Asian Pork Dumplings#2

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“This is another wonderful recipe that I have been making for a while, and can be frozen after you prepare them. You may use water in place of the broth. Serve these on a platter with hot mustard dipping sauce or sweet sauce, these is one of the best recipes and method for making pork dumplings, they are absolutely awesome! Yield is only estimated.”
30 (approx) dumplings

Ingredients Nutrition


  1. In a bowl, combine ground pork, mushrooms, green onions, celery and ginger (can add salt if desired).
  2. In a small bowl, whisk the cornstarch with soy sauce, add in egg white, and then add to the pork mixture; mix well to combine.
  3. Shape into 1-inch balls; set aside briefly.
  4. To make dumplings: In a small bowl, whisk together the egg yolk and water.
  5. One at a time, place the pork balls in the middle of the wonton wrapper.
  6. Brush one-half of the edges of the wontons with egg/water mix.
  7. Fold wrapper over into a triangle, and press edges to seal (try to remove all as much air from inside of the wonton when pressing together to seal).
  8. Fold over the points, sealing once again with the egg mixture to form a neat wonton.
  9. Place the shaped wontons neatly on a cookie sheet (keep covered with plastic wrap at all times).
  10. At this point they may be frozen if desired.
  11. To cook:
  12. Heat oil in a skillet over high heat.
  13. Cook for 2-3 minutes, or until bottoms are lightly browned.
  14. Reduce heat to low and add in broth or water.
  15. Simmer covered for 12-15 minutes, or until liquid evaporates.
  16. Uncover, increase heat to medium-high, and cook 5 minutes longer (turning once) until browned.
  17. Serve on a platter with dipping sauce.

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