Pork and Amarena Chinese Dumplings

I know I should be the last person to show others how to make Chinese food. I am, in any possible way, an expert on Asian food in general. All I know is that some dishes are really delicious but I completely ignore how they are made.

There are just a few Chinese dishes that I like and that I can actually make. One of them is jiaozi, or dumplings. I love them with any filling, boiled or steamed, for lunch or dinner.

I have already posted a couple of recipes for making jiaozi, one – which was my first attempt – and a second one with my Chinese friend youyou.

But today I want to share with you my new experiment with dumplings. The filling this time combine traditional Chinese ingredients, like ginger, soy sauce and sesame oil, with something a bit more “extragant” like Amarena Fabbri.
I made them yesterday and I LOVED that combination of sweet and salty.

Here is the recipe. Give it a try and let me know how you like it.

Ingredients (serves 1):

  • 15 dumpling skin, round
  • 200 g ground pork
  • 1 tsp minced ginger
  • 1 tbsp soy sauce
  • 1 tbsp sesame oil
  • 1/4 cup Amarena Fabbri, chopped
  • 1 tbsp chopped parsley
  • 1/4 tsp salt
  • 1/4 tsp garlic powder
  • chinese vinegar

In a bowl combine ground pork, salt, minced ginger, chopped parsley, garlic powder, soy sauce and sesame oil


Chop up about 1/4 c of Amarena Fabbri


Add them to the other ingredients and mix together


Drop 1 full tbsp of filling right in the center of each disc of dumpling skin


brush the edges of each disk slightly with water and seal them up by folding them in half, then pinching the edges together.


Not perfect but cute enough…

Cook your jiaozi in boiling water until they come up on water surface (about 8 minutes). Drain them and serve them with some Chinese vinegar




Happy Friday!


– LittleDani

About the author:

An Italian living in China with a strong passion for cooking! Browse my 'left-overs' session for many tasty grub!. Follow her on Twitter / Facebook.