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Pork Dumplings

With its full body, Chardonnay can be an ideal wine with lighter meats like pork. These dumplings have a richness resulting from the oil used to fry them, so they are a perfect match with the bright acidity of Chardonnay.


  • 8 oz ground pork or any other meat/fish filling 
  • 1 package wonton wrappers or gyoza wrappers
  • 1 tbs minced ginger
  • 1 tbs minced garlic
  • 2 tbs finely chopped green onions
  • 1 cup of finely chopped Napa cabbage
  •   cup water chestnuts chopped
  • 2 tbs soy sauce
  • 2 tsp corn starch
  • 1 tbs olive oil
  • 3 tbs cooking oil
  • 1 egg white
  • 1 tbs toasted sesame seeds

Dipping Sauce

  • 1 tsp sesame oil
  • 3 tbs soy sauce


  1. Cook cabbage for 1-2 minutes in enough water to cover the bottom of the pan.
  2. Remove from heat and drain water.
  3. Saute pork in olive oil until cooked.
  4. Add ginger, garlic, sesame seeds, onions, chestnuts, cabbage, soy, corn starch and mix until blended and remove from heat.
  5. Brush wonton wrapper with egg white.
  6. Add one spoonful of mixture.
  7. Fold bottom of wrapper over top and seal into a half crescent.
  8. Tighten seal with fingers.
  9. Cook dumplings in cooking oil at medium heat flipping once until browned on one side.
Dipping Sauce
  1. Mix ingredients together and serve with dumplings.
Serve with dipping sauce.  


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