During recipe testing there are always a few that, after a few bites, quickly turn into an obsession. Suddenly, we find ourselves making large batches and staying in for the night. Oh hello little jiggly pork dumpling!
Pork dumplings with sweet ginger soy

Recipe Marisa Curatolo. Photography Cory Aronec.

  • Duration
  • Cook Time
  • Prep Time
  • Makes 40Servings


Pork dumplings

  • 1 pound lean ground pork
  • 1/2 cup grated carrots

  • 1/4 cup oyster sauce

  • 1 teaspoon sesame oil
  • 1 tablespoon soy sauce
  • 2 cloves garlic, minced
  • 1/2 cup finely sliced green onions

  • 1 teaspoon ground cumin
  • 2 teaspoons Asian-style chili sauce
  • 1 package round dumpling wrappers
  • 1/2 cup water, plus more for steaming

  • 1/4 cup vegetable oil

Sweet soy glaze

  • 1/2 cup soy sauce

  • 1/2 cup mirin

  • 1 teaspoon sugar


For glaze, whisk together all ingredients in small bowl; set aside. To assemble, in medium bowl, combine pork, carrots, oyster sauce, sesame oil, soy sauce, garlic, green onions, cumin and chili sauce. 

Arrange 10 wrappers on work surface; lightly brush edges with water. Place heaping teaspoon of filling in center and fold in half. Join ends together and press to seal. Place on parchment lined baking sheet. Repeat with remaining wrappers. Cover and freeze; transfer to airtight container and store in freezer for up to 1 month.

To cook, heat 1 teaspoon vegetable oil in large nonstick skillet over medium-high heat. Arrange frozen dumplings in single layer; cook until bottoms are golden brown. Add 1/4 cup water; cover, and steam 5 to 7 minutes. Uncover and continue to cook 2 to 4 minutes longer or until water has evaporated. Repeat with remaining dumplings. Arrange on serving dish and drizzle with sweet soy glaze. Makes up to 40.