Steamed Cantonese-Style Pork Dumplings with Soy Dipping Sauce

By AislePrompt Editorial · Published 2026-05-04 · Updated 2026-05-04

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Delicate pork dumplings steamed to juicy perfection, served with a tangy soy and ginger dipping sauce inspired by Cantonese dim sum traditions. This Chinese-inspired dumpling recipe, ready in about 35 minutes, pairs ground pork, green cabbage, ginger for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 260 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 25 min Cook: 10 min Serves 4 Chinese cuisine 260 cal/serving

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Ingredients

10 oz ground pork
1/2 cup, finely shredded green cabbage
1 tsp, minced ginger
2 stalks, finely chopped scallions
2 tbsp soy sauce
1 tsp sesame oil
1 tbsp cornstarch
24 round wrappers dumpling wrappers
3 tbsp for sealing water
3 tbsp soy sauce (for dipping)
1 tbsp rice vinegar
1 tsp, julienned fresh ginger

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Instructions

Step 1: In a bowl, combine 10 oz ground pork, 1/2 cup finely shredded green cabbage, 1 tsp minced ginger, 2 chopped scallions, 2 tbsp soy sauce, 1 tsp sesame oil, and 1 tbsp cornstarch; mix until fully incorporated and sticky.
Step 2: Place one dumpling wrapper on a clean surface, spoon 1 tbsp pork filling into the center, moisten the edges with a bit of 3 tbsp water, and fold into a half-moon shape, pressing edges to seal tightly; repeat with remaining wrappers and filling.
Step 3: Arrange dumplings in a steamer lined with parchment paper, ensuring they don’t touch; steam over boiling water for 8 minutes until the filling is cooked and wrappers are tender.
Step 4: For dipping sauce, combine 3 tbsp soy sauce, 1 tbsp rice vinegar, and 1 tsp julienned fresh ginger in a small bowl; serve alongside the hot dumplings.