Hong Kong Pork Dumpling Recipe

Name: Panda Cuisines Hong Kong Pork Dumpling Recipe
Cook time: 1 h
Total time: 1 h
Yield: 4 servings
Cuisine: Chinese
Ingredients: 1 lb ground pork (20–25% fat); 1 cup chopped napa cabbage (squeezed dry); 3 tbsp finely chopped green onions; 1 tbsp finely grated fresh ginger; 1 tsp garlic, minced; 2 tbs light soy sauce; 1 tbs oyster sauce; 1 tsp sesame oil; 1 tbs Shaoxing wine (or dry sherry); 1 tsp white pepper; 1 tsp sugar; 1 tbs cornstarch; 1 unit egg white; 30 unit round dumpling wrappers (3.5 in / 9 cm); 0.25 cup water (for sealing); 2 tbs light vegetable oil (for pan-frying); 3 tbs light soy sauce; 1 tbs black vinegar (Chinkiang) or rice vinegar; 1 tsp chili oil (optional); 1 tsp finely sliced green onion; 0.5 tsp sesame oil

Inspired by Panda Cuisine

Time1h

Serves4

Make Hong Kong Pork Dumpling Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Dumpling Filling

1 lb ground pork (20–25% fat)

1 cup chopped napa cabbage (squeezed dry)

3 tbsp finely chopped green onions

1 tbsp finely grated fresh ginger

1 tsp Garlic, minced

2 tbs light soy sauce

1 tbs oyster sauce

1 tsp Toasted sesame oil

1 tbs Shaoxing wine (or dry sherry)

1 tsp White pepper

1 tsp sugar

1 tbs Cornstarch

1 unit egg white

Wrappers & Assembly

30 unit round dumpling wrappers (3.5 in / 9 cm)

1/4 cup water (for sealing)

2 tbs light vegetable oil (for pan-frying)

Dipping Sauce

3 tbs light soy sauce

1 tbs black vinegar (Chinkiang) or rice vinegar

1 tsp chili oil (optional)

1 tsp finely sliced green onion

1/2 tsp Toasted sesame oil

Method

Dumpling Filling

Prepare cabbage

Finely chop the napa cabbage. Place in a bowl, sprinkle with a pinch of salt, toss, and let sit 10 minutes. Squeeze out as much liquid as possible, then measure 1 cup packed and set aside.

Mix filling

In a large mixing bowl combine the ground pork, squeezed cabbage, chopped green onions, grated ginger, minced garlic, light soy sauce, oyster sauce, Shaoxing wine, sesame oil, white pepper, sugar, cornstarch, and egg white. Mix thoroughly with a paddle or spatula, turning the mixture in one direction until cohesive and slightly sticky (about 1–2 minutes). Chill 10–15 minutes to firm up the filling, which makes wrapping easier.

Wrappers & Assembly

Set up assembly station

Arrange a small bowl of water for sealing, the tray for finished dumplings lightly dusted with cornstarch or lined with parchment, and the dumpling wrappers within reach.

Fill and fold dumplings

Work with one wrapper at a time. Place a wrapper on your palm, spoon about 1 tablespoon of filling into the center. Dip your index finger into the water and moisten the wrapper edge. Fold the wrapper in half over the filling and pinch once in the center. Create 3–4 small pleats on one side, pressing each pleat to the sealed edge so the dumpling is tightly closed with pleats on one side (classic crescent shape). Place finished dumpling on the tray. Repeat until all filling is used (about 28–30 dumplings). Keep finished dumplings covered with a damp towel if not cooking immediately to prevent drying.

Options: boiling or steaming

If you prefer boiled dumplings: bring a large pot of water to a rolling boil, add dumplings in batches so they don't stick, stir gently, then cook until they float and continue 2–3 minutes more (total ~6–8 minutes). If steaming: arrange dumplings in a single layer in a lined bamboo or metal steamer, steam over simmering water for 8–10 minutes until filling is cooked through.

Pan-fry (Hong Kong style potstickers)

Heat a large nonstick or cast-iron skillet over medium-high heat. Add 2 tablespoons vegetable oil and swirl to coat. Arrange dumplings in a single layer, pleated side up, leaving space between them. Fry 2–3 minutes until bottoms are golden brown. Carefully add 1/3 cup water to the pan (watch for splatter), quickly cover with a tight-fitting lid to trap steam. Reduce heat to medium and steam for 5–6 minutes until water has evaporated and wrappers are cooked. Remove lid and continue cooking 1 minute to re-crisp the bottoms. Transfer dumplings to a plate.

Dipping Sauce

Whisk together light soy sauce, black vinegar, chili oil (if using), sliced green onion, and sesame oil in a small bowl. Taste and adjust: add more vinegar for tang, soy for salt, or chili oil for heat. Serve alongside hot dumplings.