Pork Dumplings

Pork Dumplings
Servings: 6 Yield: 48 dumplings Prep 45 mins Cook 18 mins


  • 2 small beef bouillon cubes plus 4 cups water or 4 cups low-sodium beef broth
  • 2 whole cloves
  • 5 peppercorns
  • 1 teaspoon fennel seeds
  • 2 1-inch pieces of ginger, peeled
  • 2 tablespoons low-sodium soy sauce
  • 1/2 teaspoon salt
  • 10 large napa cabbage leaves, coarsely chopped (6 cups)
  • 1 pound ground pork
  • 4 scallions, sliced
  • 1 teaspoon sesame oil
  • 2 cloves garlic, grated
  • 1 12 ounce package wonton wrappers (such as Nasoya)

Make It

1. In a lidded saucepan, combine broth, cloves, peppercorns, fennel seeds, piece of the ginger, 1 tablespoon of the soy and 1/4 teaspoon of the salt. Bring to a boil, remove from heat and cover.

2. Meanwhile, bring a large pot of lightly salted water to boiling. Add cabbage leaves and boil for 2 minutes. Remove with tongs to a colander and press out water. Chop into small pieces and place in a large bowl. Reserve pot of water for later use.

3. Grate remaining piece of ginger. Add to bowl with cooked cabbage, along with the pork, 2 of the scallions, sesame oil, garlic, remaining 1 tablespoon soy and remaining 1/4 teaspoon salt. Mix well.

4. Fill a small bowl with water. Place one wonton wrapper on a dry surface. Add 1 tablespoon of the pork mixture to center of wrapper and brush edges with water. Fold wrapper to form a triangle and press sides together firmly to seal. Set aside. Repeat with remaining wonton wrappers and pork filling.

5. Bring pot of water back to a boil. Add 12 of the dumplings and cook 3 to 4 minutes; dumplings will float to surface. Remove with a slotted spoon to six bowls and cover with plastic wrap. Repeat three more times until all dumplings are cooked. Reheat broth and pour evenly into bowls. Garnish with remaining 2 scallions.


  • Dumplings can be made ahead of time: Freeze uncooked dumplings on a baking sheet in single layers, separated by wax or parchment paper, then transfer to a resealable plastic bag for up to 3 months.

Nutrition Facts

Servings Per Recipe: 6; Amount Per Serving: cal. (kcal): 400, Fat, total (g): 18, chol. (mg): 60, sat. fat (g): 6, carb. (g): 36, fiber (g): 2, pro. (g): 22, sodium (mg): 1071, Percent Daily Values are based on a 2,000 calorie diet.