Cantonese Steamed Pork Dumplings Recipe


MethodMain Ingredient


 Bok choy/Chinese celery cabbage2
 Boneless pork shoulder1 Pound, ground
 Chinese rice wine/Pale dry sherry1 Tablespoon
 Soy sauce1 Tablespoon
 Salt2 Teaspoon
 Sugar1 Teaspoon
 Cornstarch1 Tablespoon
 Canned bamboo shoots1⁄4 Cup (4 tbs), finely chopped

Nutrition Facts

Serving size

Calories 25 Calories from Fat 11

% Daily Value*

Total Fat 1 g1.9%

Saturated Fat 0.42 g2.1%

Trans Fat 0 g

Cholesterol 5.9 mg

Sodium 127.9 mg5.3%

Total Carbohydrates 1 g0.4%

Dietary Fiber 0.37 g1.5%

Sugars 0.5 g

Protein 2 g4.4%

Vitamin A 31.3% Vitamin C 26.2%

Calcium 3.8% Iron 2.2%

*Based on a 2000 Calorie diet


With a cleaver or heavy, sharp knife, trim the wilted leaves and root ends from the bok choy.
Wash the stalks under cold running water, drain, and chop finely.
Squeeze the chopped cabbage in a kitchen towel or double layer of cheesecloth to extract as much of its moisture as possible.
Combine the pork, wine, soy sauce, salt, sugar, and cornstarch and, with a large spoon, mix them thoroughly together.
Stir in the cabbage and bamboo shoots.
Place a spoonful of filling in the center of a dough circle and fold into a dumpling suitable for steaming.
Pour enough water into the base of the wok to come within an inch of the bamboo steamer and bring to a boil.
Place the dump lings into as many steamer racks as are needed to hold them and steam for 30 minutes.
Add water as needed.
Serve the dumplings directly on the steamer plate set on a platter.