Dumplings (or Wontons filling) Recipe
A Recipe from the Heart
Dumplings are more than just a meal; they’re a piece of home. I grew up making these without ever measuring, just letting the flavors speak for themselves. But for the sake of sharing, I’ve done my best to put it into a recipe—though I still encourage a little “measure with the heart” energy.
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Ingredients
Filling
- 1 to 1 ½ lb ground pork (or chicken)
- 4 garlic cloves, minced
- 1 small onion, minced
- 1-2 inch knob of ginger, minced
- 2 green onions, minced
- ½ small Napa cabbage, finely shredded
Seasonings (adjust to taste)
- 1 tbsp Shaoxing wine (or Chinese black vinegar, my personal favorite)
- 2 tbsp sweet soy sauce
- ½ tsp white pepper
- ½ tsp black pepper
- 1 tbsp sesame oil
- 2 tbsp oyster sauce
Extras
- Dumpling or wonton wrappers
- egg (for sealing)
Instructions
Prepare the Filling:
In a large bowl, mix the ground pork or chicken with all the minced ingredients. Add the shredded Napa cabbage and green onions.Season It Well:
Pour in the Shaoxing wine (or black vinegar), sweet soy sauce, white and black pepper, sesame oil, and oyster sauce. Mix everything until well combined. I like to use my hands for this—gently kneading to develop a slightly sticky texture, which helps the filling hold together.Test the Flavor (Optional but highly recommended):
If you want to ensure perfect seasoning, take a small amount of filling, cook it in a pan, and taste. Adjust seasoning if needed.Assemble the Dumplings/Wontons:
- Place a small spoonful of filling in the center of a dumpling or wonton wrapper.
- Dab a little water along the edges and fold into your preferred shape, sealing tightly.
Cooking Options:
- Boil: Drop dumplings into boiling water and cook until they float (about 5 minutes).
- Pan-fry: Heat a little oil in a pan, add dumplings, and sear until golden brown. Add a splash of water, cover, and steam for a few minutes.
- Steam: Place in a lined bamboo steamer over boiling water and steam for 8-10 minutes.
- Soup-style: Cook wontons in simmering broth until tender.
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Iski Note
Serving Suggestions
- Dip in black vinegar with chili oil (perfection).
- Serve with soy sauce, garlic, and a splash of sesame oil.
- Toss into a bowl of hot soup with noodles for the coziest meal.
Tips & Notes
- For juicier dumplings, add a little water or broth to the filling before mixing.
- Napa cabbage trick: If you want less moisture, salt the cabbage first and squeeze out excess liquid before mixing.
- Freeze for later: Place dumplings on a tray and freeze. Once solid, transfer to a bag for easy cooking later.
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Why this recipe hits
This recipe is all about versatility. You can fry them for crispy, golden dumplings or boil them in broth for a warm, cozy fall or winter meal. The best part? Dipping sauces are endless—black vinegar, chili oil, soy sauce, or a mix of everything. If you want to switch it up, fry up some dumplings or wontons, toss them with fresh greens, and drizzle on sweet chili sauce for a dumpling salad. It’s all up to you—customize, experiment, and make it your own!