Yú jiǎo (Fish Dumplings)

Gorgeous jade dough-encased Fish Dumplings are simply boiled and finished with a sizzling ginger and scallion infused soy sauce. These delicate morsels are packed with flavor.

Pork and Cabbage Dumplings

Pork and Cabbage Dumplings are one of the most classic Chinese dumpling varieties. The filling combines the two main ingredients with aromatic and flavorful accents, like ginger, scallions, and toasted sesame oil.

Pork and Chive Dumplings

A classic dim sum staple, these Pork and Chive Dumplings are so versatile. They are perfect for simple snacking or even celebrating Chinese New Year.

Pork & Shrimp Dumplings

Pork and shrimp is a popular combination in Chinese cooking. I've seen the two brought together before in various dumpling fillings, but the duo really shines in these particular dumplings. The shrimp is not only

Pork and Chive Dumplings

This recipe for Chinese pork and chive dumplings is truly restaurant-worthy. We think it's the ultimate juiciest & tastiest version out there!

Jiu Cai Jiao (Chinese Chive Dumplings)

Crisp and chewy pan-fried Chinese Chive Dumplings are a delicious dim sum treat! They're filled with a hearty shrimp and chive dumpling filling.

Chinese Dumplings - Pork (Potstickers)

Time to get your dumpling game on! Potstickers are Pan Fried Chinese Dumplings. Cooked until golden on the underside, then steamed in the same pan. Filled with pork, cabbage, mushrooms and essential Chinese flavourings!

Pork and crab soup dumplings

Also known as xiaolongbao, these little dumplings are filled with juicy broth, crab and pork meat. They are probably my favourite type of dumplings and once you learn to make these at home, you won't be able to stop. 

Three Mushroom Dumplings

For the ultimate umami flavor, these delicious mushroom dumplings feature not one but three different varieties of mushrooms in the filling.

Guo Tie (Chinese Fried Pork and Cabbage Dumplings with Homemade Wrappers)

Nice fatty pork create a succulent filling, while cabbage adds flavor and texture and keeps the meat from becoming too firm. How many times have you bitten into a restaurant dumpling only to find a big empty sack of skin with a tiny meat nugget hiding out in the corner? That won't happen with these.