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Boiled Pork Dumplings

Dumplings are an easy, comforting food perfect for family dinners. Some of my favourite memories growing up involve sitting at the kitchen table clumsily folding dumplings with my mother. If you have kids, this is a fantastic recipe with easy steps to get them more involved in cooking. It is also a great way to incorporate more vegetables into their diets if they are picky eaters. Not only that, but dumplings are chock-full of protein! This recipe is easy to adjust to your liking; try cooking only 1 dumpling at first to taste-test before folding and cooking the rest to make sure the stuffing is well seasoned. These dumplings can be eaten alone or with dipping sauces. An easy sauce to whip up is soy sauce with chili oil or peanut butter. However you choose to eat them, they are bound to be delicious!

  • Author: Annie Tsang
  • Yield: 40-50 dumplings 1x


  • 1 lb lean ground pork
  • 2 lbs Shanghai bok choy
  • 1 tbsp cornstarch
  • 2 tbsp light soy sauce
  • 12 tsp salt
  • 1 tbsp cooking oil
  • ¼ cup cold water
  • 1 tbsp powdered or ground ginger
  • 1 tbsp finely chopped green onions
  • 4050 dumpling wrappers


  1. Fill a large pot with water and let it come to a boil. Once boiling, add in the Shanghai bok choy.
  2. While bok choy is boiling, add ground pork, cornstarch, soy sauce, salt, oil, cold water, ginger, and green onions into a bowl. Mix until smooth with no lumps (around 4-5 minutes).
  3. Remove bok choy from the stove and rinse in cold water. Squeeze out as much water as possible, then finely chop.
  4. Squeeze out water again, then add the chopped bok choy into the pork mix and combine. Cover and let sit in the refrigerator for about 1 hour (optional).
  5. To fold the dumplings:
    1. Wet the outer edges of a dumpling wrapper.
    2. Scoop approximately ½ tbsp of filling into the centre.
    3. Fold the dumpling in half and pinch shut.
    4. For more creative ways to fold dumplings, refer to this video! 
  6. Fill a large pot with enough water to be able to cover the dumplings. Add another 1 tsp salt to prevent sticking (optional). Allow water to come to a boil over high heat, then add the dumplings in and cover the pot.
  7. Wait until the water boils again, then add 1 cup of cold water. Repeat this step once, then when the water boils again the dumplings are ready!


This recipe makes around 40-50 dumplings. Dumpling filling can be kept in the refrigerator for 1-2 days.


  • Serving Size: 8 dumplings
  • Calories: 470
  • Sugar: 4g
  • Sodium: 1550mg
  • Fat: 14g
  • Saturated Fat: 11.2g
  • Trans Fat: 0g
  • Carbohydrates: 43g
  • Fiber: 2g
  • Protein: 26g
  • Cholesterol: 75mg

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