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Chinese Pork Dumplings

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Chinese Pork Dumplings

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Chinese dumplings filled with pork sound pretty standard these days, but the addition of a bit of chopped Chinese sausage makes them special for any gathering…

Exclusive Recipe courtesy of Brian Yarvin, Author of A World of Dumplings

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  • 8 oz. ground pork
  • 1/4 cup chinese sausage (finely chopped *)
  • 1/4 cup carrot (shredded)
  • 1 1/2 tsp. scallions (minced)
  • 1 1/2 tsp. garlic (minced, 3 cloves)
  • 1 1/2 tsp. seasoned rice wine vinegar (Chinese)
  • 1 1/2 tsp. soy sauce
  • 1 1/2 tsp. sesame oil
  • 1 tsp. fresh ginger root (minced)
  • 1/4 tsp. salt
  • 1/8 tsp. white pepper
  • 3 cups flour
  • 1 Tbsp. turmeric
  • 1 egg
  • 2 Tbsp. peanut oil
  • 1 cup water (warm)
  • napa cabbage leaves
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    1. For filling, combine the pork, sausage (find this at your local Chinese Grocery or substitute it with 1/4 cup finely chopped pieces of cooked ham and 1/2 teaspoon of brown sugar), carrot, scallions, garlic, rice wine, soy sauce, sesame oil, ginger, salt and pepper in large bowl, and mix thoroughly so that everything is well distributed.
    2. Keep cool in your refrigerator until you’re ready to start folding.
    3. For wrappers, put the flour in a large bowl; stir in turmeric. Slightly beat egg, water and peanut oil until combined; add to flour mixture. Use a wooden spoon to get the mixture well blended. If the dough is dry and cracking, add water, 1 tablespoon at a time until it’s moist and springy. If the dough is sticky, add flour 1 tablespoon at a time until it’s smooth.
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