Chinese-Style Pork Dumplings 2 Ways

  • Prep Time 10 min
  • Total Time 1 h
  • 48 dumplings


  • 1/3 cup canola oil, divided (only 2 tbsp/30 mL oil is required for steam method) 75 mL
  • 4 oz shiitake mushrooms, stems removed, thinly sliced 125 g
  • 4 green onions, thinly sliced, divided
  • 2 cloves garlic, minced
  • 1/2 lb lean ground pork 250 g
  • 4 tsp soy sauce 20 mL
  • 1 tbsp sesame oil 15 mL
  • 1 tsp cornstarch 5 mL
  • 1 pkg square wonton wrappers 400 g
  • 1/2 cup hoisin sauce for dipping 125 mL


  • Step 1

    Heat 2 tbsp (30 mL) canola oil in skillet over medium-high heat. Cook mushrooms until slightly softened, about 2 min. Add half the green onions and the garlic. Cook, stirring, 1 min. until fragrant. Transfer to large bowl to cool completely. Mix in pork, soy sauce, sesame oil and cornstarch.

  • Step 2

    Lay 1 wrapper on work surface and brush edges with water. Place 1 1/2 tsp (7 mL) filling in centre. To make "flower" dumplings, bring the 4 corners of the wrapper together in the centre over the filling. Pinch to seal the 4 "openings", creating an "X" pattern on top of the dumpling. Pinch the centre to close any holes. (Or to make dumpling "purses", draw up 2 opposite corners of each wrapper, press edges together, then press 3 or 4 pleats along sealed edge.) Place dumplings on parchment paper-lined baking tray. Make 48 dumplings.

  • Step 3

    You can either pan-fry or steam dumplings. To pan-fry in batches of 12: Heat about 1 tbsp (15 mL) oil in large non-stick skillet set over medium-high heat. Place batches of dumplings (flat-side down, if flower-shaped) in skillet and cook about 1 min. or until bottoms start to brown. Add 2/3 cup (150 mL) water; cover and cook 8 to 10 min. until filling is cooked through, bottoms are crispy and wrappers are tender. To steam: Working in batches, arrange dumplings in single layer in parchment-lined steamer. Fit steamer over wok or saucepan with 2 in. (5 cm) simmering water in bottom (do not let water touch dumplings). Cover and steam 6 to 8 min. until filling is cooked through and wrappers are tender.

  • Step 4

    Arrange dumplings on serving platter. Garnish with remaining green onions. Serve with hoisin sauce
    for dipping.


To freeze, lay dumplings in a single layer on a parchment-lined baking sheet. Freeze for 2 hr. until hard, then transfer to a re-sealable plastic bag. Dumplings can be frozen up to 1 month. To cook from frozen, pan-fry or steam about 15 min.

Nutrition Facts

  • Nutrition Description Per serving (2 steamed dumplings, 1 tsp/5 mL hoisin sauce)
  • Calories 110
  • Fat 5 g
  • Saturated Fat 1 g
  • Carbs 12 g
  • Sugar 2 g
  • Protein 4 g
  • Cholesterol 5 mg
  • Fibre 1 g
  • Sodium 230 mg