Pork Dumplings with Peanut Sauce

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Pork Dumplings with Spicy Peanut Sauce has been a favorite dish of ours since we met in NYC back in the late 80s.

The filling is savory and classic and the sauce is velvety and luscious, with a touch of heat.

One word of warning: These dumplings are so delicious, you will find it hard to have just one, or two…or 10.

A white bowl of steamed pork dumplings with a spicy peanut sauce over the top.


We have been making pork dumplings at home for many, many years, and this recipe has evolved into what we think is the perfect dumpling.

These are fun to make together, and really are not terribly time consuming.

Watch us show you how to make Pork Dumplings with Peanut Sauce!



The filling for the pork dumplings has that classic Chinese flavor profile. You will need:

  • Ground pork
  • Fresh garlic and ginger
  • Soy sauce
  • Sesame oil
  • Egg
  • Scallions

TIP: Dumpling wrappers are found in Asian markets and online. If you can’t find them, you can easily substitute wonton wrappers, which are found in the produce section of most supermarkets, near the tofu products.

Ground pork, sesame oil, fresh garlic and ginger, an soy sauce on a grey table.


Wrapping the dumplings is actually easier than you might think.

You’ll definitely want to start by wetting the edges of the wrapper with water. Only go with a teaspoon of filling, any more and it may seep out when cooking.

Use your fingers (or thumbs) to create little pleats along the edges of the wrapper once folded over.

A brush applying water along the edges of a dumpling wrapper for pork dumplings with spicy peanut sauce.
Two hands folding over the sides of a pork dumpling wrapper.
Two thumbs creating a pleat in a pork dumpling wrapper.
A hand holding a pork dumpling with pleats along the edges.


There are various ways to cook the dumplings for our Pork Dumplings with Spicy Peanut Sauce. You can pan fry them in a little oil, boil them, or steam them.

We love using our bamboo steamer for cooking them. Be sure not to over cook them, or they will become rubbery.

We find that 20 minutes cooks the filling perfectly and keeps the wrapper soft and melt-in-your-mouth good.

Pork dumplings in a double-stack bamboo steamer.


You will definitely want to go with a creamy peanut butter for the sauce.  For the perfect sauce, avoid the low-fat variety.

You want a velvety texture that is not too thick, yet not overly runny. You may need to add more water to thin the sauce.  Asian chili oil can be found in many well-stocked supermarkets, Asian markets, and online.

TIP: You can increase or decrease the amount of heat (spiciness) by how much chili sauce you add. Red pepper flakes also increase the heat. Our recipe has just enough spice to make you tingle, but not scream for ice.

Spicy peanut sauce being poured onto steamed pork dumplings.

Pork Dumplings have no doubt made their mark in the world of culinary history.

And we are proud to say we have tested this recipe for many years, a can confidently say these will rival your favorite Chinese restaurant any day of the year.

They are really that yummy. And if you like the looks of these dumplings, you’ll probably also love our Chinese Noodles in a Peanut Sauce. So good!

A pair of chop sticks holding up pork dumplings in a spicy peanut sauce.


These Pork Dumplings with Spicy Peanut Sauce are absolutely one of our favorite dishes. But folks, you should check out these recipes, too!

But in the meantime, how about some Pork Dumplings? Yum!

A white bowl of pork dumplings with spicy peanut sauce.

Just look at these dumplings.  Aren’t you getting excited to make them?

The filling is cooked perfectly and has the classic Chinese taste and texture.

And the sauce is to die for. And they are honestly so much fun to make. At home!

A pork dumpling split open with spicy peanut sauce drizzled on top.

Ready to make the most amazing dumplings you’ll ever have? Go for it!!

And be sure to take a picture and post on Instagram and tag @howtofeedaloon and #howtofeedaloon!

A white bowl of pork dumplings with spicy peanut sauce.

Pork Dumplings with Spicy Peanut Sauce

Pork Dumplings with Peanut Sauce are absolutely amazing and not hard to make! Order the best peanut butter on the planet from www.CapeMayPeanutButterCo.com!. Amazing!
4.86 from 7 votes
Print Pin Rate
Course: Appetizer
Cuisine: Asian/ Chinese
Keyword: Dim Sum, Pork Dumplings, Spicy Peanut Sauce
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Servings: 8 people
Calories: 178kcal


  • Steamer (if steaming)



  • 1/2 lb ground pork
  • 2 cloves garlic minced
  • 2 tbsp fresh ginger diced
  • 2 tbsp soy sauce
  • 2 tsp sesame oil
  • 1 large egg
  • 2 green onions green and white parts, chopped
  • 2 tsp corn starch
  • Salt and pepper a pinch of each


  • 1 tbsp hot chili oil or more, to taste
  • 1 clove garlic minced
  • 1/3 cup creamy peanut butter
  • 1/2 cup water plus more, if neccesary to thin sauce
  • 1 tbsp brown sugar
  • 3 tbsp soy sauce
  • 1 tbsp rice wine vinegar


  • 25 dumpling dough skins
  • 1 bowl of water
  • 4 large banana leaves, or parchment paper for steaming
  • 1/4 cup scallions chopped, for garnish
  • Red pepper flakes optional, for topping



  • Combine the pork, garlic, ginger, soy, sesame oil, egg, green onions, cornstarch, salt, and pepper together in a medium-sized bowl. . Mix well and set aside.


  • On a work surface, lay out 10 wrappers at a time.
  • With a spoon, scoop 1 teaspoon of the filling in the center of each square.
  • Brush the outer edges of the wrappers with water and then close them over in a triangle, or a half-moon shape.
  • Press the dough around the filling to avoid air bubbles. If desired, use your fingers and thumbs to create small pleats along the edges of the dumplings. (See images in post for reference)
  • Repeat, until filling is all used.
  • Heat about 2 inches of water in your wok.
  • If using, tear the banana leaves so they fit snugly on each level of your steamer. (optional)
  • Once the water is simmering, place the dumplings in your steamer, cover the steamer, and then place in the wok.
  • Steam for 20 minutes.


  • While the dumplings are steaming make the sauce: In a medium-size saucepan, heat the chili oil over medim-high heat. Add the garlic and cook until softened, about 2 minutes.
  • Add in the remaining sauce ingredients and stir until combined. Simmer gently for about 4 minutes, until slightly thickened. Add more water, a tbsp at a time, if necessary. The sauce should be velvety, but not too thick.


  • Add the steamed dumplings to your serving bowl.
  • Ladle the peanut sauce over the top.
  • Garnish with chopped scallions and red pepper flakes a drizzle of chile oil, if desired.


Do not cook the pork before steaming, the meat mixture cooks in the dumpling during the steaming (or frying or boiling) process.
Dumpling wrappers and banana leaves can be found at Asian markets and online.  Wonton wrapper can be substituted for the dumpling wrappers, and banana leaves can be replaced with parchment paper.
If you do not have a bamboo steamer, you can steam in a large pot of water, or simply boil them.  You can also pan fry the dumplings for about 15 to 18 minutes in a large skillet over medium-high heat with a little oil.


Calories: 178kcal | Carbohydrates: 6g | Protein: 10g | Fat: 13g | Saturated Fat: 4g | Cholesterol: 47mg | Sodium: 706mg | Potassium: 209mg | Fiber: 1g | Sugar: 3g | Vitamin A: 99IU | Vitamin C: 2mg | Calcium: 20mg | Iron: 1mg
Tried this recipe? Take a Picture!Mention @HowToFeedALoon or tag #HowToFeedALoon!


  • 5 stars
    I made the sauce to go with some frozen chicken and cilantro dumplings, and it was absolutely PERFECT. I didn’t do exact measurements, as I was just making the sauce for a single serving, but it was so delicious, I will absolutely be making this every time I have dumplings! Thank you!

    • Hi Louisa! We LOVE that you adapted the recipe to work perfectly for you! And chicken and cilantro dumplings sound heavenly! YUM!!! Thank you so so much for sharing and for the GREAT review! That means the world to us! Please stay in touch! Best, Kris & Wesley

  • The filling has one egg and cornstarch but they are never mentioned in the recipe itself. Confusing!! I see the constarch mentioned in the comments, but still no mention of an egg. ?!!? Can you edit?

    • Hi Robin, all of the ingredients in the pork filling should be mixed together for the dumplings filling, including the cornstarch and egg. We’ve updated the recipe to reflect this. Sorry for the confusion and thank you for bringing this to our attention. We hope you enjoy the dumplings.

  • 5 stars
    Sauce is perfect. Forty years ago I used to love a restaurant called Peng’s in Yonkers NY. Chef Peng had cooked for Chiang Kai-shek in Taiwan before opening his restaurant and it was fabulous. This was pre Internet and when I moved to California I begged unsuccessfully for the recipe. This nails it. I experimented and made something similar but I also chopped ginger and green onions, and never tried brown sugar. Sounds like a good addition.

    • Wow!! That makes us so so happy!! Nothing much better than finally being able to re-create a dish in your own kitchen that brings back such great memories!! We are so glad you enjoyed the recipe (it’s one of our all-time favorites, too!). Thank you SO MUCH for sharing and for the wonderful review! That means the world to us!! Please stay in touch! All the best, Kris & Wesley

  • 5 stars
    Wow! Never thought pork dumplings would be so great with a spicy peanut sauce. This is definitely my new fave recipe! Glad I got to get all my needed authentic Asian ingredients in Karman Foods. I used a low-sodium soy sauce as alternative and really love it’s lighter side.

    • Hi! Yay!! So so glad you had all the ingredients and you made the dumplings! Aren’t they fun to make and just so delicious?! Low-sodium is always a great choice!! Thank you so much for letting us know and for the wonderful review! That means the world to us! All the best, Kris & Wesley

  • 5 stars
    Thank you so much!!!! For years I have searched for the recipe for my favorite dish, Szechuan Wontons from a NYC restaurant called Szechuan Kitchen on 1st Ave & 79th. Sadly they closed a number a years ago and nothing I have had from other restaurants or recipes ever came close. Until now. These are the best!

  • 5 stars
    This sauce is amazing!!! I tossed it with some dumplings I already had in the freezer, noodles and some blanched kai lan. Thank you!

    • Hi Nicole!! That sounds awesome!! We are so thrilled that you loved the sauce!! Thank you so much for letting us know and for the awesome reveiw! That means the world to us!! All the very best, Kris & Wesley

  • I would love to try some of your dumpling and potsticker recipes, but we do not eat pork anymore. Do you think it would be just as good with ground chicken? Have you ever used anything but pork in them?

    • Hi Jackie!! Absolutely! Ground chicken would be great. Finely chopped shrimp would be delicious, too!! We’re going to update the NOTES in the recipe card to indicate this. You’re definitely not the only one that might want other options to pork. Thanks for the great question, and let us know if you make them and what you think!! All the best, Kris & Wesley

    • Hi Jeff, the corn starch goes in with the filling ingredients. Hope this helps! These are really good! Let us know if you make them and what you think! Best, Kris & Wesley

  • 4 stars
    Very good, will make it again! I will use low sodium soy sauce next time, just my personal preference! It all depends on the ingredients you use. I have enjoyed and shared every recipe I’ve tried from How to Feed A Loon so far!

    • Hi Erin! We are so thrilled you liked the pork dumplings. We love ’em, too, and you are right about going with the ingredients you like best! So glad you are having success with our recipes and thank you SO MUCH for letting us know. We appreciate that so very much. Please stay in touch!! All the best, Kris & Wesley

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