Steamed Pork Dumplings

READY IN: 48mins
Recipe by Deantini

I love dumplings/pot stickers and these are seriously good. From Canadian LCBO's Food and Drink Magazine. I am sure that these would work with chicken or turkey instead of pork. You can freeze these dumplings for an easy plan-ahead appetizer / snack / dinner. Serve with Spicy Lime Dipping Sauce.

Top Review by breezermom

This turned out really delicious. I don't have a bamboo steamer anymore, so used the steamer rack in one of my stock pots. I still used the cabbage leaves. After making about 3 I got the hang of getting them to stay together. LOL. I did grab a photo, and will try to upload it once my camera comes back.....a neighbor borrowed it for a little while. Loved the combination of the ground pork, cilantro, and mushrooms. Great little treats!

Ingredients Nutrition


  1. Mix together pork, green onions, cilantro, ginger, mushrooms, soy sauce, sesame oil, sugar, cornstarch and egg white in a large bowl until well combined.
  2. Working with 6 wrappers at a time, use fingertip to wet edges of each wrapper with water.
  3. Top each wrapper with 2 teaspoons pork mixture.
  4. Bring the 4 corners up towards the top of the filling, pleat the sides of the wrapper to form a cup, and press the wrapper snugly around the filling. The dumpling does not need to be fully enclosed at the top.
  5. Keep the dumplings covered with dampened tea towel while working.
  6. Place a bamboo steamer in a large pot and add enough water to come just below the base of the bottom steamer.
  7. Line each basket with a single layer of cabbage leaves to prevent the dumplings from sticking; important, do not omit or you will be eating of the steamer :).
  8. Place a single layer of dumplings on top of leaves.
  9. Cover and simmer for 8 minutes or until pork is cooked through; do not overcook.
  10. Serve warm with Recipe #397489 or other dip.

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