My Authentic Chinese Pork Dumplings

Filed in archive Recipes on January 23, 2009

Ten years ago I met a Chinese lady in the research institute where I used to work. She was there to do her PhD thesis while I was there working as a research assistant. We became friends and she taught me how to make pork dumplings the way it is made in Chinese homes.

I haven't made these in the last five years. Last week I felt like eating pork dumplings so I made some. Here are the ingredients I'm writing from memory:

2 packs of dumpling wrapper (commercially available)

1/2 kilo ground pork
3 pieces medium size ginger, slice finely
3 pieces of medium size carrots, slice finely
1 small head of cabbage, slice finely
1 small bundle of onion leaves, slice finely
2 pieces medium size white onions, slice finely
1 can of beer or white soda (i.e Sprite)
salt and ground black pepper for seasoning
a splash of soy sauce for seasoning
a splash of olive oil
3 eggs, beaten

In a bowl, mix the the ground pork with all the ingredients above. One by one (in descending order as listed above) and then mixing until all are well blended. Preferably mixing by hand. Then, wrap about a teaspoon portion of the mix in the dumpling wrapper. Then go on until all the mix are wrapped individually in the wrapper. Steam for about 15-20 minutes. Serve hot with a soy-sauce-laced-with-lemon-juice dip.

Left-overs can be kept in the fridge and eaten chilled. Well at least I like them chilled as well. Dumpling wrappers can be made from fresh dough if you have the time. I'm just lazy it is so much easier to buy the ready-made dumpling wrappers than making them.