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Dumplings with Tangy Peanut Sauce


1 pound of pork, ground
2 tbsp. of soy sauce
1 tsp. of salt
1 tbsp. of rice wine vinegar
tsp. of white pepper
2 tbsp. of sesame oil
2 tbsp. of vegetable oil
3 green onions, finely sliced
1 cups of cabbage, napa style and finely shredded
4 tbsp. of bamboo shoots, finely shredded
1 tsp. of ginger, grated
2 cloves of garlic, minced
40 to 50 dumpling wrappers, round
Some egg wash for sealing your dumplings (1 egg beaten with 1 to 2 tbsp. of water)


Preparation time: 90 minutes
Makes: 40


Warm up at least 2 tbsp. of your vegetable oil in a medium to large sized wok over medium to high heat. Add in your garlic and ginger and sauté for at least 30 seconds. Then reduce your heat to about the medium setting and add in your green onions, Napa cabbage, and bamboo shoots. Sauté these vegetables until they are nice and tender. Remove from heat and allow them to cool down for a few minutes.

Next add your vegetable mixture to your raw ground pork. Mix well with your hands to combine the ingredients thoroughly.

Then place about 1 heaping teaspoon to 1½ of a heaping teaspoon of your pork filling onto one half of the wrapper. Seal your dumpling by brushing the edge lightly with some egg wash and press lightly to seal it completely. Pleat the edges if you want to.

When it comes to cooking your dumplings you have a variety of cooking options to choose from. You can easily cook your dumplings by either steaming or boiling them.

For Boiling: add your dumplings to your pot only when the water has started to boil. Let your dumplings boil for at least 12 minutes.

For Steaming: Using a bamboo steamer, place your cabbage leaves at the bottom of your steamer. This will help to prevent the dumplings from sticking to the bottom of the steamer. Then add in your dumplings and arrange them so they are not touching. Allow them to steam for at least 15 minutes.

Serve your dumplings while they are still warm.

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