These are pan-fried or steamed pork dumplings made with ground pork, Chinese chives, and a small amount of mushroom dashi in the filling, then served with a garlic-and-chili oil sauce. Each serving delivers around 576 calories and a solid hit of protein from 1.5 pounds of ground pork spread across six portions. If you want a filling, hands-on dinner that comes together in 45 minutes, this is a good one.
Before you start
The single most important step is chilling the filling before you wrap. Thirty minutes in the fridge firms the ground pork mixture so it holds its shape on the wrapper and doesn’t squeeze out when you pinch the edges. Skipping this makes sloppy, burst dumplings. The second thing that matters is your egg wash seal — press out any air pockets before you crimp, because trapped air expands during cooking and blows the seam open. Take an extra second on each dumpling to flatten the filling slightly and press firmly from the center outward before sealing the edge.
About the ingredients
- Mushroom dashi powder: Sold in small packets at Asian grocery stores or online. It’s concentrated, so 1 teaspoon goes a long way. If you can’t find it, substitute with a small amount of finely ground dried shiitake mushroom or a quarter teaspoon of MSG — both add the same savory depth to the pork.
- Chinese chives (garlic chives): These are flatter and more pungent than regular chives. If unavailable, use the green tops of scallions — the flavor is milder but the texture works the same way in the filling.
- Wonton wrappers: Square wrappers are called for here. Keep them covered with a damp cloth while you work or the edges dry out and crack before you can seal them.
- Korean red pepper (for garnish): Mild to medium heat, mostly for color and a little bite in the chili oil. A Fresno chili is a reasonable substitute.
Leftovers and meal prep
Cooked dumplings keep in an airtight container in the fridge for up to 3 days. Reheat them in a dry non-stick pan over medium heat with a lid on for 3–4 minutes — this crisps the bottom again and heats the filling through without making them soggy. Ground pork must reach 160°F (71°C) internally; if you’re reheating from cold and want to be sure, use an instant-read thermometer. For meal prep, freeze uncooked assembled dumplings on a parchment-lined tray until solid (about 2 hours), then transfer to a freezer bag — they’ll keep for up to 2 months. Cook straight from frozen; just add 3–4 extra minutes to the cooking time and confirm the center is fully cooked before serving.
Troubleshooting
- Filling is watery and the wrapper tears: Ground pork with a high fat content releases liquid as it sits. If your mixture looks wet after chilling, drain off any pooled liquid before wrapping. Patting the chives dry before chopping also helps.
- Dumplings stick to the pan and tear when you try to move them: The pan wasn’t hot enough before you added oil, or you moved them too soon. Let them cook undisturbed on medium-high for 2–3 minutes until a crust forms — they’ll release on their own when ready.
- Filling tastes bland after cooking: Ground pork filling needs more salt than you’d expect because the wrapper dilutes the seasoning. Fry a small test patty of the raw filling before you start wrapping and adjust salt accordingly.
- Wrappers turn gummy and thick after steaming: Over-steaming is the usual cause. Once the wrappers look translucent and the filling is firm to the touch, they’re done — typically 6–8 minutes. Leaving them in the steamer too long makes the dough gluey.
- Chili oil pools off the dumplings instead of coating them: Serve the dumplings in a shallow bowl rather than a flat plate so the oil collects around them. Skip the garnish of sliced Korean red pepper if you’re short on time — it adds color but not enough flavor to justify the extra prep.
Chinese Pork Dumplings With Hot Chili Oil
Equipment
Ingredients
Dumpling Filling
1 ½ pounds ground pork - minced pork, 20-25% fat preferred, 680g
3 cloves garlic - minced, about 1 tablespoon
1 tablespoon ginger - fresh ; minced, 15g- 1 teaspoon mushroom dashi
1 ½ tablespoons soy sauce- 1 ½ teaspoons toasted sesame oil
¼ cup yellow onion - minced, about 1/4 of a medium onion, 40g- ½ cup Chinese chives - finely chopped, 25g
¼ teaspoon white pepper- ½ teaspoon fine sea salt - adjust to taste — the soy sauce and chili oil add significant saltiness
- 1 pack square wonton wrappers - approximately 50 sheets
1 medium egg
1 tablespoon water - for egg wash
Chili Oil Sauce & Garnish
- 2-3 tablespoons hot chili oil - store-bought or homemade
- 1-2 tablespoons soy sauce - for the chili oil sauce, to taste
- 3 tablespoons fried garlic chips - or 6 cloves garlic, thinly sliced and fried until golden
2 sprigs green onions - chopped- 2-3 pieces Korean red chili peppers - gochu, thinly sliced
2 tablespoons sesame seeds - toasted- 1 teaspoon toasted sesame oil - for finishing
For Cooking
1 tablespoon vegetable oil - or neutral oil, for pan-frying- ¼ cup water - 60ml, for steaming dumplings in the pan
Instructions
- In a large mixing bowl, combine the ground pork, garlic, ginger, mushroom dashi, soy sauce, toasted sesame oil, yellow onion, Chinese chives, white pepper, and salt. Mix until evenly combined. Cover and refrigerate for 30 minutes to 1 hour to firm the filling.1 1/2 pounds ground pork, 3 cloves garlic, 1 tablespoon ginger, 1 teaspoon mushroom dashi, 1 1/2 tablespoons soy sauce, 1 1/2 teaspoons toasted sesame oil, 1/4 cup yellow onion, 1/2 cup Chinese chives, 1/4 teaspoon white pepper, 1/2 teaspoon fine sea salt
- In the meantime, leave the pack of wonton wrappers out to thaw until pliable. In a small bowl, beat the egg with 1 tablespoon of water to make an egg wash for sealing the wrappers.1 pack square wonton wrappers, 1 medium egg, 1 tablespoon water
- Remove the chilled filling from the refrigerator and set up your workspace with a spoon, the egg wash, and a parchment-lined baking tray for the assembled dumplings.
- Scoop one level tablespoon of filling and place it in the centre of a wonton wrapper. Using your finger, brush the edges of the wrapper with egg wash.1 pack square wonton wrappers, 1 medium egg, 1 tablespoon water
- Fold the wrapper in half so one corner meets the opposite corner to form a triangle. Press from the centre outward to remove any air pockets, then pinch the edges together firmly to seal.
- Take the two bottom corners of the triangle and overlap them, using egg wash to seal the corners together. This creates a boat shape that holds the filling upright and catches the chili oil sauce when serving.
- Once all dumplings are assembled, heat 1 tablespoon of neutral oil in a 10-inch non-stick skillet over medium-high heat. Place dumplings flat-side down in the pan without crowding and cook for 2-3 minutes until the bottoms are golden brown. Add 1/4 cup (60ml) of water to the pan, immediately cover with a lid, and reduce heat to medium. Steam for 6-8 minutes until the water has evaporated and the pork is cooked through to 160°F / 71°C internally. Remove lid and cook for another 30 seconds to re-crisp the bottoms. Repeat with remaining dumplings. (Alternatively, to steam only: place dumplings in a bamboo or metal steamer lined with parchment paper and steam over boiling water for 10-12 minutes.)1 tablespoon vegetable oil, 1/4 cup water
- Transfer cooked dumplings to a large serving bowl. Drizzle over 2-3 tablespoons of hot chili oil and 1-2 tablespoons of soy sauce, tossing gently to coat. Scatter over the fried garlic chips, toasted sesame seeds, sliced Korean red peppers, chopped scallions, and a final drizzle of toasted sesame oil. Toss once more and serve immediately.2-3 tablespoons hot chili oil, 1-2 tablespoons soy sauce, 3 tablespoons fried garlic chips, 2 sprigs green onions, 2-3 pieces Korean red chili peppers, 2 tablespoons sesame seeds, 1 teaspoon toasted sesame oil
- Taste and adjust the chili oil and soy sauce to your preference, then plate the dumplings on a serving platter and serve while still warm.2-3 tablespoons hot chili oil, 1-2 tablespoons soy sauce
Notes
Nutrition
Common questions
Can I use regular pork mince from the supermarket, or do I need a specific fat content?
Standard ground pork from the supermarket works fine. A fat content around 20–25% keeps the filling juicy — leaner pork (below 15% fat) can produce a dry, dense dumpling.
How do I know when the pork filling is fully cooked inside the dumpling?
Ground pork must reach an internal temperature of 160°F (71°C) — never serve it pink. Cut one dumpling open to check; the filling should be fully opaque and firm with no pink remaining.
Can I make the dumplings ahead and refrigerate them uncooked overnight?
Yes, up to 24 hours. Place them on a lightly floured tray, cover with plastic wrap, and refrigerate — but don’t stack them or they’ll stick together.
Is there a way to make this a more complete meal without serving a separate side dish?
Add a soft-boiled egg and a handful of blanched bok choy or spinach to the bowl alongside the dumplings. The egg adds extra protein and the greens round out the plate without any extra cooking equipment.
My wonton wrappers dried out and cracked before I finished wrapping — what should I do?
Keep the stack of unused wrappers covered with a damp paper towel at all times while you work. If edges have already dried, brush them lightly with water before applying the egg wash.
Can I substitute the ground pork with another ground meat?
Ground chicken or turkey works as a direct swap, but cook those to 165°F (74°C) internally and expect a slightly drier filling — add an extra half teaspoon of sesame oil to compensate. Ground pork is the best fit for this recipe because its fat content keeps the filling moist.
What to cook next
- Crispy Pork Dumpling Delight
- Authentic Szechuan Dan Dan
- Savory Pork Noodle Stir-Fry
- Japanese Pork Lettuce Cups
