Classic Pork and Wombok Dumplings
Traditional Chinese dumplings filled with seasoned pork mince, wombok, and aromatics. Boiled until they float, then served with ginger and black rice vinegar. The filling combines soy sauce, sesame oil, Shaoxing wine, and sugar for balanced umami and slight sweetness.
Ingredients
- 40 round dumpling wrappers
- 9 oz pork mincechicken mince1:1poultry
lighter alternative
- 2 cups wombok, finely choppednapa cabbage1:1vegetable
same vegetable, regional naming variation
- 1 tsp salt
- 3 tbsp light soy saucetamari1:1condimentgluten-freesoy-free
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- 1 tsp sesame oil
- 1 tsp Shaoxing cooking wine
- 1 tbsp sugar
- white pepper(optional)
- 1 tbsp water
- 1 tbsp flour
- 1 egg white
- ginger, finely sliced, to serve(optional)
- black rice vinegar, to serve(optional)rice vinegar1:1condiment
milder flavor
Instructions
- 1
Combine pork mince, salt, soy sauce, sesame oil, Shaoxing wine, sugar, white pepper, and water in a bowl and mix well.
- 2
Mix flour and egg white together, then add to the filling and stir to combine.
- 3
Fold in chopped wombok and mix until evenly distributed.
- 4
Prepare a small bowl of water and a clean serving plate. Keep dumpling wrappers covered.
- 5
Place about 1 tablespoon of filling in the center of each wrapper.
- 6
Wet the edges of the wrapper with water using your finger.
- 7
Pinch and seal the sides of the wrapper tightly with your fingers.
- 8
Repeat with remaining filling and wrappers.
- 9
Bring a pot of water to boil and drop dumplings in.
- 10
Cook for 9-10 minutes until they float.
- 11
Scoop out dumplings and serve immediately with sliced ginger and black rice vinegar.
Tips
Keep dumpling wrappers covered until use to prevent drying.
Wetting wrapper edges helps seal dumplings tightly and prevents filling from escaping during cooking.
Dumplings are cooked when they float; do not overcook or wrappers become mushy.
Good to Know
Uncooked dumplings can be frozen on a tray for 2 hours, then transferred to a freezer bag for up to 3 months. Boil from frozen, adding 2-3 minutes to cooking time.
Prepare filling and wrap dumplings up to 4 hours ahead. Cover with plastic wrap and refrigerate until cooking.
Serve immediately after cooking while wrappers are soft and filling is hot. Serve with sliced ginger and black rice vinegar on the side for dipping.
Common Mistakes
Do not skip wetting wrapper edges to avoid filling leaking during cooking.
Do not uncover wrappers while prepping to avoid them drying out and cracking during folding.
Do not overcrowd the pot; cook in batches if needed to avoid dumplings sticking together.
Substitutions
Gluten-Free Swaps
General Alternatives
same vegetable, regional naming variation
lighter alternative
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