Juicy Pork Dumplings with 6 Secrets!

Video is a couple of days early in case some of you still need recipes for Chinese/Lunar New Year! These dumplings would be perfect 🙂 Whether you call them potstickers, gyoza, or dumplings, this recipe takes it to the next level with 6 secrets! These maybe-unexpected ingredients and techniques all make a difference in maximizing flavour, and keeping all the juiciness in.

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00:00 Intro
00:45 How to prepare gyoza filling
03:21 Cooking vegetables for dumpling filling
05:58 Choosing the right pork for dumpling filling
10:40 How to wrap gyoza/potstickers
13:19 How to cook gyoza with crispy bottom
16:55 How to make gyoza dipping sauce







About Pai:

Pailin “Pai” Chongchitnant is the author of the Hot Thai Kitchen cookbook, co-host of a Canadian TV series One World Kitchen on Gusto TV, and creator and host of the YouTube channel Pailin’s Kitchen.

Pai was born and raised in southern Thailand where she spent much of her “playtime” in the kitchen. She traveled to Canada to study Nutritional Sciences at the University of British Columbia, and was later trained as a chef at Le Cordon Bleu culinary school in San Francisco.

After working in both Western and Thai professional kitchens, she decided that her passion really lies in educating and empowering others to cook at home via YouTube videos, her cookbook, and cooking classes. She currently lives in Vancouver, and goes to Thailand every year to visit her family. Visit her at .

What do you think?


  1. HELLO LOVELY VIEWERS! I hope you enjoy this video! If you have any questions be sure to watch the whole video and read the written recipe on the website (linked above) and your question might be answered there.

    If you still have questions you can post it here for the community to answer, but if you want to ask me, you can post it to my Facebook page, Tweet me, or refer to the contact page on my website. (Please don't send Instagram DMs.) I may not get to questions in the comments due to the large volume. Thanks you!

    Shumai (Siu Mai) Shrimp & Pork Dumplings

  2. Thank for you for all the valuable tips for the potstickers; my absolute favorite snack. I'm really interested in making juicy pan fried pork buns, too. I'll search your archive for a recipe.

  3. I actually used 2 tsp of miso instead of Bonito flakes and I found my dumplings very flavorful in case you are in an area where you cannot get Bonito flakes

  4. I'm gluten-free, any suggestions how to make the dough? Would rice flour work? Thanks.

  5. oh my god, I love you and your videos so much, informative, educative and also funny!

  6. Awesome, and I love your explanations, will defintely try these next Time 🥰💕 thank you so much for sharing this video

  7. Hey Pailin, I’m from Vancouver as well. Wondering which local brand dumpling wrappers do you prefer?

  8. Nice job! This is also the perfect filling for Chinese steamed buns. Aloi khup.

    Doesn't everyone have a dumpling press? Just fold and squeeze, authentic faux pleats. 🙂

  9. I enjoyed the video. Now I am going to have to try it…. Oh, you probably know but oil and water dont mix. Especially hot oil. Thumbs up!

  10. Thank you for sharing your techniques I will surely use them also thank you for the recipes I subscribe to your channel today I came checking it out by accident I’m glad I did God bless have a nice day

  11. This was great! I really enjoyed the steaming part because those are the kinds of things that happen to me lol! Great Vid!

  12. OK, I am going to heat up my Ajinamoto Gyoza (store bought gyoza)….. Faster and cheaper

  13. Dumpling is called Mo:Mo (म:म) in Nepali. Dumpling is very famous in Nepal. I put some White Radish (mince cut) to stuffing. Some use mince cut Chayote squash to make it juicy.