Pork Dumplings


My semester break cooking project: pork dumplings. Found this recipe book from one of the recipe books borrowed from SquareCookie.


For the skin, mix the water with the sifted flour and salt, and knead them until they are evenly mixed. Put the kneaded dough into a bowl and cover with a damp cloth. Set aside for 30 minutes or so. The dough look kinda ugly at first, but after 30 minutes it will smoothen up.


While waiting for the dough to set, start preparing for the fillings. Mix all the ingredients for the fillings thoroughly and let the meat marinade for some time.


Form the dough into a long thin strips and cut them into 2 inches cylinders. Flatten the cylinders using a rolling pin and put a scoop of filling in the middle. Form a half moon shape and wrap the fillings. Seal the dumplings properly.

fry dumplings

Fry the dumplings in shallow hot oil until all sides are brown. Dish and serve with dippings.


Pork Dumplings
For the skin:
450g all purpose flour
475ml water
2 tsp salt

For the fillings:
450g mince pork
450g Chinese cabbage (blanch and chopped)
1 tbsp spring onion
1 tsp chopped ginger
2 tbsp light soy sauce
1 tbsp Chinese rice wine
2 tsp salt
2 tsp sesame oil
1 tsp brown sugar

For the dippings:
1 tbsp shredded ginger
1 tbsp dark vinegar
2 tbsp light soy sauce


  1. Mix the ingredients for the dough, knead until a smooth dough is formed and divide into portions.
  2. Mix all the ingredients for the fillings evenly.
  3. Take a portion of the skin, roll and form a thin disk. Wrap a tablespoon of fillings.
  4. Repeat as many times as necessary.
  5. Heat oil in wok and pan fry until the skin turned brown.
  6. Serve with dipping sauce.