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Chinese boiled dumplings with chili oil sauce and green onion on top

Boiled Dumplings

Chinese dumpling or potsticker is a dough and wrapped around a filling. Normally, the dough is flour and the filling is meat and vegetables. Dumpling is prepared in different methods such as boiling, pan frying or steaming. 
Course Breakfast, Main Course, Side Dish, Snack
Cuisine Chinese
Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings 20
Calories 100kcal
Author Tracy O.



  • 1 lb Ground pork (85 % lean, 15 % fat)
  • 3 cups Garlic chives (9 oz)
  • ¼ head Cabbage (Small head, 6 oz)
  • ¼ cup Oyster sauce
  • ½ teaspoon Salt
  • 2 tablespoons Soy sauce
  • 1 tablespoon Sugar


  • 2 tablespoons Soy sauce
  • ½ tablespoon Black Chinese vinegar
  • ½ teaspoon Chili oil (Depends on your spiciness)
  • 1 stick Green onion (Optional)


  • Wash and cut 3 cups of garlic chives (9 oz) into pieces.
  • Cut ¼ head of small cabbage (6 oz) into pieces.
  • After that, put 1 pound of ground pork into the mixing bowl. ( I used 85% lean, 15% fat ground pork.)
  • Next, put 3 cups of garlic chives (9oz) from step 1 into the mixing bowl.
  • Put the chopped cabbage from step 2 into the mixing bowl.
  • Then, add ½ teaspoon of salt, 1 tablespoon of sugar, 2 tablespoons of soy sauce and ¼ cup of oyster sauce.
  • Mix the ingredients very well.
  • In this homemade boiled dumpling recipe, I like to use homemade dumpling wrappers. Therefore, I suggest rolling and flattening the wrappers before wrapping it. Then, take a wrapper, dip some water on the finger and round the wrapper. Put a teaspoon sized filling on the wrapper.
  • After, fold it half and close it like a dome shaped.
  • Dip some water at the corners and bring the corners together. Detail see the video below the recipe card.
  • Repeat steps 8 to 10, until the filling is gone. (It can make around 60-70 dumplings. You can freeze them if you need.) 
  • Pour 6 cups of water into the wok. When the water is boiling, put the dumplings in and stir it a little bit.
  • Cover the lid and wait until it boils. Open the lid, and add ½ cups of cold water. Close the lid. Repeat this step for 2-3 times until the dumplings are cooked. (I usually do it 3 times, especially when I use homemade dumpling wrappers.)
  • When the boiled dumplings are done, use a strainer to take it out.
  • Put the boiled dumplings into a bowl.
  • Meanwhile, in a glass container, put 2 tablespoons of soy sauce, ½ tablespoon of black Chinese vinegar and ½ teaspoon of chili oil (depends on your spiciness). Mix the dipping sauce well.
  • Drizzle some dipping sauce from step 16 and topping with some green onion (this is optional).



Cooking tips for boiled dumplings:

  • Don't put too much filling and make sure the dumplings are sealed well without leaking.
  • Make sure the water is boiling, then add the dumplings. 
  • Stir it, cover the lid and let the dumplings boil and float on the top of the water. Then, add ½ cup of cold water, cover the lid and let it boil until it floats again. Repeat this for 2-3 times or until they are cooked. (I usually add water 3 times with homemade dumpling wrappers.)
  • Don't worry if you don't master how to wrap it nicely. This took me years to master it as well. Therefore, you just keep practicing. Then, you will get it eventually.
  • Usually, I make a big batch and freeze them.


Calories: 100kcal | Carbohydrates: 2g | Protein: 6g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 25mg | Sodium: 260mg | Potassium: 144mg | Fiber: 1g | Sugar: 1g | Vitamin A: 359IU | Vitamin C: 9mg | Calcium: 18mg | Iron: 1mg