Dumplings NEVER disappoint

Ingredients

• 30 pieces Dumpling Wrappers (store‑bought round wrappers, about 3‑inch diameter)
• 200 g Ground Pork (prefer 20% fat for juicy filling)
• 1 Tbsp Soy Sauce (low‑sodium preferred)
• 1 tsp Sesame Oil (toasted sesame oil for aroma)
• 1 tsp Fresh Ginger (minced)
• 1 tsp Garlic (minced)
• 2 stalks Green Onion (thinly sliced, white and green parts)
• ½ tsp Salt
• ¼ tsp White Pepper
• 2 Tbsp Water (for sealing edges; keep a small bowl for wetting)

Instructions

1. Prepare the Filling

   In a mixing bowl combine ground pork, soy sauce, sesame oil, minced ginger, minced garlic, sliced green onion, salt, and white pepper. Mix with your hands until the mixture becomes slightly sticky and homogeneous.

   Time: PT10M

2. Set Up Your Workstation

   Arrange dumpling wrappers on a clean cutting board, keep a small bowl of water nearby, and have the brush ready for wetting edges.

   Time: PT5M

3. Level 1 – Basic Pinch

   Place about 1 tsp of filling in the center of a wrapper. Wet the edges with water using the brush. Fold the wrapper in half, pinch all the way around the edge, then bring the two opposite corners together and pinch them to seal.

   Time: PT5M

4. Level 2 – Center Pinch & Pleats

   Using the same amount of filling, wet the edges, fold across the center, pinch the middle, then create one large pleat on each side before sealing the final edge.

   Time: PT5M

5. Level 3 – Triple Pleats

   After folding and pinching the center, make three pleats on each side (total six pleats) before sealing the outer edge.

   Time: PT7M

6. Level 4 – Thumb Pocket & Pleats

   Place the filling, wet edges, then press your thumb into the center of the wrapper before folding. Pleat from one side to the other, using the thumb indentation as a guide.

   Time: PT7M

7. Level 5 – Exhausted Hand Technique

   When you’re tired after making ~100 dumplings, simply fold one side over the other, pinch repeatedly along the seam (5‑6 times) to secure. This quick method works in a pinch.

   Time: PT5M

8. Cook the Dumplings

   Steam the dumplings in a steamer basket over boiling water for 6‑8 minutes, or pan‑fry them (potsticker style) by heating a thin layer of oil, adding dumplings, cooking until bottom is golden, then adding ¼ cup water, covering, and steaming for 5 minutes.

   Time: PT10M

   Temperature: 190°C

9. Serve

   Transfer cooked dumplings to a serving plate and serve with a dipping sauce of soy sauce, a dash of sesame oil, and optional chili oil.

   Time: PT3M

Nutrition Facts

Calories

210

Protein

12 g

Carbohydrates

22 g

Fat

8 g

Fiber

1 g