Easy Chinese Dumplings

Easy Chinese Dumplings

Fun and simple hand made Chinese dumplings.

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

Ingredients(Servings: 4)

Ingredients(Servings: 4)

400 g (14 oz)

150 g (5.3 oz)

1 package

1 package

150 g (5.3 oz)

1/2 tsp

desired amount


1500 ml (50.7 fl oz)


  1. Chop up 1/4 worth of the cabbage, massage by hand with salt, set aside for 10 minutes, then wring dry. Chop 1/4 of both spring onion and Chinese garlic chives.
  2. Cut the remaining cabbage into large chunks, finely chop the spring onion at an angle and cut the garlic chives into 5 cm (2 in) lengths.
  3. Mix the pork, (1) and soy sauce in bowl well.
  4. Place (3) on a dumpling skin, wet half of the edge, fold over and seal tightly.

    • Pleating the edges is not required.
  5. Heat (A) in a pot. Once boiling remove the spring onion. Next, in the following order add in the sugar pea vines, bean sprouts, (2) and (4).

    • Do not add in all the dumplings at the same time for the best result.
  6. Individually remove each dumpling before eating, dip in ponzu and enjoy.

Cooking Basics

Japanese long onion - finely chopped

Remove the roots of the Japanese long onion, and insert vertical cuts. Then chop up finely at right angles from end to end.

Cabbage - roughly chopped

Separate the leaves, place the knife diagonally along the core to remove. Cut the leaves in half lengthwise, stack, and then cut into 3 - 4 cm (1.2 to 1.6 in.) wide strips.


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