Chinese Dumplings Recipe

16 oz cabbage (coleslaw) mix

½ c. soy sauce

1 small onion

1 Tbsp rice vinegar

1 Tbsp chives

1 tsp sweet chili sauce

1 tsp white pepper

2 tsp minced garlic

1 tsp dumpling sauce

1 tsp hoisin sauce

2 Tbsp ginger paste

1 Tbsp sesame oil

1 Tbsp Shao Xiong cooking wine

1 egg

2 lbs ground pork

Approx. 100 dumpling wrappers (mine were 3 ½ inches across)
Dumpling Sauce for dipping

The beautiful thing about dumplings is that if you don’t like (or don’t have) something from this list you can simply omit it. Play around with the recipe to make it to your taste. If you want an excellent dumpling that tastes as good as what we tasted in China then follow the ingredients closely.

To make them: throw everything on this into a big bowl. I recommend using a food processor to chop up the cabbage (coleslaw mix) and the onion.

Also, if making 100 dumplings at a time, you might want to “cheat” and use a dumpling press. I got mine from Amazon.

To assemble: make sure your wraps have thawed out. Have a small bowl of water nearby so you can moisten the wraps. Put about a dinner teaspoon size wad in the middle of your wrap. There are lots of great websites and videos for instructions if you want to check those out.

We prefer ours to be pan-fried. Put them in a big skillet and fill with water about half way up the side of your dumplings. Add a couple Tbps of oil in the pan before the water gets hot. Put a lid and let the dumplings boil till they’re soft (6-8 mins) then take the lid off and boil out all the water until there’s just oil left to brown the bottoms of your dumplings. Enjoy!