Pork Dumplings

Growing up with my family, dumplings were always a staple in my house. We would always have a pack in the freezer for a quick meal. We would always have a variety of dumplings, ranging from pork and shrimp dumplings, to vegetable dumplings with glass noodles inside. Regardless of the filling, we would either boil the dumplings to have with noodles, or fry them for a snack. 

Being a second generation Chinese family, we do not do a lot of traditional asian things. Now on Chinese New Years, my family and I will fold a plethora of dumplings. 

You can easily get different types of dumpling wrappers from your local asian grocery store for a few dollars. You can either get circular or square shaped wrappers. I personally like the look of circular wrapper dumplings better. I find it easier to just purpose wrappers instead of making them from scratch.  

You can add in different vegetables to change up the flavours. Some of my favourites are mushrooms, carrots, celery, cabbage or bok choy. You can mix and match and get a variety of dumplings. If you would like a bit of crunch, sometimes I will add in finely chopped water chestnuts. They do not have any distinct flavour, but they provide a great crunchy texture to your dumplings. 

You can also use different types of meat fillings. I find that pork dumplings are delicious and aren’t too heavy. I have tried making dumplings with beef, but it is just not the same! I also like using ground chicken or shrimp. Those will yield great results. If you want to be extra creative, you can also mix a few different types of proteins together to get a unique blend.

If you enjoyed this recipe, check out the other recipes on the blog!