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Dumpling Bowl

Inspired by my favorite Pork and Chive dumplings in Philly and some help from Joanne Chang’s family recipe, I decided to make a quick dinner in the form of a Dumpling Bowl to satisfy my dumpling cravings. I normally like to enlist the help of a few friends once a year and make a huge batch of 100 dumplings. I am hopeful to still do that this year, but with most of us trying to stay safe and healthy, I will either end up making some by myself or with a friend.

Why did I make this recipe?

Dumplings, for me, are the type of dish that symbolizes “togetherness”. In my own culture/s, we have food like this, like empanadas, pasteles, alcapurrias, pierogi. All of these dishes take a lot of time to prepare, but it is so worth it. All of these dishes are the type of dish that you make with several members of your family to make the preparation go by faster. By turning this dish into a rice bowl, I am not setting out to make this dish look easy or simple or diminish the time it takes to make something so amazingly perfect, I only hope to make these delicious dumpling flavors attainable for the weekday family meal.

This dish is a great compromise, because I cook the filling as a stir fry and then just add it to some rice, and it becomes the coziest meal! When I make this filling into actual dumplings, I keep the mixture raw, add it to a dumpling wrapper and then pan fry and steam the dumplings. They become the juiciest, most delicious dumplings. I also use a different type of cabbage when I make this into a bowl and when I make this into dumplings. When I make this into a bowl, I use regular cabbage because it is a bit tougher and creates a heartier meal. When I turn this into dumplings, I use a combination of bok choy and napa cabbage because they are both really tender and shrink down easier to fit perfectly into a juicy dumpling.

These ingredients are very easy to find!

If you like this recipe, you may also like:

Chinese Pork Meatballs

Char Siu Bao

Dumpling Bowl

All the delicious flavors of a dumpling, added on top of rice instead of wrapped in a dumpling wrapper.
5 from 2 votes


  • 1 lb Ground Pork
  • 5 Scallions (Green Onions) Finely Diced
  • 1 oz Chives Finely Chopped (If you can find Garlic Chives, it is even better)
  • 1 tbsp Garlic minced. Only use this if you cannot find Garlic Chives
  • 1/2 head Cabbage Chopped
  • 1/2 tsp Kosher Salt
  • 3.5 tbsp Soy Sauce Low Sodium
  • 1 tbsp Ginger Minced
  • 2 tsp Sesame Oil
  • 2 tsp Chinese Shaoxing Wine optional but provides great flavor
  • 1 Cup Jasmine Rice
  • 1.5 Cups Water


  • Add ground pork to a pan with the 1/2 tsp kosher salt, the scallions, garlic, and the chives. Let is cook until it is starting to brown.
  • Add the remaining ingredients except for the rice and water. Let this cook together until cabbage is tender.
  • In a medium sized pot that has a cover, add rice to the bottom of a pot, and then add the water. Bring to a boil and then immediately put the heat to low. Cover the pot, and let this simmer for 15-20 minutes on low heat. You know it is done when rice is tender and not watery. Turn off heat, and keep covered so that it continues to steam. Serve with your dumpling mixture and enjoy

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  1. Jay Aronowitz says:

    Great idea! I was waiting for the instructions about the wrapping but I reread it and the whole purpose is to make it simpler and quicker but still delicious. Love it!

  2. 5 stars
    This recipe is brilliant, and the dish is simply delicious! I could ‘smell’ it cooking when I read the recipe. It was quick and easy and I know I’ll be making it again soon. Next time I’ll make a full cup of rice instead of skimping on the carbs. I will probably try it with ground chicken at some point.

    1. I am so happy you enjoyed it, Geri! You can also mix some cauliflower rice into your regular rice!