Boiled Dumplings

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5 from 27 votes

These boiled dumplings feature a pork and vegetable filling wrapped in dumpling wrappers and cooked by boiling with a traditional dipping sauce. The filling combines ground pork, garlic chives, cabbage, and seasonings for balanced flavor. Boiling the dumplings while adding cold water in cycles ensures thorough cooking without breaking the wrappers, resulting in tender, juicy dumplings with a savory dipping sauce to complement.

Prep Time

30 mins

Cook Time

10 mins

Total Time

40 mins

Servings: 20

Calories: 100 kcal

Course: Side Dish, Main Course, Breakfast, Snacks

Cuisine: Chinese

Ingredients

2 packs dumpling wrappers Around 38-40 a pack, or homemade dumpling wrappers

FILLINGS:

1 lb ground pork (85 % lean, 15 % fat)
3 cups garlic chives (9 oz)
¼ head cabbage (Small head, 6 oz)
¼ cup oyster sauce
½ teaspoon salt
2 tablespoons soy sauce
1 tablespoon sugar

DIPPING SAUCE:

2 tablespoons soy sauce
½ tablespoon Chinese black vinegar
½ teaspoon Chili oil (Depends on your spiciness)
1 tick green onion (Optional)

Instructions

Cup of Yum

Wash and cut 3 cups of garlic chives (9 oz) into pieces.
Cut ¼ head of small cabbage (6 oz) into pieces.
After that, put 1 pound of ground pork into the mixing bowl. ( I used 85% lean, 15% fat ground pork.)
Next, put 3 cups of garlic chives (9oz) from step 1 into the mixing bowl.
Put the chopped cabbage from step 2 into the mixing bowl.
Then, add ½ teaspoon of salt, 1 tablespoon of sugar, 2 tablespoons of soy sauce and ¼ cup of oyster sauce.
Mix the ingredients very well.
In this homemade boiled dumpling recipe, I like to use homemade dumpling wrappers. Therefore, I suggest rolling and flattening the wrappers before wrapping it. Then, take a wrapper, dip some water on the finger and round the wrapper. Put a teaspoon sized filling on the wrapper.
After, fold it half and close it like a dome shaped.
Dip some water at the corners and bring the corners together. Detail see the video below the recipe card.
Repeat steps 8 to 10, until the filling is gone. (It can make around 60-70 dumplings. You can freeze them if you need.)
Pour 6 cups of water into the wok. When the water is boiling, put the dumplings in and stir it a little bit.
Cover the lid and wait until it boils. Open the lid, and add ½ cups of cold water. Close the lid. Repeat this step for 2-3 times until the dumplings are cooked. (I usually do it 3 times, especially when I use homemade dumpling wrappers.)
When the boiled dumplings are done, use a strainer to take it out.
Put the boiled dumplings into a bowl.
Meanwhile, in a glass container, put 2 tablespoons of soy sauce, ½ tablespoon of black Chinese vinegar and ½ teaspoon of chili oil (depends on your spiciness). Mix the dipping sauce well.
Drizzle some dipping sauce from step 16 and topping with some green onion (this is optional).

Notes

Avoid overfilling and be sure to seal dumplings tightly to prevent leaks during cooking.
Boil dumplings by bringing water to a rolling boil, adding dumplings, stirring gently, and repeating cycles of adding cold water 2-3 times until cooked through.
Practice wrapping technique improves results over time; imperfect shapes do not affect flavor.
Make large batches and freeze uncooked dumplings for convenient future meals.

Nutrition Information

Calories 100kcal (5%) Carbohydrates 2g (1%) Protein 6g (12%) Fat 7g (11%) Saturated Fat 3g (15%) Cholesterol 25mg (8%) Sodium 260mg (11%) Potassium 144mg (3%) Fiber 1g (4%) Sugar 1g (2%) Vitamin A 359IU (7%) Vitamin C 9mg (10%) Calcium 18mg (2%) Iron 1mg (6%)

Nutrition Facts

Serving: 20 Serving

Amount Per Serving

Calories 100

% Daily Value*

Calories	100kcal	5%
Carbohydrates	2g	1%
Protein	6g	12%
Fat	7g	11%
Saturated Fat	3g	15%
Cholesterol	25mg	8%
Sodium	260mg	11%
Potassium	144mg	3%
Fiber	1g	4%
Sugar	1g	2%
Vitamin A	359IU	7%
Vitamin C	9mg	10%
Calcium	18mg	2%
Iron	1mg	6%

* Percent Daily Values are based on a 2,000 calorie diet.