Homemade Pork Dumplings Recipe

Sift together the flour and salt. Make a well in the center and gradually add the boiling water, mixing with a spoon (it will look clumpy). Cover the bowl with a cloth and let it rest for 5 minutes.

Add 1 tablespoon of cold water to the dough, then knead for about 2 minutes until combined and a ball has formed. Cover the bowl with plastic wrap and allow it to rest for 15 minutes.

Turn the dough onto a lightly floured cutting board and knead until smooth, sprinkling additional flour as needed, for 15 minutes.

Tightly wrap the dough in plastic wrap and allow it to rest for another 15 minutes.

In a bowl, mix together the ground pork, green onions, garlic, ginger, soy sauce, sesame oil, rice vinegar, and stock.

Stir in one direction until the mixture becomes sticky and well combined.

(optional) If cooking pork mixture first, saute all ingredients until pork is no longer pink.

Divide the dough into two parts and roll each into a rope about 1-inch in diameter and 12 inches long.

Keep the dough covered with plastic wrap until ready to roll to prevent it from drying out.

Cut the rope into 1-inch slices and roll each into a ball.

Lightly flour if sticky, then flatten and roll out each piece to a 4-inch diameter circle, about ⅛-inch thick.

If you prefer a more symmetrical wrapper, use a 4-inch round biscuit cutter for uniform shapes.4️⃣ Fill the WrapperPlace 1-2 teaspoons of filling in the center of a dumpling wrapper.Avoid overfilling to prevent leakage.Fold into a Half-Moon ShapeLightly moisten the edges of the wrapper with water (if needed) to help seal.Fold the wrapper in half over the filling, forming a half-moon shape but do not seal it completely yet.👆 Create Pleats on One SideHold the dumpling in one hand and use your other hand to make pleats along one edge only (this helps create the signature curved shape).Using your thumb and index finger, pinch a small section of the dough and fold it toward the center.Press down to secure the pleat against the back side of the dumpling.Continue making 6-8 pleats along the edge while keeping the opposite edge smooth.✅ Seal the DumplingAfter pleating, press the entire edge firmly to seal completely so no filling escapes during cooking.Make sure there are no air pockets inside, as they can cause the dumpling to burst.👉 Click here to watch a video on how to fill dumplings.

Place 1-2 teaspoons of filling in the center of a dumpling wrapper.

Avoid overfilling to prevent leakage.

Lightly moisten the edges of the wrapper with water (if needed) to help seal.

Fold the wrapper in half over the filling, forming a half-moon shape but do not seal it completely yet.

Hold the dumpling in one hand and use your other hand to make pleats along one edge only (this helps create the signature curved shape).

Using your thumb and index finger, pinch a small section of the dough and fold it toward the center.

Press down to secure the pleat against the back side of the dumpling.

Continue making 6-8 pleats along the edge while keeping the opposite edge smooth.

After pleating, press the entire edge firmly to seal completely so no filling escapes during cooking.

Make sure there are no air pockets inside, as they can cause the dumpling to burst.👉 Click here to watch a video on how to fill dumplings.

Heat 1 tablespoon of oil in a non-stick pan over medium heat.

Place dumplings flat side down and cook until the bottoms are golden brown (2-3 minutes).

Add ¼ cup of water, cover, and steam for 5-6 minutes until the water evaporates.

Remove the lid and cook for another 1-2 minutes until the bottoms are crispy again.

Line a steamer with parchment paper or cabbage leaves.

Arrange dumplings in a single layer, leaving space between them.

Steam over medium-high heat for 10-12 minutes until fully cooked.

Bring a large pot of salted water to a rolling boil.

Add dumplings and stir gently to prevent sticking.

When the dumplings float, continue boiling for 2-3 more minutes.

Remove with a slotted spoon and serve hot.