andrejthechef
ChinaBreadLunch

Po's Dumplings

Plump, juicy Chinese dumplings, the dish tied to Po's enormous appetite and, later, his real training under Master Shifu in Kung Fu Panda.

prep
40 min
cook
20 min
total
1 h
serves
6
level
medium
Po's Dumplings, from Kung Fu Panda (2008)

Po's love of dumplings is set up early in Kung Fu Panda (2008) as a running joke about his size and his appetite, but the same dish ends up meaning more once his real training under Master Shifu begins, tying food and discipline together in a way the film takes seriously by the end.

Pleating the edge neatly as you seal each dumpling, rather than just pinching it flat, is what gives them their classic fluted shape, and it genuinely helps them hold together better whether you steam or pan-fry them.

Part of our 40 famous movie foods list.

method

  1. Mix the ground pork, squeezed cabbage, garlic, ginger, spring onion, soy sauce, sesame oil, Shaoxing wine if using, salt and white pepper together thoroughly. Stir vigorously for a minute to help the filling bind.

  2. Place a spoonful of filling in the center of a wrapper. Wet the edges, fold in half, and pleat the edge into neat folds as you seal it.

  3. Repeat with the remaining filling and wrappers.

  4. To steam, line a steamer basket with parchment or cabbage leaves, and steam the dumplings in batches for 8 to 10 minutes, until the filling is cooked through.

  5. To pan-fry instead, heat a little oil in a pan, cook the dumplings flat-side down until golden, then add a splash of water, cover, and steam for a few minutes before uncovering to crisp again.

  6. Serve hot with the soy-vinegar dipping sauce.

chef's tips

  • Stirring the filling vigorously for a minute after mixing helps it bind together into a juicier, more cohesive filling rather than a loose, crumbly one.
  • Pleating the dumpling edge neatly as you seal it, rather than just pinching it flat, is what gives Chinese dumplings their classic fluted shape and also helps them hold together better during cooking.
  • In Kung Fu Panda (2008), Po's love of dumplings is established early as a running joke about his size and appetite, but the same dish becomes meaningful later when his real training under Master Shifu begins around food and discipline rather than just comic relief.
  • Squeezing the salted cabbage thoroughly dry before mixing it into the filling keeps the dumplings from turning watery or bursting during cooking.