Simple Pork and Scallion Dumplings Recipe

Homemade dumplings, better than the ones you can find in the freezer section.

Homemade pork and scallion dumplings in a bamboo steamer.

Serious Eats / Vicky Wasik

Why This Recipe Works

  • The hardest thing about making these dumplings is pleating them (which isn't that hard!)

Making dumplings at home is incredibly easy; the hardest part about the whole process is pleating them (which is also easy!). These dumplings have a short list of ingredients, but are nevertheless incredibly flavorful, perfect for dunking in a range of different sauces.

June 2010

Recipe Details

Simple Pork and Scallion Dumplings Recipe

Prep 60 mins
Cook 10 mins
Total 70 mins
Serves 8 to 10 servings
Makes 75 dumplings

Homemade dumplings, better than the ones you can find in the freezer section.


  • 1 pound pork shoulder or pork belly, trimmed of connective tissue, but with fat intact, cut into 1-inch cubes

  • 1 1/2 teaspoons kosher salt

  • 1/4 pound slab bacon, cut into 1/2-inch cubes, frozen

  • 1 egg

  • 2 tablespoons chicken stock, pork stock, or cold water

  • 1 tablespoon Shaoxing wine or dry sherry

  • 2 teaspoons soy sauce

  • 1/2 teaspoon sugar

  • 16 scallions, white and green parts, finely sliced

  • Round dumpling wrappers (either store-bought, or homemade)


  1. Toss cubes of pork and salt in a medium bowl. Spread the pork pieces on a rimmed baking sheet, leaving space between the pieces than place in the freezer for 15 minutes until just starting to freeze, but still pliable.

  2. In bowl of food processor, combine salted pork, bacon, egg, stock, soy sauce, and sugar. Process until a rough puree is formed and pieces of pork are no larger than 1/8th of an inch, about 20 seconds. Add leeks to food processor and pulse until evenly incorporated, about 6 one-second pulses.

  3. Working with a few skins at a time, place approximately 1 tablespoon of filling in the center of each wrapper. Use your finger to spread a small amount of water around the edge of each wrapper. Seal wrappers by folding in half and pleating one side 5 or 6 times, pinching the edges together as you go. Place finished dumplings on a parchment-lined baking sheet, separating them to avoid sticking, and covering the whole thing with a clean, damp washcloth.

  4. Line a bamboo steamer with wilted cabbage or lettuce leaves, or create a parchment liner. Place dumplings in steamer, leaving a small gap between each one a place over a wok of simmering water. Steam for 7 to 9 minutes until skins are translucent and filling is cooked through. Serve immediately with soy sauce, chili paste, Chinkiang vinegar, black vinegar, or plain rice vinegar.

Special Equipment

Carbon steel wok, bamboo steamer

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Nutrition Facts (per serving)
233 Calories
10g Fat
27g Carbs
9g Protein
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Nutrition Facts
Servings: 8 to 10
Amount per serving
Calories 233
% Daily Value*
Total Fat 10g 13%
Saturated Fat 3g 16%
Cholesterol 36mg 12%
Sodium 871mg 38%
Total Carbohydrate 27g 10%
Dietary Fiber 1g 5%
Total Sugars 2g
Protein 9g
Vitamin C 5mg 24%
Calcium 185mg 14%
Iron 1mg 7%
Potassium 208mg 4%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)