Asian Pork Dumplings

April 4, 2011

Author Notes: By whatever name you call them, (gyoza, mandu, pot stickers), Asian dumplings are humble, satisfying, delicious morsels. We've ordered them in countless Asian restaurants, and have been tempted, then disappointed, by a few frozen versions.

One night we wanted to make them ourselves. But, it being a weeknight, and having recently made homemade ravioli on a weeknight, we decided it was necessary to cheat a little bit and used wonton wrappers instead of making them from scratch. For the filling, we chose a traditional pork and cabbage mixture; our recipe is below. We assembled for what seemed like forever (it's amazing how far a pound of ground pork can go!), and were left with about six dozen little packets of yumminess.

Makes: 6 dozen dumplings


  • 1 pound ground pork
  • 3/4 cup nappa cabbage, chopped finely
  • 3 green onions, chopped finely
  • 1/4 cup water chestnuts, chopped finely
  • 2 teaspoons peeled and grated fresh ginger
  • 2 teaspoons minced garlic
  • 2 teaspoons low sodium soy sauce
  • 2 teaspoons rice vinegar
  • 1 teaspoon toasted sesame oil
  • 1 teaspoon white pepper
  • 2 packets wonton wrappers
  • small bowl water
In This Recipe


  1. In a large bowl, mix together all ingredients except wonton wrappers.
  2. One by one, lay out a wonton wrapper and place a teaspoon of the mixture in the center.
  3. Brush the edges of the wrapper with water and fold into desired shape.
  4. Fry, boil, steam and/or freeze as needed.

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