Mandarin Pork Dumplings with Hoisin-Garlic Sauce

Preparation info

  • Makes about


    • Difficulty


Appears in

China Moon Cookbook

By Barbara Tropp

Published 1992

  • About

Boiled dumplings filled with coarsely chopped fresh pork are a favorite food in northern Chinese homes. Perfumed with Chinese chives and scallions and a bit of fresh ginger, they are plump, juicy, and thoroughly addictive. When I am down in the tooth and needing comfort, a bowl of these dumplings never fails to revive me.


Filling and Wrappers

  • ¾ pound Napa cabbage, diced
  • 3, teaspoons kosher salt
  • 3


  1. To make the filling, spread the cabbage in a shallow container. Sprinkle with 2 teaspoons of the salt; toss well to mix. Set aside for 30 minutes at room temperature, then drain. Firmly squeeze in small handfuls to extract all the excess liquid.
  2. In a large bowl, comb