Pork Dumplings

Ingredients

• 680 g (24 oz)minced pork
• 15 ml (1 tbsp)fresh ginger, minced
• 1spring onion, thinly sliced
• 60 ml (4 tbsp)soy sauce
• 45 ml (3 tbsp)sesame oil
• 1egg, beaten
• 80square wonton wrappers

Instructions

1. 1

   Mix the filling

   Put the minced pork, ginger, spring onion, soy sauce, sesame oil and beaten egg in a large bowl. Stir until combined.

2. 2

   Fill the wrappers

   Spoon 15 ml (1 tbsp) of pork filling onto each wonton wrapper. Dampen the edges with water, fold each wrapper into a triangle and press the edges to seal. Set the dumplings aside and repeat with the remaining filling and wrappers.

3. 3

   Steam in batches

   Arrange the dumplings in a bamboo steamer in batches, leaving space so they do not touch. Steam for 15 minutes, until the pork is fully cooked through, and serve warm.

What are pork dumplings?

Dumplings are found across many Asian cuisines, with wrappers, fillings and cooking methods that vary by region and tradition. This version uses square wonton wrappers folded around a pork filling and cooked by steaming.

Pork brings a savoury, juicy base, while ginger, spring onion, soy sauce and sesame oil season it. The simple steaming method keeps the wrappers tender and lets the filling cook gently.

Nutrition and macros by portion

The nutrition label shows one serving as written: 4200 calories, 190g protein, 400g carbs, 180g fat.

The pork and egg provide most of the protein and fat, while the wonton wrappers contribute most of the carbohydrates. Soy sauce and the wrappers can make sodium a significant part of the total. Serve with vegetables and use a modest amount of dipping sauce to balance the plate.

The filling ingredients

Pork: Minced pork forms the bulk of the filling. Stir it with the other ingredients until evenly mixed, rather than leaving pockets of seasoning.

Seasoning: Ginger and spring onion add aromatic flavour, while soy sauce brings saltiness and sesame oil adds a distinctive toasted note. The beaten egg helps bind the mixture.

Folding and sealing

Water: A little water on the wrapper edges helps them stick when folded. Use enough to dampen the edge, but avoid soaking the wrapper.

Filling: The method specifies 15 ml (1 tbsp) per wrapper. Keep the filling inside the centre so the edges can meet and seal without being stretched.

Steaming for tender dumplings

Spacing: Leave room between dumplings in the bamboo steamer so they are not touching. Cook in batches if needed, as crowded wrappers can stick together.

Doneness: Steam for 15 minutes and check that the pork is fully cooked through before serving. The wrappers should be tender and the filling no longer raw in the centre.

Timing and preparation

The stated total time is 60 minutes, including the hands-on work of mixing and filling the wrappers. Folding the dumplings takes the most attention, so set out the wrappers and a small bowl of water before you begin.

If you are steaming in batches, allow for each batch to have its full 15 minutes of cooking time. Keep the finished dumplings warm while the remaining batches cook.

Dipping sauce and sides

A dipping sauce is a natural accompaniment to these dumplings; serve it separately so each person can add as much as they like. The filling is already seasoned with soy sauce, so taste a sauce before adding extra salt.

For a more rounded plate, serve with steamed greens or a simple vegetable side. These additions bring freshness alongside the savoury filling.

Recipe notes & tips

• Keep unused wonton wrappers covered so they do not dry out while you fill the dumplings.
• Mix the filling thoroughly so the ginger, spring onion and seasonings are distributed evenly.
• Dampen the wrapper edges lightly; too much water can make them difficult to handle.
• Leave space between dumplings in the steamer to reduce sticking.
• Steam in batches rather than stacking dumplings on top of one another.

Variations

• Add garlic: Mix a little finely minced garlic into the filling for extra savoury flavour.
• Use a different wrapper: Choose round wonton wrappers if those are what you have, adjusting the fold to suit their shape.
• Add cabbage: Finely chop and squeeze out excess moisture from cabbage before mixing it into the pork.
• Serve with chilli: Offer chilli oil alongside the dumplings for a hotter dipping option.
• Add fresh herbs: Serve with chopped coriander for a fresh, aromatic finish.

Common mistakes to avoid

• Overfilling wrappers: The edges may not seal; use the specified 15 ml (1 tbsp) and keep it centred.
• Dry wrapper edges: They may not stick together; moisten the edges with water before folding.
• Wet wrappers: They can become difficult to handle; dampen the edges lightly rather than soaking them.
• Crowded steamer: Dumplings may stick together; leave gaps and cook in batches.
• Undercooked filling: The centre may remain raw; steam for 15 minutes and confirm the pork is fully cooked through.

How to store

Refrigerate cooked dumplings in a covered container for up to 3–4 days. Reheat until piping hot throughout, using a steamer or microwave; avoid leaving cooked dumplings at room temperature for extended periods.

Frequently asked questions