Homemade Chinese Pork Dumplings Recipe

19 Comments

Leave a Reply
  1. my boss is chinnesse and he said that gyozas are japanesse… anyway his wife do them almost the same way, she steam them… but fill them with a chinesse veggie that looks like ciboulette but has similar taste to spinach… they are awesome 🙂  

  2. (sorry about Bix)
    I was in Hong Kong a year ago for three weeks and had amazing dumplings almost every day. We went to a Michelin one-star restaurant (they had six tables) for dim sum which was amazing. Love the har gow, shui mai, the char su boa, – I like dumplings steamed, boiled, pan fried – whatever! The noodles and shrimp are great too – the broad noodles folded over shrimp in a sauce. Nice. I made my husband watch this – we might have to try to make our own. Beth sent me. (heh heh) – roc

  3. Made dumplings using this recipe last night. Beyond awesome!! So simple, yet the results are insanely good on all levels!!! A huge hit with everyone, thanks for sharing this! Love your work! PEACE

  4. To make the dipping sauce even better and more authentic, try adding some sesame oil. From Taiwan, where I was born, that's the sauce you use with your traditional pork dumplings! Soy sauce/sesame oil/rice vinegar ratio is about 2:1:1. So good! You should try it!

  5. Made these dumplings (: they were really good, exactly how rebecca describes them. The hardest part was probably forming the dumplings, they all came out different. xD

  6. i make my dipping sauce with soysauce, a little bit of white vinegar, a bit of sesame oil, finely chopped onion and scalions. It tastes better the next day and it's also so good with simple steamed tofu. Try it! easy and simple 🙂

  7. @strictlypudding yes those are truly asian flavours but also asian are others – including soy, which is a staple flavour base around the REST of asia. saysing 'asian' means an entire continent… and a huge one at that. thus each small area has their own unique identifying flavours of food. i'm asian as well and find it highly ignorant to say that one set of flavours would be 'better' than another when this is down to taste and region of origin.

  8. hi, i think it would be better you use
    1. Chinese black vinegar
    2. slice preserve ginger( vinegar brine)
    3. add abit of sugar ( to counter the overpowering acidic if any)
    4. add a dash of white sesame oil
    5. add a dash of chilli for kick if wanted.

    truly Asian flavors

    PS, not all Asian dish required soya sauce

Leave a Reply

Your email address will not be published. Required fields are marked *