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This recipe is intermediate

Classic dumplings

40 minutes Cook time 1 hour 15 minutes Prep time 48 dumplings servings




Pork Dumpling


On the stove


  1. In a large bowl, using your hands, mix pork with cabbage, mushrooms, cilantro, ginger, garlic, green onions, soy sauce, sesame oil and spices. Generously season with pepper.
  2. Working in batches, arrange 4–6 dumpling wrappers on a work surface. Place about 15 mL (1 tbsp.) of filling in the centre of each wrapper. Moisten edges with water. Fold the wrapper in two to form a half-moon, pinching the edges to seal. Place dumplings on a parchment-lined baking sheet and cover with plastic wrap to prevent drying.
  3. In a large non-stick skillet over medium-high heat, heat 15 mL (1 tbsp.) vegetable oil. Place a quarter of dumplings in skillet at a time, spreading them out, and cook until bottom is golden brown, about 3 minutes. Add approximately 6 mm (¼ in.) of water to the bottom of the skillet. Cover skillet and cook for 3 minutes. Remove lid and continue cooking for about 3 minutes or until water is completely evaporated and bottoms of dumplings are golden brown. Place dumplings on a large plate and keep warm. Repeat with remaining dumplings and oil.


  1. In a bowl, whisk together all ingredients.
  2. Serve dumplings as an aperitif, with sauce and bok choy, if desired. Sprinkle with chopped remaining green onions to taste.

Nutritional value per serving

  • 307 calories
  • 18 g of proteiin
  • 17 g of fat
  • 30 g of carbohydrates
  • 1 g of fibre
  • 3 g of sugar
  • 470 mg of sodium
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