Make-Ahead Pork Dumplings

This recipe makes a bunch, so ask a friend to help you assemble the dumplings; then freeze some for later.

Southern Living MARCH 2003

  • Yield: 116 dumplings


  • 1 1/2 pounds lean boneless pork loin chops, cut into chunks
  • 1 (12-ounce) package 50%-less-fat ground pork sausage
  • 1 1/2 teaspoons salt
  • 15 water chestnuts, finely chopped
  • 1 to 2 tablespoons minced fresh ginger
  • 1/2 cup cornstarch
  • 2 teaspoons lite soy sauce
  • 1/2 cup fat-free reduced-sodium chicken broth
  • 4 tablespoons sugar
  • 1 teaspoon teriyaki sauce
  • 1 teaspoon sesame oil
  • 1/4 cup chopped fresh parsley
  • 4 green onions, diced
  • 2 (16-ounce) packages wonton skins
  • Oyster sauce (optional)
  • Thai chili sauce (optional)
  • Ginger Dipping Sauce (optional)


Process pork loin in a food processor until finely chopped.

Combine pork loin, pork sausage, and next 11 ingredients.

Cut corners from wonton skins to form circles. Drop 1 teaspoon mixture onto middle of each skin. Gather up skin sides, letting dough pleat naturally. Lightly squeeze the middle while tapping the bottom on a flat surface so it will stand upright.

Arrange dumplings in a bamboo steam basket over boiling water. Cover and steam 20 to 25 minutes. Serve with sauces, if desired.

Note: To freeze, arrange dumplings on a baking sheet; freeze for 2 hours. Place in zip-top freezer bags; label and freeze for up to 3 mounths. To cook dumplings from frozen state, steam for 22 to 25 minutes.


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Nutritional Information

Amount per serving
  • Calories: 40
  • Calories from fat: 17%
  • Fat: 0.8g
  • Saturated fat: 0.2g
  • Monounsaturated fat: 0.3g
  • Polyunsaturated fat: 0.2g
  • Protein: 2.5g
  • Carbohydrate: 6g
  • Fiber: 0.2g
  • Cholesterol: 6mg
  • Iron: 0.4mg
  • Sodium: 101mg
  • Calcium: 7mg

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Make-Ahead Pork Dumplings recipe