 10 minutes.

2. 2

   Mix the filling

   Finely chop the celery and ginger and add them to the pork. Add the remaining 1 teaspoon of salt and 1 tablespoon of sesame oil, then mix well.

3. 3

   Fold the dumplings

   Fill and fold the dumpling wrappers one at a time.

4. 4

   Boil the dumplings

   Bring a pot of water to the boil. Add the dumplings and cook for 5 minutes.

5. 5

   Prepare and serve

   Prepare the dips and serve them with the cooked dumplings.

What are pork dumplings?

Dumplings are a familiar part of Chinese cooking, with many regional styles and fillings. This version pairs minced pork with celery and ginger, wrapped in dough and boiled.

The pork makes a savoury filling, while celery adds a fresh, crisp-edged note. Five-spice powder and sesame oil give the mixture its aromatic flavour.

Nutrition and macros by portion

The nutrition label shows one serving as written: 393 calories, 16g protein, 37g carbs, 18g fat.

The wrappers provide most of the carbohydrates, while pork contributes protein and sesame oil adds fat. Serve the dumplings with vegetables or a light soup to round out the plate.

Building the filling

Pork: Mixing it first with salt, five-spice powder and cooking wine gives the seasoning time to distribute before the other ingredients go in.

Celery and ginger: Chop both finely so they are easy to mix through the meat and less likely to catch when folding the wrappers.

Folding without fuss

Wrapper: Work with one wrapper at a time and keep the rest covered so they do not dry out. Place the filling in the centre and fold the wrapper closed, pressing the edges together.

Seal: Avoid getting filling on the edges, as it can make the wrapper harder to close securely.

Boiling and doneness

Water: Bring the pot to a full boil before adding the dumplings so they start cooking promptly.

Timing: Cook for 5 minutes as directed. Check that the wrappers are tender and the pork filling is cooked through before serving.

Serving ideas

Dipping: The recipe lists black vinegar, chilli oil and spring onion for serving alongside the dumplings. The extra teaspoon of salt is also listed as an ingredient.

Soup: Serve the cooked dumplings in a bowl of warm soup for a more substantial meal.

Getting the texture right

Filling: Finely chopped celery and ginger help the filling hold together and make each bite more even.

Wrappers: Handle them gently while folding so they do not tear, and press the seams closed before boiling.

Recipe notes & tips

• Chop the celery and ginger finely so they mix evenly into the pork.
• Keep unused wrappers covered while you fold the dumplings.
• Keep the filling away from the wrapper edges to help them seal.
• Bring the water to a boil before adding the dumplings.
• Check that the pork filling is cooked through before serving.

Variations

• Add garlic: Finely chop a little garlic and mix it into the filling.
• More heat: Add extra chilli oil to the dipping sauce when serving.
• Extra greens: Serve the dumplings with leafy vegetables in warm soup.
• Change the dip: Serve with black vinegar and spring onion, adjusting the chilli oil to taste.

Common mistakes to avoid

• Large celery pieces: Chop them finely so they distribute through the filling.
• Dry wrappers: Keep wrappers covered while folding so they remain pliable.
• Messy edges: Keep filling off the edges and press the wrapper closed firmly.
• Crowded pot: Cook in batches if the dumplings do not fit comfortably in the pot.
• Under-cooked filling: Check that the pork is cooked through before serving.

How to store

Refrigerate cooked dumplings in a covered container and eat within 3 days. Reheat until piping hot throughout, or warm them in soup. Uncooked dumplings are best cooked promptly; freeze them in a single layer if storing for longer.

Frequently asked questions