I started this blog so my daughters could find all of our family favourite recipes in one place. It has actually grown into more than just the family favourites but also other recipes we've tried out in our kitchen. I don't like to fill up the post with alot of chatter. Sometimes there's a little story to tell, but usually I like to get right to the point. So this is for them, but hope you find some recipes that you like as well. I'll be sharing a lot of recipes, and along the way you'll find some crafty things and maybe some helpful hints too! Welcome!

Friday, February 16, 2024

Homemade Pork Dumplings

Jiaozi or Chinese dumplings are a food traditionally served during Chinese New Year to symbolize wealth and good fortune but can of course be made year round.  Irresistable little nuggets of tender pork, cabbage, garlic and ginger with a pungent soya, ponzu and rice wine vinegar sauce.  Serve as an appetizer, side dish or main.


1 lb ground pork

1 tsp cornstarch

2 cups shredded and chopped cabbage or bagged coleslaw 

4 tsps minced garlic

4 green onions, sliced

2 tbsps hoisin sauce

1 tsp sesame oil

2 tsps fresh minced ginger

salt and pepper to taste


60 dumplings wrappers

2-4 tbsps vegetable oil for each batch


sliced green onions to garnish


Dumpling sauce:

1/4 cup soya sauce

1/4 cup ponzu sauce

3 tbsps rice wine vinegar

2 tsps sesame oil

1/2 tsp red pepper flakes 


Mix the pork, cornstarch, cabbage (chopped fine), garlic, green onions, hoisin, sesame oil, ginger, salt and pepper together in a large bowl. Have a small bowl of water ready. Unwrap only a few dumpling wrappers or skins at a time. Keep the rest wrapped so they don't dry out. Take a wrapper, wet your fingers in the water and moisten around the edge of the wrapper. Fill with 1 tsp of the prepared filling and fold over to seal. I used my dumpling/potsticker gadget but they can be easily made by hand. Place on a parchment lined pan and gently press down to flatten the bottom. 

I kept a clean dishtowel over the finished ones only taking it off for a pic, again so they wouldn't dry out.
You can continue cooking them from fresh or pop the baking sheets into the freezer for about 30 minutes to flash freeze then place in zipper top freezer bags. Remove as much air as possible and date them. They can stay in the freezer for up to 2 months.

To cook the dumplings heat 2 tbsps vegetable oil to medium/medium high heat. Put as many dumplings into the pan as will fit with space between as they will expand somewhat. Fry 1-2 minutes or until flat bottoms are golden then add 1/4 cup water and quickly cover with a lid to steam for 4-5 minutes. If they are being cooked from frozen you might just need 1-2 minutes more. Remove and keep warm. Add more vegetable oil to the pan to continue cooking the dumplings in batches.

Serve with dumpling sauce on the side for dipping or drizzle over the top. Add sliced green onions to garnish.

Makes 60

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