Easy Pork Dumplings


Sure, you can order delivery with the click of a finger these days, but there's something way more satisfying about learning to make these crispy pork dumplings with a richly flavored filling.

Easy Pork Dumplings
Photo: Greg DuPree
Hands On Time:
40 mins
Total Time:
40 mins
48 dumplings



  • 4 hot or sweet Italian sausages, casings removed

  • 4 scallions, finely chopped

  • 3 tablespoons chopped fresh cilantro

  • 1 large egg, beaten

  • 1 tablespoon soy sauce

  • 1 tablespoon grated fresh ginger (from a 2-in. piece)

  • 1 teaspoon toasted sesame oil

  • 48 round wonton wrappers (from a 14-oz. pkg.)

  • Vegetable oil, for cooking


  • 2 tablespoons soy sauce

  • 1 tablespoon rice vinegar

  • 1 scallion, thinly sliced

  • 1 teaspoon granulated sugar

  • 1 teaspoon toasted sesame oil


  1. MAKE THE DUMPLINGS Line a large baking sheet with parchment paper. Using a fork, stir together sausage, scallions, cilantro, egg, soy sauce, ginger, and sesame oil in a large bowl. Fill a small bowl with water. Lay 3 wonton wrappers on a work surface. Place 1 rounded teaspoon of sausage mixture in the center of each wrapper. Dip a finger in water and rub around the edge of each wrapper. Fold 1 side of wrapper over filling. Make 3 pleats along seam and pinch to seal. Transfer assembled dumplings to prepared baking sheet. Repeat with remaining sausage mixture and wrappers.Add water to a medium nonstick skillet until bottom is just covered; bring to a simmer over medium-high. Add as many dumplings, flat side down, as will comfortably fit. Cover and steam until wrappers are translucent, about 3 minutes.Pour off any water remaining in skillet. Add 2 tablespoons vegetable oil (if dumplings are sticking, shake skillet gently or loosen dumplings with a rubber spatula). Cook, undisturbed, until bottoms are golden and crispy, about 1 minute. Transfer dumplings to a paper towel– lined plate. Wipe skillet clean and repeat with water, remaining dumplings, and vegetable oil.

  2. MAKE THE DIPPING SAUCEStir together all ingredients plus 1 tablespoon water in a small bowl until sugar dissolves. Serve with dumplings

  3. TO FREEZETransfer uncooked dumplings on baking sheet to freezer. Freeze, uncovered, until firm, about 2 hours. Remove frozen dumplings from baking sheet and transfer to a resealable plastic bag. Freeze for up to 3 months. Cook as directed (do not thaw), adding 2 to 3 minutes to steam time.

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