Valentina Ablaev
These pork dumplings are the shortcut version of classic pork pelmeni. These dumplings have all the incredible flavors but with HALF the effort. So, no more excuses now, it’s time to get these chicken and pork dumplings cooking!
This post may contain affiliate links. Please read our disclosure policy.
In a box: These pork dumplings are the slavic version of classic chicken potstickers! Both use wonton wrappers and a delicious meat filling.
What You’ll Need to Get Started
- Patience. Haha, yes, I know I said this is a shortcut recipe, but it still requires some effort. Each dumpling is formed and folded by hand, but the process is simple, so stick with it!
- Have the right ingredients. The key to making these dumplings is the wonton wrappers, which can be found at most asian grocery stores.
Ingredients for Easy Pork Dumplings
- Wonton wrappers – premade wrappers make this process easier, but you can always opt for the extra step and make dumpling dough from scratch!
- Meat – we use a blend of ground pork and ground chicken for a flavorful and juicy filling.
- Onion – grated onion infuses the filling with flavor, while making it juicy.
- Seasoning – a blend of salt and pepper is all this filling needs.
- Vinegar – the touch of acid makes the filling so tasty.
- Fresh herbs – fresh dill adds a lot of flavor to these dumplings.
See the recipe card below for a complete list of ingredients and quantities.
Valentina’s Pro Tips
- Prepping wontons. We like to cut the square dumpling wrappers into circles for a cute dumpling shape. You can use kitchen shears to cut a rough circle.
- Shape in batches. Wonton wrappers have a tendency to dry out, so it’s best to shape them one or two at a time. Keep the wonton wrappers covered with a damp paper towel when not in use.
- Don’t overcook. When boiling the dumplings, it’s essential not to overcook them, as they will start to fall apart.
- Shaping. Cut the wonton wrappers into circles for a classic dumpling shape. Prepare a small bowl of water and keep it near your workspace.
How to Make Easy Pork Dumplings
The perfect shortcut recipe:
- To a large bowl, add all the filling ingredients. Use your hands to incorporate the ingredients. Cover the bowl and set it aside until you’re ready to assemble the dumplings.
2. Place a few wrappers on a lightly floured surface. Add a spoonful of the pork mixture to the center of the wrapper. Dip your fingers in the water and moisten the edges of the wrappers. Fold each wrapper over the filling and press to seal, pinching the edges to form a round dumpling.
3. Repeat the process with the remaining wrappers and filling. Bring a large pot of salted water to a boil. Gently drop the dumplings into the broth and cook until they float to the surface. Once floating, let them cook for another 2–3 minutes. Be careful not to overcook, as they may start to fall apart.
Freezer-friendly Pork Dumplings
These dumplings are perfect for freezing and enjoying as a quick meal!
- Freeze. Line a baking sheet with parchment paper and arrange the shaped dumplings so that they do not touch. Freeze until completely frozen throughout. Add the dumplings to a freezer-safe bag and store for up to 3 months.
- Reheat. Add the frozen dumplings to a pot of boiling water. Once the dumplings float to the top, cook them for an additional 3 minutes or until the center is cooked through.
How to Serve Dumplings
- Classic: Top the dumplings with butter, sour cream, and fresh dill for the perfect slavic flavors.
- Side salad: These dumplings taste incredible when served with a cauliflower broccoli salad.
- Mushroom: Saute mushrooms in a skillet along with the cooked dumplings for a delicious savory meal.
- Bacon: We love to serve these dumplings with sauteed bacon and onion for a tasty combination.
More Easy Recipes
If you enjoyed this dumpling recipe, be sure to try our other popular recipes; here are some of our favorites:
Casseroles- Chicken Wings
- Casseroles
- Casseroles
- One Pan Meals
- Seafood
- Casseroles
If you’ve tried this pork dumplings recipe or any other recipe on our website, please leave a star rating and let me know how it went in the comments below – we appreciate your feedback!
Chicken and Pork Dumplings
Ingredients
- 24 oz wonton wrappers (100 wrappers, 2 packs)
fillings:
- 1/2 lb ground pork
- 1/4 lb ground chicken
- 1/2 medium onion, grated on protruding holes
- 1 garlic cloves, minced
- ¾ tsp salt, or to taste
- ⅛ tsp ground black pepper
- ½ tsp vinegar
- 2 tsp water
- 1-2 Tbsp dill, chopped
Instructions
- In a large mixing bowl, mix together the filling ingredients. Cover and set aside until ready to fold dumplings.
- Cut the wonton wrappers into circles for the perfect dumpling shape.
- Keep a small bowl of water nearby your working surface.
- Lay out a batch of wrappers on a floured surface, and use a spoon to add a spoonful of meat filling to each wrapper.
- Dip your fingers into the water and wet the edges.
- Fold the wrapper over and seal the dumpling. Pinch the edges together to create a round dumpling.
- Repeat with remaining wrappers.
- Bring a pot of water to a boil and season with salt.
- Add the dumplings to the pot and cook. Once the dumplings float to the surface, cook for 2-3 minutes. It is essential not to overcook the dumplings, as they will begin to fall apart.
- Serve, and enjoy!
Notes
- Avoid using too many wrappers at once. Wonton wrappers can dry out quickly, so it’s best to use only a few at a time, and keep the rest covered with a wet paper towel.
- Serve. Top off your dumplings with butter, sour cream, and fresh dill for the ultimate combination.
- Freeze. Arrange the shaped (uncooked) dumplings on a parchment paper-lined baking sheet. Add to the freezer and wait at least 3 hours, or until the mixture is thoroughly frozen. Add the dumplings to a freezer-safe bag and store for up to 3 months.
- Cook from frozen. To cook the dumplings from frozen, add the dumplings to a pot of boiling water. Once they float, cook them for 3 minutes or until the meat is cooked through.
Nutrition
Recipe FAQs
Yes, you can substitute chicken and pork with beef.
If the wrappers dry out, they are hard to revive. That’s why we recommend covering the wrappers with a damp paper towel when not in use.
This recipe makes about 100 dumplings, give or take a few.
The best way to check is to take one dumpling and cut into it after 3 minutes.
