Recipe: Chinese Pork Dumplings

chinese pork dumplings
Courtesy of America's Test Kitchen from Cook's Illustrated

This recipe is courtesy of America's Test Kitchen from Cook's Illustrated.

Chinese Pork Dumplings

Makes 40 dumplings

For dough that has the right moisture level, we strongly recommend weighing the flour. For an accurate measurement of boiling water, bring a full kettle of water to a boil and then measure out the desired amount. To ensure that the dumplings seal completely, use minimal flour when kneading, rolling, and shaping so that the dough remains slightly tacky. Keep all the dough covered with a damp towel except when rolling and shaping. There is no need to cover the shaped dumplings. A shorter, smaller-diameter rolling pin works well here, but a conventional pin will also work.




  • 2½  cups (12 ½ ounces) all-purpose flour
  • 1 cup boiling water


  • 5 cups 1-inch napa cabbage pieces
  • Salt
  • 12 ounces ground pork
  • 1½ tablespoons soy sauce, plus extra for dipping
  • 1½ tablespoons toasted sesame oil
  • 1 tablespoon vegetable oil, plus 2 tablespoons for pan-frying (optional)
  • 1 tablespoon Chinese rice wine or dry sherry
  • 1 tablespoon hoisin sauce
  • 1 tablespoon grated fresh ginger
  • ¼  teaspoon ground white pepper
  • 4 scallions, chopped fine
  • Black or rice vinegar
  • Chili oil

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To Prepare

Watch the "America's Test Kitchen from Cook's Illustrated" episode featuring this recipe.

For the Falafel: Place chickpeas in large container and cover with water by 2 to 3 inches. Soak at room temperature for at least 8 hours or up to 24 hours. Drain well.

For the Tahini Sauce: Whisk tahini, yogurt, and lemon juice in medium bowl until smooth. Whisk in water to thin sauce as desired. Season with salt to taste; set aside. (Sauce can be refrigerated for up to 4 days. Let come to room temperature and stir to combine before serving.)

Process cilantro, parsley, onion, garlic, coriander, cumin, salt, and cayenne in food processor for 5 seconds. Scrape down sides of bowl. Continue to process until mixture resembles pesto, about 5 seconds longer. Add chickpeas and pulse 6 times. Scrape down sides of bowl. Continue to pulse until chickpeas are coarsely chopped and resemble sesame seeds, about 6 more pulses. Transfer mixture to large bowl and set aside.

Whisk flour and ⅓ cup water in bowl until no lumps remain. Microwave, whisking every 10 seconds, until mixture thickens to stiff, smooth, pudding-like consistency that forms mound when dropped from end of whisk into bowl, 40 to 80 seconds. Stir baking powder into flour paste.     

Add flour paste to chickpea mixture and, using rubber spatula, mix until fully incorporated. Divide mixture into 24 pieces and gently roll into golf ball–size spheres, transferring spheres to parchment paper–lined rimmed baking sheet once formed. (Formed falafel can be refrigerated for up to 2 hours.)

Heat oil in large Dutch oven over medium-high heat to 325 degrees. Add half of falafel and fry, stirring occasionally, until deep brown, about 5 minutes. Adjust burner, if necessary, to maintain oil temperature of 325 degrees. Using slotted spoon or wire skimmer, transfer falafel to paper towel–lined baking sheet. Return oil to 325 degrees and repeat with remaining falafel. Serve immediately with tahini sauce.

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