Mains

Homemade Pork & Bok Choy Dumplings

Juicy homemade dumplings filled with savoury pork, tender bok choy, ginger, and sesame — a family-friendly project with no mystery fillers.

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Homemade Pork & Bok Choy Dumplings

Dumpling-making is one of those kitchen jobs that gets easier, and more fun, when everyone has a small part to play. One person mixes the filling, another folds, and the little ones can help count wrappers or press the edges. They do not have to look perfect to taste wonderful.

I love making these at home because the ingredient list is right there in front of us. Families can see exactly what goes into dinner, choose the fillings their children enjoy, and avoid the unwanted fillers that can hide in packaged versions. It is a little extra work, but it is also a warm, hands-on way to feed people we love.

Bok choy keeps the pork filling juicy and gives it a gentle sweetness. Squeeze it well after wilting so the dumplings do not turn watery, then fold a batch for tonight and freeze the rest for an easy future meal.

At a glance

Prep
45 min
Cook
15 min
Total
60 min
Yield
About 36 dumplings (4 to 6 servings)
Difficulty
Medium

Ingredients

  • 36 round dumpling wrappers, thawed if frozen
  • 450g ground pork
  • 3 cups finely chopped bok choy (about 2 small heads)
  • 2 green onions, finely sliced
  • 2 cloves garlic, finely grated or minced
  • 1 tbsp fresh ginger, finely grated
  • 2 tbsp light soy sauce
  • 1 tbsp sesame oil
  • 1 tbsp Shaoxing wine or dry sherry (optional)
  • 1 tsp sugar
  • 1/2 tsp white pepper
  • 1/2 tsp fine salt, plus more for the bok choy
  • 2 tbsp neutral oil, for pan-frying
  • Water, for wilting, sealing, steaming, or boiling
  • Soy sauce, black vinegar, or chili oil, for serving

Method

  1. Prep the bok choy: finely chop the leaves and stems. Sprinkle with a small pinch of salt, let stand for 10 minutes, then squeeze firmly in a clean towel or with your hands until most of the water is gone. This keeps the filling juicy without making the wrappers soggy.

  2. Mix the filling: add the pork, squeezed bok choy, green onions, garlic, ginger, soy sauce, sesame oil, Shaoxing wine if using, sugar, white pepper, and salt to a bowl. Stir in one direction for 2 to 3 minutes until the mixture looks cohesive and slightly sticky.

  3. Test the seasoning: microwave or pan-fry a teaspoon of filling until cooked through, then taste and adjust the salt or soy sauce before folding the whole batch.

  4. Set up the folding station: place the wrappers under a lightly damp towel, and keep a small bowl of water nearby. Put one wrapper in your palm, add about 2 teaspoons of filling to the centre, and do not overfill.

  5. Fold the dumplings: wet the wrapper edge, fold it over the filling into a half-moon, and press firmly to seal. Add pleats if you like, but a well-sealed half-moon is perfect. Keep the finished dumplings on a lightly floured tray without letting them touch.

  6. Pan-fry (our favourite): heat the oil in a non-stick or well-seasoned skillet over medium heat. Arrange the dumplings flat-side down and cook for 2 to 3 minutes until the bottoms are golden. Carefully add 1/3 cup water, cover immediately, and steam for 6 to 8 minutes. Remove the lid and cook for another minute so the bottoms crisp again.

  7. Choose another cooking option: steam dumplings in a lined basket for 8 to 10 minutes, or boil them in gently simmering water until they float and the wrappers look translucent, about 5 to 6 minutes. Cook from frozen using the same options, adding a few minutes to the cooking time.

  8. Serve warm with soy sauce, black vinegar, or chili oil. For young children, let the dumplings cool, cut them into small pieces, and serve with a mild dipping sauce.

Tips & Swaps

  • Substitute the ground pork with ground chicken, turkey, beef, or another ground meat you enjoy. Choose a little fat for the juiciest filling, especially with lean poultry.
  • Bok choy can be swapped for finely chopped napa cabbage, regular cabbage, chives, spinach, or mushrooms. Wilt or salt watery vegetables first, then squeeze them very well.
  • Make folding a family activity: adults can handle the filling and sealing, while children can count wrappers, add a measured scoop, or press the edges.
  • Freezing note: freeze uncooked dumplings in a single layer on a parchment-lined tray until solid, then transfer them to a labelled freezer bag for up to 2 months. Cook straight from frozen; do not thaw first.
  • If the wrappers dry out, keep them covered with a lightly damp towel. If a wrapper tears, patch it with a tiny piece of another wrapper and press the seam closed.