Pork and Scallion Dumplings (猪肉大葱饺子)
These classic Chinese dumplings feature tender, juicy pork filling flavored with fragrant scallions, encased in soft, chewy wrappers. The savory-sweet filling, seasoned with soy sauce, ginger, and sesame oil, offers a perfect balance of flavors, while the handmade dough ensures a fresh, authentic texture. Whether boiled, pan-fried, or steamed, they’re a beloved comfort food ideal for family gatherings, holidays, or a satisfying weeknight meal.
Equipment
- Large mixing bowl (for dough and filling)
- Rolling pin
- Dumpling wrapper cutter or round cookie cutter (3-4 inches/8-10cm diameter)
- Bamboo steamer or large pot (for boiling/steaming)
- Non-stick skillet (for pan-frying, optional)
- Kitchen scale (for precise dough measurements)
- Pastry brush (for sealing wrappers with water)
Ingredients
- For the Dumpling Dough
- 3 cups 375g all-purpose flour
- 1 cup 240ml warm water (约 40°C)
- 1/2 teaspoon salt
- For the Filling
- 1 pound 450g ground pork (preferably 80% lean, 20% fat for juiciness)
- 4 cups 400g scallions (green onions), finely chopped (about 8-10 stalks, green parts only)
- 3 tablespoons grated fresh ginger
- 3 tablespoons soy sauce
- 2 tablespoons sesame oil
- 1 tablespoon rice vinegar
- 1 teaspoon sugar
- 1 teaspoon salt
- 1/2 teaspoon ground white pepper
- 1 egg optional, for binding
- For Cooking
- Water for boiling/steaming
- Vegetable oil for pan-frying, optional
Instructions
- Make the Dumpling Dough
- In a large bowl, mix flour and salt. Gradually add warm water while stirring with a chopstick until a shaggy dough forms.
- Transfer dough to a floured surface and knead for 8-10 minutes until smooth and elastic (dough should bounce back when pressed). Shape into a ball, cover with a damp cloth, and let rest for 30 minutes.
- Prepare the Filling
- In a separate bowl, combine ground pork, scallions, ginger, soy sauce, sesame oil, rice vinegar, sugar, salt, white pepper, and egg (if using).
- Mix in one direction (clockwise) for 2-3 minutes until the filling is sticky and well-combined. Cover and chill in the fridge for 15 minutes to enhance flavor cohesion.
- Roll the Wrappers
- Divide the rested dough into 4 equal pieces. Roll each piece into a 1-inch (2.5cm) diameter log, then cut into 15-20 small 剂子 (dough balls, ~15g each).
- Flatten each dough ball with your palm, then use a rolling pin to roll into thin, round wrappers (3-4 inches/8-10cm diameter), keeping the edges thinner than the center for easy folding.
- Assemble the Dumplings
- Place 1 heaping tablespoon of filling in the center of a wrapper. Dab the edge with water, fold the wrapper in half, and pinch the center to seal.
- Pleat the edges by pressing and folding small sections toward the center (see Notes for folding techniques). Place finished dumplings on a floured tray, cover with a damp cloth to prevent drying.
- Cook the Dumplings
- Boiling
- Bring a large pot of water to a gentle boil. Add dumplings in batches, stirring gently to prevent sticking.
- When dumplings float, add 1/2 cup cold water. Repeat 2 more times (total 3 boils). Cook for 5-7 minutes until wrappers are tender.
- Pan-Frying (Potstickers)
- Heat 2 tablespoons vegetable oil in a non-stick skillet over medium heat. Place dumplings in a single layer, fry until bottoms are golden (2-3 minutes).
- Add 1/2 cup water, cover, and steam for 5-6 minutes until water evaporates. Uncover and fry for 1 more minute for extra crispness.
- Steaming
- Line a bamboo steamer with parchment paper or cabbage leaves. Place dumplings inside, leaving space between them. Steam over boiling water for 10-12 minutes until wrappers are translucent.
Notes
Wrapper Tips: Store-bought dumpling wrappers can be used for convenience, but homemade dough offers better texture. If wrappers dry out, cover with a damp cloth while working.
Filling Variations: Substitute ground pork with beef or chicken, or add minced shiitake mushrooms for umami. For a lighter version, reduce fat content in pork.
Freezing: Uncooked dumplings can be frozen on a tray, then transferred to a ziplock bag. Cook directly from frozen (add 1-2 minutes to boiling/steaming time).
Folding Techniques: Classic crescent fold or pleated “momo” style—both work! Use YouTube tutorials for visual guidance.
Serving Suggestion: Serve with dipping sauce (2 parts soy sauce + 1 part rice vinegar + grated ginger + chili oil) and a side of black vinegar for traditional flavor.
Filling Variations: Substitute ground pork with beef or chicken, or add minced shiitake mushrooms for umami. For a lighter version, reduce fat content in pork.
Freezing: Uncooked dumplings can be frozen on a tray, then transferred to a ziplock bag. Cook directly from frozen (add 1-2 minutes to boiling/steaming time).
Folding Techniques: Classic crescent fold or pleated “momo” style—both work! Use YouTube tutorials for visual guidance.
Serving Suggestion: Serve with dipping sauce (2 parts soy sauce + 1 part rice vinegar + grated ginger + chili oil) and a side of black vinegar for traditional flavor.
