Steamed roast pork dumplings recipe

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Dumplings are one of the most popular Chinese dishes. There are a lot of different types for dumplings, based on the filling ingredients and the way they are cooked. Dumplings can be made with chicken, pork, shrimps, vegetables or a combination of these ingredients. They can be boiled, steamed, fried or fried and then steamed. Whatever the ingredient or the cooking method, dumplings are always a tasty dish, ideal as a starter or even a main dish. The best thing about dumplings is that they can be prepared in advance and frozen until needed. This recipe includes the dumpling dough that can be used in any kind of dumpling and a roast pork filling recipe. To make more dumplings just multiply the ingredient quantities.
Preparation time: 90 minutes, Cooking time: 10 minutes, Serves: 4 - 6 


For the roast pork
3 lbs pork sirloin, cut into 2 inch strips

For the pork marinade
2 Tbsp chinese wine or sherry
2 Tbsp sugar
1/4 cup light soy sauce
3 Tbsp Hoisin sauce (chinese barbecue sauce)
Honey for brushing the pork while cooking

For the dumpling dough
1 3/4 cups hot water
3 Tbsp sugar
2 Tbsp vegetable oil
6 cups plain flour
2 Tbsp baking powder
1/2 tsp salt

For the roast pork filling
1 Tbsp sugar
1 1/2 Tbsp light soy sauce
1 Tbsp oyster sauce
1/2 cup chicken stock
1 tsp sesame oil
1/4 tsp ground black pepper

For cooking the pork
1 Tbsp vegetable oil
3/4 lb diced roast pork (ingredients listed above)
1/2 inch piece fresh ginger, minced
2 small spring onions, chopped
1 Tbsp cornstarch dissolved in 2 Tbsp water


Make the roast pork
Put the pork and all marinating ingredients in a large bowl. Leave the pork to marinate for at least 4 hours.

Bake in preheated oven at 325 F for 1 hour 325, brushing with honey three to four times, every 15 minutes or so. Let the pork cool down until cold enough to handle, then dice and set aside.

Make the dumpling dough
In a large bowl add the sugar, vegetable oil and hot water. Stir until the sugar is dissolved. Let cool until warm.

Sift the flour and baking powder in another bowl and gradually stir in the sugar and vegetable oil mixture. Mix well and gradually draw dough together with your hands. The dough should be soft, but not sticky.

On a floured work area knead the dough for about 5-8 minutes, or until smooth and elastic. Return to the bowl, cover with damp cloth and let rise for at least 1 hour.

Make the roast pork filling
Mix together the sugar, soy sauce, oyster sauce, chicken stock, sesame oil and black pepper. Set aside.

Cook the pork
In a wok over medium high heat add the vegetable oil and heat. Stir-fry the pork, ginger, and spring onions for 2 minutes. Pour in the pork seasoning mixture and stir for another minute. Dissolve the cornstarch into the water and pour into the wok. Cook while stirring, until the sauce is thick. Remove from heat and set aside.

Prepare the dumpling dough
Knead the dumpling dough for 3 minutes. Cover and let sit 10 minutes. Shape the dough into a roll and cut into 24 pieces. Cover again with the cloth.

Make the dumplings
Flatten each piece of dough into a 4 inch in diameter circle. Place about a teaspoon of pork filling in the center. Bring the edges up over the filling and pinch the edges together firmly at the center top. Try to squeeze out any air. Set aside for 10 minutes.

Cook the dumplings
Place each dumpling on a piece of greaseproof paper, and steam for 12 minutes. Make sure to leave at least 1/2 inch of space between dumplings as they will expand during steaming.

Serve with stir fried shredded cabbage and onion (add some Chinese rice wine and soy sauce while stir frying).

Notes and tips

Dumplings are easy to refrigerate and cook later. To freeze dumplings, place them on a baking sheet or similar flat surface, leaving 1/2 inch of space between them. Place in the freezer and let them for 24 hours until they set. Remove from the freezer and store in plastic bags. Seal the bags and return them to the freezer. When you want to cook them, remove from the plastic bags and cook as directed above, this time for 2 to 3 minutes more. The dumplings should freeze well for 1 to 2 months.

Following are recipes for different dumpling fillings as well as recipes for dipping sauces.

Shrimp and vegetable dumpling filling


1 Tbsp vegetable oil
2 cloves garlic, minced
1 spring onion, finely chopped
3/4 lb Chinese or regular cabbage
1/4 cup cooked shrimp, minced
1 tsp sugar
1 tsp soy sauce
1/2 tsp ground black pepper
1 tsp sesame oil
1 tsp cornstarch dissolved in 1 Tbsp water


First prepare the cabbage by chopping it, blanching it in boiling water for 1 minute, draining it and then squeezing it dry using paper towels.

To make the filling, heat the vegetable oil in a wok and fry the garlic and spring onion until the garlic is light golden in color. Add the cabbage and shrimp and cook one more minute. Add the sugar, soy sauce, pepper and sesame oil, stir and add the cornstarch dissolved in water. Stir until the mixture is thick. Remove from the wok and let cool down. Fill the dumpling dough as directed above.

Pork dumplings filling


1 1/2 lb ground pork
8 oz Chinese or regular cabbage, finely diced
2 dried black mushrooms, soaked in hot water for 30 minutes, dried, stems removed and finely chopped

Ingredients for the seasoning

1 Tbsp oyster sauce
1 Tbsp salt
1 Tbsp sugar
A pinch of ground white pepper
2 Tbsp sake or mirin
5 Tbsp sesame oil
2 Tbsp fresh minced garlic cloves
2 egg whites
1 green onion
2 Tbsp chicken broth

Put all the ingredients and seasonings into a big bowl and mix well. Refrigerate for 15 to 20 minutes. Fill dumpling dough as directed above and steam for 10 minutes.

Shrimp dumpling filling


4 large dried shitake mushrooms, soaked in hot water for 30 minutes, drained, stems removed and finely chopped
3 green onions, roughly chopped
1/2 clove garlic
8 oz shrimp, shelled and deveined
6 oz ground chicken
2 tsp soy sauce
1 tsp sesame oil
A dash or two of hot red pepper sauce
2 Tbsp light soy sauce
2 tsp rice wine vinegar
1/2 tsp honey
1/2 tsp sesame oil
1/2 tsp minced fresh ginger

24 dumpling skins, each 2 1/2 inches square (use the recipe above)


Add all infredients (except the dumpling skins) in a food processor and process until smooth. Prepare the dumplings as directed above and steam for 15 minutes. Serve hot.

Deep fried pork and shrimp dumplings filling


1/2 pound fresh pork, coarsely ground
1/4 pound shrimp, shelled, deveined, and roughly chopped

Marinade ingredients

1 tsp salt
2 1/2 tsp sugar
1 tsp sesame oil
2 tsp light soy sauce
1 1/2 Tbsp oyster sauce
Pinch of white pepper
1 1/2 Tbsp vegetable oil

Ingredients for cooking the dumpling filling

1/2 cup bamboo shoots, roughly chopped
1/3 cup Chinese shitake mushrooms, soaked in hot water for 30 minutes, dried, stems removed and roughly diced
1 Tbsp rice wine
4 tsp cornstarch dissolved in 4 tablespoons chicken broth


In a large bowl add all marinating ingredients, the pork and shrimp. Marinate for one hour.

Heat the oil in a wok over high heat. Add the marinated pork and the shrimp and stir fry for 2-3 minutes. Add the bamboo shoots and the
mushrooms and stir well.  Add the rice wine, and mix thoroughly.  Pour in the cornstarch mixture and mix well until the sauce thickens. Remove from the wok and let cool down. Refrigerate for 2 to 3 hours.

Prepare the dumplings as above and deep fry for 2 to 3 minutes at about 350 F, until light brown. Drain on paper towels and serve hot with a dipping sauce (see recipe at the end).

Dumpling dipping sauce recipe


1 Tbsp light soy sauce
2 Tbsp Chinese wine
1 Tbsp vegetable oil
1 Tbsp sesame seed oil
1/2 tsp salt
1/2 tsp minced garlic
1/2 tsp hot pepper sauce (sambal olek or similar)
2 stalks green onions, finely chopped
1 tsp sugar

Add all ingredients in a bowl and stir well to combine. Refrigerate the sauce for at least 30 minutes, giving time for the flavors to develop. Serve in small dipping bowls. You can make more of this dumpling sauce and refrigerate for 2 to 3 weeks.

Dumpling dipping sauce recipe #2


8 Tbsp light soy sauce
2 Tbsp Worcestershire sauce
2 Tbsp sesame oil


Add all ingredients in a bowl and mix well. Serve in individual dipping bowls.

Chewy dumpling dough recipe

2 cups flour
1 tsp salt
1 tsp baking powder 
3 Tbsp shortening
3/4 cup milk

Sift the flour and baking powder together in a bowl. Add the salt and use your finger tips to rub in the shortening. Start adding the milk and mixing, until you make a soft dough. Roll out very thin on a floured board (you can use an Italian pasta making machine for this, it works great).  Cut the dough in squares and fill with your favorite filling.
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