Pork Dim Sum

6 Servings
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes

Pork Dim Sum is a classic Chinese dish easily made with flavorful ground pork filling and wonton wrappers. Your family will love these!

Dim Sum is a classic Chinese food tradition of an array of small plates, similar to tapas in Spanish cuisine. One of the most popular Dim Sum are small savory dumplings like my Pork Dim Sum. The bite-sized meat dumplings can be enjoyed as a snack, side dish, or appetizer. Serve them up with Chinese Appetizers like and Spring Rolls for a tasty spread like you’d get a Dim Sum Restaurant.

Sabrina’s Pork Dim Sum Recipe

The seasoned pork filling in my Pork Dim Sum recipe is super easy to mix together and what makes them so delicious. It’s a combination of lean ground pork with Asian ingredients like bamboo shoots, green onions, sesame oil, and soy sauce. Once mixed, you simply add the filling to store bought dumpling wrappers and steam until cooked to perfection. After just a few minutes of steaming, you’ll have 24 perfect pork dumplings.

Pork Dim Sum dumplings are the ideal dish to share. Since they’re already in bite-sized pieces, you can prep them right before a party and bring them out to share with guests. However, depending on how many guests you have, you may want to make extra. Trust me; everyone is going to want more than one!

To add even more flavor to the Pork Dim Sum, be sure to put them out with some delicious Asian sauce for dipping. They taste amazing with a bit of chili sauce, oyster sauce, or Chinese soy sauce. 

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  • 1 pound Ground Pork: Ground Pork works well for dumplings because the meat is lean so you don’t have to worry about grease as the meat cooks, but it it is also naturally very flavorful unlike other lean ground meat. For a more decadent dumpling you can grind up pork loin or pork belly and mix it with the ground lean pork. Either grind it at home with a special food processor or have the butcher counter grind it.
  • ½ cup Green Onions: Green onions add a fresh, oniony flavor and a pop of color to the filling. If you don’t have green onions, you can use spring onions, finely chopped regular onions, or chives as a substitute.
  • 1 large Egg: The egg acts as a binding agent, helping to hold the filling together. It also adds moisture and richness to the mixture.
  • ½ cup Canned Bamboo Shoots: Bamboo shoots provide a crunchy texture and subtle flavor to the filling. If you can’t find canned bamboo shoots, you can use water chestnuts as an alternative. Check for them in local Asian stores or the international food aisle of a regular grocery store.
  • 2 tablespoons Low Sodium Soy Sauce: Light soy sauce adds a salty umami flavor to the filling. You can also use regular soy sauce or tamari as substitutes.
  • 2 tablespoons Cornstarch: Cornstarch acts as a thickening agent and helps bind the filling together. It also contributes to a smoother texture. If you prefer, you can use potato starch or tapioca starch instead of cornstarch.
  • 1 tablespoon Rice Wine: Rice wine adds a depth of flavor to the filling. A common type of rice wine is mirin. It has a little alcohol in it, similar to cooking wine, that will cook out. If you don’t want to use alcohol, you can use rice wine vinegar or apple cider vinegar.
  • 1 tablespoon Sesame Oil: Sesame oil adds a nutty aroma and flavor to the filling. But be careful, it is very aromatic and a little goes a long way.
  • 1 teaspoon Sugar: Sugar balances out the flavors in the filling, adding a touch of sweetness to complement the savory and umami notes.
  • 24 Wonton Wrappers: You should be able to find round wonton wrappers at your local grocery store. If not, they’ll be at the Asian market along with other necessary ingredients, like bamboo shoots, which you’ll need for this recipe. The wonton skins are essential because they create a delicious but thin wonton skin that keeps the dumplings together without being too heavy or doughy. 
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Kitchen Tools & Equipment

  • Large Bowl: A large mixing bowl is essential for mixing the pork dim sum filling thoroughly. Ensure it’s big enough to accommodate all the ingredients without overflowing. Stainless steel or glass bowls work well and are easy to clean.
  • Steamer: A steamer is necessary for cooking the dim sum. You can use any type of steamer, like a metal steamer set over a pot of boiling water or an electric steamer. Make sure the steamer is large enough to fit all the dumplings in a single layer without overcrowding. You can use a classic bamboo steamer basket if you have one.
  • Brush: A brush is handy for lightly brushing cold water around the edges of the wonton wrappers to seal them securely. A pastry brush or even a clean, unused paintbrush works well for this task.
  • Knife: A knife is needed for mincing the green onions and bamboo shoots. A sharp chef’s knife or a utility knife will make quick work of chopping these ingredients finely.
  • Steamer Liner or Damp Clean Towel: Placing a damp clean towel or a steamer liner at the bottom of the steamer prevents the dumplings from sticking during steaming. Make sure the towel is clean and damp but not soaking wet to avoid making the wrappers soggy.
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How to Make Pork Dim Sum

Time needed: 20 minutes.

  1. Step 1: Prepare Filling

    Mix ground pork, green onions, egg, bamboo shoots, light soy sauce, cornstarch, rice wine, sesame oil, and sugar in a large bowl until well combined.unmixed ingredients for pork dim sum in bowl

  2. Step 2: Fill Wonton Wrappers

    Lay out wonton wrappers on a clean surface. Place a spoonful of filling mixture in the center of each wrapper. Lightly brush cold water around the edges of the wrapper.shaping raw dim sum

  3. Step 3: Seal Dumplings

    Pinch the edges of the wonton wrappers together to enclose the filling, creating small pleats along the edge. shaping raw dim sum

  4. Step 4: Prepare Steamer

    Place a steamer over a pot of at least 4 cups of boiling hot water. Line it with a damp clean towel or a steamer liner to prevent sticking.raw dim sum in bambooo steamer

  5. Step 5: Steam Dim Sum

    Arrange the Dim Sum in a single layer in the steamer basket. Cover and steam for 6-8 minutes until the wrappers are translucent and the filling is cooked through. Serve hot with dipping sauce, if desired.plate of pork dim sum

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Can These Be Made Ahead?

Yes, you can prepare the pork dim sum ahead of time by assembling the dumplings and storing them in the refrigerator for up to 24 hours before steaming. Cover them tightly with plastic wrap or store them in an airtight container to prevent drying out.

When to serve Pork Dim Sum

Looking at the ingredients, you might assume this Classic Pork recipe is a dinner dish. However, Dim Sum is traditionally served in the late morning for brunch. A classic Dim Sum would include a variety of savory dumplings and other small dishes to be shared with a group. Serve with dishes like my Potstickers, Egg Rolls, and Chicken Lettuce Wraps.

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How to Store Dim Sum


Pork Dim Sum is definitely at its most delicious, served fresh and warm. Make sure you don’t leave the dumplings at room temperature for more than 2 hours. If you have leftovers, wait for the Dim Sum to cool. Then put the leftovers in an airtight container to store in the fridge for 3-5 days. I’d recommend steaming them for a few minutes to reheat them because the microwave just won’t maintain the right flavor. 

Reheating Tips

These are best served fresh. To reheat the pork dim sum, you can steam them again for a few minutes until heated through. Avoid microwaving as it may make the wrappers soggy.


You may have heard that you can’t freeze and reheat dumplings because they won’t keep their texture. But, you actually can as long as you stick to a few important steps. First, place room-temperature Pork Dim Sum on a baking sheet lined with parchment paper with an inch or two between each one. Then cover them in plastic wrap, place the sheet flat in the freezer, and leave them for a few hours until frozen solid. Once they’re hard, you can transfer them to a freezer bag and seal so no air gets in. Store in the freezer for up to 3 months. When you’re ready to reheat your leftover Dim Sum, start by placing them in the fridge to thaw. Once they’ve completely defrosted, reheat the delicious dumplings with a steamer. 

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How do I prevent the dumplings from sticking to the steamer?

Ensure the steamer is lined with a damp clean towel or a steamer liner. Additionally, lightly oiling the steamer basket can help prevent sticking.

What dipping sauce pairs well with pork dim sum?

A simple dipping sauce made with soy sauce, rice vinegar, sesame oil, and a touch of chili oil or Sriracha works well. Adjust the proportions to taste for a balance of salty, tangy, and spicy flavors.

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Recipe Card

Pork Dim Sum

Pork Dim Sum is a classic Chinese dish easily made with flavorful ground pork filling and wonton wrappers. Your family will love these!
Yield 6 Servings
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Appetizer
Cuisine Chinese
Author Sabrina Snyder


  • 1 pound ground pork
  • 1/2 cup green onions , thinly sliced
  • 1 large egg
  • 1/2 cup canned bamboo shoots , rinsed well and minced
  • 2 tablespoons low sodium soy sauce
  • 2 tablespoons cornstarch
  • 1 tablespoon rice wine
  • 1 tablespoon sesame oil
  • 1 teaspoon sugar
  • 24 wonton wrappers
  • 1 cup water


  • In a large bowl add the ground pork, green onions, egg, bamboo shoots, soy sauce, cornstarch, rice wine, sesame oil and sugar.
  • Mix well until evenly combined.
  • On a large clean surface lay out all the wonton wrappers.
  • Add a tablespoon full of mixture to the center of each wonton wrapper.
  • Lightly brush around the mixture with water.
  • Start pinching the wonton skin together going around the filling, so the sides of the pork are covered by the wonton wrapper.
  • Set a steamer over a pot of boiling water.
  • Line with a damp clean towel.
  • Add the dumplings in an even single layer.
  • Cover and steam them for 6-8 minutes.


  • Click on the yield amount to slide and change the number of servings and the recipe will automatically update!
  • Click on times in the instructions to start a kitchen timer while cooking.
  • To convert measurements to grams, click on the Metric option next to Ingredients in the recipe card. 


Calories: 343kcal | Carbohydrates: 22g | Protein: 17g | Fat: 20g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 88mg | Sodium: 408mg | Potassium: 296mg | Fiber: 1g | Sugar: 1g | Vitamin A: 139IU | Vitamin C: 2mg | Calcium: 39mg | Iron: 2mg

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Variations on Pork Dim Sum

  • Meat filling: If you want to change things up from the ground pork filling, you can use another kind of ground meat. Try making a ground turkey, ground chicken, prawn meat, or ground beef recipe with white pepper and shiitake mushrooms for a different taste. You can also grind your own pork belly to use in the recipe.
  • Mushrooms: You can also try making the filling with mushrooms. Pork with Chinese mushrooms is quite a good pair, and it’s a good way to add to the filling if you don’t have quite enough pork. You might like wood ear mushrooms with Dim Sum, but you can also use sliced shiitake mushroom, chestnut mushroom, or oyster mushroom. Check the local Asian supermarket for some fun ideas used in Chinese cuisine.
  • Seasonings: The easiest way to experiment with the flavor of your Pork Dim Sum dish is by adding extra seasonings to the pork filling. Fresh ginger, white pepper, garlic, or chili powder would all taste excellent in the mix. 
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More Delicious Chinese Appetizers

Pork Dim Sum collage of finished dumplings and prep work, recipe name across center

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.


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