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Steamed Pork Dumplings With A Scallion Dipping Sauce

These dumplings are filled with a ground pork and scallion mixture. However, instead of using store-bought ground pork that can differ in fattiness, I made my own by using the same method I used in my super-juicy hamburgers.
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Course: Main Course
Prep Time: 30 minutes
Cook Time: 10 minutes
Servings: 60 dumplings


For the Dumplings:

  • 2 lbs boneless country style pork ribs
  • 4 scallions, minced
  • 3 cloves garlic, minced
  • 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


  • 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.
  • 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.
  • 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.
  • 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.
  • 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.*
  • 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.
  • Serve immediately with dipping sauce.

For the Scallion Dipping Sauce:

  • 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.
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