Hakusai-Wrapped Pork Dumplings

Hakusai-Wrapped Pork Dumplings

Steamed hot dumplings easily prepared in a fry pan.

Cooking time
20 minutes
  • Nutrition facts are for one serving.

Ingredients(Servings: 2)

Ingredients (Servings: 2)

200 g (7.1 oz.)

(A) Seasoning

5 g (0.2 oz.)

a dash

1 tsp

(B) Vinegar Soy Sauce

as desired

as desired


  1. Place the ground pork in a bowl, add in (A) and combine well.
  2. Cut the stem of the hakusai into 1 cm (0.4 in.) wide and 7 to 8 cm (about 3 in.) long pieces. Mince up about 50 g (1.8 oz.) and add and mix into (1). Divide the leaves into 10 equal pieces, place in a lidded heat-safe container and microwave (500W) for 30 seconds.
  3. Divide (1) into 10 equal portions and wrap each in a piece of hakusai leaf.
  4. Arrange the hakusai stems and (3) in a fry pan, pour in 100 ml (3.4 fl. oz.) of water and cover with a lid. Steam for 8 to 10 minutes, then serve with a side of the dipping sauce (B).

Cooking Basics

Ginger - mincing

Remove the skin of the ginger and thinly slice, gradually sliding and stacking the slices. Then mince the ginger into fine pieces, and slice again finely at right angles.


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