Chinese Pork & Cabbage Dumplings

Chinese Pork & Cabbage Dumplings

My family loves pot stickers and all types of Asian dumplings. I used to buy them pre-made and frozen but I can no longer find the brand we liked. So we decided to make our own, a good Sunday project. We used this fairly classic recipe and added some shitake mushrooms and they turned out to be quite delicious. We also experimented with different ways of folding the dumplings. My sons came up with some charming boat-shaped designs, but these triangular ones were definitely the quickest and simplest to make.

Posy plate and bowl. Hand-made samples. Available at


2 packages of round dumpling wrappers

1 small onion or several scallions

150 g. Chinese cabbage

100 g. shitake mushrooms

250 g. ground pork

1 tablespoon sesame oil

1 tablespoon sherry

2 tablespoons soy sauce

1 tablespoon grated ginger

4 cloves of garlic (minced)

pinch of ground pepper

Dipping sauce:

2 tablespoons rice vinegar

2 tablespoons soy sauce

a dash of sesame seed oil

Dice all the vegetables in a food processor and then mix well with the meat and other ingredients.

To fill the dumplings, place a circular wrapper flat and use a finger to wet the outer rim with water. Place a spoonful of the filling in the center of the wrap and bring up the sides to make triangles pinched at the top

Use a non-stick frying pan drizzled with sunflower or other cooking oil. Heat up over medium heat and place the dumplings in the pan so that they are not touching one another. Fry for a few minutes and then add about half a centimeter of water and cover the pan with a lid. Steam the dumplings for a few minutes until the water is gone, the insides are well cooked, and the bottoms are crunchy.

Serve with dipping sauce.

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