Try these boiled pork dumplings, then check out our pork and prawn dumplings, Chinese soup dumplings, siu mai dumplings and more Chinese recipes.

Adam says: "I learnt to make these in a northern Chinese restaurant in Hong Kong when I went there several years ago. We had them for breakfast and there’s nothing like soft savoury pillows dunked in soy, vinegar and chilli to get the day started right. You can buy dumpling wrappers in the frozen section of Chinese or Asian grocers, or online. Defrost them before using."


  • 250g minced pork
  • 3 cloves garlic, crushed
  • a large knob ginger, finely grated
  • a large handful chives, finely chopped, plus more to serve
  • enough for 20 dumplings dumpling wrappers
  • soy sauce, chinkiang black vinegar (balsamic vinegar works well as a substitute), chiu chow chilli oil, to serve


  • STEP 1

    In a bowl, mix together the minced pork, garlic, ginger, chives and lots of seasoning. Put a dumpling wrapper in the palm of your hand and put a heaped tsp of the pork mixture in the middle. Dip a finger in water and run it around the edge of the dumpling wrapper. Bring all of the corners up to seal the pork in.

  • STEP 2

    Put the dumpling onto a baking tray lightly dusted with flour, to prevent them sticking, and repeat with the remaining mixture – you should have enough for 20 dumplings. Cook the dumplings in a large pan of boiling water for 5-6 minutes or until the dumplings are cooked through. Drain well and divide between plates. Top with soy sauce, chinkiang black vinegar, chiu chow chilli oil and more finely chopped chives.

Find more delicious dumpling recipes

Chinese Soup Dumplings (Sheng Jian Bao)


Adam Bush Chef Portrait
Adam BushDeputy food editor

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