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Pork Dumplings

I found this recipe after searching the internet when I had a Chinese dumpling craving. I've found that one recipe's worth of filling is enough for about 24 dumplings, and they cook best if they're fried in two batches of 12. There was also a steaming component of the recipe, which I took out because it just made them floppy, and I like my fried dumplings crispy.


  • Won ton wrapers
  • 1/2 lb. ground pork (can also use chicken)
  • 1 tbsp. soy sauce
  • 1 tbsp. sesame oil
  • 3 tbsp. chopped scallions

Mix filling ingredients: pork, soy sauce, sesame oil, and scallions.

Moisten edges of a won ton wrapper. Place a teaspoon of filling in the center and pinch edges shut.

Fry in enough oil to cover bottom of pan. Turn dumplings as they fry until all sides have browned. Place on paper towels to cool and absorb excess oil.

Serve with soy sauce for dipping.