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Chinese Dumplings Recipe

Prep Time1 hr 50 mins
Cook Time30 mins
Total Time2 hrs 20 mins
Course: Appetizer
Cuisine: Chinese
Servings: 80 - 100


For the Filling

  • 1 pound ground pork
  • ¼ pound shrimp finely chopped
  • 4 eggs scrambled in vegetable oil and then finely chopped
  • ½ pound Chinese chives finely chopped, (or substitute scallions)
  • 5 leaves Napa cabbage finely chopped
  • 1 tablespoon chicken bouillon
  • soy sauce to taste
  • salt to taste
  • A splash each of sesame oil and vegetable oil
  • 80-100 dumpling or wonton wrappers

For the Dipping Sauce

  • 3 ounces soy sauce
  • 1 ounces dark soy sauce
  • 1 ounces rice wine vinegar
  • 1 teaspoon hot chili oil
  • 1 spash sesame oil
  • chives or scallions, finely minced


For the Dumplings

  • In a large bowl stir the ground pork with a small splash of water.  Do this two more times to produce a moist and somewhat sticky mixture. 
  • Add all of the remaining ingredients and mix well.
  • On a cutting board place a dumpling wrapper and dollop about a teaspoon or so of the mixture onto the center.  Do not overfill or it will be difficult to adequately seal them, and/or they can burst open during cooking.
  • Wet the edge of the wrapper with some water, fold it over. 
  • Make sure to press out as much air as you can and then crimp the edge to seal it.
  • Arrange the dumplings on a parchment lined sheet tray.  You can freeze them at this point for later use.

To Cook

  • Bring a pot of water or broth to a boil, add the dumplings, and cook until they float.  They are completely done when you can poke their center and the dough springs back.  You can serve them in broth like wontons but traditionally they are dipped in a sauce.

For the Sauce

  • You can adjust any or all of these ingredients to suit your taste.  Simply whisk the ingredients together, dip the dumplings in the sauce and enjoy.