Dumplings may be the perfect food. Savoury little pouches of love that are stuffed with so much flavour. They are versatile, delicious, and a total crowd pleaser. The folding takes a bit of practice, but like everything in life now, just youtube it and you will be off to the races.

Thai pork dumplings.

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Prep Time 2 hours
Ready in 15 minutes
Servings 8


  • 2 lbs high quality ground pork
  • 4 cloves garlic
  • 2 inches diced ginger
  • 1 stalk lemon grass finely chopped
  • 2 lime leaves
  • 1 handful chopped basil
  • 1 handful chopped cilantro
  • 1 bunch sliced green onion
  • 2 tbsp soy sauce
  • 2 tbsp rice wine vinegar
  • 1 thai chilli sliced thinly
  • 1 tbsp sesame oil
  • 1 pkg circle dumpling rappers (find in local asian grocery)
  • 1 tbsp canola oil for frying


  • Add ground pork and all of the ingredients into large bowl. Mix with hands and let sit covered in the fridge for at least 3 hours. Overnight is better.
  • Once pork has marinaded, take out of fridge and get your folding station ready. You will need a few pieces of damp paper towel (to cover folded dumplings) a small bowl of water, and a tray to place finished dumplings on. This process can be a bit tedious so I suggest chucking on an album you really like and just zoning out.
  • Using a small spoon, spoon about 1 tbs of the pork mixture into the center of the the dumpling wrapper. This takes some trial and error as you don't want to much pork but you also don't want to little. Now, dip your finger in the bowl of water and then run it along one edge of the dumpling wrapper. This will act as the glue. Now fold dumpling in half and pinch the two center points together. This is where you can get fancy. I personally like to pleat only one side of the dumpling to keep the inside edge very smooth. I learned to do this on youtube and its likely the easiest way to learn unless you have someone show you.
  • Once folded, place on baking sheet lined with parchment and cover with a damp paper towel.
  • Once all of the dumplings are folded its time to cook these little dudes. My favourite way to do them is the fry/steam method. The crispy bottoms have great texture. Heat a pan on medium high and add in about a teaspoon of canola oil. Add the dumplings into the pan with the folds pointing upwards. Don't overcrowd. Let fry for about 1 minute or until bottoms are nice and brown. Once browned, add in about a 1/4 cup of water and immediately cover the pan with a lid to seal in all of the released steam. Let steam for 2-3 minutes. Remove from pan.
  • Quickly make dipping sauce. In a bowl add 2 tbs of soy sauce, 2 tbs of rice wine vinegar, 1 clove of garlic, 1 thai chilli, and sliced green onion.
  • Serve while hot. I tend to pour a little chilli oil over and garnish with sesame seeds. Just because it looks pretty.

Andy’s Notes

Couple quick tips;

  1. Don’t use to much water when “glueing”. It makes it harder to make the folds.
  2. Take your time folding. This can be tricky. I suggest watching youtube clips on how to fold. Thats how I picked it up
  3. Don’t over crowd the pan and make sure its nice and hot before dropping the in.
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