These Steamed Pork Wonton Dumplings with Garlic Oil are pure comfort in a bite.
Juicy, flavorful pork filling wrapped in tender wonton skins, infused with coriander, garlic, and mushroom—then finished with a fragrant drizzle of garlic oil.
This recipe is simple enough for a cozy dinner and impressive enough for a celebration.
Why You’ll Love This Recipe
Savory and aromatic – Loaded with garlic, pepper, and umami from mushrooms and sauces.
Soft yet juicy – Steamed to perfection with tender wrappers and flavorful pork.
Perfect for sharing – Makes a beautiful appetizer or main dish.
Freezer-friendly – Prep ahead and steam from frozen when needed.
Ingredient Highlights
For the Filling:
Ground pork – The base of our juicy dumplings.
Coriander root, garlic, black peppercorns – Traditional Thai aromatics for deep flavor.
Carrots, green onions, shiitake mushrooms – Finely chopped for texture and taste.
Golden Mountain sauce, oyster sauce, sesame oil – The umami trifecta.
White sugar – A touch of sweetness to balance.
Cornstarch or tapioca starch – Helps bind the filling.
For Assembly & Cooking:
Wonton wrappers – Store-bought or homemade.
Garlic oil – Adds finishing flavor.
Parchment paper – Prevents sticking while steaming.
Pro Tips Before You Start
Soften mushrooms in warm water first if using dried shiitakes.
Use a mortar and pestle for the best release of flavor from aromatics.
Avoid overfilling wontons to prevent tearing while sealing.
Keep wrappers covered to prevent drying as you work.
How to Make Steamed Pork Wonton Dumplings
Step 1: Prep the Aromatics
Pound coriander root, garlic cloves, and black peppercorns together using a mortar and pestle until a rough paste forms.
Step 2: Make the Sauce Base
In a small bowl, combine Golden Mountain sauce, oyster sauce, white sugar, and sesame oil.
Stir until the sugar dissolves.
Step 3: Blend the Filling
In a food processor or blender, add ground pork, the sauce mixture, an egg, and cornstarch.
Pulse until smooth and spoonable.
Step 4: Combine with Veggies
Transfer pork mixture to a bowl.
Add the aromatic paste and finely diced carrots, green onions, and soaked mushrooms. Mix well.
Step 5: Shape the Dumplings
Place a wonton wrapper on the back of a tablespoon.
Press gently to make a well.
Add filling to the center.
Moisten the edges with water, fold up around the filling, and pinch to seal.
Step 6: Steam the Dumplings
Line your steamer with parchment. Arrange dumplings without touching.
Cover and steam over medium heat for 10 minutes, until wrappers are translucent and filling is cooked through.
Step 7: Serve with Garlic Oil
Drizzle garlic oil over hot dumplings or serve on the side for dipping.
What to Serve It With
Spicy soy dipping sauce or chili oil
Steamed jasmine rice or garlic noodles
Variations & Substitutions
Swap pork for chicken or tofu for a lighter version
Use gyoza wrappers if wonton wrappers aren’t available
Add lemongrass or ginger for an extra fragrant twist
Storage & Leftovers
Refrigerate leftovers in an airtight container for up to 3 days
Freeze uncooked dumplings in a single layer, then store in a zip-top bag up to 2 months
Steam from frozen—just add a few extra minutes
FAQs
Can I pan-fry these instead of steaming?
Yes! Just steam first, then crisp the bottoms in a hot pan with oil.
What’s a good dipping sauce for these dumplings?
Soy sauce with vinegar, chili oil, or garlic soy are all excellent.
Do I have to use coriander root?
It adds authentic flavor, but you can substitute cilantro stems if needed.
Can I make these gluten-free?
Use gluten-free wrappers and tamari instead of Golden Mountain sauce.
Is it okay to freeze them before steaming?
Absolutely—freeze in a single layer and cook from frozen.
How do I prevent wrappers from tearing?
Don’t overfill and keep wrappers covered with a damp towel.
Do I need a bamboo steamer?
Nope—use any steamer basket with a lid.
Final Thoughts
These Steamed Pork Wonton Dumplings are bursting with flavor and texture.
They’re the kind of dish that feels special yet comforting—and once you try them with a drizzle of garlic oil, you’ll be hooked.
