How to Wrap Perfect Pork Dumplings

Whether you’re a dumpling pro or just starting out, learning to properly wrap dumplings is an exciting and rewarding experience.

This guide will take you through the process step-by-step and show you how to create perfectly wrapped pork dumplings every time.

Dumplings are a delicious, fun and creative way to enjoy your favorite ingredients. Experiment with different meats and vegetables to create your own unique flavors. And remember, while making dumplings is a process that takes a little time and patience, the end result is SO worth it!

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How to Wrap Perfect Pork Dumplings

1. Prepare the Dumpling Filling

• In a large bowl, combine the ground pork, chopped napa cabbage, scallions, and cilantro.
• Add the soy sauce, sesame oil, rice vinegar, grated ginger, minced garlic, salt, and black pepper.
• Mix everything thoroughly until well combined. Using your hands or a spoon, stir until the mixture is evenly seasoned.

2. Assemble the Dumplings

• Lay a dumpling wrapper on a clean surface.
• Place a heaping teaspoon of filling in the center.
• Lightly brush the edges of the wrapper with water to help seal the dumpling.
• Fold the wrapper in half to form a half-circle and pinch the center together.

3. Create the Dumpling Pleats

• Using your thumb and index finger, make a pleat towards the center on the right side of the dumpling.
• Repeat this process, making 3–4 pleats down the right side, leaving the bottom layer smooth.
• Repeat the pleating process on the left side, ensuring that only the top layer is pleated while the bottom remains flat.
• Finally, dip your fingertips in water and pinch the seams together to fully seal the dumpling.

4. Choose Your Cooking Method

Steaming Method:

• Arrange the dumplings in a single layer in a bamboo or metal steamer, leaving space between them.
• Steam over boiling water for 8–10 minutes, or until the dumplings are cooked through.

Pan-Frying Method (Potstickers):

• Heat 1–2 tbsp of oil in a nonstick pan over medium-high heat.
• Arrange the dumplings in the pan with their flat sides down and cook for 2 minutes, or until the bottoms turn golden brown.
• Add 1/4 cup of water to the pan and immediately cover with a lid to steam.
• Steam for 3–4 minutes, then remove the lid and continue frying until both sides are golden brown, about 3 minutes.

5. Serve and Enjoy

• Serve dumplings hot with soy sauce, black vinegar, or a homemade dipping sauce.
• Optional: Garnish with sesame seeds, chopped scallions, or a drizzle of chili oil.

Tips for Success

• Prevent Dumplings from Sticking: If steaming, line the basket with cabbage leaves or parchment paper to prevent sticking. If pan-frying, make sure to use a well-oiled pan.
• Get a Good Seal: Press firmly when sealing dumplings to prevent them from opening while cooking. Using a little extra water on the edges can help.
• Freeze for Later: Arrange uncooked dumplings in a single layer on a tray, freeze until solid, then transfer to a freezer bag. Cook them straight from frozen—just add 1–2 extra minutes to the cooking time.
• Customize the Filling: Swap the pork for chicken, shrimp, or tofu, and experiment with vegetables like mushrooms or carrots.

Recipe Notes

• Dipping Sauce Idea: Mix 2 tbsp soy sauce, 1 tbsp black vinegar, 1 tsp sesame oil, and 1/2 tsp chili flakes for a flavorful dipping sauce.
• If you don’t have dumpling wrappers, you can make your own by mixing 2 cups of flour with 1/2 cup warm water and rolling out thin circles.
• Cooked dumplings can be stored in the refrigerator for up to 3 days and reheated by steaming or pan-frying.

How to Wrap Perfect Pork Dumplings

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• Author: Honest Cooking Magazine
• Total Time: 1 hour 10 minutes
• Yield: 50 dumplings 1x

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Description

Dumplings are everyone’s favorite dim sum, and this is how to master the art of making them.

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Ingredients

Units USM Scale 1x2x3x

For the Dumpling Filling:

• 1 lb ground pork (450 g)
• 1/2 cup finely chopped napa cabbage (50 g)
• 1/4 cup finely chopped scallions (25 g)
• 1/4 cup finely chopped cilantro (10 g)
• 1 tbsp soy sauce (15 ml)
• 1 tbsp sesame oil (15 ml)
• 1 tbsp rice vinegar (15 ml)
• 1 tbsp grated ginger
• 2 cloves garlic, minced
• 1/2 tsp salt
• 1/4 tsp black pepper

For the Dumpling Wrappers:

• 50 round dumpling wrappers

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Instructions

1. Prepare the Dumpling Filling

• In a large bowl, combine the ground pork, chopped napa cabbage, scallions, and cilantro.
• Add the soy sauce, sesame oil, rice vinegar, grated ginger, minced garlic, salt, and black pepper.
• Mix everything thoroughly until well combined. Using your hands or a spoon, stir until the mixture is evenly seasoned.

2. Assemble the Dumplings

• Lay a dumpling wrapper on a clean surface.
• Place a heaping teaspoon of filling in the center.
• Lightly brush the edges of the wrapper with water to help seal the dumpling.
• Fold the dumpling in half, pinching the center to form a crescent shape.
• Use your fingertips to pleat the edges, pressing firmly to ensure a tight seal.

3. Choose Your Cooking Method

Steaming Method:

• Arrange the dumplings in a single layer in a bamboo or metal steamer, leaving space between them.
• Steam over boiling water for 8–10 minutes, or until the dumplings are cooked through.

Pan-Frying Method (Potstickers):

• Heat 1–2 tbsp of oil in a nonstick pan over medium-high heat.
• Arrange the dumplings in the pan with their flat sides down and cook for 2 minutes, or until the bottoms turn golden brown.
• Add 1/4 cup of water to the pan and immediately cover with a lid to steam.
• Steam for 3–4 minutes, then remove the lid and continue frying until both sides are golden brown, about 2–3 more minutes.

4. Serve and Enjoy

• Serve dumplings hot with soy sauce, black vinegar, or a homemade dipping sauce.
• Optional: Garnish with sesame seeds, chopped scallions, or a drizzle of chili oil.

Notes

Dipping Sauce: Mix 2 tbsp soy sauce, 1 tbsp black vinegar, 1 tsp sesame oil, and 1/2 tsp chili flakes for a flavorful dipping sauce.

If you don’t have dumpling wrappers, you can make your own by mixing 2 cups of flour with 1/2 cup warm water and rolling out thin circles.

Cooked dumplings can be stored in the refrigerator for up to 3 days and reheated by steaming or pan-frying.

• Prep Time: 1 hour
• Cook Time: 10 minutes
• Category: Appetizer, Main Course
• Method: Steaming
• Cuisine: Asian, Chinese-inspired

Nutrition

• Serving Size: 5 dumplings
• Calories: 230
• Sugar: 1g
• Sodium: 450mg
• Fat: 12g
• Saturated Fat: 3g
• Unsaturated Fat: 9g
• Trans Fat: 0g
• Carbohydrates: 18g
• Fiber: 1g
• Protein: 12g
• Cholesterol: 35mg