This recipe makes quite a large quantity of pork dumplings, but they can be frozen for those cheeky late-night snacks.






Skill level

Average: 4.4 (8 votes)


  • ½ Chinese cabbage, chopped
  • 1 kg pork mince
  • 2 cm piece ginger, peeled and grated
  • 2 garlic cloves, finely minced (optional)
  • 1 tsp salt
  • 1 tbsp Shaoxing wine
  • ½ tsp sugar
  • ¼ tsp white pepper
  • ½ cup garlic chives, cut into 1-cm pieces
  • ½ black vinegar and chilli oil, to serve

Hot water dumpling skins

  • 450 g (3 cups) plain flour, plus plenty of extra for dusting
  • 250 ml (1 cup) boiling water
  • 1 tsp salt

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Resting time: 1 hour

  1. For the dumpling skins, place the flour in the bowl of a stand mixer fitted with a dough hook. Add the boiling water and salt and knead for about 10 minutes or until the dough is smooth. Remove from the stand mixer, wrap in lightly floured plastic wrap and rest at room temperature for 1 hour.
  2. Meanwhile, bring a large saucepan of water to the boil. Add the cabbage and cook for about 5 minutes or until tender. Drain well, refresh in cold water and then drain again. Using your hands, squeeze out as much liquid from the cabbage as possible, then finely chop it.
  3. Combine the pork, ginger, garlic, salt, Shaoxing wine, sugar and pepper in the bowl of a stand mixer fitted with the paddle attachment and beat for about 10 minutes or until the mixture is springy. Mix through the chopped cabbage and garlic chives. Cover and refrigerate for 30 minutes.
  4. Cut about one quarter of the dough and roll it into a log around 2 cm in diameter. Cut the log into 1 cm lengths. Working with one piece at a time, stand the piece on it’s head, press down with your palm to flatten, then roll into a circle around 1 mm-thick and 7 cm in diameter. Add about 2 tsp of filling to the centre of the skin and fold the dumpling as you like. Place on a baking paper-lined tray. You can freeze the dumplings at this point, or cook them straight away by boiling, steaming or fry-steaming them.
  5. For boiled dumplings, place the dumplings in a large saucepan of boiling water, and then each time the water returns to the boil add about ½ a cup of cold water to reduce the temperature. When the dumplings float to the surface, cook for another minute, then remove with a slotted spoon. Serve with black vinegar and chilli oil.


Adam Liaw cooks, laughs, and explores culture with some of Australia's most beloved in The Cook Up With Adam Liaw.

Photography by Adam Liaw.