Steamed Pork Dumplings with a Scallion Dipping Sauce
Prep time
Cook time
Total time
Serves: 60-80 dumplings
For the Dumplings:
  • 2 lbs boneless country style pork ribs
  • 4 scallions, minced
  • 3 cloves garlic, minced
  • 1½ tsp fresh ginger, grated
  • 3 tsp salt
  • ½ tsp pepper, or more to taste
  • 2 tsp Shaoxing wine
  • 2 tsp soy sauce
  • 2 egg whites, lightly beaten
  • 60-80 wonton wrappers
For the Scallion Dipping Sauce (serves 2):
  • ¼ cup soy sauce
  • 2 tbsp rice vinegar
  • 2 tbsp mirin
  • 1 tbsp water
  • 1 tsp sesame chili oil
  • 1 scallion, diced
  1. Cut the boneless pork ribs into cubes about ½ inch wide. Spread the pieces out over a baking sheet and cover with plastic wrap. Freeze for 30 minutes, until the cubes start to become firm.
  2. Transfer half of the pork to a food processor or blender and pulse until the meat is broken down into pieces a little larger than rice grains. Transfer the ground pork into a medium-sized bowl and repeat with the second half of the frozen pork.
  3. Add the scallions, garlic, ginger, salt, pepper, Shaoxing wine, soy sauce, and egg whites to the ground pork and stir until just combined. Set aside.
  4. To assemble the dumplings, place up to one tablespoon of the pork filling into the center of the wonton wrapper. Using your finger, moisten two edges of the wonton with a little water.
  5. Steamed Pork Dumplings with a Scallion Dipping Sauce
  6. Dry your finger, then fold the wonton wrapper over the filling into a triangle (shown above). Squeeze out any air and seal the dumpling by firmly pressing the edges together. Place the formed dumpling onto a baking sheet lined with parchment paper and repeat with remaining wrappers and filling.*
  7. Place the dumplings into a steamer, without allowing the dumplings to touch. Steam for 6 to 10 minutes (this will depend on your steamer), until the dumplings are cooked through. Place the steamed dumplings on a heatproof platter, cover, and repeat with remaining dumplings.
  8. Serve immediately with dipping sauce.
For the Scallion Dipping Sauce:
  1. Whisk together the soy sauce, rice vinegar, mirin, water, sesame chili oil, and diced scallion in a small bowl. Set aside until ready for use.
*I would recommend fully cooking a test dumpling before forming the entire batch of dumplings to taste and adjust any seasonings.
Recipe by That Oven Feelin' at