How to Make Pork Dumplings From Scratch

Test cook Dan Souza makes Bridget our recipe for Chinese Pork Dumplings.

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[FlimtotheFlam]

Some tips from someone who got into making dumplings during quarantine.
1) Ugly looking dumplings still taste good
2) The filling can be about anything you can imagine. I even used some leftover pulled pork and nacho cheese.
3) Wetting half of the edges when folding them together helped me get a better seal.

[JWAChicago]

I made these today and learned a couple of things. All the tablespoon ingredients in the meat can be generous -- I felt like the meat could be amped up even more. Bridget is so right about the rolling out and assembly going faster after you've done a couple. It all came together very fast. Non-stick skillet seems the way to go (Dan didn't specify non-stick in the video and I had some stuck food problems - although it was all good in the end). I used dry sherry - yum. I added a little bit of garlic just cuz. Really delicious. Given how simple the dough is, it holds up well and has a beautiful texture. The cooking technique of searing / steaming / searing worked perfectly. I will make these again for sure. Great fun and great taste. I think Bridget is amazing. Dan is great and so is everyone at ATK. Thanks!

[apuat]

2.5c AP flour
1c boiling water
Combine in food processor for 45-60 seconds
Remove & knead for 2-3 minutes.


5c chopped cabbage
Process cabbage in food processor for 10 pulses. Remove and add ½ tsp salt, let sit for 10 mins. Squeeze cabbage to drain more.

Combine and process:
12oz ground pork
1.5 TBSP soy sauce
1.5 TBSP Toasted sesame oil
1 TBSP canola oil
1TBSP Rice wine
1 TBSP Hoisin
1 TBSP grated ginger
.5 tsp salt
.25 tsp white pepper
Then add cabbage and 4 scallions. Pulse to combine.

[plucas]

My parents made exactly one pork dumpling in their lives, and that's me.

[StinaBaby]

I could watch Dan cook for the rest of my life lol

[Berkana]

For the dumpling dipping sauce, I have a recommended blend: 1/4 teaspoon of grated ginger, half a clove of garlic, sliced membrane-thin on a hand-held mandoline slicer, 1/2 teaspoon of brown sugar, 1 tablespoon of Chinese malt vinegar (Chinkiang black vinegar), 1 tablespoon of soy sauce, and a dash of toasted sesame oil.

[michaelhoward]

I was in the USAF and stationed at CCK Air Base in Taiwan. I lived off base in Taichung city and there was a famous local noodle/dumpling shop at the head of my alley known as Howard Johnson's. Their fame was well deserved! Any friends who would come to visit KNEW to stop there and bring at least 50 gyoza. Not mandatory, but strongly "suggested ". LOL

[HiddenLunarWings]

FYI: It is definitely harder than it looks.
Source: Me during one bad evening.

[ChasingPhotography]

Americans: "Lets measure this dough with a ruler" Asian grandmothers: "Length of your forearm, roll out one to the size of the palm of your hand." Amazing recipe.

[Avacarho]

Thanks for sharing another great ATK recipe. Pork dumplings are called gyoza in Japan, and a half-Japanese friend’s mother introduce them to me 3.5 decades ago, and were served with soy sauce sprinkled with garlic powder, which has become my go-to dipping sauce for egg rolls, too.

[simmeringoo]

i made these and really liked them! i never made my own dumpling wrappers before, always used store bought, but i'm glad i tried this recipe when i had some spare time. i'm amazed at how easy the dough was to make and how forgiving it was.

[sophiusdynami]

The end "i'll see you later" always feels so naughty hahaha I LOOOOVE it

[radicallytubular]

Dan can make me anything, anytime. Just come over.

[AkuFruchter]

The skin is supper simple to make. I did the skin the night before cover them with parchment paper & warp with cling wrap. It stays soft and pliable. Thank you for the recipe. Love your cooking shows that always has great recipes

[veronicat]

I love the way he explains and mesures, I will keep an eye on him for recipes from now on.

[houchi]

I make the filling first, and let it sit in the fridge, so the flavors develop more. Also, I don't bother with the water in the cabbage. Those water will combine with the meat juices, make your dumpling flavorful, filling moist, and lots of delicious juice inside like a soup dumpling.

[grtgee]

I could eat them twenty myself, they look soo good. Dan did it again👍

[dondiego]

I thought Iwould let you know that I bought a cook book from your show a few years ago and it is so popular that I get to use it least of all of my family and friends. Tons of great recipes and tips in there, thank you so much for putting it out, andstarting this channel I love them both.

[jonahnull]

I love this recipe! I've made it several different times, and it's so easy, especially if you have helpers! I did find that I had to double the dough recipe though, but maybe I wasn't filling my dumplings enough

[CassWomack]

We make this recipe often, def a fav and best dumplings we've ever had! Great to get the family together to stuff the dumplings. <3