Recipe for Pork Dumpling Filling


  • 30 (3.5 inch diameter) wonton or dumpling wrappers.  See:  Recipe for Making Dumpling Wrappers
  • 1/2 pound ground pork
  • 1 teaspoon grated fresh ginger root
  • 2 cloves grated or minced garlic (Optional)
  • 1 stalk of  green scallion onion, thinly chopped
  • 2 tablespoons soy sauce
  • 1 tablespoon sesame oil (Optional especially if you have a sesame allergy)
  • 1 egg, beaten (Optional)
  • 1 cup finely shredded / grated cabbage (Chinese or regular)


  • In a large bowl, combine the pork, ginger, garlic, green onion, soy sauce, sesame oil, egg and cabbage. Stir until well mixed.
  • Place 1 heaping teaspoon of pork filling onto each wonton skin. Moisten edges of wonton with water and fold edges over to form a triangle shape. Roll edges slightly to seal in filling. Set dumplings aside on a lightly floured surface until ready to cook (or refrigerate until ready to cook).
  • Using a Steamer:  Arrange dumplings in a covered bamboo or metal steamer so they don’t touch to prevent them from sticking together; steam for 15 minutes, or until pork is cooked through.
  • Using a Hot Pot: Put your favorite package of hot pot spices in the pot full of water and bring the broth in the hotpot to a boil.
  • Add about a half dozen of the wonton / dumplings (at a time) into the boiling broth and simmer for 10 to 12 minutes, or until the pork inside the dumplings are cooked.  Repeat until a sufficient number of dumplings are cooked for yourself and your guests.
  • Serve the dumplings hot with dipping sauces, such as a thickened teriyaki sauce or your favorite pepper base sauce or sweet garlic hot pot sauce.
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