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Chinese Boiled Pork Dumplings

Step by step photos on how to make Chinese Boiled Pork and Cabbage Dumplings
50 Servings -
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Servings:50  | Calories:17 | Total Fat:1g  | Chol:4mg  | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 1g
2 %
Sat Fat 0g
0 %
Total Carb 0g
0 %
Fiber 0g
0 %
Sugars 0g
Cholesterol 4mg
1 %
Sodium 30mg
1 %
Protein 1g
2 %
77% Ground pork
10% Cabbage leaves
9% Sesame oil
3% Others combined
Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.


12 ounces napa cabbage leaves, roughly chopped (or regular cabbage)
1 teaspoon kosher salt (or 1/2 teaspoon table salt)
1 teaspoon grated fresh ginger (use microplane grater)
1/4 cup minced Chinese chives or green onions (white and green parts)
2/3 pound ground pork
1/8 teaspoon ground white pepper (or freshly ground black pepper)
1 1/2 tablespoons soy sauce
1 tablespoon Chinese rice wine (or dry sherry)
2 teaspoons sesame oil
1 package frozen round dumpling wrappers (gyoza / potsticker wrappers), defrosted at room temperature for 30 minutes

Directions : View recipe directions on
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