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ChineseNon-veg

Boiled Pork Dumplings

Plump dumplings with cabbage and pork, dipped in chinkiang vinegar.

50 min4 servesmedium

Boiled Pork Dumplings is a classic protein-forward Chinese recipe built around a handful of pantry staples. It serves 4 and comes together in roughly 50 minutes from prep to plate. It sits in the comfortable middle ground: nothing intimidating, but it rewards a little patience during the roughly 50 minutes of active cooking. The method leans on rolling-water boiling, which is what gives the finished dish its signature texture and depth.

The headline ingredients here are dumpling wrappers, minced pork and cabbage. Spend a little time choosing well: fresher, more carefully-sourced versions of these will lift the whole plate, while every other element is mostly there to support them.

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Nutrition · per serving

420

kcal

18g

Protein

48g

Carbs

18g

Fat

porkdumpling

Ingredients

  • dumpling wrappers40
  • minced pork400 g
  • cabbage2 cups
  • ginger1 tbsp
  • soy sauce2 tbsp
  • sesame oil1 tbsp

Method

  1. 1
    Step 1 ~13 min

    Salt minced cabbage 10 min, squeeze dry.

  2. 2
    Step 2 ~13 min

    Mix with pork, ginger, soy and sesame oil.

  3. 3
    Step 3 ~13 min

    Fill wrappers with 1 tsp filling; pinch closed.

  4. 4
    Step 4 ~13 min

    Boil 6 min until they float and skins are clear.

Per-step times are approximate and based on the total cook time of 50 minutes.

Pro tips & common mistakes

  • Taste a small spoonful just before serving and adjust salt, acid (lemon or vinegar) and heat — that final balance check is what separates a good home cook from a great one.

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Frequently asked questions

How long does Boiled Pork Dumplings take to cook?
From prep to plate, Boiled Pork Dumplings takes about 50 minutes and yields 4 servings. About a third of that is hands-on; the rest is the cooking itself.
Is Boiled Pork Dumplings vegetarian?
No — this version contains non-vegetarian ingredients (dumpling wrappers, minced pork, cabbage). For a vegetarian take, replace the main protein with paneer, halloumi, mushrooms or extra-firm tofu and keep the same spices.
What are the key ingredients in Boiled Pork Dumplings?
The headline ingredients are dumpling wrappers, minced pork, cabbage. The rest of the list is supporting cast — spices, aromatics and pantry staples — that round out the flavour rather than carry it.
Can I scale this recipe up or down?
Yes. The ingredient quantities scale linearly: halve for 2 servings or double for 8. Cooking times stay roughly the same, except for anything that depends on pan surface area — if you double a stir-fry, cook it in two batches rather than crowding the pan.
How should I store the leftovers?
Let leftovers cool to room temperature, then refrigerate in an airtight container for up to 3 days. Reheat gently — low heat on the stove with a splash of water, or short bursts in the microwave covered with a damp paper towel so it does not dry out.
Can I freeze Boiled Pork Dumplings?
Yes. Cool fully, portion into freezer-safe containers and freeze for up to 1 month. Defrost overnight in the fridge and reheat gently; you may need a splash of water or stock to bring the sauce back to its original consistency.
What should I serve with Boiled Pork Dumplings?
Boiled Pork Dumplings pairs naturally with classic chinese sides — a simple grain, a fresh salad, or a light pickle to cut through richness. Aim for something that contrasts the main dish in texture or temperature rather than echoing it.
What if I do not have one of the main ingredients?
Most ingredients in this recipe have sensible swaps. Match like-for-like by texture and cooking time and you will land somewhere close to the original.