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Chinese Pork Dumplings Recipe

This savory Chinese food recipe features a flavorful filling made with ground pork, shiitake mushrooms, napa cabbage, and ginger, all wrapped in tender dumpling wrappers. Whether you boil, steam, or pan-fry them, these dumplings are a delicious way to bring traditional Chinese flavors to your table.
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Prep Time 1 hour 30 minutes
Cook Time 15 minutes
Course Appetizer
Cuisine Chinese
Servings 72 pieces

Equipment

  • Wok or large sauté pan
  • Large mixing bowl
  • Sheet pans
  • Parchment paper
  • Dumpling press or hand-folding
  • Food-safe plastic wrap (for freezing)

Ingredients
  

For the Filling

  • 10 medium dried shiitake mushrooms
  • 2 cups hot water
  • 1 pound napa cabbage
  • 1 teaspoon fine sea salt
  • 1 tablespoon neutral oil
  • 1 pound ground pork
  • ¼ cup Shaoxing wine
  • 2½ tablespoons light soy sauce
  • 1 tablespoon minced fresh ginger
  • 2 teaspoons sugar
  • 2 teaspoons toasted sesame oil
  • ½ teaspoon white pepper powder

For Assembly and Serving

  • 2 14-ounce packages round Shanghai-style dumpling wrappers (about 80 wrappers total) or homemade wrappers
  • chili oil for serving

Instructions
 

  • Rehydrate the Mushrooms: Soak mushrooms in 2 cups of hot water for 2 hours or overnight until soft. Set aside ½ cup of the soaking liquid, being careful not to include sediment. Remove the stems and finely chop the mushrooms.
  • Prepare the Cabbage: Slice the napa cabbage into thin strips, then chop into small pieces. Toss with salt in a large bowl and let sit for 30 minutes to draw out moisture. Squeeze the cabbage to remove excess liquid before using.
  • Cook the Mushrooms: In a wok or pan over medium heat, warm the oil and sauté the mushrooms for about 5 minutes until softened and slightly crisped. Allow them to cool.
  • Make the Filling Base: In a large bowl, combine ground pork, Shaoxing wine, soy sauce, ginger, sugar, sesame oil, white pepper, and the reserved mushroom soaking liquid. Stir vigorously with chopsticks or a spatula for 10–15 minutes, until it becomes a sticky, smooth mixture. A stand mixer with a paddle attachment on low speed can also be used.
  • Finish the Filling: Add the cooled mushrooms and drained cabbage to the pork mixture. Stir everything together for 2–3 minutes until well blended.
  • Prepare the Wrappers: Line two baking sheets with parchment. Have a small bowl of water nearby. If using store-bought wrappers, moisten the edges with water before folding. Homemade wrappers won’t need this.
  • Fill and Shape: Place about 1 tablespoon of filling in the center of each wrapper. Fold in half and pinch to seal at one end. Create pleats along one side, sealing fully. Add extra water if needed to seal gaps. Repeat with remaining wrappers and filling.
  • Storage Tip: Lay dumplings on the prepared baking sheets, ensuring they don’t touch. Dumplings can be cooked immediately or frozen. To freeze, cover the trays with plastic wrap and freeze overnight. Then transfer dumplings to freezer bags for up to 3 months.
  • Cook the Dumplings: Choose your cooking method—boil, steam, or pan-fry. Serve hot with dipping sauce and chili oil.

Notes

  • Do not let salted cabbage sit longer than 30 minutes, or it will become too soft.
  • Dumpling assembly can be a fun group activity—get the whole family involved!
  • Dumplings are best served fresh but freeze beautifully for make-ahead meals.
Keyword Chinese dumpling recipe, Chinese food recipes, dumpling filling ideas, dumpling folding tips, easy pork dumplings, homemade dumplings, how to make dumplings, pork dumplings, traditional Chinese dumplings
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