Chinese Dumplings (Authentic Japanese Version)

Chinese Dumplings (authentic Japanese Version)

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Laura Beaver


This is a translated version of a recipe taken from a Japanese cookbook that was passed down by my Grandma Rikimi.


★★★★★ 1 vote



  • 1 lb
    ground pork
  • 10
    shitake mushrooms, minced
  • 1 c
    cabbage, shredded
  • 3 sprig(s)
    scallions, chopped
  • 1 Tbsp
    fresh ginger, grated
  • 1 Tbsp
  • 1 Tbsp
    soy sauce
  • 1 Tbsp
    sesame oil
  • 2 tsp
  • 2 Tbsp
  • 2 Tbsp
  • 1/4 tsp
  • 1 pinch
    pepper to taste

  • 3 Tbsp
    soy sauce
  • 3 Tbsp
    rice vinegar
  • 1 tsp
    sesame oil

  • 1 pkg
    wonton wrappers
  • 1
    dumpling press

How to Make Chinese Dumplings (Authentic Japanese Version)


  1. In small bowl, mix together cabbage and salt. Let sit to sweat. After a few minutes squeeze any excess water until cabbage softens.
  2. Next, In a large mixing bowl combine the ground pork, cabbage and all the remaining ingredients.
  3. Add about 3/4 tsp pork filling onto the center of each wonton wrapper, fold and seal with water. Set aside.
  4. Add dumplings to pot of water and bring to a boil. Once it begins to boil, add 1 cup of cold water. Repeat 2 more times.

    Alternate Cooking Method: Lightly brown dumplings in about 2 tablespoons peanut/olive oil in frying pan. Add a small amount of water, cover and steam for about 6 minutes. Plate and Serve.
  5. Plate dumplings with dipping sauce. Serve and Enjoy
  6. Optional: Arrange uncooked dumplings onto cookie sheet and place in freezer. After they are frozen store in baggie in freezer. Follow the cooking method described above. Does not need to be thawed.

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