Dumplings for Beginners: Pork, Ginger, and Scallion Dumplings

With a Sweet & Spicy Dipping Sauce

If you love dumplings, it’s time you made some yourself! They’re a fun activity to do with friends or as a whole family, and I’ve got a basic recipe and guide here for you on how to make a flavorful and classic filling, how to fold them, and how to steam them. And a good dumpling is made great by a tasty sauce, so I’ve included my go-to for most dumplings: a sweet and spicy sauce that you’ll want to drown each bite in. You can steam these in batches with any method you have in your kitchen, and I’ve even provided freezing instructions so you make and enjoy later. Our family eat this whole recipe as our meal (paired with edamame or sautéed green beans), but they’re also great for a side dish or a potluck dish (only if you’re looking to be the most popular person at the potluck). Enjoy and most of all…have FUN with these!

Prep Time: 45 minutes

Cook Time: 10-12 minutes per batch

Level: Easy

Ingredients - makes about 32 - 36

  • 1 lb. ground pork

  • 1 cup of thinly sliced green onions or scallions, whites and greens

  • 1 pack of wonton wrappers (typically found in produce/vegan foods area)

  • 1 tbsp. finely chopped fresh ginger or 1 tsp. ginger powder

  • 1/2 tsp. garlic powder

  • 1/2 tsp salt

  • 3 tbsp. soy sauce, divided

  • 1 tbsp. chili garlic sauce (Hoy Fung Foods brand is great)

  • 1 tbsp. honey

  • 1 tbsp. rice vinegar

 

  1. In a medium mixing bowl, combine the following: the ground pork, the ginger, 3/4 cup of the scallions (reserve the rest for later), the garlic powder, the salt, and 1 tbsp of the soy sauce. The best method for combining is using your hands to evenly mix it all throughout.

  2. Lay out your wonton wrappers. Scoop out a meatball of the pork mixture that is about 1 tbsp. and place directly in the center of the wonton.

  3. Set out a small dish of water to use as your “dumpling glue”. You’ll dip your finger in the water, and lightly trace half of the wonton’s edges. Fold the un-traced side up, meeting the traced side, forming a triangle (or half circle if your wrappers are circle) and press edges together firmly. Press tightly AROUND the meatball, attempting to eliminate as many air pockets as you can. You want to ensure the dumpling is sealed, but you also need to be gentle as not to tear the wonton. A small tear is fine, you’ll just steam it with that side up.

  4. Repeat step 3 until all dumplings are made.

  5. Too steam: place a pot with about 2-3 inches of water on to boil. Make sure you have an apparatus to steam that can sit on top: a steamer basket or insert work well.

  6. Once water is boiling, reduce to aggressive simmer (like, medium high or tick above medium in temperature), spray the surface of your steamer with cooking spray or wipe lightly with cooking oil to make it non stick, and place as many dumplings as you can fit into it NOT touching. If they touch they WILL stick together. They will not expand. Set steamer on top of aggressively simmering water.

  7. If you have a lid, cover and steam for 10 minutes. If you do not have a lid, steam for 12 minutes. Once done, carefully remove as to ensure bottoms didn’t stick. A spatula is helpful. Let air dry for 5 minutes before eating.

  8. Repeat batches until all dumplings are cooked. Each time, wipe steamer dry and re-spray with non stick, otherwise, future dumplings could get too soggy.

  9. While making batches of dumplings, make your sauce: whisk together 2 tbsps. of the soy sauce, the garlic chili sauce, the honey, the rice vinegar, and some of the remaining green onion.

  10. The rest of the remaining green onion can be topped on the dumplings when serving. Enjoy!

**Freezing your dumplings: spray a baking sheet or large plate with cooking spray, and place dumplings on it, not touching. Place in the freezer for at least 45 minutes like this, then they can be removed and added to a bag, tightly sealed. To cook, do not defrost first. Steam from frozen, just add 3-4 minutes.