I grew up eating this pork dumpling recipe. My mom used to make it, and my brother and I would sit in the kitchen to help her make around 100 dumplings in one sitting! We used to freeze them and eat them throughout the month. —Emma Lovewell, New York, New York
Total Time

Prep: 1 hour Cook: 25 min.


about 3 dozen


12 ounces lean ground pork2 green onions, minced2 tablespoons minced fresh gingerroot2 garlic cloves, minced3 tablespoons soy sauce1 tablespoon sesame oil1 package (10 ounces) round pot sticker or gyoza wrappers1 tablespoon canola oil1/2 cup waterDIPPING SAUCE:1/4 cup soy sauce2 tablespoons rice vinegar1 tablespoon minced fresh gingerroot


In a large bowl, combine first 6 ingredients; mix lightly but thoroughly. Place 1 level tablespoon of filling in the center of each wrapper. (Cover remaining wrappers with a slightly damp paper towel until ready to use.) Moisten half of the wrapper edge with water. Fold wrapper over filling; pinch center to to adhere. On each side of the pinched area, pleat the front wrapper edge three times, leaving the back side unpleated. Pinch edge to seal. Place on a baking sheet, gently flattening the bottom. In a large skillet, heat oil over medium heat. Add dumplings, flat-side down, and cook until bottoms are golden brown, 3-5 minutes. Add 1/2 cup water; cook, covered, until most of the water has evaporated, about 5 minutes. Remove lid, cook until water has evaporated and filling is no longer pink, about 1-2 minutes. Meanwhile, in a small bowl, stir together dipping sauce ingredients. Serve hot dumplings with dipping sauce.

Nutrition Facts

1 dumpling with about 1/2 teaspoon sauce: 49 calories, 2g fat (0 saturated fat), 6mg cholesterol, 222mg sodium, 5g carbohydrate (0 sugars, 0 fiber), 3g protein.