Pork or chicken dumplings
May 20, 2026
In recognition of Asian Heritage Month, this recipe celebrates the food traditions, skills, and everyday practices carried through generations of Asian communities.
Making dumplings together as a family is a fond memory and tradition for many Asian families.
The recipe prepares a large batch (120–180 dumplings) so the whole family can get involved – and then enjoy eating a lot of dumplings together!
Recipe
Ingredients
Filling
- 3–4 lbs ground pork of chicken
- 3 cups finely shredded napa cabbage
- 1 bunch green onions, finely chopped
- 2–3 tbsp fresh ginger, minced
- 6 cloves garlic, minced
- 3–4 tbsp soy sauce
- 2 tbsp sesame oil
- 1 tsp white pepper
- 1–2 tbsp cornstarch
- Optional: a splash of oyster sauce or fish sauce
Wrappers
- 150–200 dumpling wrappers
- Small bowl of water for sealing
Method
1. Prepare the cabbage: Finely shred the cabbage and place it in a bowl. Sprinkle lightly with salt and let it sit for 10–15 minutes. Once softened, squeeze out excess liquid using your hands or a clean cloth. This helps prevent watery filling and ensures the dumplings hold together well.
2. Prepare the aromatics: Finely chop the green onions, garlic, and ginger. Place them in a small bowl so they are ready to add to the filling.
3. Make the filling: In a large bowl, combine ground chicken, prepared cabbage, green onions, garlic, ginger, soy sauce, sesame oil, white pepper, cornstarch, and optional oyster or fish sauce.
Mix thoroughly by hand until the mixture becomes slightly sticky and evenly combined. This helps the filling bind and cook evenly.
4. Set up the dumpling station: Arrange your workspace so everything is within reach: a bowl of filling, stacks of wrappers covered with a damp towel, a small bowl of water for sealing, and lined trays for finished dumplings. A well-organized setup is what makes large-batch dumpling-making steady and efficient.
5. Fill and fold the dumplings: Place one wrapper in your hand and add about 1 teaspoon of filling to the centre. Dip a finger in water and trace the edge of the wrapper. Fold in half and press firmly to seal, removing any air pockets. Repeat until all filling or wrappers are used.
6. Cook or freeze: To cook immediately (pan-fried and steamed), heat oil in a large pan over medium heat. Place dumplings flat-side down and cook until golden on the bottom. Add a splash of water and cover immediately. Steam for 6–8 minutes until cooked through.
To steam, place dumplings in a lined steamer basket without overcrowding. Steam over boiling water for 8–10 minutes.
To freeze, arrange uncooked dumplings in a single layer on a tray. Freeze until solid, then transfer to bags or containers. Cook directly from frozen, adding a few extra minutes to the cooking time.
7. Serve: Serve warm with a simple dipping sauce of soy sauce, rice vinegar, and chili oil. Optional additions include sesame oil or minced garlic.
