Chicken Or Pork Dumplings — With Vegan Option
When the weather turns stubborn—rain on the windows or soft snow piling up—we gather at the table with a stack of wrappers and a bowl of filling. Someone mixes, someone fills, someone pinches the corners into little boats. A tray fills, the kitchen warms, and soon there’s a pot or skillet hissing away. These dumplings are humble, hands-on, and perfect for batch cooking—they freeze beautifully for the next stormy night.
Prep Time: 35–45 minutes
Total Time: 55–65 minutes
Serves: 6 (about 36–40 dumplings)
Ingredients
Filling (Choose Pork Or Chicken)
500 g ground pork (or ground chicken thigh)
1 cup finely chopped Chinese chives or spring onions (or ¾ cup finely chopped leek, pale/green parts only)
1 tbsp grated fresh ginger
2 tbsp light soy sauce
1 tbsp Shaoxing wine (or dry sherry)
1 tsp toasted sesame oil
½ tsp sugar
½ tsp fine salt, ¼ tsp white pepper
3–4 tbsp cold water (mix in to make a sticky, juicy paste)
Wrappers & Dipping
1 pack square wonton/dumpling wrappers (about 40)
Small bowl of water for sealing
Dipping sauce: 3 tbsp soy sauce + 1½ tbsp rice vinegar + chilli oil to taste
Vegan Filling (Swap-In)
300 g extra-firm tofu, pressed and crumbled very fine
1½ cups finely chopped Chinese chives or spring onions
1 cup very finely chopped mushrooms (shiitake or cremini)
1 tsp five-spice (optional, classic in vegan dumplings)
2 tbsp light soy sauce, 1 tbsp sesame oil, ½ tsp sugar, ¼ tsp white pepper
Method
Make The Filling: In a large bowl, combine your chosen filling ingredients. Beat in the cold water 1 tbsp at a time until the mixture turns sticky and cohesive.
Set Up: Keep wrappers covered with a barely damp towel so they don’t dry. Line a tray with parchment and dust lightly with flour or cornstarch.
Fill: Place 1 heaped teaspoon of filling in the centre of a wrapper. Lightly wet two adjacent edges.
Fold And Pinch (Like The Photo): Fold into a triangle and press to seal. Bring the two side corners together and pinch firmly so the dumpling looks like a little boat. Arrange on the tray.
Cook — Choose One
Boil: Bring a big pot of water to a rolling boil. Add dumplings, stir to prevent sticking. When they float, cook 1–2 minutes more (about 5–7 minutes total). Lift out and drain.
Steam-Fry (Potstickers): Heat 1 tbsp oil in a non-stick or cast-iron skillet over medium-high. Add dumplings flat-side down; brown 1–2 minutes. Add ¼–⅓ cup water, cover, and steam 6–8 minutes. Uncover to evaporate and crisp the bottoms.
Serve: Mix the dipping sauce. Plate hot dumplings with extra spring onion and chilli oil if you like.
Cook’s Notes
Freezer-Friendly: Freeze uncooked dumplings on the tray until firm, then place in a bag. Cook from frozen—boil or steam-fry with 1–2 extra minutes.
Juicy Texture: A well-mixed, slightly sticky filling gives tender, juicy dumplings. If using lean chicken breast, add 1–2 tsp neutral oil for moisture.
Batch Night: Double the recipe and split tasks—one mixes, one fills, one seals. Your future self will thank you.
Variations
Chicken, Leek And Corn: Use ground chicken + finely chopped leek; fold in ½ cup corn kernels for sweetness.
Pork And Celery: Swap the chives for 1 cup very finely chopped celery for a fresh crunch.
Ginger-Garlic Greens (Vegan): Add a handful of finely chopped spinach or napa cabbage to the vegan mix; squeeze out excess moisture before mixing.